8 gluten almost Recipes

sorghum flour (also called juwar flour), cornflour or 2/3 cup potato starch, tapioca flour, maize flour (masa de harina), active dry yeast (not rapid rise), sugar, degrees celsius water (minus three tbsp if using whole eggs), cornflour or 1 cup potato starch, soymilk, xanthan gum, salt, vegan margarine or 1 tbsp butter, whole eggs (if reducing the water) or 3 egg whites, beaten, vinegar (cider, white or rice)

creamy unsalted peanut butter, brown sugar, eggs, lightly beaten, vanilla extract, brown rice flour, baking soda

white sugar, water, butter, rice flour, freshly ground cardamom, rose water (i prefer iranian, s vary greatly in quality), hand full slivered almonds , toasted in a dry pan, crushed pistachio nut , to almost a powder (optional)

active dry yeast (2 packets), warm water, rice flour, tapioca flour, eggs, olive oil, buttermilk, salt, rice flour (set aside)

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

using your bread machine (for mixing only)-add these ingredients in the serving listed by manufacturer, rinsed and well drained (almost squeezed out ) sauerkraut that you have chopped a bit, warm (not hot) water, molasses , melted butter and brown sugar, caraway seeds (i used 3 teaspoons), kosher salt (if using table salt-use a little less), rye flour, bread flour, a darker loaf-add 1-2 tsp baking cocoa-i did , and no, there s no chocolate flavor-it s just there for color), active dry yeast, vital wheat gluten-optional *i liked the texture better with gluten, but you may like it without