Tuesday, June 22, 2010

Gluten Free...

Beth's No Fail Gluten Free Bread

Dry Ingredients:
1/2 cup Brown Rice Flour
1/2 cup Sorghum Flour
1 cup Yellow Pea Flour
1/2 cup potato Starch
1/2 cup Tapioca Starch
1 Package Yeast
1 tbsp Guar Gum
1 1/2 tsp Salt

Wet Ingredients:
1 1/2 cups Warm Rice Milk
2 tsp Cider Vinegar
1/4 Cup Canola Oil
egg replacer mixed with 1/4 cup warm sparkling water set aside and let set up
1/4 cup honey

I mix wet ingredients in the mixer, once mixed I add in the dry. Let mix for a few minutes and then put into the bread machine. Mine has a gluten free setting. I have also baked this in the oven, let it rise 20 minutes or so, Bake 35 plus minutes at 350 degrees. Watch it after the 30 minute mark. This is a very flexable recipe, the only thing you can not sub out is the pea flour. The recipe is based on the pea flour. This is something I will keep playing on. But it's a really good bread. It cuts well, it eats well. It doesn't crumble. It's so good the next day.

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