Fresh bread, anyone?
Or how about rolls?
Amazingly, I think this recipe tastes very similar to wheat bread. It is one of my favorite recipes so far and I think you guys deserve to have it. Everyone on a restricted diet deserves to eat tasty bread!
A few tips to remember when baking bread:
1. Don’t cut the salt! Reducing the amount of salt in yeast dough can cause the dough to rise too quickly – resulting in poor looking/poor tasting bread.
2. Make sure your eggs (and all ingredients) are at room temperature.
3. Don’t forget yeast must be stored in the refrigerator or freezer. Double check those expiration dates to ensure your yeast is fresh!
4. When making gluten free bread, do not use your mixer’s dough hook. Use the paddle attachment.
1 cup warm water (temperature should be between 110 – 115 degrees F)
2 1/8 tsp active dry yeast (NOT instant yeast)
3 TBSP honey
3/4 cup brown rice flour (NOT finely ground)
1/4 cup sorghum flour (NOT finely ground)
1/4 cup amaranth flour
1/4 cup flax meal (oat flour works well too, though I prefer the taste of the flax)
1/4 cup brown teff flour
1/2 cup tapioca starch
2 tsp xanthan gum (or guar gum)
1 tsp sea salt
1 tsp baking powder
3 TBSP olive oil
1/2 tsp apple cider vinegar
In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
Using a heavy duty mixer, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
When the yeast is done proofing, add the eggs, oil, and vinegar to the dry ingredients. Stir until it’s a little paste-like, then add the yeast. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
For Dinner Rolls:
Divide the dough among 12 well greased muffin tins. Allow to rise for an hour. When the hour is up, preheat your oven to 375 degrees (F). When the oven is up to temperature, place tins in the oven and bake for about 20 minutes.
For a Mini-Loaf:
Pour dough into a well greased 8.5 x 4.5″ bread pan and cover with plastic wrap. Allow to rise for an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the hour of rising is up, preheat your oven to 375 degrees (F). When the oven is up to temperature, place loaf in oven and bake for about 25 minutes.
Allow the rolls or loaf to cool on a wire rack. The loaf must be completely cooled before being cut into (if you can stand to leave it alone for that long!).
These will stay fresh for about two days, after that, store the remaining in the freezer to pull out and enjoy when needed.