This recipe is adapted from one I posted previously, Amaranth Bread. I needed something that was quick to put together so I played with this recipe and the result was the best whole grain bread I have had yet. It goes together quickly and rises into a good sized loaf.
GFCF Amaranth Millet Whole Grain Bread
1 1/4 c. warm water
3 eggs
3 eggs
1/4 c. vegetable oil
1 tsp. lemon juice
1/2 c. amaranth flour
1 c. millet flour
1 1/2 c. tapioca starch
1 c. brown rice flour
2/3 c. almond meal
2 tsp. xanthan gum
1 tsp. salt
1 1/2 T. ground flax seed
1 1/2 T. active dry yeast
1/4 c. sugar
Prepare a 5x9 loaf pan by spraying with Pam, or oiling with vegetable oil. I use the Pampered Chef stoneware pans, I think they produce a better crust.
Combine all wet ingredients in a heavy duty mixer, using batter blades. Measure out dry ingredients and add to mixer bowl. When all ingredients are in turn on mixer for 1 minute. Scrape down sides of mixer bowl and mix for 2 more minutes. Spoon batter into prepared pan, using a wet finger smooth the top. Spray the top with Pam and cover with plastic wrap and a dark colored towel. Let rise 45 minutes. Preheat oven to 400 degrees, bake bread for 10 minutes then cover with foil and reduce heat to 375 degrees. Bake 35 minutes more. Let cool for 10 minutes before removing from pan. Store in the refrigerator to keep it fresh longer.
2 comments:
My eight year old daughter has just gone gluten free and she said this is the best bread she's ever had, better than wheat or spelt, so thank you!!
I am so glad she loves it, thanks for letting me know.
Karen
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