September 19, 2010

Gluten Free Honey Whole Grain Bread

If you are use to baking gluten free you will most likely have many of these "not so traditional" ingredients on hand. If you don't eat gluten free very often I encourage you to! Give your bodies what they crave...... a wide variety of whole grains. I will do my darnedest to post the best of the best recipes when it comes to gluten free breads, because believe me there are not too many great ones out there. This one tops my list. My husband, kids and I all agree it is a keeper!

Though the list of ingredients may seem daunting, making this recipe isn't - Complements: The Whole Life Nutrition Cookbook

1 1/2 cups warm water (100-110 degrees)
1 teaspoon whole cane sugar
2 1/4 teaspoons active dry yeast
1/4 cup honey
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 cup arrowroot powder
1/2 cup tapioca flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup teff flour
1/4 cup buckwheat flour
1/4 cup amaranth flour
1 1/4 teaspoon sea salt
1/2 teaspoon baking soda

Preheat oven to 200 degrees and oil a 9x5 inch loaf pan. Place the warm water and teaspoon of sugar into a small bowl. Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5-10 minutes. It should become bubble, if not start over with fresh yeas and water. Then add the honey, oil, and apple cider vinegar. Stir well with a fork or wire whisk. In a large bowl, add the arrowroot powder, tapioca flour, brown rice flour, sorghum flour, teff flour, buckwheat flour, amaranth flour, xanthan gum, sea salt, and baking soda. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 30 to 60 seconds or so, or until the batter thickens and becomes smooth. Transfer batter to an oiled loaf pan and gently spread out with the back of a spoon. Place pan, uncovered, into the 200 degree oven. Let rise for 35 minutes with the oven door cracked OPEN. After it has risen, close the oven door and turn the oven temperature up to 375 degrees. Bake for 30 minutes. Brush loaf with a little butter and cover with a dish cloth. Let sit about 20 minutes. Remove from loaf pan and let rest on a wire rack and allow to cool completely. Enjoy!
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