Looking for a gluten free bread that is more robust and full of protein and fiber? My recipe incorporates flax seed, ground quinoa or millet, cooked brown rice and sunflower seeds, too. Try it in the bread machine on your machine’s gluten free or “Quick Bread” cycle.
1cup warm water (heated 106-115˚)
1 T. dry yeast
1 T. dry yeast
1½ cups GF flour blend + ½ t. extra xanthan gum
2T. ground flaxseed*
½ cup quinoa or millet flakes, ground *
¼ cup dry milk powder
2T. ground flaxseed*
½ cup quinoa or millet flakes, ground *
¼ cup dry milk powder
1 t. gelatin
1/3 cup sunflower seeds
1/3 cup sunflower seeds
1½ t. salt
1 t. cider vinegar
2T. honey or agave syrup
2T. brown sugar, packed
¼ cup olive oil
2 eggs, room temperature
1 t. cider vinegar
2T. honey or agave syrup
2T. brown sugar, packed
¼ cup olive oil
2 eggs, room temperature
½ cup cooked brown rice, room temperature
Mix yeast in the warm milk (with 1 t. of the brown sugar) and set aside in a warm place for a few minutes, until yeast foams.
Mix yeast in the warm milk (with 1 t. of the brown sugar) and set aside in a warm place for a few minutes, until yeast foams.
Combine the remaining ingredients, ending with the eggs and whisk together until smooth. Add yeast-milk mixture. Now add rice. Pour this (mostly) liquid mixture to bottom of bread machine pan. Pour dry ingredients on top and set machine for Quick Bread (2 hour) or Gluten Free cycle. Start machine and scrape any residue of the flour that goes up the wall of the bread pan. (When batter is completely mixed, you may choose to remove the paddle from the pan.)
Remove the pan from the bread machine when the baking cycle is complete and immediately invert bread on it’s side and onto a wire rack to cool.
This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:
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