Monday, January 31, 2011

Cindy's Whole Grain Gluten Free Bread

I don't have many claim to fames, but this is one of them. I've actually made women cry over a warm loaf of this whole grain gluten-free goodness, and I've never been so proud.

Over a decade ago, after I was sick and tired of consuming pasty, white rice flour gluten-free bread options, I created this recipe. I want to my local health food store, took a sample of every gluten free grain and seed there was available, and went to work.

This bread is [loosely] based upon Red Star Yeast's "Our Favorite White Bread" gluten-free recipe.

I like to create a dozen or so bread mixes comprised of 1.) the dry ingredients mixed together in a quart ziplock bag, 2.) the seeds in a snack-size Ziplock bag, and 3.) the grains in a sandwich-sized Ziplock bag. It makes the 20-ingredient list less daunting to mix this ahead of time.




Cindy's Whole Grain Gluten Free Bread 
for bread machines


Wet Ingredients:
3 large eggs
1 teaspoon cider vinegar
1/4 cup canola oil
1 cup water

Dry ingredients:
1/2 cup white rice flour
1/2 cup brown rice flour 
1 cup quinoa flour 
1/2 cup potato starch
1/2 cup tapioca flour
1/3 cup cornstarch
1 tablespoon xanthan gum
3 tablespoons sugar
1-1/2 teaspoons salt
1 tablespoon egg replacer
2/3 cup dry milk (or powdered soy milk, or add an extra egg and 1/4 c. less water)

one yeast packet (2-1/8 teaspoons dry yeast -- not rapid-rise)

Grains:
6 tablespoons Buckwheat (or kasha)
3 tablespoons Quinoa grain
3 tablespoons Amaranth grain

Seeds:
4 tablespoons sunflower seeds
2 tablespoons sesame seeds
4 tablespoons flax seed (coarsely ground in coffee grinder)


1. Pour 1-1/4 c. boiling water into a ~4c. container. Add the grains, stir, and let set for 10 minutes to soften the grains.

2. Place several ice cubes into a 1-cup measure, and fill the remaining space with water to make 1 cup. Pour ice and water into the grain container to cool the grain mixture (you don't want to cook your eggs or kill your yeast with the hot water!)

3. Place eggs, vinegar and oil into bottom of bread machine container. Once the ice cubes are melted, add the grains and their water.

4. Add the dry ingredients atop the wet.

5. Add the seeds atop the dry ingredients.

6. Sprinkle the yeast on top.

7. This bread bakes well with the 3-hour rapid cycle. Scrape the sides of the pan ~5 minutes into the mix cycle if ingredients are sticking to the sides.

8. Remove from baking pan immediately after completion, and cool on a wire rack, covered with a dish towel to allow for a slow cooling process)

This is a forgiving recipe -- feel free to substitute nuts, pumpkin seeds, grains or starches to customize for your dietary needs or taste preferences. Happy baking!

2 comments:

  1. Love this recipe and we are not gluten-challenged in our home. Just love the texture and taste... thanks Cindy! -Your bro/sis up N

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  2. You're welcome! I had a slice of this with my fried egg this morning, and it was yummy. Love you both!

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