Bread has never been my thing. Sure, I enjoyed it warm and crusty speared with a serrated knife at restaurants, but sandwiches didn’t entice me. I did eat them, but not often by any standard. Likely, this is because bread has a very high gluten content so it wouldn’t have been jiving with my system.
Anyways, bread hasn’t been something I’ve missed as a celiac. At least not that much. If I really need a bread-type-thing, I use frozen english muffins. Defrost them and toast them. Thats it!
This is better. It may not be perfect, but I ate about a third of the loaf on the first afternoon. For a non-bread person, that says something. The next day (kept in an airtight container) it was still good. Its yummy =D. I even found it addictive.
This post is linked to Slightly Indulgent Tuesdays.
Five Grain Gluten-Free Bread
An original recipe of Lauren of Celiac Teen.
3/4 cup sorghum flour
3/4 cup tapioca starch/flour
3/4 cup sweet rice flour
1/2 cup millet flour
1/4 cup quinoa
2 tsp xanthan gum
1 packet instant yeast
1 tsp salt
2 eggs, room temperature
2 tbsp honey
1/2 tbsp cider vinegar
2/3 cup warm water
1/4 cup milk
2 tbsp olive oil
1. Whisk flours, quinoa, xanthan gum, yeast and salt together in a bowl.
2. Combine remaining ingredients and pour them into bread machine pan. Sprinkle dry ingredients over wet ones. Set bread machine to gluten-free setting at 1.5 lb loaf and light crust.
Note: With my bread machine, I like to stir the dough, especially at the beginning to make sure that the flours all get incorporated. You don’t necessarily have to, but that’s what I do.
I don’t have much more to say (and need to get editing!).