GF Recipe: Brown Rice and Millet Bread
Recently I got so tired of watching everyone else eat baked goods and not having any myself that I decided to try baking my own breads and muffins again. I've stocked up on various GF flours, and today I made a bread loosely based on a recipe from The Best Ever Wheat and Gluten Free Baking Book, page 115. It was called Yeast Bread with Molasses before I made my changes.
Dry Ingredients:
2 cups brown rice flour
1/2 cup cornstarch
1/2 cup potato flour
1/2 cup whole millet, cracked in a coffee grinder
2.5 tsp xanthan gum
1.5 tsp salt
Wet Ingredients:
3 "eggs" worth of Ener-G egg replacer (or real eggs if you like)
1.5 cups warm water
2 tsp rice vinegar
3 tbsp extra-virgin olive oil (or equivalent butter or margarine)
1 tbsp blackstrap molasses
3 tbsp sugar
1 packet yeast
Blend the dry ingredients. In another non-metallic bowl mix the liquids and egg replacer, then heat the mix in a microwave for 20 seconds, or long enough to make it feel warm to your finger. Then add the yeast to the liquids, stir gently, and let it stand for 5 minutes or until you see foam from the yeast working.
Put the dry ingredients in your bread machine, and pour the wet ingredients in on top. Run a quick or gluten-free cycle. Or if not using a bread machine mix the ingredients and let it stand to rise for 1/2 hour. Then bake in the oven at 350F or 180C or gas mark 4 until brown. Enjoy!
My first useful loaf of bread in a few years did not rise very much in our bread machine, but it sure was delicious. I loved it!
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