Monday, January 16, 2017

Gluten Free Vegan Bread -

I've been making this one for years but now I Keep losing the recipe so I'm posting it here .. probably again. 
In a large mixing bowl combine:
1 1/2 cups millet flour
1/2 cup teff flour (or oat flour or sorghum flour, all have worked for me)
1 cup sorghum flour
2 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)
4 tsp olive oil
3 1/4 cup warm water (not hot)
Mix with electric mixer–using paddle attachment for two minutes.  The bread dough will be more like cake batter than traditional bread dough.
 Pour into two nonstick or well-greased loaf pans (or one big one), place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)
 If you won’t be eating it within 2 days, after it’s cooled, slice it, freeze it on cooling wracks and throw it in a large ziplock bag.