Take....4
1/3C Sorghum flour
1/3C Millet flour
1/3C Brow rice flour
1/4C Potatoe Starch
1/4C Tapioca Starch
2tsp xanthan gum
1/2tsp salt
2tbsp Almond Meal
2tbsp Flax Meal
3/4C Almond milk (the unsweetened kind)
2tsp Agave nectar
1tsp sugar
1tbsp yeast
2 eggs
1tsp cider vinegar
2tbsp EVOO
Nuked the almond milk/sugar/agave for 1min... it might have been a touch too warm. The yeast tried to climb right out of the cup after about 3 min. Dough is rising nicely right now so... maybe it's all good :)
Needed to add approx 4 more tbsp of water while mixing.
I mixed for longer tonight. When reading glutenfreemommy.com/gluten-free-bread-recipe-and-baking-tips/ last night she explained somewhere that she beats the dough for a long time to allow the flours to soak up the liquid. I think this would help with the grainy/powdery texture that is so typical of gluten free baking.
ok so Dano came home while I was typing and bread was rising. He needed an ear so... bread got to rise for at least 1/2hr. before I said OH No, The Bread! Then,the conversation moved to the kitchen where we talked for..... awhile.... and I realized I hadn't set the timer and the bread smelled really good. OH No! The Bread! So, ya, it got a tad browner than I would have preferred but it is definitely cooked through and nice fluffy :) It's a little dry but not powdery dry. Just cooked 10min too long dry.
1/3C Millet flour
1/3C Brow rice flour
1/4C Potatoe Starch
1/4C Tapioca Starch
2tsp xanthan gum
1/2tsp salt
2tbsp Almond Meal
2tbsp Flax Meal
3/4C Almond milk (the unsweetened kind)
2tsp Agave nectar
1tsp sugar
1tbsp yeast
2 eggs
1tsp cider vinegar
2tbsp EVOO
Nuked the almond milk/sugar/agave for 1min... it might have been a touch too warm. The yeast tried to climb right out of the cup after about 3 min. Dough is rising nicely right now so... maybe it's all good :)
Needed to add approx 4 more tbsp of water while mixing.
I mixed for longer tonight. When reading glutenfreemommy.com/gluten-free-bread-recipe-and-baking-tips/ last night she explained somewhere that she beats the dough for a long time to allow the flours to soak up the liquid. I think this would help with the grainy/powdery texture that is so typical of gluten free baking.
ok so Dano came home while I was typing and bread was rising. He needed an ear so... bread got to rise for at least 1/2hr. before I said OH No, The Bread! Then,the conversation moved to the kitchen where we talked for..... awhile.... and I realized I hadn't set the timer and the bread smelled really good. OH No! The Bread! So, ya, it got a tad browner than I would have preferred but it is definitely cooked through and nice fluffy :) It's a little dry but not powdery dry. Just cooked 10min too long dry.