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Healthy Home Cookin' Vol.
7 - Bread, Biscuits, Crackers & Muffins © 2008 by Angela Poch |
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Reprinted with permission from the author, Angela Poch.
You can find more recipes from the Healthy Home Cookin' cookbook series at the Healthy Home Cookin' website.
Read/Write ReviewsGluten Free Bread
Serves 12
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 24 hours
Ingredients
- 1/2 cup tapioca starch
- 2 cups brown rice flour
- 2 Tbsp potato flour
- 1/2 cup corn flour
- 2 tsp active dry yeast
- 1 Tbsp raw sugar
- 1 Tbsp Ener-G Egg Replacer (optional, but not quite as good)
- 1 tsp sea salt
- 2 Tbsp olive oil
- 1 3/4 cups very warm water
Directions
Mix dry ingredients. Combine wet ingredients. Mix all together until soft dough forms. Beat 2-3 minutes, I use a mixer, and pour into a prepared medium loaf pan. Place in warm oven (150°F and turn off) and let rise until almost double (about 15 to 20 minutes) do not let get over top of pan! Remove from oven and preheat oven to 425°F. Bake 10 minutes, reduce heat and bake at 375°F for 25-30 minutes or golden brown. Yields 1 loaf or 12 small "buns".
To make buns: Pour into prepared muffin tins half way, let almost double and bake at 375°F for 20-30 minutes.
Nutritional Information
Nutrition (per serving):
172 calories;
3g total fat; 0mg cholesterol; 239mg sodium; 99mg potassium; 34g carbohydrates;
1.5g fiber; 2g sugar; 2.3g protein.