Gluten-Free Bread for Celiacs
I absolutely love this recipe. The bread is a bit heavier than wheat bread but it’s also much more filling and absolutely delicious. It works great in my bread machine but I also mix it by hand and place it in a muffin tin for little biscuits that I take for lunch.
INGRIDIENT
DIRECTION
Step: 1
Place water, eggs, corn oil, and vinegar in a bread machine.
Step: 2
Pour corn flour, milk powder, tapioca flour, flaxseed meal, rice flour, sugar, xanthan gum, and salt into the bread machine and mix well. Make a well in the center with your fingers and add yeast.
Step: 3
Run Whole Wheat cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
NUTRITION FACT
Per Serving: 281 calories; protein 8.6g; carbohydrates 43g; fat 8.4g; cholesterol 55.8mg; sodium 463mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.
