Recipe by Chef# 616082
A little time consuming and laborous, but healthy and tasty
Top Review by MrsHepp
As stated by the other reviewers...this tastes like "real" bread!!! This is a dream come true for the gluten-free real food community. When I found out I was gluten intolerant, I searched and searched for a GF bread recipe that incorporated the traditional preparation methods of soaking the grains beforehand to enhance digestion and nutrient absorption. This bread turned out perfect! It didn't fall, and wasn't gummy. I followed the recipe exactly except for substituting 1/2 cup of almond flour for the ground nuts. Oh, and I used honey to proof. Next time I may try sorghum, as one other reviewer did. Mmm...
- 236.59 ml teff, ground
- 158.51 ml gluten-free oats, ground
- 473.18 ml brown rice flour
- 473.18 ml slightly warm water
- 9.85 ml cider vinegar
- 118.29 ml walnuts or 118.29 ml almonds, ground
- 158.51 ml arrowroot (or potato or cornstarch or tapioca or a mixture of two)
- 78.07 ml sesame seeds, ground
- 78.07 ml sunflower seeds, ground
- 118.29 ml flax seed, ground
- 85.04 g chia seeds, ground (5 tablespoons)
- 14.79 ml guar gum
- 9.85 ml baking powder
- 9.85 ml baking soda
- 9.85 ml sea salt
- 14.79 ml yeast
- 118.29 ml water, 115 degrees
- 4.92 ml sugar
- 118.29 ml olive oil
- 59.16 ml honey
- 4 eggs, room temperature
Directions See How It's Made
- In a medium bowl, mix the ground teff, oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
- In your mixer bowl add the ground nuts, starch or starches, ground seeds, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.
- In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
- In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
- Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
- Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.