Delicious Bread

I came across a bread recipe that I just have to share.  I have adapted it to fit our needs, of course.  The original recipe comes from theglutenfreevegan.com


INGREDIENTS:

1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast

additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green.  I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it.  I added it to the liquid mix just as I would the bread.  It was delightful!

-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc.  Mix it up & try new ideas.  Let me know what yummy ideas you come up with!



DIRECTIONS:

If using a bread machine: Place all liquid ingredients in bread pan first.  Add dry ingredients, then yeast last.  Set onto whole wheat mode for smaller loaf size.  Check bread before it starts cooking.  It might need to be smoothed out or it will be jagged & lopsided.  Transfer to a cooling rack & don't slice until cooled!

If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast.  Always sift gluten free flours/dry ingredients!  Add the flax eggs, water, oil, and vinegar.  Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes.  Cover with foil & bake for another 40-45 minutes until done.  Transfer to a cooling rack.  Don't slice until cooled!



* add 2 tbsp ground flaxseed to 6 tbsp cold water.  Mix & let gel for a few minutes, then add to recipe

Egg Substitutes

Before I forget, I wanted to share what we discovered about eggs/egg replacer!  While we were at Whole Foods, a sweet gentleman who works there shared a word with me about egg replacers!  He told me that the best thing he has found to work (and that is the healthiest substitute) is simply to puree a banana (until it is all frothy & light)! Just use that in place of an egg!  It adds lots of flavor and is packed with vitamins and all the good stuff that the egg replacer stuff just doesn't have and it helps hold things together like an egg does.  I have not found it to be an exact replacement, but then again, the egg replacer isn't exact either.  When I use it, my baking is very dense.  Anyhow, I am trying to perfect things with the banana & hopefully I will be able to share some recipes soon!

Update:
It has been a while since I wrote this.  I have found the best egg replacer to be ground flaxseed.  One tablespoon of ground flaxseed plus three tablespoons of water equals one egg.  Add the ground flaxseed with the water, and mix.  Let it set for a couple minutes, and then it is ready to use.

This does not work well in some recipes like brownies, meatloaf, quiches, etc.  Things like waffles in a waffle machine really don't work well without eggs, at least that has been my experience.  Experiment with it and have fun!  Good luck!