Hello Hello! It’s a beautiful day today, and what makes a day even better? Fresh bread of course.
Bread has a few needs, it must be tasty, it must be light & fluffy and it must smell good! With gluten free cooking making a bread that meets all of the above qualities can be really difficult. But I think I got it down!
Doesn’t that just look so bread like! Much better than my previous Teff bread experiments. The trick, xanthan gum. Usually bread recipies call for 1 tsp or 1 1/2 tsps of xanthan gum, this recipe has 2 Tablespoons of xanthan gum. I learned this trick from this wonderful blogger http://www.lynnskitchenadventures.com/. I altered her light and fluffy recipe because I’ve decided I’m not a huge fan of rice flours and starches. They just make feel bloated. This bread feels more like a whole wheat bread to me, but it’s wheat free and delicious.
- ¾ Cup Sorghum Flour
- ½ Cup Millet Flour
- 1 Cup Teff Flour
- ¾ Cup Potato Starch
- ⅓ Cup Tapioca Starch
- 2 Tablespoons Xanthan Gum (Yes, Tablespoons)
- 1 Tsp Salt
- 1 Egg
- ⅓ Cup Oil
- 2 Cups warm water (about 110 degrees)
- 1 package instant yeast (about 2 ¼ teaspoons)
- ¼ Cup sugar
- In a bowl, mix warm water and sugar until sugar is dissolved, add yeast and bloom for 5 minutes.
- While yeast is blooming, mix together all flours and starches, whisk them together really well or you’ll get white clumps of starches in your finished bread. (Not a lot of clumps mind you, but enough to make your bread look really curious.)
- After the yeast has bloomed for 5 minutes, add salt, oil, egg and flour mixture to it. Add Xanthan Gum last. Mix really well for about 5 minutes. You will have a sticky kind of wet dough. You want this.
- Spread the dough into two greased bread pans.
- Let rise in a warm place for 1 ½ hours.
- Heat oven to 375 and bake for 30 - 32 minutes.
- Let the bread cool a little, then slice and enjoy!
- If you’re using an electric mixer; mix about 5 minutes scraping down the bowl as needed.. That should be enough to get it all really well mixed.
- You can place a towel over the bread while it’s rising, I placed mine in a warm oven at 110 degrees. Put a 9X13 pan full of warm water under it on the second rack to provide a moist environment for raising. Turn oven off after 10-15 minutes. Let the bread rise for the full amount (including the 10-15 minutes with the oven on as part of your countdown). I leave the bread in the oven while it’s heating up to 375, once the oven reaches temperature the bread only needs 18 -20 more minutes to finish cooking.
- This exact recipe can be used to make rolls. Put the dough in a greased muffin tin and bake at 425 for 8-10 minutes. If you raise the dough in the oven and leave it in while the oven heats to temperature, they will be done once the oven reaches temperature.
- This bread, cubed and dried (or toasted), makes fabulous stuffing croutons!