Gluten-Free, Corn-Free Bread Recipe
Once diagnosed with Celiac Disease, I began looking for gluten-free bread recipes. Slowly, my first attempts, loaves of bricks, became edible, light, loaves that I was proud to serve guests, even those not eating gluten-free. It only stays fresh for a day or two due to the lack of preservatives. After 2 days, the slices of bread can be made into French toast for breakfast, grill cheese for lunch, or broken up into bread crumbs for other recipes. I add flax seed for extra fiber and dulse seaweed flakes (optional) for extra nutrients. This recipe requires a 2 lb bread maker, I use the “Breadman Ultimate”. This recipe is for 1 loaf. I make two at a time since I am cooking gluten-free for my entire family. To begin, take 3 bowls (large, medium, and small)
Large Bowl
1 cup of brown rice flour
1/2 cup of Quinoa flour
1/2 cup of Teff flour
Note: You can substitute 2 cups of brown rice flour instead of the above 3 ingredients for a lighter loaf (not quite as healthy).
1 cup of potato starch
1/4 cup of tapioca flour
3 tsp of guar gum or xanthum gum. (If corn-free, use guar gum)
1 and 1/2 tsp sea salt
1/4 cup flax seed
1/8 cup of dulse seaweed flakes
1/4 cup sugar
Mix all the ingredients together.
Medium Bowl
3 eggs
1/4 cup of olive oil
1 cup of milk (if dairy-free, use dairy-free almond milk)
Mix together
Small Bowl
1 tbsp of gluten-free, corn-free yeast
1 tbsp of white sugar
1 cup of warm water
Mix together and let proof until foam begins to develop.
Get your bread maker pan and insert the mixing paddle into the bottom. Put the contents from the medium bowl in first, followed by the contents of the large bowl, then the contents of the small bowl on top. Put the pan into bread maker and cook at white, medium, rapid cycle. Bake and enjoy!
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