Time for a break from all the shop talk, don’t you think? I’ve been wanting to share a current favorite recipe. After making this enough times, I feel I can confidently declare this my fail-safe gluten free bread recipe. I was never a natural with baking gluten free bread (or any bread), always getting slightly odd results, but this recipe works for me every time. And I’ve been using my bread machine, which makes it even easier.
In the bread machine pan, add:
3 large eggs
1 2/3 cup water
3 tablespoons olive oil
1 teaspoon apple cider vinegar
In a separate bowl:
¼ cup brown rice flour
1 cup tapioca flour
1 ½ cups cornmeal (fine ground)
1/4 cup ground flaxseed
1/2 cup ground sesame seeds
1/4 cup millet, ground into flour (I use my coffee grinder for all this grinding mentioned)
3 tablespoons sugar
1 ½ teaspoons salt
2 ½ teaspoons xanthan gum
Any add-ins – like herbs, spices, seeds, nuts, dried fruit, etc…
Add the dry contents to the wet, and mix (not everyone would do this, since the machine mixes for you, but I like to mix just to be sure). Add 2 ¼ teaspoons gluten-free yeast and mix a little more. On my machine, which is a Breadman, I set it to the 1.5 pound whole wheat setting and press Start. In about 4 hours the house is smelling amazing and bread is almost ready to slice.
I have tried a few variations with the add-ins, including
– 1/2 cup chopped fresh cranberries, a handful of walnuts, some cinnamon and zest of one lemon zest (shown above, and very tasty)
– Raisins, lots of cinnamon, a small pour of molasses and a handful of walnuts (my favorite)
– 1Tbs chili flakes, 1 Tbs dill and a big handful of cashews (His favorite. This has the perfect amount of heat. Great for toast and cheese).
Experimenting is fun, and once you feel confident with the base recipe you can play around with subbing different flours to achieve different textures. Subbing more tapioca for flax or millet makes a spongier, lighter bread (I tend to like a denser, more fiber rich bread, but I tried this and it did make a really nice loaf). You could try quinoa flour, oat flour, or any other grain of your liking. Have fun!