I am pleased to announce that I have adapted a recipe originally found in my Whole Life Nutrtion cookbook for our bread maker. We have had our bread maker stored away for several years, since we adopted a primarily gluten free lifestyle.
I have no pictures, yet, as my family and our friends made this bread disappear quickly. It is many thumbs up above anything we have bought at a gluten free specialty bakery.
Honey Whole Grain Bread
Blend dry
ingredients with whisk or wooden spoon:
1
c. sweet sorghum flour
½
c. tapioca flour
½
c. almond flour
½
c. Teff flour
¼
c. arrowroot powder
1
½ t. xanthum gum
1
t. sea salt
½
t. baking soda
Lightly whisk wet
ingredients:
1
½ c. warm water (100 to 110 degrees F)
1
t. whole cane sugar
¼
c. honey or organic agave nectar
1
pkg. active dry yeast (or 2 ¼ tsp.)
Directions:
Follow individual bread maker instructions for order of
ingredients.
This recipe follows West Bend instructions.
Place wet ingredients into bread maker pan. Add blended dry
ingredients on top of liquid. Make well in center, add yeast.
Place into breadmaker.
Select settings:
·
2 lb.
·
Basic
·
Light Crust
When signal alert is heard, check to ensure additional dry
flour is not needed, or liquid. Add sorghum flour if necessary.
Enjoy this bread fresh, or toasted with a bit of organic butter and sprinkle of cinnamon. I have not tried making this without honey yet, but I plant to do so for a lower glycemic bread recipe.
To your health,
Rita S.
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