It was a simple search string for a rather complicated issue that led me to this recipe on Wheat Free Bread Recipes. If you follow my Twitter feed occasionally, you may have noticed two topics that I've brought up in recent weeks - helping out a young adult with celiac disease (and assorted allergies), and the fact that making anything with "standard" wheat or spelt flour left my skin and eyes itching and burning to the point where I would resort to an anti-allergy medication to stop it. I already know that eating wheat is not a great idea on my front, since it tends to lead to a fair bit of GI upset, but the trouble arsing from the flour in the air really...well... troubled me. I'm a baker at heart, after all - take away my flour and you take away my soul!
I'm sending this sleeper success to Susan's event YeastSpotting at Wild Yeast.
Makes 1 loaf (16 slices) or 16 "rolls" in muffin tins
1 1/2 cups GF all-purpose flour (mixture of garbanzo bean, potato starch, tapioca flour, white sorghum flour and fava bean flour)
1/4 cup brown rice flour1 1/2 cups GF all-purpose flour (mixture of garbanzo bean, potato starch, tapioca flour, white sorghum flour and fava bean flour)
1/4 cup quinoa flour
1/4 cup El Peto Whole Grain Cream of Brown Rice Cereal
3 tbsp soy protein powder
1/4 cup ground flaxseed
2 tbsp chia seed
2 1/2 tsp cream of tartar
1 tsp baking soda
1/2 tbsp instant yeast
1 cup warm water
1/4 cup tapioca flour
1 1/2 cups unsweetened soy milk
1 tsp brown sugar
1 egg
1/2 tsp fine salt
1/4 cup quinoa, soaked 8 hours in cool water and drained
- Spray 8 x 4 inch loaf pan with "safe" nonstick spray.
- In a large bowl, combine flours, rice cereal, protein powder, soy milk powder, flaxseed, chia seed, cream of tartar, baking soda and yeast, stirring well.
- In a pot, combine water and tapioca flour, whisking smooth.
- Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes.
- In another bowl, beat together soy milk, sugar, egg and salt until frothy.
- Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.
- Add the quinoa and beat smooth.
- Scrape into the prepared pan or 16 sprayed muffin cups.
- Cover and set aside for 15 minutes.
- Preheat oven to 400F. Bake loaf 45 minutes, tenting with foil after 25 minutes. If making rolls in the muffin tins, bake 25-30 minutes.
Total Fat 3.2 g
Cholesterol 13.3 mg
Sodium 57.8 mg
Potassium 95.1 mg
Total Carbohydrate 23.0 g
Dietary Fiber 3.0 g
Sugars 1.9 g
Protein 6.4 g
Vitamin A 3.2 %
Vitamin B-12 7.1 %
Vitamin B-6 1.3 % Vitamin C 0.3 %
Vitamin D 1.3 %
Vitamin E 0.2 %
Calcium 4.6 %
Copper 2.9 %
Folate 2.2 %
Iron 8.9 %
Magnesium 3.2 %
Manganese 2.5 %
Niacin 0.4 %
Pantothenic Acid 1.6 %
Phosphorus 5.8 %
Riboflavin 7.0 %
Selenium 3.0 %
Thiamin 1.3 %
Zinc 1.4 %
Well done, Sarah! This loaf looks hearty and supernutrious. Just the kind of bread you want to wake up to as we head into autumn.
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