Amity ville boronia is hosting a new theme Recipe Monday check out her blog to find a variety of lovely food ideas. This is one for those of us who want or need to stay away from wheat. It makes a small but delicious loaf, even my wheaty friends like it.
Multigrain Wheat Free Bread
In ¾ cup hot water dissolve 2T sugar and ¾ tsp salt. When liquid is luke warm sprinkle 1 tsp yeast over the top and set aside somewhere warm to activate. In the meantime measure 1 cup rice flour ¼ cup potato flour 2T soy flour ½ cup + 2T tapioca flour ¼ cup milk powder 1 ½ tsp Xanthan Gum
By now the yeast should have activated forming froth on the surface of the liquid. Add to this 1 egg lightly whisked with 1 ½ T oil and ½ tsp cider vinegar
Make a well in the centre of the mixed flours, add liquids and mix till smooth.
To this mixture add 1T LSA mixture 1T linseeds 1T sesame seeds 1T sunflower seeds 1T debittered soy grits.
Leave out any you do not have.
Pour mixture into lined loaf tin. (if you have a really good non stick pan you may not need to use baking paper, I have an old well seasoned tin which while the loaf turns out nicely I use baking paper to speed up the clean up.
Put loaf somewhere warm to allow bread to rise. It takes a while, depending on temperature, about 1 ½ hours
Bake at 190° for about 40 minutes
Turn out onto rack to cool. Like most gluten-free breads, this is best served toasted.
Celebrate life everyday is my mantra.
The title of Princess was given to me by Darling Husband. We have two gorgeous girls of the teenage variety.
Dressing up and playing with my Princess friends is just about my favourite thing in the world.
I create something most days but sometimes it is just the girl’s school lunches.
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