So, last month I set out to try and create my own gluten free version of healthy brown bread. The only reason I haven't shared the recipe with you yet is because I've had to test it! I have made three batches of it in the past three days! And most of it has been eaten, that tells you how good it is!
|I prefer to bake it in the Texas muffin tins I got for Christmas. If you can, a Texas muffin tin is well worth the investment; it is SO good for gluten free bread.|
|Look, it's brown!|
|This is Mum's homeade berry jam, it goes really well with brown bread.|
Easy, healthy and gluten free brown bread recipe:
2 C tepid water
1 1/2 yeast
1/3 C quinoa flakes
1/3 C amaranth flour
1/3 C brown rice flour
1/2 C sorghum flour
1 1/2 C GF flour mix [any should work]
1 tbsp white sugar
1 tbsp milk powder [optional]
1/2 tsp salt
1/2 tsp guar gum
Sprinkle the yeast over the water and set aside till needed.
Mix all the dry ingredients in your electric mixer [or an old fashioned whisk would be fine though] until combined. Now, pour in the yeast and water while you mix, making sure you scrape out all of the yeast - don't let it go to waste! Turn your electric mixer right up to full speed and beat well until the mixture becomes a smooth, icing like texture. Scrape down from the sides of the bowl, cover with plastic wrap and let rise in a 30-35 degree (C) oven for 20 minutes.
Take it out of the oven and stir. Now either:
1) spoon into greased texas muffin tins [this works out best!]
2) pour into a buttered loaf tin
Put back in the warm oven for 30 minutes.
When the time is up take the bread out and pre-heat the oven to 185 degree (C). Bake for approximately 20 minutes or until they sound hollow when you flick them.
Most of the flours listed are not usually sold at supermarkets. I've only recently discovered them, and they are definitely worth the price! Sorghum is amazing! Piko wholefoods is a great place to buy interesting gluten free things, and they will ship your purchases to anywhere in New Zealand!