Thursday, January 14, 2010

Kim's Whole Grain GF, DF Bread ~ Simplified Version

I have been making my whole grain gluten and dairy free bread for a couple of years now. Last June I finally posted my recipe with detailed instructions. That recipe is far and away my most visited post. That makes me happy! The hardest part of being gluten free is trying to stomach gluten free rice based "bread". I still make this once or twice a week. But as time has gone by I have started making some changes. The recipe is still basically the same but I have started making it a bit simpler with fewer ingredients. The result is the same. I still end up with the best tasting bread I have ever had. I just made some this morning and for lunch had a slice of it, still warm, dipped in olive oil with minced fresh rosemary, kosher salt and fresh ground pepper. Bliss! Anyway, here is what I am doing now.

Kim's GF DF Whole Grain Bread ~ Simplified Version

1 1/3 cup water warmed to just beyond body temperature
1/4 cup canola oil
1/4 cup honey
3 lightly beaten eggs
1 1/2 tsp salt

1 cup teff flour - ivory or dark (May also use brown rice flour)
1 cup sorghum flour (May also use 1 cup of millet, buckwheat, quinoa, amaranth)
1 cup potato starch
1 slightly heaping T xanthan gum
2 1/4 tsp - 1 T dry active yeast (Start with smallest amount and if you didn't get the rise you wanted try more next time)
1 T sesame seeds
1 T flax seeds

The directions are the same as in my original recipe. I don't always take the time to sift but you get a better blended loaf if you do. I also add a few more flax seeds and sesame seeds to the top of the batter after I pull the paddle out of the bread maker just to make it prettier. (I am also told that this can be done with egg replacer if you are allergic to eggs.) Try this. Eat and be happy!


Stephanie said...

This woman rocks when it comes to bread recipes!!!!!!!!!!!!!

Kim said...

Thanks Steph,
I find this comment funny. Ironic funny. Before CD I had tried making regular bread so many times. Every single time it turned out like a brick. Completely unedible. Then CD comes and I work out this recipe and it works. Ironic.

Rachel said...

Thanks for sharing your recipe. I may give it a try. I'd have to do it egg-free with a MYO-egg-replacer, like ground flax seeds or veggie puree or something. Have you received feedback on that route? I can't do the prep'd egg replacers. I also like that you put in the other possible flour subs for those of us that can't do X, Y, or Z flours! Funny - our blog titles are very similar! We should meet sometime! Rachel

Kim said...

That is funny about our blogs. They really are similar. I read some of yours but how do I access your archives? Where do you live? How old are your kids? Do you have recipes too? Let me know if you try my bread recipe. I am always interested in hearing how it turns out for others.

Rachel said...

Kim - my archives can be accessed on the right side of the page. I have posted a few recipes which can be found by clicking on the gluten-free category in the archives on the right. I live near San Diego, my kids are 4 and 1. Where do you live and how old are your kids now? I'll let you know if I try the bread. Gotta come up with an egg sub.

Kim said...

Rachel, when I go to your blog the right sidebar is empty. I can see none of the usual things like archives, labels, profile etc.
We were just in San Diego a couple of weeks ago and I was trying to convince my husband that we need to move there. We go there a couple times a year. It's where my husband proposed to me. Send me your email so we can chat!

Anonymous said...

I made this bread with quinoa instead of sorghum , and hi -maize resistant starch instead pf potato starch and it was great......would like to try it with much less honey as I am not a fan of sweet breads.
I also had to tweak this bread as I live at 3500ft (hi altitude) above sea level with no humidity .I am in calgary ab canada.
I am a low carber so I got 2 loaves out of this bread also.
now I would like to substitute an even lower carb flour thats GF to take down the carbs , but I am at a lost....any suggestions?

Kim said...

I'm originally from Edmonton. Funny. Anyway, glad you liked it. Does the carb count vary greatly from grain to grain? I too try to lower my carbs so I just eat a lot less bread than I used to. What do you mean you got 2 loafs out of it? I have a friend who has subbed in some coconut flour and liked it. It is really low carb as most of the carbs are in the form of soluble fiber. Besides, it's considered a nut not a grain. It does absorb more water so you'd have to play with the liquid amount. Sorry I can't be of a better help. I'd love to see how you tweeked it especially if you manage to lower the carb count more.

BTW; I have moved my blog. This one will eventually be closed down. All these recipes on this site are now at the other site. I am at I hope you'll join me there.