As noted in the Gluten Free Bread page, this bread is tasty in its own right. It is not one of those recipes where you'd taste it and say, "Well, it's OK for something that is gluten free".
This bread looks and tastes like bread, and has a great texture. No hint of grittiness or dryness so often associated with gluten free flour products.
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(egg and dairy free)
© Bryanna Clark Grogan
No reproduction without permission from the author
Makes 2 loaves
Grease two 8 1/2" by 4 1/2" pans really well--this dough sticks easily.
Mix and let stand 5 minutes:
1 and 3/4 c. warm water
1 packet regular active baking yeast (2 1/2 tsp.)
OR 1 3/4 tsp instant yeast
1 tsp. sugar
Meanwhile, blend in the blender:
1 c. water
1/4 c. flaxseeds
When frothy, with just bits of flaxseed hull in it, add and blend:
2 T. plus 2 tsp. Ener-G Egg Replacer powder
1/4 c. olive oil or melted Earth Balance
1/2 tsp. agar powder OR 1 T. agar flakes
1 and 1/2 tsp. vinegar
4 tsp. molasses
In a bowl, mix well:
4 c. Bryanna's Gluten-Free High-Fiber Flour Mix
1/4 c. instant mashed potato flakes
6 T. unbleached sugar
3 T. soy or rice milk powder
1 T. plus 1 tsp. xanthan or guar gum
1 T. salt
Add the frothed-up yeast mixture to the blended flaxseed mixture and blend briefly. Dump this into the bowl of a stand-up electric mixer. Gradually beat in the flour mixture until it is all mixed in. Beat for 3 and 1/2 minutes. Scrape dough (it's actually a really thick batter) into the prepared pans and smooth the tops. Cover and let rise in a warm place 1 hour, or to the tops of the pans.
Have the oven preheated to 400 degrees F. Bake the breads for 20 minutes, then reduce heat to 350 degrees F and cover the breads with foil. Bake 30 minutes more. Loosen the edges with a knife and carefully remove from pans top a rack to cool before slicing.
This really looks, smells and tastes like bread! You can toast it and make bread crumbs out of it.
Proceed to the
FIBER FLOUR MIX