Ingredients
-
1 1/4
-
1/4
-
1/2
-
1/4
-
1/4
-
2 1/2
-
2
-
1
-
2
-
2
-
1
-
2
-
2
-
2
-
Directions
Gluten-Free Flax Bread,My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook – after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at a note: I have a VERY OLD but treasured Sunbeam Mixmaster that was my mother’s. It ate part of my batter as it climbed up both types of beaters! Being a baker of breads and rolls before finding out I have celiac’s, I took out the remaining dough (most of it to be honest) and kneaded it the old fashioned way! It is in the oven now rising. Will let you know how it turned out after baking! : ) and after I clean up the mess in the kitchen and on the mixer!
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Steps
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1
Done
|
Combine Flours, Flax, Starches, Gum, Yeast, Salt. |
|
2
Done
|
in the Mixer, Combine Wet Ingredients, Then Add the Dry. |
|
3
Done
|
Scrape the Sides, and Mix on Medium For 4-5 Minutes. |
|
4
Done
|
Pour Into 9x5 Pan, and Let Rise to Top of Pan (took About 80 Minutes). I Always, Always Let It Rise in a Turned Off Oven. |
|
5
Done
|
Bake at 350f For About 40 Minutes. |
|
6
Done
|
Remove from Pan, Cool, and Slice. |
|
7
Done
|
*use Egg Replacer of Choice to Create a Vegan Loaf, as Well as an Alternative Sweetener For the Honey. |
