May 2, 2010

Keeping A Gluten & Dairy-Free Belly

Light and airy; this multi-grain bread puts other gluten-free loaves to shame. This recipe was brought to my attention by one of my lovely gluten-free co-workers, Thanks BL!

Of course, I added my own gluten-free ingredients and created a dairy-free loaf. I added a dash of arrowroot starch instead of the called for corn starch and stirred in coconut milk with a drizzle of evoo instead of milk and butter. I didn't have any seeds or millet in the pantry, but I'm looking forward to folding in a handful next time!

Keeping A Gluten & Dairy-Free Belly Bread
adapted from Land O Lakes Multi-grain gluten-free bread

2 1/4 C Multi-Grain Gluten Free Flour Blend (see below)
1/4 C amaranth flour
1/4 C teff flour
1 (1/4-ounce) package active dry yeast
1 T xanthan gum
1 t sea salt
1 1/4 C coconut milk (unsweetened), warmed
1/4 C evoo
2 XL eggs
2 T honey
1 t apple cider vinegar
2 T millet
2 T ground flax

Oil an 8X4-inch loaf pan. Line pan with parchment paper across the bottom and extend up over the long sides; set aside.

In a medium bowl whisk together Multi-Grain Gluten Free Flour Blend, amaranth flour, teff flour, yeast, xanthan gum and sea salt.

In a large bowl whisk together warmed coconut milk, evoo, eggs, honey and vinegar. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet and flax seeds; mix well.

Spoon batter into prepared pan. Smooth top of dough and drizzle with a little evoo; cover lightly with a piece of plastic wrap. Let rise in a warm place until the bread reaches the top of the pan, approximately 30-45 minutes.

Preheat oven to 375 degrees F.
Uncover bread; bake at 375 degrees F for approximately 40 minutes or until bread is brown and sounds hollow when tapped. Remove the bread from the pan and keep the parchment paper attached. Place the loaf back in the oven and bake for an additional 5-8 minutes. Remove from the oven and cool on a wire rack.

Slice and serve with jam.

Multi-Grain Gluten-Free Flour Blend:
Whisk together 1C arrowroot starch, 1C potato starch, 3/4C + 1/8C brown rice flour, 3/4C garbanzo bean flour, 1/2C sorghum flour, 1/2C tapioca flour and 1/8C teff flour. Store in an airtight container and stir prior to using. Yields enough for 2 loaves.

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