Gluten-free breads are usually made with xanthan gum and guar gum or other additives to help give it a texture more similar to standard bread. This bread uses egg whites and flax seeds to replace the gluten, and doesn't require any gums (which seem a little weird to me, and can be hard to find and a bit pricey). This recipe is based on one from The Herbwife's Kitchen - it's similar to a hearty wheat bread and makes awesome toast.
Note: This gluten-free cheese bread also doesn't use any gums and the finished product is light, puffy, and delicious.
Note: This gluten-free cheese bread also doesn't use any gums and the finished product is light, puffy, and delicious.
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- 2 egg whites
- 1 large egg
- 1/2 cup milk (whole or 2%), room temperature
- 1/2 teaspoon salt
- 1 teaspoon yeast
- 1 1/2 tablespoons honey
- 1/2 cup flax seeds, ground
- 3/4 cup millet flour (a few extra tablespoons may be needed depending on the size of your eggs and the humidity of the air)
- 3/4 cup tapioca flour
- Oil for pan (approximately a tablespoon)
- Large mixing bowl
- Measuring cups and spoons
- Coffee/spice grinder, blender, or other grinding device
- Small loaf pan or muffin tin
- Towel to cover while rising
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I made a few modifications to this recipe and I made it in the bread machine and it came out great. First I substituted brown rice flour for millet flour and I added chopped walnuts (about 1/2 cup). Another variation was to sub white rice flour for millet flour then added cardamum (2 table spoons), 1 tsp cinnamon and half cup chopped almonds. I also doubled the yeast. I've made 3 batches. First time I baked it too long (2 loaf setting). The second and third I made it I used a 1 loaf and it came our just right. Now I've doubled the recipe and am have it set for 2 loaf. We'll see...
Now I'm looking for a good gluten free french bread. Is there somewhere to get a gluten free / gum free sour dough starter?
The first time I followed the recipe as it is but the dough did not rise as much as I would have liked but still tasted good. The 2nd time I let the yeast bloom with the warm milk and it did rise more than the previous one. This time round as suggested by you I used warm water and sugar instead...it worked!! Also I used buckwheat flour as I ran out of millet...the bread is amazing!!
I tried this recipe today, and I used buckwheat flour instead of the millet. My dough didn't rise half as much as this did.. Is it because of the flour, or could there be something else? The texture itself was very nice.
Is it the flour of cassava or the flour of its product(which looks like tiny small white balls)?
I didn't have millet flour, so I used a mixture of sorghum and oat flour instead. And I only had skim milk instead of whole, so I used a little less and added a little melted butter :)
Glad to see there's a recipe like this out there. You're awesome.