This one has been a Recipe Box exclusive for a long time, but I'm sharing it with all of you now! I have only made this bread in Taos, at that crazy 7,000 ft. elevation. It worked great as written, but I don't know how it will do at sea level, or anywhere in between. You might have to experiment a bit, and I will too, once the weather cools down some and I can face the oven again. Enjoy!
I've been making (and eating) bread for days, trying to perfect the vegan, gluten free recipe I posted back in March. It was good, but not good enough. It was also much too complicated and had too many different types of flour in it for me to bother with very often. So I've been tinkering with it, and followed a tip from a reader who suggested using an electric mixer. It worked! And it's worked consistently for four batches in a row. Keep in mind that your oven, elevation (I'm at 7,000 ft here), and even the weather can play big roles in your baking success. You might need to make adjustments. Or you might not!
|This is what happens when you use the wrong knife. The inside gets crumbled and mushed.|
It still tastes heavenly, but it's not as pretty as it could be, and it can even appear to be under-baked.
See below for a bread knife tip!
Simple Gluten Free Bread
makes 2 loaves
2 cups brown rice flour
2 cups millet flour
2 cups tapioca flour
1/2 cup ground flax seeds
1/4 cup guar gum (or xanthan gum)
1 T salt
1 T baking powder
2 pkg dry yeast
6 cups warm water
1/4 cup maple or agave syrup
1 T apple cider vinegar
Preheat the oven to 350º and oil two loaf pans.
Whisk the dry ingredients, including the yeast, together in a large mixing bowl.
Measure 2 cups of the water, and stir in the maple syrup and vinegar. Pour it into the dry ingredients, then add the remaining 4 cups of water.
Immediately place the loaves into the preheated oven, where the yeast will quickly begin to activate and the bread will rise without any further help from you.
|It's true, no kneading. Be patient and watch the show, but don't open the oven!!!|
Remove the loaves from the pans and onto a cooling rack. It's best to let them cool almost completely before slicing, but I know that's asking a lot. Do try to wait at least 15-20 minutes though.
Variation: For cinnamon-raisin bread, add 3 T cinnamon and 1 to 1 1/2 cups raisins to the batter.
| I'm practically in a bread coma from all I've been eating.|
It's just ridiculously good, and I have no intention of stopping any time soon.
TIP! A good bread knife is worth it's weight in vegan butter. Hacking through a soft bread with a regular knife will only mash it in the center. I've just bought this nice, inexpensive knife from Amazon and I love it. I can't believe it took me so long to get the right tool for the job! Look at how nicely the raisin bread is sliced.
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