Bread has to be the hardest thing to "give up" when you are avoiding gluten. Now, I am not officially avoiding gluten, but I should be! I know that eating too much is not good for me. I think I developed an intolerance from making so much seitan. When I touch Vital Wheat Gluten, I break out in hives.
My lovely, amazing friend, Krys is transitioning her family to a Gluten Free diet because her son was recently diagnosed with Autism. (There is some speculation that a Gluten, Free, Caesin Free diet can aid in the treatment of Autism.)
I was thinking of her and her boys this morning and was inspired to create this bread recipe.
This is not a finished recipe. It was my first go around, and I know what I will do differently next time.
Keep in mind, that I didn't really expect this to turn out as well as it did, so I wasn't as precise as I could be. I ground my whole grains into flour in the Vita Mix. I'm sorry I didn't measure the actual amount of flour, only the grains. Like I said, I wasn't expecting this to be a finished recipe, so I was more taking notes for myself. The next time I made this, I will measure the actual flour itself.
I also used Quinoa, which intuitively I KNEW would not be a great choice. I originally was going to use all mostly millet, but the rest of my millet is downstairs, and my foot is really hurting today, so I didn't feel like going downstairs.. my bad... because quinoa is too strong of a flavor for the bread.. (although, it is totally still edible and I'm sure once it sits overnight and I toast it and add a burger and veggies and mayo to it, it will be pretty good.. but I KNOW I can do better!
- 3 cups warm water
tbsp. olive oil
- 1 tbsp. yeast
- ½ cup flax meal
- ½ cup oat fiber
- 1 tbsp. sugar
cup old fashioned oatmeal
- 1 cup dry quinoa
- 1 cup dry millet
- ½ cup dry sorghum
- ½ cup dry brown rice
- 1 tbsp. salt
- 2 tbsp. xanthan gum
- In a large bowl add the water, oil, flax, oat fiber, sugar and yeast.
- Allow mixture to bloom for 5 minutes, then stir in the oatmeal.
- In a high powder blender, add the quinoa, millet, sorghum and rice, along with the salt. Blend into flour
- Add xanthan gum to the yeast mixture and stir, then add the flour. Mix until very well combined, then cover and let rise for an hour.
- Spray an 8 inch loaf pan with cooking spray and spoon batter into the pan.
- Bake at 375 for around 1 hour 10 minutes, let cool completely before slicing.
Here's the bread in the oven, halfway through the baking process. I start it in the pan, then take it out and put it on the baking stones (unglazed tiles from Home Depot, $2) to finish baking, rotating the loaf every 6 mins or so.
What I am planning on changing the next time I made the bread:
- Replacing the quinoa with oat flour ground from steel cut oats.
- Measuring the flour after I grind it, since I know many people don't have a Vita Mix or blender that is able to grind grains into flour.