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Gluten free recipes for bread

Filed Under (Cakes) by admin on 21-08-2008

Tagged Under : Gluten free recipes for bread

Ingredients ::

* 3/4 cup brown rice flour
* 1/2 cup buckwheat flour
* 1/4 cup potato starch
* 1/4 cup arrowroot starch
* 1 1/2 tsp xanthan gum
* 2 tsp GF baking powder
* 1 tsp baking soda
* 1/2 tsp sea salt
* 1 1/4 cups vanilla soya milk
* 1 tsp vinegar
* 1/4 cup oil
* 3 eggs
* 1/2 cup caramelized bakers honey or other liquid honey
* 1 1/2 cups fresh blueberries

Method ::

In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don’t have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9×5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometor is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completly before cutting.

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