Tiffany’s Gluten-Free Bread
1 cup brown rice flour
¼ cup lentil flour
1 cup masa harina
¼ cup tapioca flour
½ tsp sea salt
½ tsp baking soda
2 tsp aluminum-free, Gf, baking powder
1 cup water
1 tbsp instant yeast
1 tbsp raw honey
2 eggs
¼ cup grape seed oil
1 tbsp raw, apple-cider vinegar
In a large bowl mix water, yeast and honey, allow to rest while preparing other ingredients or about 5 minutes. In a separate bowl mix dry ingredients together. Stir eggs and grape seed oil into water mixture. Add dry ingredients and cider vinegar. Mix until well blended. Spoon into two, greased, medium sized bread pans. Cover and let it rise for 1 hour. Bake in pre-heated 350°F oven for 30-40 minutes.
Alternative cooking method:
After dough has risen. Heat a cast iron skillet, to medium low. Butter the pan lightly, then carefully spoon out 1 heaping tbsp of dough onto skillet, (slightly spread out each one) add as many as you can fit into the pan. Cook on low heat for 5 minutes per side, then turn again and cook an additional 3 minutes per side with a lid on.
1 cup brown rice flour
¼ cup lentil flour
1 cup masa harina
¼ cup tapioca flour
½ tsp sea salt
½ tsp baking soda
2 tsp aluminum-free, Gf, baking powder
1 cup water
1 tbsp instant yeast
1 tbsp raw honey
2 eggs
¼ cup grape seed oil
1 tbsp raw, apple-cider vinegar
In a large bowl mix water, yeast and honey, allow to rest while preparing other ingredients or about 5 minutes. In a separate bowl mix dry ingredients together. Stir eggs and grape seed oil into water mixture. Add dry ingredients and cider vinegar. Mix until well blended. Spoon into two, greased, medium sized bread pans. Cover and let it rise for 1 hour. Bake in pre-heated 350°F oven for 30-40 minutes.
Alternative cooking method:
After dough has risen. Heat a cast iron skillet, to medium low. Butter the pan lightly, then carefully spoon out 1 heaping tbsp of dough onto skillet, (slightly spread out each one) add as many as you can fit into the pan. Cook on low heat for 5 minutes per side, then turn again and cook an additional 3 minutes per side with a lid on.
©Copyright 2007-2008 Tiffany's Table LLC
2 comments:
It looks wonderful! I can't wait to try it!
Love, Wardeh
P.S. Is there any way you could change the comments to accept non Google/Blogger IDs? Then I could enter my URL. No big deal, but it would make it easier since I have the Google ID but hardly remember it!
Wardeh,
I'll give it a try.
Post a Comment