Tuesday, April 15, 2014
Grinding my own grains/seeds for gluten free bread made me feel a little bit like Henny Penny. Not a bad thing at all! Now to just start growing my own too! :-) For this loaf I ground white rice,brown rice and Teff. (I also use potato starch and tapioca starch in my blend)
Overall, I love my WonderMill. It makes pretty much "instant" flour. It has 3 options for texture of your flour. Coarse,Bread, and pastry.
I find the "bread' option(recommended) for texture is a little coarse for making a soft white bread. So for a soft white bread I use the Pastry option.
The WonderMill does a terrific job of grinding so fast, and it is very tidy! So, far I am absolutely thrilled with my investment.
I may have shared this bread recipe before, but I have been slowly trying the psyllium husk powder instead of using guar gum to see how I like it. So far it is working well. With this loaf I did half guar gum and half psyllium powder. Nice and tender. Unfortunately, Abby is still avoiding yeast so she wasn't able to give this loaf a try. Derek thought it was wonderful though and with a loaf of this around he doesn't miss gluten at all!
1 tablespoon Braggs apple cider vinegar
1/4 cup grapeseed oil
1/4 cup honey
1 cup coconut milk
1/2 cup coconut yogurt
1 teaspoon salt
1 1/2 teaspoon guar gum
1 1/2 teaspoons pysllium husk powder
3 cups all purpose gluten free flour blend
1/3 cup tapioca starch
1 tablespoon active dry yeast
Place in order into pan from the bread machine. (or in the order of the manufacturer's directions) I mixed my coconut milk and yogurt together before I poured them in.
If you have a bread maker that has a gluten-free option use that. On the Zojirushi breadmaker I used the basic function and dark crust.