DESPERATE TIMES, call for DESPERATE MEASURES not posted since 2009
It's a pandemic and that is what has forced me to revisit this blogsite and begin again to resurrect some of the recipes. The daughter needs this and since I can't whip it up for the grandbabies first hand, I guess I can at least send her the recipe. The oldies are the goodies anyway.
---------------------------Time travel back to 2009
Today this recipe was emailed to me and I mixed it up and the family adore it!!! The oldest son says, "Mom, this is the first time that I've wanted to sit down and eat the entire loaf." It is the most like wheat bread that I've yet made. (Retro moment: Remember that 2009 was before most food channels and musical stir-the-ingredients videos.)
Amaranth Bread:
1 1/2 cups amaranth flour (or swapped for quinoa--see the next day's recipe)
1 1/2 cup tapioca starch flour
1 cup brown rice flour
2/3 cup nonfat dry milk powder
2 tsp. xanthan gum
1 tsp salt
2 tablespoons ground flax seed (optional)
1 1/2 tablespoons active dry yeast
4 tablespoons sugar
1 1/4 cup warm water
3 large eggs
1/4 cup vegetable oil
1 tsp lemon juice
If you are combining these ingredients into mixes to send off to college with your child, leave out the yeast and add it when he/she makes the bread. Yeast doesn't store well in mixes. I guess the salt kills it. Duh! (I learned from first hand experience.)
Grease a 5x9 loaf pan.
Combine the dry ingredients separately. In a stand mixer, combine the wet ingredients reserving 1/2 cup of the water until you can test the consistency. Humidity affects flour, so you may need even more or less.
Beat the bread for 3 1/2 minutes on high. It should be the consistency of regular GF bread dough, thicker than cake batter, but not at all like wheat bread.
Scrape into the greased loaf pan, muffin tins or english muffin pans and set to rise.
Let raise until doubled, and bake 350 degrees for 30-40 minutes. Cover with foil after the first ten minutes of baking.
From: Karen Robertson's Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes without Gluten or Wheat
It's a pandemic and that is what has forced me to revisit this blogsite and begin again to resurrect some of the recipes. The daughter needs this and since I can't whip it up for the grandbabies first hand, I guess I can at least send her the recipe. The oldies are the goodies anyway.
---------------------------Time travel back to 2009
Today this recipe was emailed to me and I mixed it up and the family adore it!!! The oldest son says, "Mom, this is the first time that I've wanted to sit down and eat the entire loaf." It is the most like wheat bread that I've yet made. (Retro moment: Remember that 2009 was before most food channels and musical stir-the-ingredients videos.)
Amaranth Bread:
1 1/2 cups amaranth flour (or swapped for quinoa--see the next day's recipe)
1 1/2 cup tapioca starch flour
1 cup brown rice flour
2/3 cup nonfat dry milk powder
2 tsp. xanthan gum
1 tsp salt
2 tablespoons ground flax seed (optional)
1 1/2 tablespoons active dry yeast
4 tablespoons sugar
1 1/4 cup warm water
3 large eggs
1/4 cup vegetable oil
1 tsp lemon juice
If you are combining these ingredients into mixes to send off to college with your child, leave out the yeast and add it when he/she makes the bread. Yeast doesn't store well in mixes. I guess the salt kills it. Duh! (I learned from first hand experience.)
Grease a 5x9 loaf pan.
Combine the dry ingredients separately. In a stand mixer, combine the wet ingredients reserving 1/2 cup of the water until you can test the consistency. Humidity affects flour, so you may need even more or less.
Beat the bread for 3 1/2 minutes on high. It should be the consistency of regular GF bread dough, thicker than cake batter, but not at all like wheat bread.
Scrape into the greased loaf pan, muffin tins or english muffin pans and set to rise.
Let raise until doubled, and bake 350 degrees for 30-40 minutes. Cover with foil after the first ten minutes of baking.
From: Karen Robertson's Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes without Gluten or Wheat
1 comment:
WHERE'S THE MILLET BREAD RECIPE?!
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