Bread

When switching to a gluten-free diet, probably the biggest adjustment for most Celiacs is finding a suitable bread (or resolving to avoid it for all eternity!). There are a large number of gluten-free bread options available out there, but few are any good.  That of course doesn’t mean you should quit looking!

I also enjoy reading about which breads other people enjoy. Whether it is homemade bread or a mix. Today I noticed a nice gluten-free recipe over at Mennonite Girls Can Cook which covers how to make a delicious White Bean Flour Bread. Here is the recipe they’ve shared:

Gluten-Free White Bean Flour Bread Recipe

Bread Ingredients:

• 1 cup warm water
• 3/4 cup milk
• 3 large eggs
• 3 tbsp olive oil
• 1 tbsp cider vinegar
• 1 tbsp. molasses
• 2 rounded tsp. xanthan gum
• 1 1/2 tsp. salt
• 1 cup white bean flour
• 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 1 tsp sugar
• 1 pkg reg. yeast or 1 tbsp.
• Optional: Add 1/2 cup of raw sunflower seeds

Bread Directions:

1. In a heavy-duty mixer beat eggs slightly, then add other wet ingredients.
2. Sift together dry ingredients and then add to the liquid, beating hard for about a minute. You should see the batter change and become smooth (while you are mixing the dough, you will smell the ‘bean’ flour… but this is the only time. When it is baking or you are eating it, it has a very ‘whole-wheat’ bread smell and taste!).
3. Line the bottom of the pans with wax paper and lightly oil the pans (gluten-free baking tends to stick more than regular wheat flour).
4. Place the pans in the oven with the oven light on….and cover the pans with a towel.
5. Let rise for about an hour until loaves round over the top of the pan.
6. Bake for 45 minutes at 350′ – or until tops are nicely browned – do not underbake.