Sandwich Bread

Today, I am offering what might feel to you normal 'glutenous' people like another gluten free bread recipe. To those of us gluten-freer's, I share golden, light, non-crumbly yeast bread. I've been working on this recipe for months, and only chose to publish it after proving it consistent. If you have any questions, ask me. I might have run into the same problem.

 Honestly, when was the last time you saw gf bread softly bend like this?

GF Sandwich Bread

Prep yeast:
2 T yeast
3/4 c warm water
Stir yeast in warm water and set aside for 10-15 minutes

Whisk flour mixture in separate bowl:
1 c milled flax seed
3 c whole grain flour mix {I use equal parts millet, yellow split pea and sweet rice}
2 t salt
2 t xantham gum

Using a stand mixer, mix:
2 eggs
prepped yeast and water
1/3 c honey
1/3 c kefir {1/2 c plain yogurt}

Add flour in 1 cup increments to the wet ingredients. This is the crucial step - Beat on medium high for 5 minutes until dough looks whipped {you are aligning the protein in the eggs just like you would kneading wheat bread}. Move dough to greased bread pan. Wet hands or spatula to smooth out the top. Allow bread to rise for 20-30 minutes {it over rises easily and will fall in the oven}, then turn oven to 350 degrees. When preheated, bake for 40 minutes, rotating the bread halfway through.

You guys are great. Thanks for reading this silly blog and for commenting and encouraging me. I really appreciate your time!

Breaking Bread

Monday is bread baking day. Weekends always see the loaf nibbled to the heel. Monday morning, no leftovers because I don't cook Sunday. DH takes peanut butter and jelly, nostalgic lunch deserving a paper bag. By Monday afternoon, we always need bread.

Humanity is built on bread. Hand-ground pea flour "horse bread" to Sister Shubert's yeast rolls. Baked carbs are for the top of the food chain.

A gluten free diet merely means different expectations for bread. I make dense loaves that only need one slice per sandwich and stick to ribs. No crumbly rice bread for us.

My recipe journal - allows recipes to evolve

Yogurt Whole Wheat Bread

Here's an idea to try with your homemade yogurt (or store bought) - Yogurt Whole Wheat Bread

Yogurt whole wheat bread is one of my favorites because it tastes like sourdough but doesn't require starter. Also, it keeps the bread really moist.

1/2 c warm water
4 t yeast
1 c yogurt
2 T olive oil
2 T honey
2 t salt
4 c whole wheat flour
1/4 c wheat bran (or wheat germ)

I list the yeast with the warm water because Mollie taught me how to make your yeast explode. Mix the yeast in the warm water at the onset of your recipe. Let it sit while you measure and mix all the other ingredients together. When you add it, the yeast is already awake and looking for food. Your bread will rise much better. Thanks Mollie!

Can you tell that I'm supposed to be setting out the family budget this morning? I'm really procrastinating because I don't like deciding the best way to spend our money. Instead, I'm wasting another resource, time.