Better Off Well
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RECIPES

 

 

GF Crusty Bread

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I had my doubts while I was making this.

The dough was very soft and sticky, not like the texture of typical wheat bread dough.

But I held my breath and stuck with it, and it worked!

This bread is not only delicious, but filling as well.

Definitely the best ever gluten-free bread I've tasted!

Ingredients

1 1/4 cups potato starch 1 1/4 cups almond flour 1 cup rolled oats 1/2 cup millet flour 1 tbs active dry yeast 2 tsp xanthan gum 1/2 tsp coarse sea salt 1 1/3 cups warm water (about 110 F) 2 farm-fresh, happy chicken eggs 2 tbs organic canola oil 1 tbs honey 1/2 cup pepitas (pumpkin seeds) - or sub any kind of seed

Directions

Note: the recipe from which I modified this recipe used a stand mixer. I didn't have one.

1. Place potato starch, almond flour, oats, and millet flour into bowl. Whisk for about 30 seconds until well-mixed. Add yeast, xanthan gum, and salt. Stir again to combine.

2. Pour warm water, eggs, canola oil, honey, and pepitas into dry ingredients. Mix until dough starts to come together. Will be soft and sticky. Add another tbs of oats if too sticky.

3. Place dough in large, oiled bowl. Cover with clean cloth; let dough rise until double in size. About 2 hours.

4. At end of rising, preheat oven to 425 F. Cut dough into halves and form 2 boules (rustic ovals).

5. Place boules on pizza stone or baking sheet on the bottom oven rack. Bake 30 minutes, until bread is browned and sounds hollow when tapped on bottom. Cool before slicing.

*Note: for those avoiding almonds, you can use another type of finely ground nuts. Do not completely substitute with walnuts, as these are very oily nuts and difficult to grind completely.

To replace the eggs, use flax seed. One egg equals 1 tbs of ground flax seed and 4 tbs water, blended together until thickened.

This recipe modified from one created by by Shauna James Ahern, found in Parade Magazine.