My recipe is a simple one. It's wheat free, milk free, fructose free -- and it tastes good! It has a good consistency and is quite versatile. The ingredients and amounts suggested in my recipe are not set in stone; I encourage you to experiment to make the recipe your own.
3 cups of flour:
I suggest a combination of two or three of the following: quinoa, millet, rice, amaranth, buckwheat (may have a little fructose because it is a fruit), teff
1 tsp. guar gum (omit if you are sensitive to the laxative effect of guar gum)
1 tsp. xanthan gum (adjust as needed, up to 3/4 tsp. per cup flour) (if you have a corn or soy allergy xanthan gum may not be well tolerated: you can experiment with agar agar and/or carrageen)
1/2 tsp. sea salt
1 tsp. aluminum free baking powder
1 tsp. aluminum free baking soda
2 tbs. oil
2 eggs: Eggs help the bread to rise and not crumble. You can add more than two eggs, up to 3/4 of a cup, in which case you will want to reduce the 2.5 cups of liquid
2.5 c. liquid (milk, goat milk, almond milk, rice milk, water: your choice)
Sweetener if you like, not required.
Mix the dry ingredients and liquids separately, and then combine. Don’t mix the combination too energetically or it won’t rise properly. Place in a greased pan and cook 55 minutes at 375 degrees. Let cool 30 minutes before removing from pan and placing on a wire rack. You may need to cover the cooking bread after about 15 minutes in the oven to avoid excess browning. Tap the top with your fingernail, and if it sounds crisp and hollow, it is done.
chopped pecans, cranberries, a little sweetener of choice
corn flour and kernels
For a yeasted bread:
Warm the liquid and then add 2 1/2 tsp. active dry yeast. Let sit for 5-10 minutes. Then add to all of the other ingredients. Mix well, then place in a greased baking pan. Cover and let rise to the top of the pan which should take about 30-45 minutes. The warmer the ambient temperature, the faster it will rise. Place in oven and cook as above.
If you are having trouble finding the suggested flours you can order them online at: http://www.bobsredmill.com
I hope you enjoy this recipe. Comments are always welcome.
Jon Dunn, ND