When I made this recipe as rolls, it doubled in size. Same thing for the bread (the bread was on the verge of overflowing). This bread has a melt-in-your mouth, soft consistency. When I was just eating this, I suddenly stopped mid-chew. I remembered that flavor, that consistency…
It took me a second to bring it back.
Then I remembered a bread a friend of ours used to make. There was always plenty of it, which was good, because we couldn’t get enough of it. When we started eating gluten, we stopped eating that bread. I’ve always thought of that bread as the best I’ve ever tasted.
Eating this bread, I was reminded of that bread. Simply because that same wholesome, I can almost say glutenous, flavor was there.
Don’t worry. There’s no gluten in here.
There. I’m done moaning of the deliciousness of bread.
You probably think I’m weird.
But that doesn’t matter.
Note: Allow the loaf to cool before you slice it for best results. As far as the rolls go: Eat them right away.
- -Yeast Ingredients-
- 1 cup warm water
- 2 tablespoons yeast
- 2 tablespoons sugar
- -Dry Ingredients-
- 1 ¼ cup brown rice flour
- 2 tablespoons teff flour
- ¼ cup corn flour (or rice flour if you have none)
- 5 tablespoons ground flaxseed
- ¾ cup cornstarch (or a half and half potato/tapioca starch blend)
- ¼ cup milk powder (skip for dairy free...milk powder just adds richness)
- 2 ½ teaspoons xanthan gum
- 1 ¼ teaspoons salt
- 2 tablespoons sugar
- -Wet Ingredients-
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 2 large free range organic eggs
- 1 /2 cup warm water
- Grease a large baking sheet or one loaf pan with butter. Preheat the oven to WARM.
- Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See how to proof yeast for more information.
- Turn the oven to OFF.
- Mix the dry ingredients together in another small bowl.
- Blend the wet ingredients together in a large bowl with your electric mixer.
- Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.
- Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.
- Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.
- Blend your mix at medium speed for another minute, then stop blending and allow to set for one minute. Repeat this step two more times.
- If making rolls, spoon about ¼ cup of dough onto the pan for each roll, then sprinkle with sesame seeds or gluten-free oats.
- If making bread, spoon all of the dough into the pan and spread evenly. Sprinkle with oats or sesame seeds.
- Put in the oven and turn the oven to OFF.
- If you are making bread, allow it to sit in the oven for 45 minutes to rise. If you are making rolls, allow them to sit in the oven for 30 minutes to rise.
- When the bread/rolls is/are done rising, turn the oven to 350 degrees F.
- Put 10 ice cubes on a baking sheet (with edges) and place this in the oven underneath the bread/rolls.
- Cook bread for about 50 minutes until golden brown and firm.
- Cook rolls for 30 minutes until golden brown and firm.