Ancient Grain Bread
Wet Ingredients:
2 cups milk @ 80 – 90 F ( 1 min. 10 sec. in microwave )
4 Tablespoons almond oil ( olive or canola )
2 large eggs
1 teaspoon cider vinegar
Flours: 3 ¾ cups GF flours
¼ cup brown rice
¼ cup white rice
¼ cup sweet rice
¼ cup amaranth
¼ cup millet
¼ cup sorghum
¼ cup tapioca
¼ cup arrowroot
¼ cup salba
¼ cup quinoa
¼ cup light buckwheat
¼ cup teff
¾ cup almond meal
Dry Ingredients:
2 ½ teaspoons salt
1 ¼ teaspoons gelatin
2 ½ tsp xanthan gum
¼ cup packed brown sugar
2 ¼ teaspoons yeast ( I packet ) dry active, instant or bread machine yeast
Assemble and bake as described by you bread machine.
I use the new Cuisinart Convection Bread Maker CBK-200C which has a Gluten Free cycle for making bread.
Follow the directions on page 69 for Gluten Free Rye Bread, but use the above ingredients. This is the 2 pound loaf. I remove the paddle at the end of the mixing cycle.
I also leave the loaf in the machine for about 10 minutes after the cycle is done. After you have removed it from the pan and set it on a rack to cool, try not to slice it for at least 30 minutes. It’s best allowed to cool completely.
Slice and use the bread for 24 hours. After that, freeze what remains for the best quality.
This bread can be eaten plain or toasted. It’s a dense, moist bread with a nice crumb and texture.
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