Somehow I end up in a plethora of little experiments throughout my life. It’s entirely my fault. I love to test myself. This time it was a 30 day gluten free challenge that was not my idea, but intrigued me enough to partake in it. Partway through the 30 days, however, I was taken to a resort for a few evenings upon which they served us 5 course dinners every night! Now, I have to tell you, I have a few rules in life, and one of them is diet ’til someone offers you food. Like if you’re in Costco, or at a party, or some nice person bakes you a pie. In these instances, you need to break the diet. Who could blame you for taking a sample or 2 of that delicious looking tiny square of non-wholesome cinnamon bread which you would never ever buy because it’s disgusting but oh so good. So, as the dinners were part of the service at the resort, naturally I paused the gluten free challenge. Upon returning from this resort, feeling very indulged and a little bit rounder, I decided to get right back in the gluten free mode and try and shed some of that extra little bit, and try my hand at a gluten free loaf. Not because the last loaf I bought when my sister visited (who’s really gluten free) was $8 a loaf, but simply because I like to bake. And so alas, here is the recipe to the most amazing gluten free bread you’ll ever make. Ingredients: (Substitution options are below)
- 1 2/3 cups luke warm water
- 4 tbsp coconut oil
- 3 eggs or flax seed mixture
- 1 tablespoon of lemon juice (or vinegar)
- 3 cups of flour (2 cups spelt, 1 cup almond) Use whatever flour you have on hand.
- 2 1/2 tsp xanthan gum
- 2/3 cup powdered milk (or soya milk)
- 1/2 tsp pink himilayan salt
- 3 tbsp cocounut sugar
- 1 1/2 tbsp dry yeast
- Place all ingredients in this order in bread machine. Place bread machine on basic large setting. My bread machine requires me to put liquids in first however yours may be different. Consult your instruction manual to determine the order of your ingredient placement.
Xanthum Gum – I first heard of this in Gwyneth Paltrow’s cookbook It’s All Good and after extensive research, I still don’t know if it’s great to eat. I put it in anyway this time as my last loaf of bread (made by hand, not a bread machine) was a little crumbly. * xanthan gum is used in gluten free products to minimize the crumbliness (scientific term) of it.
Hint: I don’t like to put it in a plastic bag because the crispiness on the outside turns soft. So use a paper bag if you have one for the 1st day. I used a parchment paper bag which I had on hand and it worked out great.