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Gluten Free Sandwich Bread For Him “Whole Wheat Bread”

May 25, 2016

This bread is great for peanut butter and jelly, grilled cheese or any other creation you choose.

This is bread I make for my husband and it is Gluten Free but it has ingredient I should not eat. Which is why it says “For Him” in the Title. It is a darker denser bread that works well for sandwiches.

I said “ Whole wheat" in the title because soon I will share with you my “White Bread” version with you.

 

 

 

1 cup buckwheat

1 cup cornstarch

1 cup namesta flour

1/4 cup flax meal

2 tbsp chia seeds

3 eggs

¼ honey

1 cup milk 1 cup water¼ oil

1 tsp salt

1 tbsp yeast

 

Rise 1 hour

375ºF

40-50 min

 

 

In your first bowl

Mix your dry ingredients together(buckwheat, cornstarch, namesta, flax, chia, and salt)

In your second bowl

Mix wet ingredients (egg, milk, water, oil, and honey)

Slowly combined your two bowls, it gets lumpy easily

 

put oven rack as low as possible

warm oven to 200 then turn off (this is just so that your bread has somewhere warm to rise)

 

This will not look like normal gluten bread it should be like a cake batter. Yeah for no kneading!

 

Grease your bread pan and lid and if you don't have a lid to your bread pan the take a piece of foil big enough to cover the top and leave a little room on top if it rises above the top of your pan.

Make sure you grease the side of your foil that is face down/ will come in contact with the bread.

If I use two bread pans to make two loafs they are pretty short. And if I put all the batter in one pan it over flows and burns on the bottom of my oven.

So I put some batter into a muffin tray to make 6 small muffins. They make a good snack and make it a little different because sometimes a little bit of variety goes a long way.

 

Pour batter

 

Let rise for a hour and a half

 

cook 45-55 minutes

 

Remove from pan within 10 min of taking it out of the oven to prevent sweating.

Let cool and serve.

 

Once its all the way cooled wrap it up in foil or in a bread bag to keep it moist.

It usually keeps for about a week. It molds faster than store bought bread.

 

A note on bread pans:

Gluten Free bread is often temperamental and cooks much different the traditional gluten bread.

Place your oven rack on the lowest position possible.

If it is higher your bread cooks too fast on top and is raw in the middle.

I the darker metal bread loaf pans are much better.

 

I use USA Pan which have a lid included:

http://www.amazon.com/USA-Bakeware-Aluminized-Steel-Pullman/product-reviews/B001TO3CN8

 

If you don't have a fancy bread pan be sure to cover the top of your pan with aluminum foil and grease it so the top of you loaf doesn't come off with it.

 

Also namesta flour is:

http://www.amazon.com/Namaste-Foods-Perfect-Flour-Blend/dp/B00MHTQBB4/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1462814164&sr=1-4&keywords=namaste+gluten+free+flour

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