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Popcorn Bread - Bread Machine Recipe (Gluten-Free)
This is a fun recipe to make with kids – they can pop popcorn and watch it transform into flour before their eyes. No need to run to the store to get some fancy new kind of flour either: simply pop your favorite corn then grind it to a fine powder in your food processor or blender. Measure, then add to the recipe below for a neat twist on traditional bread recipes. In the unlikely event you have any bread leftover the next day, this recipe keeps nicely (especially the pre-mixed all purpose flour using Expandex) but also makes a divine French Toast!
Gluten-Free Popcorn Bread (Bread Machine Recipe)
½ cup hot water + 2 tablespoon flaxseed meal (set aside to steep for 10- 15 minutes)
1 cup vanilla yogurt (dairy, soy, rice or coconut)
1 teaspoon apple cider vinegar
3 Tbs. olive oil
3 Tbs. light agave nectar or honey
½ teaspoon baking soda
2 teaspoons gluten-free baking powder
1 teaspoon sea salt
1 tablespoon rapid rise/bread machine yeast
2/3 cup dry milk or buttermilk powder
1 cup popcorn flour
½ cup brown rice flour
1 ¾ cup Jules Gluten Free All Purpose Flour*
*(As always, I cannot predict the results of this recipe with any other flour, as I have only tried it with my recipe printed in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, and on various media links from my website. A pre-mixed version of my gluten-free flour containing Expandex is available through my website.)
Stir the eggs with a fork in a small cup to mix the yolks and whites together. Add flaxseed to hot water and set aside to steep. Gather all other ingredients and plug in the bread machine, inserting the pan and paddle attachment.
Gluten-Free Popcorn BreadSift dry ingredients (except yeast) together in a large bowl and set aside.
Add all liquid ingredients to the bread machine pan first. Add the dry ingredients next and make a well in the center for the yeast. Add the yeast last and set the machine to the gluten-free setting or a setting with only one rise cycle.
During the knead cycle, periodically check to see that the dry ingredients have been fully integrated into the dough, scraping down the sides with a rubber spatula if necessary. If you want, add any toppings like sesame seeds, sea salt, poppy seeds, etc. at the conclusion of the knead cycle. Remove pan when the baking is completed and remove the bread to a cooling rack, slicing when fully cooled (if you can wait that long!).
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Atop each of Jules Shepardâs free weekly recipe newsletters is her mantra: âPerfecting Gluten-Free Baking, Together.â From her easy-to-read cookbook (âNearly Normal Cooking for Gluten Free Eatingâ) to her highly rated reference for making the transition to living gluten free easier (âThe First Year: Celiac Disease and Living Gluten Freeâ), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook. Â
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