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    Scott Adams
    Scott Adams

    Gluten-Free Brown Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jessie James of Canada.

    Here is my very favorite recipe which has evolved over many years of trial and error:

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    2 ½ cups brown rice flour
    2 cups white rice flour
    ½ cup bean flour (or potato or tapioca or white rice flour)
    ¼ cup garbanzo bean flour
    2 + 2 tablespoon sugar
    1 ½ teaspoon salt
    1 teaspoon Cream of Tartar
    1 teaspoon baking soda
    ½ cup flax seed (fresh ground in blender)
    1 packet of traditional yeast granules
    2 eggs (room temp)
    ½ cup oil or melted butter

    Method: Put 2 Tablespoon sugar in 2 cups warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13 x 4 ½ is good). Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and ½ cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not over beat but be sure all ingredients are thoroughly mixed with no lumps.

    Pour into greased pans and set in warm place to rise for about an hour. Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra wont hurt it. Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze.

    This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen. To use, toast in gluten-free toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best.



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    Guest Whitney Kempfert

    Posted

    This bread has an excellent flavor. The top crust is very crumbly, making it hard to cut and use for sandwiches, etc.. I think this bread could be improved by adding some xanthan gum. Thanks!

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    Guest Nicola

    Can I substitute garbanzo bean flour for buckwheat flour

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    Guest Jenny

    Posted

    This bread is very good tasting but all I get is crumbs. So we eat the crumbs...

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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