Avg. rating 5 from 5 votes.Recipe Information
Recipe Created By: mom2camfox
Ingredients
1 pkg yeast
2 tsp flax meal (ground flax seed)
1 envelope unflavored gelaton
3/4 cup rice milk (or any ‘milk’)
2/3 cup warm water
2 tsp baking powder
1 tsp salt
4 Tbsp sugar
3 Tbsp canola oil (or any mild oil)
2 cups gluten-free flour blend
2 cups oat flour
Directions
In small bowl place water and wisk in gelaton. Then wisk in flax meal and set aside.
My bread machine’s directions are for dry ingredients first.
Add dry ingredients except for yeast to bottom of bread machine. Add wet ingredients and flax/gelaton mixture followed by yeast on top.
I set my machine to “sandwich bread” setting and assisted the initial mixing as ingredients are heavy. Add additional warm water or rice milk by the Tbsp to moisten any dry dough not incorporating. Mixture will be wetter than “gluten” breads.
Once cooked and machine timer goes off take out of pan and cool.
Notes
This bread is rich and nutty and moist. It holds up well for thin slicing to make sandwiches or toast. It doesn’t have a gritty or dry texture and friends didn’t know it was allergen free!
Wrap tightly once cooled and store in fridge. Enjoy!
Substitutions
I use Featherweight baking powder which is corn-free.
I use Namaste flour blend.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions [1].
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions [2].
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [3] and soy substitutions [4].