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Mark's GFCFEF Bread

Source of Recipe

Mark Engelberg of Vegan-and-Gluten-Free


Recipe Introduction

A Vegan bread which is great for those with multiple allergies. Makes 2 loaves.

List of Ingredients

In a large mixing bowl combine:

1 1/2 cups millet flour
1/2 cup amaranth flour
1 cup sorghum flour
1 cup cornstarch
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
1/4 cup (4 Tbls) active dry yeast (not rapid rise)

Add:

4 tsp olive oil
3 1/4 cup warm water

Mix with electric mixer for two minutes.


Recipe

Pour into two nonstick loaf pans and cover with a towel. Allow to rise for 70 minutes (batter should take up about half the loaf pan before rising, and extend over the top of the loaf pan after rising).

Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 50 minutes.

Notes from Mark: After much experimentation, I am pleased to share my favorite vegan/gf bread recipe. I find it to be a much more satisfying and tasty bread than the ones derived from rice flour and/or garbanzo bean flour. It is a close derivative of Annalise Roberts' Submarine bread, but with
the addition of amaranth flour for a more "wheaty" taste, and baking directions based on Bette Hagman's breads. I hope you enjoy this recipe as much as I have!