Hi,
My name is Brenda AKA: NaturesFairy from YouTube. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
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Hearty Whole Grain Bread ~ Gluten Free: In a Kitchenaid bowl with a Paddle add: 1 pkg. Bob's Red Mill Gluten Free Hearty Whole Grain Bread Mix
In a measuring cup heat water to 105-110* 1 ¾ Cup Water Add the Package of yeast that comes with the mix I always put 1 tsp. Sugar in to make sure the Yeast is Active Stir and let sit for 5 minutes and Foamy
Add the Yeast Mixture to the Dry Ingredients along with 2 Eggs slightly beaten with a fork (Room Temperature Eggs) ¼ Cup Oil 1 tsp. Apple Cider Vinegar
Mix on low speed until blended Turn to medium speed and beat for 15 Seconds
Spray a 9X5 pan with Cooking Spray Pour the Dough into the Pan Use a Rubber Spatula dipped in Warm water to help spread out the dough evenly. Cover the Dough with a piece of Plastic wrap that has been sprayed with Cooking Spray.
Rise in a Warm place for 40-45 minutes or until the dough is level with the top of the Pan.
Bake in a Pre-Heated 375* Oven
After 20 minutes cover the Bread with Tin Foil so it does not get over browned. Bake covered with foil an addition 40-45 minutes or until done. I used a Digital Thermometer inserted into the center of the Bread. When it reaches an internal Temperature of 205* the Bread is done.
Remove the Bread and cool on a wire rack.
Cool completely before slicing.
ENJOY!
Bob's Red Mill Flours: http://www.bobsredmill.com/
Taylor Pro Kitchen Waterproof Digital Thermometer: www.taylorusa.com I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread. Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
I like to use my Bosch Meat Slicer to get even slices of Bread.
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Gluten Free Pumpernickel Bread:
In a large bowl combine with a wire whisk: 1 Cup Bob's Red Mill Gluten Free Brown Rice Flour ½ Cup Bob's Red Mill Gluten Free Teff Flour ½ Cup Arrowhead Mills Gluten Free Buck Wheat Flour ½ Cup Potato Starch ½ Cup. Tapioca Starch 1 TBL. Xanthan Gum 1 tsp. Salt 1 TBL. Caraway Seeds 1 TBL. Cocoa Powder 3 TBL. Sugar 3 tsp. Active Dry Yeast
In a Kitchenaid bowl add: 1 ½ Cups Milk warmed to 110* 3 Eggs: (Beaten with a fork) Room temperature 3 TBL. Molasses 3 TBL. Vegetable Oil 1 tsp. Apple Cider Vinegar 1 tsp. Finely Grated Orange Peel (Optional) Mix on low speed to combine
With the Mixer on low speed slowly add the Flour Mixture. Use a Rubber Spatula to scrap the bowl. After all the flour has been mixed in turn the Mixer to Medium High and Beat for 5-10 Minutes.
Spray a round 8-9" Ceramic Baking Dish with Cooking Spray or a 9X5 Loaf Pan
Use a Rubber Spatula dipped in warm water to help evenly spread out the dough.
Cover the dough with Plastic wrap that has been sprayed with Cooking Spray.
Rise in a warm place for 30-40 Minutes or until risen
Bake in a Preheated 375* Oven for 45 Minutes or until done.
I use a Digital Thermometer, Inserted into the middle of the bread, when it reaches an internal temperature of 205* the Bread is done.
Cool in the Pan for 5 Minutes. Remove from the Pan and cool on a wire rack.
This bread freezes wonderfully in a Ziplock Bag.
ENJOY!
Bob's Red Mill Flours: http://www.bobsredmill.com/
I like to use my Bosch Meat Slicer to get even slices of Bread.
Taylor Pro Kitchen Waterproof Digital Thermometer: www.taylorusa.com I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread. Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
