4 1/2 Tbs vegan butter
1 tsp apple cider vinegar
1 1/4 cup room temperature hemp milk
1 egg, beaten
3 cups gluten free flour
1 1/2 tsp xanthan gum
1/4 tsp salt
1/8 cup sugar
1 1/2 tsp instant yeast
2 Tbs whole flax seeds
2 Tbs pumpkin seeds
2 Tbs sunflower seeds
2 Tbs amaranth
1) Place all liquid ingredients into the bowl of a bread machine.
2) Place all dry ingredients on top of the liquid ingredients in the bread machine, except the yeast.
3) Make a small well in the middle of the dry ingredients, but not so deep that it touches the liquid ingredients. Add the yeast.
4) Shut the lid and set the machine for a 1.5 lb loaf, on white bread medium settings.
5) Once the bread is done, immediately remove the bread and place on a cooling rack. Gluten free bread does not do well when it stays in the machine on the warm cycle. Wait at least 30 minutes before slicing. Refrigerate leftovers.
Review: I had a recipe that I wanted to use for my first time with a bread machine. However, I couldn't find some of the ingredients and subbed in my own ideas. Halfway through the recipe, I realized the author had developed her own "flour blend" that included important ingredients such as egg, sugar, salt and xanthan gum. The blend also made enough to make 2.5 loaves of bread. Eek, that made the math difficult. I really just gave up on the idea and googled how much I should use in a typical bread recipe. At this point, I realized I had my own original recipe as it wasn't even close to the original anymore. I was also scared it wasn't going to turn out well. I was joyous when I got the below results. It's the best bread texture I've ever experienced with homemade gluten free bread and it was SO TASTY. That said, this recipe will vary greatly based on the brand/mixture of gluten free flour used. I'm really going to try to stop buying the frozen loaves at the store and start making my own loaf each week. Hopefully I can stick with it!!
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