This great tasting loaf of
bread will please even the non gluten free people. It is so easy to put
together and turns out nice and moist, not like the store bought loaves which
are hard and dry. Do not sub the bacon drippings, that is what gives this bread
its great flavour. *Note* Make sure all your ingredients are at room
temperature or this will not rise properly.
INGREDIENTS
1 cup coconut milk at room
temperature (can use regular milk if not lactose intolerant)
1/2 cup warm water
1/4 cup melted bacon
drippings (do not sub)
1 tablespoon sugar
2 teaspoons salt
3 eggs
1 (8 gram) envelope dry
active yeast
1 cup white or brown rice flour (I prefer brown rice)
1/2 cup millet flour
1/2 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 cup flax seeds
1
tablespoon xanthan gum
DIRECTIONS
Fit a stand mixer with the
paddle attachment.
Place the coconut milk,
bacon drippings, water, sugar, salt, eggs and yeast in the bowl of a stand
mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients
and mix for 5 minutes on medium speed. (This should have the consistency of a
thick muffin batter.)
Coat a silicone loaf pan
with hardened bacon drippings, pour the batter into the loaf pan using a sturdy
spatula and place in a warm draft free place and allow rising for 1 hour.
Place the bread in a
preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 to 45 minutes,
until loaf is a nice golden brown.
Allow to cool and remove
from pan.
Slice and serve.
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