Adapted from this recipe by King Arthur Flour.
Wet ingredients (into the bread machine first):
- 1 cup warm CF “milk” (I used Silk Pure Coconut this time)
- 3 large eggs*
- 4 tablespoons coconut oil
- 3 tablespoons organic sugar* (not a wet ingredient, but it goes in with them)
- 2 1/2 cups of GF flour/starch blend*
- 1/4 cup milled flax seeds
- 1/4 cup almond meal/flour
- 1 1/4 tsp. salt
- 1 1/4 tsp. xanthan gum
- 2 1/4 tsp. yeast (make sure this goes in last)
I used the “basic” setting on my bread maker, light crust, 1.5 lb. loaf.
I dug the paddle out after the final “punch down,” because I’ve had an issue with it baking in and ruining the slices.
This came out really well. It even passed the Emily test – though, she prefers it toasted, because she’s used to the stiffer GF bread now. 😉 She probably equates soft bread with a tummy ache, poor kid.
- I haven’t tried this with an egg replacer (flax gel) yet, but I’ll try soon and report back. – Update: I don’t think their recommended flax-for-eggs method works well AT ALL.
- This seems like a lot of sugar. I know it feeds the yeast, so it’s needed, but I might cut it down a bit.
- My GF blend for this is: 3 cups rice flour, 1 cup potato starch, 1/2 cup tapioca. Obviously, I didn’t use it all, but that’s the ratio. 😉
Instructions on flax in place of the eggs, taken from the King Arthur Flour website:
If you prefer to make this mix without eggs, using flax in place of the eggs works well. To replace the 3 eggs called for, use ¼ cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground the better), blended with ½ cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. 1 egg recipe: 2 tablespoons (1/2 ounce) flax meal (the more finely ground the better) blended with 3 tablespoons water. Let it sit for 10 minutes to thicken before using.
Hope that helps. I’m going to try it right now, actually.