As a gluten-free aficionado, I'll admit there are times I feel slightly left out at artisanal bakeries. The aroma of fresh bread is intoxicating, so instead of pining away over the loaves, I make a proactive choice. I go home and I make my own.
Here's a simple (I swear) AND delicious recipe that's sure to please the senses and allow the fresh-baked breads craving subside. Bake it and freeze it for later, OR make it on Monday and enjoy all week.
GLUTEN-FREE FRESH BAKED BREAD
Makes 1 loaf
- 2 tablespoons coconut oil
- 4 egg whites
- 2 tablespoons almond milk (or water)
- 1/8 cup honey
- 1 cup teff flour
- 1/2 cup rice flour
- 3/4 cup potato starch
- 1 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/4 cup sunflower seeds
- 1/8 cup flax seeds
- 1/4 cup sesame seeds
Combine the dry ingredients in a large bowl and mix well.
In a smaller bowl add egg whites, almond milk, honey and beat at a medium speed until the egg whites become fluffy and start to form. Then add the apple cider vinegar and mix lightly with a spoon.
Add the wet ingredients into the dry to form small clusters. Then add the oil into the mixture and start to knead into shape.
Combine seeds with dough and save some to fully cover top of loaf, then transfer to a greased and flowered bread loaf pan.
Cook for one hour at 350 degrees. Enjoy and bon appetite!