According to my critics this is their favorite bread. It was a unanimous vote.
My oldest granddaughter commented on how good it smelled and I offered her a slice to taste and she said, "Nanna, this is really good ! and I'm your best critic because I DO eat gluten!"
I'm not sure what the difference is in this loaf, maybe it is the coconut oil as well as ingredient amounts tweeked just right.
I have been reading about coconut oil and the wide range of benefits it offers so I have been trying to incorporate it more into my baking.
This loaf is fool-proof, is a good keeper, staying fresh and soft on the counter for a few days, it toasts and freezes well and is good for making sandwiches since it is easy to slice thin.
- 1/2 cup warm water
- 1 tsp. sugar
- 1 tsp unflavoured gelatin
- 1 1/2 tbsp reg. yeast
- 1/2 cup warm milk
- 1 egg
- 1 tbsp of coconut oil
- 1/2 cup millet flour
- 1/3 cup bean flour (or chick pea flour)
- 1/4 cup brown rice flour
- 1/4 cup arrowroot starch/flour
- 1 tbsp. potato flour (not starch)
- 1/4 cup ground sunflower seeds
- 1 tsp xanthan gum
- 1/2 tsp salt
- Mix the sugar, gelatin and yeast together, then add the warm water , stir and let proof - setting it into a bowl of very warm water helps keep the yeast warm.
- Put milk, egg and oil into mixer bowl.
- Add proofed yeast and stir.
- Blend all the dry ingredients together, and add all at once to the liquids.
- Stir then beat on high for 4 minutes.
- Line a medium size loaf pan with parchment paper (only bottom is necessary , then grease sides) and scrape batter into the pan.
- Let rise in a warm place until rounded over the top of the pan.
- Bake at 350 degrees for about 45 - 50 minutes until nicely browned.
- Turn out on wire rack and cool.
- Slice and enjoy !
Note: if you make and enjoy this bread here is the mix you can prepare in bulk and then for the one loaf recipe you need 1 1/3 cups (plus 1 tbsp.) of the flour mix ... The mix does not include the ground sunflower seeds.
Julie's Bread Flour Mix
- 2 cups millet flour
- 1 1/3 cups white bean flour or chick pea flour
- 1 cup brown rice flour
- 1 cup arrowroot starch/flour
- 1/4 cup potato flour
- 3 tsp. xanthan gum
- 3 tsp. salt
Mix well and store in the fridge or freezer but bring flour back to room temp. before using.