The last batch of bread I made I took to Tahoe to share with our son, who is also gluten intolerant, so I was quickly back in the kitchen upon our return, in order to have a piece of toast ready for the morning. This recipe comes in a close second to the soft white bread recipe I shared previously. It uses gluten free beer and molasses to give it a wonderful, almost whole wheat like flavor; that’s why I named it Whole Wheat Faux Bread! It tastes great toasted with butter and jam.
(Gluten Free) Whole Wheat Faux Bread
1 Tbsp. Cider Vinegar
3 Tbsp. Olive Oil
1 bottle of beer (gluten free)
2 Tbsp. Molasses
1/2 cup Warm Water (110 degrees)
1 tsp. White Sugar
1 Tbsp. Quick Rise Yeast
1 cup Chick Pea Flour (garbanzo bean flour)
1 cup Brown Rice Flour
1 cup Tapioca Flour
1/2 cup Corn Starch
1/2 cup Millet Flour
3 Tbsp. Brown Sugar
1 Tbsp. Xanthan Gum
1 1/2 tsp. salt
Preheat oven to 325 degrees.
In a small bowl, combine the first five wet ingredients, gently stirring, then set aside.
Place one tablespoon of quick rise yeast and one teaspoon of white sugar
into a half a cup of 110 degree water. Set aside to allow yeast to proof.
In a large bowl, place all remaining dry ingredients and mix.
Slowly add in beer mixture and proofed yeast.
Mix with a blender on high speed for ten minutes. Dough should appear like heavy cake batter.
Place batter in four small loaf pans or one large loaf pan.
Place in a warm area and allow to rise for approximately one hour.
Place bread pans in a 325 degree oven. Cook one loaf for approximately 50-60 minutes or until thumping the top of the loaf sounds hollow. If cooking four small loaves, only cook for 25-27 minutes.