Tastes Like Whole Wheat Bread!

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.

1 Tbsp. Cider Vinegar

3 Tbsp. Olive Oil

1 bottle of beer (gluten free)

2 Tbsp. Molasses

1 Egg

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.