Gluten - Free Breakfast Loaf
From jo_jo_ba 15 years ago
- 45 minutes to make
- Serves 10
A sweeter version of bread #1, this one uses brown rice, sorghum, potato and corn flours along with some sweetener, spice and flavouring for a breakfast treat. 1 slice (pretty thick, too!) is only 1 WW point!
Ingredients
- 1/2 cup brown rice flour shopping list
- 2/3 cup corn flour (not cornstarch or corn meal) shopping list
- 1/3 cup sorghum flour shopping list
- 1/4 cup de-fatted soy flour shopping list
- 1/4 cup potato flour (not potato starch) shopping list
- 1 tbsp unflavoured gelatin shopping list
- 1/2 tsp salt shopping list
- 1/3 cup Splenda (or sugar) shopping list
- 1 tsp cinnamon shopping list
- 3 tbsp FiberRiffic (chicory fibre) powder or HiMaize Fibre(http://tinyurl.com/dewugr) shopping list
- 1 ¼ cups warm water shopping list
- 1/2 tbsp maple extract (optional) shopping list
- ½ tsp sugar shopping list
- 1 tbsp dry active yeast shopping list
How to make it
- Combine all the flours, gelatin, salt, Splenda, cinnamon and FiberRiffic in a large bowl, set aside.
- In the bowl of a stand mixer, combine warm water, extract and sugar.
- Sprinkle the yeast overtop and let stand 10 minutes, until foamy.
- With the mixer running, begin adding dry mixture, beating until incorporated.
- Cover and allow to rest 40 minutes.
- Preheat oven to 350F, grease a loaf pan.
- Stir the batter down and pour into the pan. Cover and allow to rest 45 minutes.
- Bake 45 minutes and cool on a wire rack.
peetabear
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" It was excellent "