This months recipe comes from Lori C. one of our patrons who wants to share her recipe with everyone.
Lori sent us this recipe as her son has many food sensitivities and thought that we at Frankie's might appreciate trying the recipe. We thank Lori, very much for sending in her bread recipe and thought that it would be nice to share this with all of you to get your feedback.
Frankie's hasn't had a chance to test this recipe yet, but looks forward to hearing the feedback.
½ cup quinoa flour
½ cup light buckwheat flour
½ cup brown rice flour
1 ½ cups tapioca flour or arrowroot flour
1 tsp guar gum
4 tsp baking powder**
1 tsp sea salt
2 tbsp maple syrup
1/2 cup oil
1 cup carbonated water (NO SODIUM)
Preheat oven to 400*
Grease large bread pan (a small pan with overflow)
Mix together all of the dry ingredients. Tip: Spoon the flour into the measuring cup as scooping it will pack the flour.
Stir in oil & eggs, slowly mix in carbonated water with an electric hand mixer. Mixing by hand doesn’t get it enough air in the batter. The texture should be similar to pancake batter. You can add more carbonated water if necessary.
AS SOON as you are done mixing pour into bread pan and put in the oven.
Bake for 40 minutes, or until the top is golden brown and a toothpick comes out clean. If you don’t bake it long enough it will be gummy in the center.
Remove from pan and let cool in a sealed container on paper towel. Leaving in the pan will make the bottom soggy, leaving out will make the crust hard. I like to cut it with a meat slicer to get perfect slices. Bread stays fresh for about 3 days in a sealed container
**Gluten free baking powder = Equal parts baking soda, cream of tarter, arrowroot flour
Tip: MUST use carbonated water otherwise the loaf won't rise as much.