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Gluten Free Bread with Flax Meal

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Added by intercd
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This is a recipe remake to my previous slide show of "Gluten-Free Flax seed Bread" which I omit the whole flax seeds. It is a very nice and soft gluten-free sandwich bread.

Ingredients:
2-1/4 cups Bob's Red Mill 1 to 1 gluten-free flour blend
1/2 ts. xanthan gum (omit if your flour already contains it.)
1/4 cup ground flax seeds (flax meal)
2 tb whole flax seeds plus more for the sprinkle, optional
1 ts. salt
1-1/4 cups buttermilk or whole milk, lukewarm
1 tb. apple cider vinegar
1/4 cup melted unsalted butter
2 large eggs
2-1/4 ts. active dry yeast
2-4 tb. sugar or honey
egg washed or melted butter for brushing

Method:
1. In a big glass, mix buttermilk, vinegar, melted butter, sugar, and yeast, let stand 5 minutes or until yeast activated. Then add 2 beaten eggs to the buttermilk mixture. Stir well.
2. In a mixer bowl, mix all of the dry ingredients together. With a paddle attachment on medium speed, slowly add the liquid mixture into dry mixture.
3. Increase speed to medium-high and beat the batter for 2-3 minutes or until thick and sticky.
4. Transfer the bread batter into a greased loaf pan. Level the top with wet spatula and brush with egg-washed or melted butter. Sprinkle with more flax seeds.
5. Cover loosely with plastic wrap and let rise for 45-60 minutes or until just above the edge of the loaf pan.
6. Bake 350 deg. for 50-60 minutes. Cover the top with foil if it gets too brown. Let stay in the pan 5-8 minutes before inverting the bread out of the pan. Cool completely before slicing.
Category
Cooking

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