Gluten Free Sorghum, Millet, Oat Bread

Gluten Free Sorghum, Millet, Oat Bread


For a Printed copy of this Recipe:
http://sharingglutenfreerecipes.blogspot.com/2013/02/gluten-free-sorghum-millet-oat-bread.html

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Gluten Free Sorghum, Millet, Oat Bread:

In a Kitchenaid Bowl; Whisk together:
1 Cup Bob's Red Mill Gluten Free Sweet White Sorghum Flour
½ Cup Bob's Red Mill Gluten Free Millet Flour
½ Cup Bob's Red Mill Gluten Free Oat Flour
(**SEE foot note below on how to make your own Oat Flour***)
½ Cup Bob's Red Mill Gluten Free Tapioca Starch
½ Cup Bob's Red Mill Gluten Free Potato Starch
2 tsp. Xanthan Gum
1 ¼ tsp. Salt

In a Separate Bowl whisk and let Proof: (Takes about 5 minutes)
1 ¼ Cups Warm Water (110-115*)
2 ¼ tsp Yeast
1 tsp. Honey

Using the Paddle on the Kitchenaid Mixer:
Add the Proofed Yeast to the Dry Ingredients
Add:
3 TBL Coconut Oil (or any oil of your choice)
2 tsp. Honey
½ tsp. Apple Cider Vinegar
2 Eggs beaten with a fork

Mix on low until combined: Scrap down the bowl. Then mix on Medium Hugh Speed for 5 minutes.

I used a 9X5 pan in the video. The second time I made the bread I used 8X4 and it had better height.
Spray the Pan with Cooking Spray
Scrape the dough into the prepared Pan. Use a Rubber Spatula that you dipped into warm water to help spread out the dough evenly.

Cover with Plastic wrap that you sprayed with Cooking Spray.
Rise in a warm place for approximately 45-60 minutes.

After the dough has risen, remove the plastic wrap and brush with some egg white mixed with a little bit of water. Then Sprinkle with Sesame Seeds. (Optional)

Bake in a 350* Oven for 40-50 minutes or until done. I use a digital Thermometer. When the bread reached an internal Temperature of 205-210* the Bread is done.

Remove the Bread from the Pan and cool on a wire wrack. Let the Bread cool completely before your slice it. This bread freezes wonderfully.

(***Foot Note**)
To make your own Gluten Free Oat Flour:
Place Gluten Free Quick Cooking Oats in a Blender. Blend and shake until the Oats turn into Flour.
It takes about 1-2 Minutes in the Blender.


To make Bread Sticks:
Follow the Recipe above:
After the Dough has been mixed: Scrape the Dough into a Ziplock Bag
Cut off a little bit of the bottom corner of the Bag.
Pipe the dough out into desired lengths and thickness on a cookie sheet lined with Parchment Paper or Silpat Baking Mat.
Cover with Plastic Wrap that has been sprayed with Cooking Spray and let rise 20-30 Minutes.
Bake in a Preheated 350* Oven for 20-25 minutes
Brush the Bread Sticks with some Melted Butter and sprinkle on Seasoning of your choice.
I like to use Garlic Powder.
If the bottoms start to get to browned turn them over half way thru.
Remove from the cookie sheet and cool on a wire rack.

To make Rolls:
Follow the Recipe Above:
Grease a Muffin Tin, Use an Ice cream Scoop to help measure out even amounts of dough into each tin.
Cover with Plastic Wrap that has been sprayed with Cooking Spray and let rise 20-30 Minutes.
Bake at 350* 20-30 Minutes or until done. Using a Digital Thermometer, when it reaches an internal Temperature of 205-210* your Rolls are done.
After 15 minutes of baking brush with melted butter to get a nice golden brown color. If desired sprinkle on some herbs of your choice. I use Garlic Powder.

Remove from the Muffin Tin and Cool on a wire rack.



***HELPFUL HINTS***
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.




Bob's Red Mill Flours: http://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

I like to use my Bosch Meat Slicer to get even slices of Bread.

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software #NaturesFairy #NaturesFairy