#1 - Bread on the left
1 cup water + yogurt (I poured some yogurt into a 1 cup measuring cup and filled the rest up with water
3 tbsp coconut oil
1 small spoon honey
1/2 tsp apple cider vinegar
1 cup almond flour
1/2 cup coconut flour
1/2 cup brown rice flour
1/4 cup potato starch
2 1/4 tsp yeast
2 tsp xanthum gum
1/2 tsp salt
Warm up all the liquid ingredients to about 110 F. I warm up everything but the eggs 'cause I am afraid of forgetting about it and cooking them by mistake!
Mix all dry ingredients together.
Add the liquid to the dry and mix using either a hand mixer, food processor or something like it. I like using my processor but a stand mixer like a kitchen aid would be perfect. Grease a pan (on the bottom only) and pour in. Level off. Leave in a warm place 30-45 minutes until it has about doubled. Bake in a 400 F oven fro 25 minutes and then reduce temp. to about 350 F for another 35 or so. The original recipe called to have it in the 400 F oven the whole time but covering it up with foil halfway through as the top does get dark otherwise. I don't like to use toxic aluminum foil in a hot oven so I just reduce the temp and leave it in longer and it has worked great! Remove from oven and allow to cool before taking out of pan. Using a knife cut along the edges and it should come right out.
Bread #2 - the one on the right
I used the same liquids as above but used these dry ingredients
1 cup brown rice flour
1/4 cup teff flour
3/4 cup sorghum flour
1/4 cup potato starch
(same amount of yeast and xanthum gum and salt)
So what's the verdict? The bread # 2 was better. #1 was very moist and dense and I think I should have cooked it longer (I cooked it less than I suggested above - if you use the time I suggested you should hopefully be left with a fully cooked loaf). It didn't toast very well and crumbled apart. When I did manage to toast it, it burned easily without actually toasting. Bread #2 held together really well. It is easy to slice, toast and take to work as a sandwich. TR has been taking it to work and likes it! Hurray! I find the texture to be a little gritty, I think it is due to the teff flour. I'm planning on experimenting with replacing the teff with quinoa or chickpea or millet. But I have teff in my stash
and I'd like to use it :)
The winner of the day - bread # 2 sliced
p.s. I'm sure it's going to take a while before I have the "perfect" recipe :) I made it again and lowered the amount of potato starch a bit. I think it was a little less fluffy but still just as good. I'd love to reduce the starch and xanthum gum by even a little more.
Overall I'm very happy with how easy it is to make. It's a lot easier than the whole wheat bread I used to make. I'm almost out of starch so once I get some more I think I will make several loaves at once and see how it freezes. If it freezes well then I can make lots at once again.