1 of 7 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (53g) Recipe makes 12 servings The following items or measurements are not included below: gluten-free flour garfava flour xanthan gum |
||
| Calories 94 | ||
| Calories from Fat 37 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 220mg | 9% | |
| Potassium 121mg | 3% | |
| Total Carbohydrate 11.9g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.2g | ||
| Protein 2.8g | 5% | |
Gluten-Free Flax Bread
SERVES 12 -18 , 1 loaf
Ingredients
- 1 1/4 cups gluten-free flour
- 1/4 cup garfava flour
- 1/2 cup potato starch
- 1/4 cup cornstarch
- 1/4 cup flax seed meal
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 eggs
- 2 egg whites
- 1 cup water or milk
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 2 teaspoons vinegar
Directions
1
Combine flours, flax, starches, gum, yeast, salt.2
In the mixer, combine wet ingredients, then add the dry.3
Scrape the sides, and mix on medium for 4-5 minutes.4
Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.5
Bake at 350F for about 40 minutes.6
Remove from pan, cool, and slice.7
*use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Breads > Yeast
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef #1301286
On Jun 20, 2009
This bread is amazing!!! Soooo yummy, so light and moist...not normal words used to describe flax seed/gluten-free bread!!!! The only thing I can ever bring myself to use Flax Seed bread for (from the store) is toast...it is usually so hard naturally that it only tastes semi-good to me if I toast it. This bread is not like that at all. I let it rise yesterday evening, cooked it last night, and tasted it this morning...WOW
It's a tad bit drier than your normal store-bought, gluten-filled loaf, but I'm totally happy and excited that I don't have to experiment with the different recipes...I have found our Gluten-Free bread!!!!
From: Cosas Preciosas
On Mar 5, 2009
Bread really is great! I was somewhat skeptical but I will never forget that first bite, after I sliced into it still hot (we couldn't wait for it to cool) smeared some butter on it and enjoyed a heavenly taste experience. I love the texture of this bread. It holds up so well and was still quite moist the next day. I used 1 cup brown rice flour, 1/4 cup white rice flour, and in place of the garfava flour I used Hodgson Mill's gluten-free baking mix which is millet and garbanzo flours. Everything else was kept the same. I did use agave nectar instead of honey, and apple cide vinegar though. The crust was perfect too - just a tad bit crisp and quite thin. I gave some slices away to someone who made a deli sandwich out of it. We used some slices for cheeseburgers. It was a great day and a half of eating!
From: GlutenFreeGirl
On Oct 23, 2006
FANTASTIC!!!! Christmas definetly came early this year!!! I can not believe that this bread hasn't been reviewed before now.This is the BEST gluten free bread that I have ever had! It has the same softness and wonderful texture that the wheat store bought bread has. I can't say enough about this bread. Since I have made this bread I have been constantly thinking about all the great things I can use it for...stuffing, sandwiches... I am just so excited.It has been soooo long since I have had real bread. Thank you sooo much for this FABULOUS recipe Laurie! This ones a keeper!
From: cooksafe
On Jul 5, 2008
A recipe that works! Thank you, Laurie! I have to avoid gluten, dairy, egg and believe it or not, rice, so I made a lot of substitutions - and it still came out great. For the gluten-free flour I used 1 cup of sorghum and 1/2 cup quinoa (no garfava). I used Ener-G egg replacer for "3 eggs" but needed to use 3 more tablespoons of water than the egg replacer directions said to get the right consistency. I used the water instead of milk and added 2 tablespoons of sugar just because I like the flavor. This bread also stayed very moist.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved