Homemade Gluten Free Bread!

I have found a recipe for lovely, wheat free, gluten free bread! It rises tall and is light, fluffly, moist and soft. It doesn't get hard and can be used for anything you would use regular wheat bread for. It makes excellent toast!

It uses white bean flour and xantham gum. Xantham gum is very expensive but the recipe doesn't use much so it should last awhile. One loaf uses 2 rounded teaspoons. It is a lot cheaper than the gluten free alternatives and just as good!

I got this recipe from the "Mennonite Girls Can Cook" site. They have a lot of good gluten free recipes I am going to try, now that I know they are good.

My oven was a bit too hot, making the top too dark, but next time I will turn it down a bit or maybe try taking it out sooner.

I made my own white bean flour by grinding white kidney beans in my little coffee/spice grinder. It did a good job but it took a long time and the grinder got hot. I want to get a small flour mill. I think I will have trouble finding one in Barrie, however. If you know where I can get one nearby, (not mail order) please let me know.

Here's the recipe:
INGREDIENTS:

1 cup warm water
3/4 cup milk
3 large eggs
3 tbsp olive oil
1 tbsp cider vinegar
1 tbsp. molasses
2 rounded tsp. zanthan gum
1 1/2 tsp. salt
1 cup white bean flour
1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
1/2 cup tapioca flour
1/2 cup cornstarch
1 tsp sugar
1 pkg reg. yeast or 1 tbsp.
optional - add 1/2 cup of raw sunflower seeds

DIRECTIONS:

In heavy duty mixer beat eggs slightly, then add other wet ingredients. I proofed the yeast in the warm water and molasses called for in the recipe and put it all into the 'wet' ingredient mixer bowl after it bubbled.

Sift together dry ingredients and then add to the liquid, beating hard for about a minute . You will see the batter change and become smooth . (Constancy needs to be right.. batter that is too thick will not rise .. too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right !)

This recipe makes one regular size loaf.

Line the bottom of the pan with wax paper and lightly oil the sides. It wills tick more than regular bread.

Let rise for about an hour until loaves round over the top of the pan.
Bake for 45 minutes at 350' - or until tops are nicely browned - do not underbake.
This bread keeps well, also freezes well and after the first day is good toasted !

I am going to make my own gluten free pizza dough next and then gluten free pastry with a squash/pumpking pie!

There are a lot of gluten free white bean flour and xantham gum recipes out there that I want to try!

Update Next Day:I have eaten half this loaf since I baked it yestserday morning, without any ill effect in migraines, digestion or blood sugar.

I'm thrilled! I haven't been able to eat bread like that in a decade! It makes great toast!!

I also has no "bean" flavour. It taste just like brown bread!

I have read that the store bought white bean flours do taste beany, but not if you grind it yourself. I bought the white kidney beans at the bulk store and ground them myself. This is also something that I can grow myself ;-)
(Should I ever find the time!)