| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Bread machi |
1 |
Servings |
INGREDIENTS
|
|
Basic Recipe: |
| 2 3/8 |
ts |
Yeast |
| 1/2 |
|
Vital wheat gluten |
| 2 1/2 |
c |
Other flours |
| 1 |
c |
Liquid; Plus |
| 2 |
tb |
Liquid |
| 1 1/2 |
tb |
Honey or molassas |
| 1 |
ts |
Salt; (1 to 1 1/2) |
|
|
MIXED FLOUR BREAD (using basic recipe |
|
|
Above): |
| 2 3/8 |
ts |
Yeast |
|
|
Dry group: |
| 1/2 |
c |
Gluten |
| 1 1/2 |
c |
Kamut Flour |
| 14 |
c |
Soy Flour |
| 3/4 |
c |
Oatmeal Flakes |
| 2 |
tb |
Corn Germ |
|
|
Wet group: |
| 1 |
c |
Water; Plus |
| 2 |
tb |
Water |
| 1 1/2 |
tb |
Canola Oil |
| 1 1/2 |
tb |
Honey |
| 1 1/4 |
ts |
Salt |
| 2 |
tb |
Corn Germ |
INSTRUCTIONS
Here's one recipe I like a lot. It is for a Breadman 1 1/2 lb loaf, using
the medium cycle (2 1/2 hours total):
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : schapin@smiley.mitre.org (Susan L Chapin)
NOTES : am allergic to wheat, but not to gluten, and I make many
wonderful breads
by using 1/2 cup vital wheat gluten and 2 1/2 cups other flours.
Flours
I use include: brown rice flour, barley flour, teff flour, oat
flour,
oat flakes, soy flour, amaranth flour, quinoa flour, and many
more,
including kamut flour. Kamut is a wheat, and I can tolerate it,
and I use
that as the basis for many of my breads. Spelt is a wheat, also,
but I
can't tolerate it at all.
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