ALMOND HONEY YEAST BREAD

By Sarah-Lyn

Ingredients

• 1/2 cup millet flour
• 1 cup brown rice flour (or mix of white and brown rice flour)
• 1/2 cup tapioca flour
• 1/2 cup almond meal
• 2 1/4 teaspoons yeast
• 1/4 cup honey
• 2 Tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 1 tsp vinegar
• 1 tsp almond extract
• 1/2 cup carbonated water (room temperature or warmer)
• 1/4 cup warm whole milk or casein free milk substitute (120 degrees)
• 1 Tablespoon xanthan gum
• 4 Tablespoons butter or butter substitute, melted
• 2 eggs, beaten
• a little almond oil for shaping dough (you can easily substitute another oil)

Details

Adapted from glutenfreemommy.com

Preparation

Step 1

Sift your flours and dry ingredients together in the bowl of your stand mixer. In a separate medium bowl, combine beaten eggs, honey, melted butter, almond extract, vinegar, and warm carbonated water. Mix yeast with warm milk- make sure the yeast will proof then continue with recipe. If it doesn’t- start over with new yeast. Pour the egg/carbonated water mixture in the dry ingredients and combine. Add the yeast mixture. If you need to add more water, make sure it is room temperature. If your dough is too wet, add more gf flour mix. The bread dough should look like stiff cake batter and hold the twirls of the mixer. I used a 10 inch springform pan lined with parchment paper for this recipe. I greased the bottom of the parchment paper with a little almond oil before working with the dough. I used the almond oil to help shape the dough into a circular loaf. I let my loaf rise until doubled in bulk- about 1 1/2 hours. Yours my rise in less time depending on the environment of your kitchen. Don’t overproof the yeast because you want the bread to rise when it bakes. I wanted my bread to have a soft, pulled bread texture so I baked mine at 350 degrees for about 35 minutes. I topped my bread with a few sliced almonds for garnish. This bread is not suited for sandwiches, but makes an excellent breakfast or dessert bread.

Makes one loaf