"Whole Wheat?" Bread - Gluten-Free

Remembering what 'real' bread tastes like, I am always trying to come closer to that aroma and flavour of 'whole wheat' bread.
I think I have come VERY close in this recipe. The smell of it baking is wonderful.

I love the addition of Teff flour in this recipe. Gluten-free flours are very rich in nutrients making this bread a 'meal' in itself. The bean flour is high in protein and the Teff flour is very nutritious, rich in vitamins and minerals... check it out here . Teff is an ancient Ethiopian flour that has just recently become readily available, naturally gluten-free!

Recipe Ingredients

1/2 cup warm water
1 tsp. sugar
1 1/2 level tbsp instant yeast

whisk together and set aside to proof

Meanwhile, mix in heavy duty mixer

1 tsp of molasses stirred into 3/4 cup warm water (plus 3 tbsps)
1 egg
1 tsp of vinegar
1 tbsp oil

mix dry ingredients in Ziploc bag

1 1/4 cup of white bean flour (I grind my own small white beans-readily available in any grocery store- when the beans are fresh there is only a very faint bean smell to the flour and none in the baked product)
1/2 cup of Teff flour
1/2 cup of Tapioca Starch

1/4 potato starch
1 tsp xanthan gum

1 tsp certo crystals
1/2 tsp salt
1 tsp. baking powder

add flour mix to wet ingredients and beat on high for a good 5 minutes or more.

Using a sturdy spatula transfer dough (it will be sticky) into greased med. sized loaf pan.
Wet your spoon or hand and smooth dough evenly in the pan.
Place on stove under panel light , cover , and let rise.
This dough rises quite fast, let it rise until it rounds over the top of the pan..

Bake in 375º oven until browned.... about 50 min. to an hour. Let cool in pan on rack for 20 minutes before removing.
Enjoy!

This bread keeps well, slices well, toasts well and I would think freezes well. I haven't had to freeze any yet! I would slice it before freezing.

(if you cannot buy the flours needed locally, they can be ordered on line )

(note...this recipe has been updated on Dec.3... I've learned that xanthan gum hinders the working of yeast, but pectin crystals do not ... so I have had much greater success with my yesat baking , both in rising and holding its shape since I combine the xanthan gum with pectin crystals )