Here is the breakdown of this recipe:
1 1/2 c garbanzo bean flour
1 c potato starch
1/2 c brown rice flour
1/4 c flax meal
2 tsp guar gum
1 1/4 tsp sea salt
1 yeast packet
1 1/4 c warm water
2 tbs oil
1 tbs agave
1/2 tsp apple cider vinegar
1 flax egg (1 tsp ground flax mixed with 3 tsp water)
(or your egg replacement of choice)
In your bread machine pan:
put in the yeast, warm water, oil, agave, vinegar and flax egg
In a separate bowl mix all the dry ingredients together with a whisk. Pour the dry ingredients over the wet ingredients. Set the machine for 1.5lb loaf with a medium crust. I have a gluten free bread cycle on my machine so that is what I used. If you don't have one, use the setting for a rapid white.
Watch your dough as it is mixing, it should be thinner than regular bread dough but not watery like a batter...add a tsp more flour if it looks to wet, or a tsp of liquid if it looks to dry.
Here is what I have noticed so far:
- the bread has a nice taste, goes well with nut butter and jelly! It has a different taste than traditional GF bread because of the garbanzo bean flour (FYI)
- is on the dense side and has a firm crust
- isn't crumbly but needs to be cut with care and not too thinly sliced
- Store in a sealed bag in the refrigerator or freezer
I know how difficult producing a good gluten free bread recipe is, and I have tried many myself! If you try this one let me know how you like it. If you don't like it I'd LOVE to hear suggestions on how to improve it.