So as I have said before, I am not a trained chef and would probably make Gordon Ramsay
yell, scream, swear, go off the deep end cringe at my ability to slice and dice a carrot. With that said, it is surprising at times that dinners/baking just seem to turn out okay or even delicious in the end.
How do I know this? My kids and hubby will eat it… the 3 biggest food critics on this earth.
After going to the grocery store and spending a fortune on gluten-free vegan bread ($7 per loaf) I decided that a bread maker would be a great investment.
Being an impatient person, I could not wait to use my bread maker. What I didn’t realize is that bread making requires patience… 3 hours! Are you kidding me? So I did like any impatient person, get my hubby to read the instructions, grab whatever gluten-free flour I could find (Bob’s Red Mill Gluten-Free All Purpose Flour), and hover over the bread machine for 3 hours to watch my creation (there was a lot of pacing involved). I didn’t follow any gluten-free recipe because they required eggs/milk, so I just looked up various recipes and made my own concoction – that is how I roll
Ding Ding! Bread is done… so how did it turn out??? Looks good to me! It was dense (typical of the gluten-free vegan bread I have eaten) and toasts great. I put it in a large resealable bag to keep fresh and had some toast for breakfast. Yum yum!
Allergy-Free Bread (using bread maker)
- 1¼ cups water
- 2 tbsp butter or margarine or vegan alternative (I use Earth’s Balance)
- 4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 2 tbsp sugar
- 1½ tsp salt
- 6 tsp Xanthum Gum
- 1½ tsp (7 mL) bread machine yeast
1. Select loaf size (2lb).
2. Add ingredients to machine according to manufacturer’s directions.
3. Select Basic Cycle.