Wheatless bread

1 Servings

Ingredients

Quantity Ingredient
Basic Recipe:
2⅜ teaspoon Yeast
½ Vital wheat gluten
2½ cup Other flours
1 cup Liquid; Plus
2 tablespoons Liquid
1½ tablespoon Honey or molassas
1 teaspoon Salt; (1 to 1 1/2)
MIXED FLOUR BREAD (using basic recipe
Above):
2⅜ teaspoon Yeast
Dry group:
½ cup Gluten
1½ cup Kamut Flour
14 cups Soy Flour
¾ cup Oatmeal Flakes
2 tablespoons Corn Germ
Wet group:
1 cup Water; Plus
2 tablespoons Water
1½ tablespoon Canola Oil
1½ tablespoon Honey
1¼ teaspoon Salt
2 tablespoons Corn Germ

Directions

Here's one recipe I like a lot. It is for a Breadman 1½ lb loaf, using the medium cycle (2 ½ hours total): From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : schapin@... (Susan L Chapin) NOTES : am allergic to wheat, but not to gluten, and I make many wonderful breads

by using ½ cup vital wheat gluten and 2 ½ 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.

Related recipes