I just made my yeast free bread. I have been reading a lot of gluten-free recipes that use almond and coconut flours because the almond flour has more protein than the traditional gluten-free flours.
I made this loaf of bread with almond and coconut flour as well as some flax-seed meal. I also used oil this time instead of melted butter. The bread did not rise as my previous loaves. I am not sure if it is because the almond flour is heavier or because I used oil instead of butter. I am thinking maybe I should try reducing the almond flour and either increasing the coconut flour or replacing some of the almond flour with rice flour to see if that makes a lighter bread. Any suggestions from you out there who follow a gluten-free protocol. I use this recipe because I follow a yeast-free diet. I am reprinting the recipe below with what changes I made in the original recipe that I posted.
YEAST FREE BREAD
2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)* 1 1/2 cup Almond Flour, 1/2 cup coconut flour)
2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)
2 tsp. Baking Powder
1/2 tsp. Gelatin or Agar Agar
1 tsp. Salt
3 tbs.sugar or honey (probably could use agave)
2 eggs or egg substitute
1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk) I used half and half for a little richer bread.
1/2 cup melted butter or oil I used oil this time
I added 3 tsps. ground flax-seed meal.
Mix dry ingredients and liquid separately. Combine and pour into greased loaf pan. Bake at 375 degrees for 35 – 45 minutes.