Tag Archives: yeast-free and gluten-free recipes

Yeast Free Bread Recipe Diary

Sat, Aug 4, 2012

Today I made the yeast free bread for the first time in a very long time.  For the flour I chose Bob’s Red Mill All Purpose Gluten Free Flour (garbanzo bean, potato starch, tapioca starch, white sorghum, fava bean).

I substituted Agave for the Sugar or Honey.  I used milk and oil in place of rice milk and melted  butter.  Because I wanted this to be used for breakfast I mixed 2 tsps. of cinnamon/sugar (more cinnamon than sugar) in with the flour.  The results are:  The bread tasted ok but still a little overpowering taste of garbanzo bean and the cinnamon flavor didn’t come through.  I sliced it and toasted it with butter and it was good.  I sliced it and tried French toast.  It took two tries.  The first time my slice was a little too thick.  I think the bread soaked up some of the egg mixture but probably could have used a little more milk in the mixture to help with absorption of a thicker bread.  NOTE:  If using the same exact ingredients I think I would put half the batter in the pan, add some cinnamon sugar (maybe 2 tbs.), add the rest of the batter and swirl with a knife.  I might like to try it using Bette Hagman’s Gluten free flour mixture which can be made by mixing 3 cup rice flour, 1 cup potato starch (not flour) and 1/2 cup tapioca starch.