Tuesday, April 27, 2010

Gluten Free Walrus Bread

What on earth is Walrus Bread you ask? Well, I didn't know. I only knew that I found it on Bob's Red Mill site and that it had garbanzo bean flour which I have an over abundance of. So I figured - why not?
I didn't finish this blog entry the other day because my computer locked up and the only thing it would let me do is publish the blog entry. So now I am adding the picture and will comment that this bread tasted really good, rose well but when it was done backing I had this funny very high, weird shaped bread. Not sure what causes this. But I will be trying this again. I like that there is protein instead of starch as the main ingredient.

1 cup Garbanzo Bean Flour
1-1/2 cups White or Brown Rice Flour
1/2 cup cornstarch or potato starch
3 tsp Xanthan Gum
1 tsp Salt
2 Tb Sugar
1 Tb Yeast, Active Dry
2 Eggs, room temperature
2 Tb Vegetable Oil
1-3/4 cups Water, room temperature
1 tsp. Vinegar, room temperature

Directions (for oven instructions click on the link above to BRM site)
In a large bowl mix the first 7 ingredients together (garbanzo bean flour through yeast).

In another bowl blend together the water, eggs, oil and vinegar. Add wet ingredients to the dry mixture; blend well. Spoon bread dough into the breadmaker bucket.

Set control for basic white bread and start.
Finished loaf should be about 5 inches high.
Yield: 1-1/2 lb. loaf

Number of Servings: 12

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 175.0
Total Fat: 4.3 g
Cholesterol: 35.4 mg
Sodium: 226.4 mg
Total Carbs: 29.3 g
Dietary Fiber: 3.6 g
Protein: 4.8 g

1 comment:

Alan said...

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