Basic Rice-Oat-Bean Bread
2 cups oat flour, 2 cups rice flour(brown or white), 2/3 cup cornstarch, 1 1/3 cup lentil or garbanzo*
1 1/2 tsp. xanthan gum
1 1/2 tsp. salt2 1/4 tsp. yeast
1/4 cup brown sugar, packed
3 1/2 cups coconut/almond milk, rice milk, or water**
1/4 cup oil
1/4 cup applesauce + 1 T. ground chia seed or
2 T. ground flaxseed(flaxseed meal)
Combine dry ingredients, including yeast and sugar, in mixing bowl.
microwave milk or water until 120-130 degrees, about 3 1/2 min. if milk from fridge, 2 1/2 min. if room temperature milk or maybe 2 min for water from tap.
Meanwhile, mix with a fork chia/flaxseed and applesauce.
When liquid tests to temperature, add to dry mixture. Mix in oil and egg substitute(chia/flaxseed and applesauce). Mix on high 3 1/2 min.
Turn into small loaf pans, filling about 2/3 full. Fills 2 medium small and 4 small pans all together. Rise 45-60 min. Then bake 375 degrees for 35 min.
I am guessing 50 min. if using regular sized loaf pans, but I don't use this size for wheat free baking.
*This mix of flour is my mix that I use most for baking, other than just the 50/50 combo of rice and oat. I usually mix large batches with these ratios of flour, and store in freezer. I grind the rice flour, white or brown or usually both, in my grain mill. I grind lentils and oats in my Vitamix. These should work in a regular blender as well, with batches of 1-2 cups perhaps. Garbanzo flour can be milled in my grain mill, but it is slow, so often I prefer to use lentils or sometimes I buy garbanzo bean flour.
**can also use vegetable water from cooking potatoes, beets, or bean juice from cooking dry beans. Or leftover fruit juice.
Other things to try:
Can experiment with adding some sweet rice flour, maybe 1/4 cup in addition to the other flour or in place, 1 tsp. vinegar, and 1 tsp. gelatin. Each of these things I have heard can help texture. Vinegar is used instead of dough enhancer. Gelatin is to add protein for structure. Right now I prefer to use very basic and few ingredients.
ratios to try:
1 1/3 rice, 2/3 oat; 2/3 garbanzo, 1/3 cornstarch total: 3 cups
2 2/3 rice, 1 1/3 oat; 1 1/3 garbanzo, 2/3 cornstarch total; 6 cups
OR 1 1/2 rice, 1/2 c. oat, 2/3 garb, 1/3 cornstarch: 3 cups
3 cups rice, 1 cup oat, 1 1/3 c. garb, 2/3 cornstarch : 6 cups
OR 3 cups rice, 1 cup oat, 1 c. garb, 1 c cornstarch
OR 3 cups rice, 1 1/2 cups oat, 1 c. garb, 1/2 c. cornstarch
April 27, 2016
variation:
Wanted to use 2 cups sweetened plum puree from freezer for part of liquid, so then just mixed 1/4 cup of that with ground chia seed and set aside, instead of applesauce, then mixed remaining 1 3/4 c. plum puree with 1 3/4 cups rice milk and heated up. Left out vinegar and sugar. (plum puree already has plenty). Added another 1/2 cup rice milk afterward, heated again, batter needed thinned.
note:
-Used new yeast. This is rapid rise. I heated liquid to 120 degrees. I just noticed the yeast I used before, Active Dry yeast, according to its package instructions, was supposed to be mixed with and soaked in lukewarm water, 90-110 degrees. The Rapid Rise yeast instructions on packet say can be added straight to dry ingredients, which I did, and heat liquid 120-130 degrees. Good to know!
-The plum puree was making use of some yummy ripe plums that got mashed in my groceries! I was sad they were mashed, but decided I could de-pit them right away and freeze them for later use. I cooked them I think, and put in glass pint jar in freezer. A couple days ago I pulled them out to thaw, for use today in recipe.
