Bread...Really Good Bread!

Well for 2 1/2 years I have been trying bread recipes, tweaking and trying again, tossing that recipe and trying a new recipe. No matter what I did I have not been happy with a loaf of bread. I have two recipes that are my go to if I need a loaf.

I was emailed a recipe. Very curious and some back and fourth on the ingredients I had to try this recipe.

Now bare with me here. The recipe is based around Yellow Pea Flour. Yes, I am serious. That is what got me curious, pea flour really? Yes, it's based on kinnikinnick bread. Huh? OK then. So I got me some Yellow Split Peas and I grind them up, oh the texture was nice, the smell, Oh I had to try the recipe.

So the photo above shows my fourth loaf of bread, this week. So the original recipe is here.

Here is the recipe as shown in the photo above. I keep tweaking it and it comes out better and better.

Beth's No Fail Gluten Free Bread

Dry Ingredients:

1/2 cup Brown Rice Flour

1/2 cup Sorghum Flour

1 cup Yellow Pea Flour

1/2 cup potato Starch

1/2 cup Tapioca Starch

1 Package Yeast

1 tbsp Guar Gum

1 1/2 tsp Salt

Wet Ingredients:

1 1/2 cups Warm Rice Milk

2 tsp Cider Vinegar

1/4 Cup Canola Oil

egg replacer mixed with 1/4 cup warm sparkling water set aside and let set up

1/4 cup honey

I mix wet ingredients in the mixer, once mixed I add in the dry. Let mix for a few minutes and then put into the bread machine. Mine has a gf setting. I have also baked this in the oven, let it rise 20 minutes or so, Bake 35 plus minutes at 350 degrees. Watch it after the 30 minute mark.

This is a very flexable recipe, the only thing you can not sub out is the pea flour. The recipe is based on the pea flour. This is something I will keep playing on. But it's a really good bread. It cuts well, it eats well. It doesn't crumble. It's so good the next day.