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Gluten-Free Cracked "Wheat" Bread

Gluten Free.


By Hand:

Combine yeast, 2 teaspoons sugar, warmed milk (105°) and set aside to let yeast foam for 5 minutes.

In large mixer bowl using electric beater (not dough hooks), combine flours, cracked rice, xanthan gum, salt and remainder of sugar.

In a separate bowl, cream together egg replacer, tofu, oil and vinegar until very smooth. With mixer on low speed, add egg mixture to dry ingredients and blend. Add yeast-milk mixture, increase speed to high and beat for a full 2 minutes.

Coat a 9 x 5-inch bread pan with cooking spray. Divide dough among pan(s). Let rise in a warm place until doubled (45-60 minutes). 

Bake at 350°F for 40-50 minutes (or until tops are nicely browned). Cool 5 minutes in pan. Remove from pan; cool on wire rack.

By Bread Machine:

Spray pan with cooking spray. Have ingredients at room temperature. Add ingredients in order listed by manufacturer. Set on basic cycle and bake.
Makes 1 loaf (13 slices).

*Cracked brown rice can be accomplished by placing either raw short or long grain brown rice in a coffee grinder or by using a steel blade in a food processor and grinding briefly.

Serving Size: 1 Slice (67g)
Calories 170, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 0.5g, Cholesterol 5mg, Sodium 45mg, Total Carbohydrates 28g, Dietary Fiber 2g, Sugars 2g, Protein 5g.
Gluten-Free Cracked "Wheat" Bread


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Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Gluten Free
Sorghum Flour

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Baking Aids
Potato Starch

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Gluten Free
Tapioca Flour

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Grains Beans Seeds
Long Grain Brown Rice

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Baking Aids
Sea Salt

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Brown Sugar

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Baking Aids
Xanthan Gum

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