Saturday, February 9, 2013

Basic Brown Bread

Hi, everybody!  Today's recipe comes from The Joy of Gluten-Free, Sugar-Free Baking.  It's starting to become my go-to cook book when it comes to baking goodies for myself.  I just received in the mail either this week or late last week, two new cook books on how to bake using alternative flours. One is all about coconut flour (which I have a lot of), and the other focusing on almond flour.  Hopefully, I'll get to those books sooner rather than later, but don't count on it because school is my number one priority right now (as it should be).

This bread looks more like a banana bread, and is very filling, it also has a very nutty taste to it.  It's also extremely healthy for you considering it has two cups of flaxseed meal in it.

Here's what you'll need:
2 cups brown or golden flaxseed meal
1 cup hazelnut flour (the most expensive flour I've bought to date)
1/4 cup Stevia Extract in the Raw or Splenda
4 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
4 eggs
1 cup unsweetened soy milk or other milk
1/4 cup water
1/4 cup salted butter melted

Preheat the oven to 375 degrees.  Line the bottom of a 4 1/2 by 8 inch loaf pan with parchment paper, then mist the pan with spray oil.

In a medium bowl, combine the flaxseed meal, hazelnut flour, sweetener, baking powder, xanthan gum, and salt.  Whisk until well mixed.
In a large bowl or the bowl of an electric mixer (which the recipe recommends), combine the eggs, milk, water, and butter and whisk or mix with the paddle attachment at medium-low speed until thoroughly blended.
Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for 2 minutes.  Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 2 minutes to aerate the batter.  It should be smooth, sticky, and pourable.
Pour mixture into the prepared pan.  Bake for 35 minutes, then rotate and bake for about 35 minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.
(I can't tell if this picture is pre-oven or post-oven...sorry.)

Let the bread cool in the pan for at least 10 minutes before turning out the loaf.  Let cool on a wire rack for at least 30 minutes before slicing and serving.
Enjoy! You can put anything on this bread too, cheese, turkey, peanut butter & jelly, or butter like I did this morning. 

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