Saturday, December 8, 2018

Whole Grain Garbanzo Bread (Gluten Free)

Sorghum, buckwheat and brown rice flours combine with garbanzo bean flour to make a beautifully colored yeast bread.  The bread rose nicely and, while a bit crumbly, was not heavy in texture.  

Whole Grain Garbanzo Bread

(14 servings)

Mix flour, yeast, sugar, flaxseed meal and orange zest in bowl of electric mixer with dough hook in place.
1 cup sorghum flour
1/2 cup buckwheat flour
1 tablespoon dry yeast
3 tablespoon sugar
2 1/2 teaspoon flaxseed meal
Zest of 1 orange

Slowly add milk to mixing bowl.  Beat for 2 minutes at medium speed, scraping bowl down occasionally.
1 1/2 cup skim milk, heated to 125 F

Add flour, eggs, vinegar, oil, salt and water.  Beat at medium speed for 2 minutes, scraping bowl down occasionally.
1/2 cup buckwheat flour
1/2 cup garbanzo bean flour
3 eggs
1 teaspoon vinegar
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon 2 teaspoon water

Add remaining flours to mixer 1/2 cup at a time, beating on low speed.  
3/4 cup sorghum flour
1/2 cup garbanzo bean flour
1/2 cup + 2 tablespoon brown rice flour

Pour into 9 by 5 inch loaf pan, greased with olive oil spray.  Cover and let rise until batter is almost to top of the pan.

Bake at 325 F 35 minutes, turning pan halfway through the baking.  Cool in pan 5 minutes.  then remove from pan to finish cooling on wire rzck.

This recipe is based on one in Sue Becker's Essential Home-Ground Flour Book. 


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