
The recipe that Farmgirl uses is based on the Beer Bread recipe found at Epicurious.com. I modified her whole wheat version of the bread to make it gluten free. This is what I did:
Recipe
1 cup oat flour
1 cup millet flour
1 cup sorgham flour
1 Tb granulated sugar
1 tsp salt
1 Tb baking powder
14 ounces GF beer or 12 oz beer & 2 oz water
1 1/4 kuzu powder dissolved in the 2 oz of water
Optional Egg Glaze: 1 beaten egg & 2 tsp water

The bread turned out beautifully, although it had too strong of a taste for my kids. They didn't care for it even with butter. The texture was beautiful although slightly crumbly when cut. It still held together enough to take bites out of the slice I covered with cheese. The bread tasted the best with savory companions, such as Emmenthaler cheese or pepperoni. However, it was quite tasty with just butter too.
This bread is better to eat within the first couple of days. After the third day the after taste becomes stronger until it is almost as strong as the aged Emmenthaler cheese.
2 comments:
I was under the impression that oat anything probably has gluten so it is best to avoid it. I see oat flour in this recipe and wanted to comment on it. Your blog site is fabulous!
Lynn - You can buy certified gluten free oats from Gifts of Nature. (www.giftsofnature.net)
Sheltie Girl
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