GLUTEN FREE BREAD MADE WITH SPELT
My nephew developed this recipe. He was gluten intolerant and used this recipe. In researching spelt it is a very mild grain and has very little gluten in it. It does not react to the body like wheat and other grains do. So here is the recipe in case you want to try it.
Grain Mixture to grind in your flour mill:
6 cups spelt
2 cups kamut
1 cup rice (brown, sweet brown, or white)
1/2 cup oat groats or steel cut oats
2 cups warm water
l Tablespoon + l teaspoon yeast
1/4-1/3 cup of Xagave or honey
1/3 cup of olive oil
1 1/2-3 Tablespoons of guar gum or xantham gum
1 Tablespoons salt
5-6 cups flour
Put warm water and flour in mixer enough to make a pancake consistency then add yeast a 1 Tablespoon of sweetner. Let rise until it triples in size. Then add the xagave, olive oil and spelt. Mix well then add the guar gum or xanthan gum and salt and knead Add the the rest of the flour and knead for 4-5 minutes. Splet the dough in to and put into medium size bread pans. Let rise and then bake at 350 degrees for 25 minutes. The bread is done when your bread thermometer tests at 180 degrees.
Grain Mixture to grind in your flour mill:
6 cups spelt
2 cups kamut
1 cup rice (brown, sweet brown, or white)
1/2 cup oat groats or steel cut oats
2 cups warm water
l Tablespoon + l teaspoon yeast
1/4-1/3 cup of Xagave or honey
1/3 cup of olive oil
1 1/2-3 Tablespoons of guar gum or xantham gum
1 Tablespoons salt
5-6 cups flour
Put warm water and flour in mixer enough to make a pancake consistency then add yeast a 1 Tablespoon of sweetner. Let rise until it triples in size. Then add the xagave, olive oil and spelt. Mix well then add the guar gum or xanthan gum and salt and knead Add the the rest of the flour and knead for 4-5 minutes. Splet the dough in to and put into medium size bread pans. Let rise and then bake at 350 degrees for 25 minutes. The bread is done when your bread thermometer tests at 180 degrees.
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