Monday, November 14, 2011

Cherry Chocolate Chip Buckwheat Bread (GF)

Gluten Free Living deserves some good Gluten Free Foods!
Cherry Chocolate Chip Buckwheat Bread
What You Need:
3 cups Buckewheat Flour
1 4 oz Packet of Dry Active yeast
2/3 cup Sugar
2 tbsp Coco Powder
1 cup warm (about 100 degrees) water
1 tsp Salt
3 tbsp Cooking Oil
2 tbsp Butter
1 tsp Baking Soda
1 tbsp Vinegar (I used Apple cider, but white vinegar works too)
4 oz Cherry Flavored Craisins
1 cup Chocolate Chips
2 tbsp Chocolate Milk

In a large mixing bowl, add dry yeast, and warm water. Mix in 3/4 cup Buck Wheat Flour and 1 tbsp Sugar.  Cover this with a warm wet towel, and let sit for 4 minutes. Fold in remaining ingredients, and cover with a wet towel.  Cover with the wet towel, and let this sit in a warm place for 1 hour. 

Mold into tiny loaf pans greased with 1 tsp Oil or make one large loaf (greasing pan with 1 tbsp Oil), and let rise another hour in a warm place. Bake at 350 degrees for 20 minutes. Butter tops and sprinkle with brown sugar, and bake until light brown.

 Serve warm with butter or cool to use as a french toast base. If budget allows, use 1 1/2 tsp xantham gum (this will make a sticky bread, aka will mirror gluten and make the bread more sliceable).

Guest Post:  Check out Lindsay's post about how she made this and LOVED it!:  Lindsay's Bread

Happy Cooking!!

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