$35 to make a loaf of bread?

One of the things I am struggling most with Liam's gluten free diet is trying to include everything in our weekly grocery budget... which has shrunk considerably since I re-started couponning in earnest and trying to save for a few more trips home to Canada now that Robyn is allowed to leave the country.

I want to do the right thing for Liam and I've been reading lots of great blogs and websites about GF diets and recipes and was excited to find some that had things I knew Liam would like...

I found a new-to-me bread maker on Reuseitcharleston (which is a freecycle-like group that I highly recommend!) and picked a few yummy looking recipes including this one from the Gluten-Free Goddess :

My Delicious Gluten-Free Bread Recipe

Most gluten-free bread recipes rely on eggs for texture and rise. Not this one. This gluten-free bread is tender, crusty, vegan, dairy-free, rice-free, and egg-free. I baked it in my Breadman bread machine.

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch (not potato flour!)
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 tablespoon rapid dry yeast

You'll need sesame seeds for the top; set aside for later. Or omit.

Pour the liquid ingredients into the bread machine pan:

1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)
3-4 tablespoons extra virgin olive oil
2 tablespoons honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.

Store the leftover bread as slices, wrapped in a paper towel and bagged in freezer bags; freeze. Thaw and toast or grill for best results.

Karina's Notes:

This yummy bread was not only the most successful egg-free yeasted bread to date- the taste, texture and tenderness make it one of my all-time top faves in gluten-free bread land. It didn't crumble. And it didn't taste ricey (well, duh...there's no rice!). The combination of sorghum and millet with potato starch imparts a springy bread texture that reminded us both of our favorite ciabatta bread recipe from our pre-gluten-free days.


So then I started pricing the ingredients to make this for my picky son...

sorghum flour - $4.99/lb
potato starch (not potato flour!) - $3.99/lb
millet flour - $4.99/lb
xanthan gum - $13.99 pkg
egg replacer - $5.99
and then the additional ingredients...most of which I have around the house...