After learning my youngest daughter had developed some food sensitivities, we took her to a natropath to see what foods she had become sensitive to. After meeting with her, the natropath was able to find that she had become sensitive to millet, brown rice, strawberries, and corn. We use millet in our gluten free flour mix and cornstarch. Needless to say, we had to revamp our recipes. Here is the sandwich recipe that we use, tailored specifically for someone who has millet and corn sensitivities. Hopefully, it will help you too.
Ingredients
Liquid Ingredients
3 Eggs, Slightly Beaten
1 Tsp. Cider Vinegar
3 Tbs. Olive Oil
1 1/3 Cups Water
1/4 Tsp. Maple Syrup
Dry Ingredients
1 Cup Sorghum Flour
1 Cup White Rice Flour
1/2 Cup Tapioca Flour
1/2 Potato Starch
4 Tsp. Xanthan Gum
3 Tbs. Sucanant (Brown Sugar Substitute)
1 1/2 Tsp. Salt
1/2 Cup Powdered Goats Milk
2 1/4 Tsp. Active Dry Yeast
Directions
1. Combine liquid ingredients; Pour carefully into Bread Maker's Baking Pan.
2. Measure dry ingredients; Mix well to blend. Add to baking pan.
3. Carefully seat pan
in breadmaker. Select Normal/White cycle; Start machine. After mixing
action begins, help any unmixed ingredients into the dough with a rubber
spatula, keeping to edges and top of batter to prevent interference
with the paddle.
4. Remove pan from the
machine when back cycle is complete. Invert pan and shake gently to
remove bread. Cool upright on a rack before slicing. To keep it fresh,
once the bread has cooled, wrap it in saran wrap and then in aluminum
foil. Enjoy!
Tuesday, August 7, 2012
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