So after many months of procrastination our multi-grain sandwich bread is finally here. This bread has been on my to do list for months and between expanding the bakery, networking, baking, resting (wash rinse and repeat) I finally committed myself to the task. Fortunately for me, this bread was a success after the first attempt and didn’t require endless sessions of trial and error. Being a Type A, I take it as a personal challenge to get things right the first time and fall into a fistful of tears when I bake something and it comes out less than stellar. I know that this is the whole point of experimenting and trial and error but I usually can’t help myself. This bread is a hit. It has a slight earthy taste but in the best of ways due to the amaranth flour which is a type of perennial plants (I learned in all my research). It is the seeds of this plant that are harvested and used for flour. It is lower in carbs and higher in protein than our white bread and the addition of flax seed meal and amaranth flour give it a boost of healthy fiber. I used organic honey as the sweetener, it is dairy free, but not vegan. (sorry 🙁 )
The combination of flours that we used are a perfect mix which I have found to be a common thread in my world of gluten free baking. The key is to get the right balance or mix; as you cannot rely on only one flour. This is where most people go wrong. If you stumble across a gluten free recipe that only has one flour listed and not a blend, it probably is not a good recipe. This bread is officially on our menu available for order. I have the pleasure of devouring the first ever loaf with homemade apple butter, jam, and peanut butter; not in one sitting of course! 🙂
Happy Baking,
the gluten free chef
