Orange Molasses Bread

I haven't quite mastered this recipe, but here is what I have so far. I will keep updating as I work at getting the texture better. Still, this is pretty tasty;)

Ingredients:
1 cup garbanzo bean flour
1 cup cornstarch or arrowroot flour
1 cup tapioca flour
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon agar agar
4 teaspoons toasted sesame seeds (also tastes good with sunflower seeds)
zest of 1 orange or 2 teaspoons dried orange peel
2/3 cup liquid egg substitute
1 teaspoon vinegar (make sure it is GF)
3 tablespoons vegetable oil
3 tablespoons molasses
1/2 cup orange juice
1/2 cup lukewarm water
2 1/4 - 4 teaspoons (1 packet) dry yeast

Prepare three small pans, or two 4 1/4 x 8 1/4 pans, or one large 5" x 9 1/4" bread pan by spraying them with vegetable oil and dusting with rice flour.

In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the water and add the yeast. Set aside to foam.

Combine liquid egg substitute, oil, molasses, vinegar, and orange juice in heavy duty mixer. Add yeast water. Add in flour mix gradually.

Beat at the highest speed for 3 1/2 minutes.

Spoon the dough directly into your prepared pans, filling them 2/3 full.

Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk) 45-60 min or 30-35 min for quick rise yeast.

Preheat oven to 400 digrees. Bake the large loaf for approximately 1 hour, small loaves for about 40 to 45 minutes, and rolls for about 25 minutes. Cover after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.

recipe adapted from: The Gluten-Free Gourmet Cooks Fast and Healthy

Cinnamon-Raisin-Nut Bread

So the first time I made this recipe it came out really amazing! Unfortunatly, the second and third times it failed miserably (just a small warning on the possibility of this recipe failing you). When I master bread I will be sure to let you know, in the meantime I'm going to keep posting my recipes that sometimes come out really good;)

I made this recipe without the nuts because I don't really like nuts in my bread, but I think it would also taste excellent with nuts and possibly chunks of other dried fruit. The bread itself has a very nice texture.

Ingredients:
2 cups Bean Flour Mix
1 tablespoon maple or brown sugar
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon dried orange peel
1 teaspoon cinnamon (I'm going to add more of this next time)
1/4 cup raisins
1/4 cup chopped nuts
1/3 cup lukewarm water
2 tablespoons maple syrup
1 tablespoon dry yeast
3/4 cup orange juice (lukewarm)
1/2 cup liquid egg substitute (2 tablespoons flax seeds + 6 tablespoons liquid works great)
1 teaspoon vinegar or dough enhancer
3 tablespoons oil

Oil a 4"x8" loaf pan.

In a small mixing bowl, blend the bean flour mix, brown sugar, xanthan gum, salt, orange peel, and cinnamon. Stir in the raisins and nuts. Put aside.

In a measuring cup, mix the water and maple syrup. Add the yeast and let dissolve. In the bowl of your mixer, place the yeast water and orange juice and add eggs, vinegar, and oil. Using the heavy beater (not dough hook), beat for a few seconds. Add the flour mix and beat on high for 2 minutes. Turn into your prepared loaf pan. Cover and let rise in a warm place for approximately 1 hour (should about double in bulk). Bake in a preheated 350˚ oven for 50 minutes or until the loaf tests done by sounding hollow when rapped. Turn out immediately onto a board to cool.

recipe adapted from: The Gluten-Free Gourmet: Cooks Fast and Healthy