Daily Archives: April 18, 2014
• 2 teaspoon salt
• 1/2 cup honey
• 1 package of Hodgson Mill Fast Rise Yeast
• 1 cup unsweetened almond milk
• 2 ( 4oz) unsweetened applesauce
• 1/2 cup vegetable oil
• 2 cups water, warm plus 2 tablespoons
• 6 cups Gluten Free Flour
• 1 1/2 cups Hodgson Mill Soy Flour
Mix together salt, honey, yeast and almond milk. Add applesauce, soybean oil and water. Combine flour and add, one cup at a time to yeast mixture. Keep adding flour until no longer sticky. Knead by hand or with a dough attachment 5-10 minutes. Place dough ball in clean bowl rubbed with soybean oil. Turn oil side up. Cover and let rise until doubled.(1 hr 30 min)
Punch down and divide into 2 equal parts. Form into loaves and place smooth side up in oiled loaf pans. Let rise until dough is above the rim of pans.(30-45 min) Bake at 350 degrees F. for approximately 25-30 min.
Cheat trick: If you are using a bread machine, combine all the ingredients and place in the bread machine and set your machine for the appropriate setting. I used the quick bread setting for this bread. I usually use the dough setting and then bake it on my own. This bread came out better than I expected and I still have some of it. I am trying to make most of my baked goods from home because it is cheaper and safer. I keep reading about all the preservatives that are being added in foods and it sickens me to think that my kids were eating such harmful chemicals. I am constantly looking for new and healthy recipes.
So if you have one to share, please feel free to share and I will let you know how my family responds to them. Once again, thank you for stopping by 🙂
So I have a major sweet tooth and that makes it really hard for me to stay healthy. Thankfully, I love smoothies and they are good sugar substitutes. I bought a papaya, some mangoes and bananas last week. I cut them all up and placed them in ziplock bags. Each bag has 1/4 cup cubed mangoes, 1/4 papaya and 1/2 a banana. The amount of milk I use depends on how thick I want my smoothie to be. For this one I used about 1 1/2 cups of unsweetened almond milk. You can use soy or coconut milk if you like. The soy milk didn’t mix well with the papaya but it could just be my taste buds.