I have been on a quest to find the best bread recipe possible that was as healthy as possible. As anyone knows who has tried to go gluten free, bread is a big problem especially when you're a McDougaller! We are limited now because of our son's food issues and can't use corn or rice.
This bread would be fine for the 12 Day program, I think, although it contains refined starches and some sugar so shouldn't be consumed every day. But - NO OIL!
Anyone doing MWL or who is diabetic or has high triglycerides should be avoiding this bread because of the high refined starches.
I found that eliminating oil from the recipe actually enhanced the raising. This recipe is adapted from the Bette Hagman bread book for her Four Flour Bread Mix. I love it because I can make bread so fast with this mix on hand.
I buy my sweet potato flour from Barry Farms. It is white in color and works well for baking, I have subbed it for corn starch in all the recipes I've tried with good results. I have also used potato starch, not potato flour, and that works well in this recipe too.
Bette's Four Flour Bread Mix (my modifications in brackets)
12 cups mix
3 cups garfava bean flour
2 cups yellow pea flour (optional)
1 cup sorghum flour
4 cups tapioca flour
4 cups corn starch (sweet potato or white potato starch flour)
3 Tablespoons xanthan gum
1 Tablespoon salt
1 Tablespoon EnerG egg replacer
3 - 7 gram envelopes gelatin (OPTIONAL - of course, this is not vegan and I find that the bread doesn't rise quite as much without it but it's definitely not necessary for good bread! I no longer use it.)
1/4 cup sugar
Mix all with a wire whisk and store in an airtight container.
To make bread:
4 1/2 cups mix
2 1/4 teaspoons active dry yeast - or instant for a faster rise time
4 eggs worth of EnerG egg replacer and water, mixed up and left to set up for a few minutes
1 teaspoon cider vinegar
2 cups warm water
Put mix and yeast in mixer bowl and turn on low to mix in the yeast. Dump in the egg replacers, cider vinegar, and slowly pour in almost all of the water. At first the mix will be very watery but will soon get thicker. When it does, beat on high for a minute, then stop and scrape down the bowl really well. Mix again on high, stopping to scrape down well twice, and beat for 3 minutes. Mixture should be a bit thinner than wall spackle, add more water if needed but it's better to be a bit dry than too wet. Spoon into prepared pan(s) - I use a long sandwich loaf pan, or spoon onto parchment sheets on a jelly roll pan. Smooth the top with wet fingers or spatula shaping into Italian style loaves if on a flat sheet, or making it fairly flat if in a pan. Let rise 20 minutes in oven with light on, then remove and preheat oven to 400 degrees. Bake 35 minutes or until well browned. Cool before slicing.
Use either of the above recipes but put one large muffin scoop of batter in an English muffin ring that has been lightly oiled and placed on a parchment sheet on a jelly roll pan. When cool, slice and put in bags or containers and freeze. When reheated they taste almost as good as when right from the oven! Makes 12.
I baked hamburger buns all summer outdoors in the grill. It worked well but had to use foil with the English muffin rings set on top and oiled well. I put them on the top rack of the grill and let them rise right there in the grill, then turned on the heat and baked. They almost always turned out good, and if the bottoms got a bit too black we just cut that part off.