High Protein Gluten Free Cup 4 Cup Bread Recipe (Oven or Machine)

Ingredients:

• 1 cup + 2 tablespoons water
• 1/4 cup unsalted melted butter and slightly cooled (or oil*)
• 2 tablespoons honey (or sugar)
• 2 large egg whites
• 1 large whole egg
• 1 teaspoon apple cider vinegar
• 1-3/4 cups + 2 tablespoons Cup 4 Cup Gluten Free Flour
• 3/4 cup potato starch
• 2/3 cup millet flour (or oat or sorghum flour)
• 1/4 cup golden flaxseed meal**
• 2 tablespoons unflavored  unsweetened gluten free pea protein isolate powder (or additional Cup 4 Cup Flour)
• 2-1/4 teaspoons instant dry yeast
• 1 teaspoon salt

Instructions:

To Make in a Bread Machine:
1. Preheat the oven to 350ºF. Oil an 8x8x4-inch (or 9x5-inch) loaf pan; set aside.
2. In the bowl of your bread machine (I use a Breadman with Gluten Free Setting, add the water, melted butter, honey, egg whites, whole egg, and apple cider vinegar.
3. In a medium-sized bowl, whisk together the Cup 4 Cup Flour, potato starch, millet flour, flaxseed meal, pea protein isolate, yeast, and salt.
4. Add the dry mixture to the wet mixture and follow your bread machine instructions for its gluten free setting. Mid the mixing cycle, using a silicone spatula, scrape the sides and bottom of the bread bowl to mix in all of the dry flour.
5. If your machine does not have a gluten free setting, bake on the longest cycle such as wheat bread. If desired, after mixing and just prior to the rising cycle, remove the mixing paddle to prevent a large hole from forming in your bread.
6. Remove from the machine and allow to cool completely on a wire rack, about 2 hours.
To Make in an Oven:
7. In the bowl of your stand mixer, combine the water, melted butter, honey, egg whites, whole egg, and apple cider vinegar.
8. In a separate bowl, whisk together the Cup 4 Cup Flour, potato starch, millet flour, flaxseed meal, pea protein isolate, yeast, and salt. Add all at once to the wet mixture. Work your way up to beating it on medium-high speed for about 6 minutes.
9. Scoop into the prepared pan, sprinkle the top with a little water, and smooth out using a silicone spatula.
10. Bake on the center shelf for 1 hour and 30 minutes.
11. Remove the bread from the oven and immediately remove from the pan. Transfer to a wire rack to cool completely, 2 hours or until no longer warm.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.