Tuesday, September 2, 2014

Time to Cook

My cooking is in high gear this time of year. Jelly (oops did I say jelly?) Since we went sugar-free last December the sweets have been few and far between. (Except for my chocolate addiction that is new…aghhh!) But I did make a batch of choke cherry jelly to go with my Gluten-free bread. That should be ok, right? More of that later.
I've been wanting to share my version of the recipe I use. It's a High Protein Bread and it came from the Skinny Chef. But I've changed it to my liking.

I the first thing I do is put three eggs in hot water to bring them to room temperature fast. 

All the dry ingredients are measured and mixed except the yeast.

The wet ingredients are prepared. 

I have discovered the lazy way to beat an egg. Put them in a jar and shake vigorously. (Unless you're cooking with duck eggs, their yolks may not break.)

Put the wet ingredients into the bread maker first. Carefully pour in the dry ingredients. Add the yeast.

I let it stir/knead the dough for about 12 minutes. Turn it off and let it raise 1 hour and 15 minutes. Then turn the setting to bake only for 1 hour. Gluten free bread does not raise well if it's kneaded more than once. So this has worked for me. Even the gluten free setting on the machine kneads it twice.
It has a bit of a corn bread consistency, very moist and makes great toast. It makes a pretty good tuna sandwich also.

High Protein Bread

Mix together and pour wet ingredients into bread machine first.
Heat to                    3/4 cups water
110ยบ                        1/2 cup half & half or cream  
1/4 cup melted coconut oil
1/4 cup organic honey
3 eggs (I warm them under hot water), beaten 
1 T. apple cider vinegar

Mix together and carefully pour dry ingredients on top of wet.
1 cup GF Millet flour
1 cup finely ground Almond meal   
1 cup garbanzo bean flour
1/4 cup tapioca starch/flour
1/4 cup potato starch/flour
3 tablespoons ground flax meal 
1 Tablespoon Xanthum Gum or Guar Gum.
1 teaspoon salt 
1/3 cup whole seeds of your choice (I use a mixture of millet, sesame and chia)

Pour 1 tablespoon active yeast or Bread Machine yeast on top of dry ingredients. Do not mix in or get near the edges.
Knead in machine for approx 12 min.
Turn off and let rise 1 hour  or more. Turn machine to bake for 1 hour.
You can make it in the oven too. Check her website. She talks about that option.

Linking up with Kim for Texture Tuesday.


  1. Humm that does look wonderful Roxie. Love bread and High Protein is always on my list of must haves.

  2. Interesting Mark has been diagnosed with Coeliac disease so I'm always on the look out for recipes. But we don't have a bread maker :(

  3. Looks great! Makes me wish I hadn't given away my bread machine when we moved a year ago. Like the tip about the eggs too Wonderful photo documentation of your cooking!

  4. A great step-by-step recipe how-to with beautiful photos! The bread sounds good!

  5. Is there no end to your talents?! :))

  6. Looks very yummy. Gluten Free can be hit or miss but this looks great.

  7. This looks so good! I'm gluten free too - now I'm sorry that I gave my bread maker away!

  8. Love the series of photos and what a great idea to warm eggs up !

  9. Thanks for the recipe. I can't seem to decide if I'm doing gluten or not doing it!!! Your images are wonderful too.


I read and appreciate all your comments. Have a blessed day!