This bread is one of my favorite recipes. I am going to feature it on my Easter brunch menu this year. It needs no toasting and it doesn’t need butter, honey, or any other condiment. The taste is wonderful- I encourage all of you to try this bread with the millet flour and the almond meal. This bread will rise beautifully because of the carbonated water but it may fall slightly when cooling- don’t worry about that. This bread has a sweet taste that makes it an excellent breakfast bread or dessert bread. You may want to double this recipe because it won’t last long.
ALMOND HONEY YEAST BREAD
1/2 cup millet flour
1 cup brown rice flour (or mix of white and brown rice flour)
1/2 cup tapioca flour
1/2 cup almond meal
2 1/4 teaspoons yeast
1/4 cup honey
2 Tablespoons granulated sugar
1 1/2 teaspoons salt
1 tsp vinegar
1 tsp almond extract
1/2 cup carbonated water (room temperature or warmer)
1/4 cup warm whole milk or casein free milk substitute (120 degrees)
1 Tablespoon xanthan gum
4 Tablespoons butter or butter substitute, melted
2 eggs, beaten
a little almond oil for shaping dough (you can easily substitute another oil)
DIRECTIONS:
Sift your flours and dry ingredients together in the bowl of your stand mixer. In a separate medium bowl, combine beaten eggs, honey, melted butter, almond extract, vinegar, and warm carbonated water. Mix yeast with warm milk- make sure the yeast will proof then continue with recipe. If it doesn’t- start over with new yeast. Pour the egg/carbonated water mixture in the dry ingredients and combine. Add the yeast mixture. If you need to add more water, make sure it is room temperature. If your dough is too wet, add more gf flour mix. The bread dough should look like stiff cake batter and hold the twirls of the mixer. I used a 10 inch springform pan lined with parchment paper for this recipe. I greased the bottom of the parchment paper with a little almond oil before working with the dough. I used the almond oil to help shape the dough into a circular loaf. I let my loaf rise until doubled in bulk- about 1 1/2 hours. Yours my rise in less time depending on the environment of your kitchen. Don’t overproof the yeast because you want the bread to rise when it bakes. I wanted my bread to have a soft, pulled bread texture so I baked mine at 350 degrees for about 35 minutes. I topped my bread with a few sliced almonds for garnish. This bread is not suited for sandwiches, but makes an excellent breakfast or dessert bread.
Makes one loaf
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Posted on March 6th, 2008 by Natalie
Filed under: Bread Recipes
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You are just on a baking spree girl!! This looks delicious! I’m such a sucker for breads!! I love using club soda in gluten free breads! It works wonders!!
Natalie -
You have such beautiful pictures of this bread - I wanted to take a bite from my screen. I have an almond bread recipe that I enjoy - but this honey version MUST be delectable. I can’t wait to try it.
YOU are a true treasure for our gluten-free community.
Thank you ever so much for sharing your ideas & recipes.
=)
-Kate
That looks really nice - reminds me I need to bake less straight-doughs and more battery-type dessert doughs.
And I’m a big fan of the fact you used yeast instead of chemical leaveners - makes it feel so much more legit!
Oooh this sounds *so* good! I’ve been buying the GF almond scones from Whole Foods (yum), but they are expensive and not-so-healthy. This sounds like a fabulous alternative.
Just a note. The melted butter is not listed when combining the wet ingredients.
Carrie- Gotta love that trick.
Kate- You are so sweet! I appreciate the kind words. I think your blog is a treasure as well. And I reread your comments when I get frustrated making gf breads. haha
Matt- It is a trick making those gf breads leaven sometimes, but when it works out it feels really good! I love using yeast for sweet doughs.
Sarah- I have not tried those yet. Probably because they seemed expensive. As you can see, I am overloading on carbs anyway!
Jenna- Thanks. I don’t know what it is about my proofreading skills lately. It is driving me crazy. I must have looked at that recipe twenty times and never caught it. Thank you so much. I think more sleep is the answer here.
Looks fabulous!! Can’t wait to try it.
Well now, if this is your favorite you know I’m going to have to try it. Your other bread has become my stand by and favorite. I can’t imagine anything better! Matter of fact I served it tonight at my son’s birthday dinner. I can’t wait to try this new recipe!
[...] Easter dinner- Baked Ham, scalloped potatoes, green bean casserole, GF Mommy’s Honey Almond Bread [...]
[...] Almond Honey Yeast Bread [...]
my bread didn’t rise was my milk to hot? My yeast was new, expires in Nov, any suggestions?
Sharon- Was the yeast active when you proofed it? It could be any number of things really…yeast can be finicky. cold eggs maybe? If the milk was too hot that might burn the yeast and prevent it from rising.
What could I use to substitute the almond meal? I don’t have any on hand, but have been wanting to make a breakfast bread and am not planning on going to the store until next week… This looks great though. Or do you have another breakfast bread to suggest and I should wait until I have almond meal to make this?
Just found your blog & I’m loving your recipes! We’re newly gfcfef & I was wondering what I could use as an egg substitute in this recipe? My two little breakfast toast eaters are really missing their morning ritual
Do you know if the EnerG Egg Replacer will work in this recipe? We’re a GFCF, newly EF family and this looks too good to miss out on!
Is there another flour you would suggest to use in place of millet? I can’t find any around here, and having never baked with it before I’m hesitant to just guess at a substitute. But your bread looks so much better than the stuff I get out of those corn starch-based mixes, so I really want to try it!
I do not keep a GF house, but have some friends who do and I like challenges. So I made your bread and used soy instead of milk and canola oil instead of butter and since I didn’t have almond extract used vanilla - and it was awesome! Then I made it again but didn’t have the time to grind millet for flour and so used buckwheat, and eliminated most of the honey so it would be a savory bread - and that was awesome, too. My coworker who keeps a GF home says it is really good, too.
[...] Almond Honey Bread (Or Cake) Adapted from Natalie Naramor of Gluten Free Mommy Makes 1 round [...]