GF Ancient Grain Baking/Bread Mix (24 oz./2loaves) Gluten Free & Yeast Free Recipe
Norton's Wellbread from Bread Without Borders

What is our Gluten Free loaf like?
This baking method is like baking a cake or quick bread.  This is an exacting process, so do not expect your first loaf to be perfect. It is delicious because of the fresh, high nutrition whole grain ingredients. The loaf is dense and a little like a fruit cake except lighter. It goes great as an accompaniment to coffee or tea.  Alternately, this bread mix makes delicious pancakes.

 List of Ingredients - GF fresh ground, organic ancient grains
brown jasmine rice, Quinoa, Millet, Amaranth, almond flour, Flaxseed Meal, Soy flour, tapioca flour, Potato flour, Arrowroot, ginger, teff, Sure-Jell, gelatin, kelp, Vitamin C.

Instructions for Preparation - Brit's Boogaloo Banana Nut Bread: Gluten Free and Yeast Free Recipe
Preheat oven to 375 degree Fahrenheit ( 190 degrees Celsius)

5 ¼ cups of GF mix (or one 24 oz. Bag)
3 to 4 TBS. Baking powder
1 to 1.5 TBS. Baking soda
1 Cup water (you may substitute naturally carbonated water for plain water)
½ Cup rice milk or soy milk
3 eggs (use 3 whites and 1 yoke)
2 tsp. Fresh lemon juice
¾ to 1.0 Cup Honey (we like orange blossom honey)
1 1/2 tsp. Sea salt
2.0 tbs. Sunflower oil or safflower oil

Optional Fruit, Nuts, Flavor
1 Tsp. Almond extract or Vanilla extract
½ to ¾ cup walnuts, lightly roasted or other nut of choice: pine nuts, almonds, pecans.
¾ cup California golden raisins
3 Well ripened bananas
1/2 cup Golden raisins

Nutrition Facts
per serving
makes 36 servings
Amount per serving: 1 oz. slice
Calories118
Calories from fat16
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.3g2%
Cholesterol 0mg0%
Sodium 4mg0%
Total
Carbohydrate 22.1g		7%
Dietary Fiber 2.4g10%
Protein 3.5g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
13.5% of calories from Fat
74.7% from Carbohydrates
11.8% from Protein

Combining Procedure:
1. Empty the GF mix into a large mixing bowl for your Stand Mixer, if you have one. Add the sea salt, baking powder and baking soda. Blend very thoroughly with a whisk.
2. In the juice blender, whip the three egg whites. Add one egg yoke and the other liquid ingredients: rice milk, water, lemon juice, honey, almond or vanilla extract, sunflower oil, four bananas. Whip thoroughly at high speed. You need to have a thick liquid with lots of air bubbles.
3. Now combine the liquid ingredients with the GF mix in your Stand mixer (from step 1 above). Use the standard mixer blades (NOT the dough hooks) to combine the liquid and gluten free grains. Now, you want to blend at low speed and as little as possible, but still complete mixing. If you over do this, it will not rise well. This will look and feel like a cake batter, not elastic bread dough with wheat, gluten and yeast.
4. Get two 5x8 baking pans and oil with sunflower oil or other high temperature oil. Pour your dough into these two pans evenly. Let sit for 5-10 minutes. This allows the liquids to thoroughly blend with the flour and the baking soda to start working.
5. Cover pan loosely with aluminum foil. Cover the glossy side with sunflower oil. Face the oiled glossy side down.
6. Put pans in preheated oven with rack about mid-height. Bake for about 1 ½ hours or until it is 215 degree F or a toothpick comes out clean when poked into bread. Remove the aluminum foil during the last 10 minutes of baking. This keeps it from drying out.
7. Let it sit in the pan to cool before removing from pan.
Enjoy. Bread Without Borders . Portland . Maine . USA 04101-1726 . 203.612.2954 more recipes at: www.breadwithoutborders.com

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