Kamut Flour Bread For Bread Machine Wheat Free Recipes
KAMUT FLOUR BREAD
Kamut is higher in protein and many minerals, especially selenium, zinc, and magnesium than other wheat products. If you have gluten intolerance, and avoid wheat, you may be able to eat some forms Kamut. However, as it is a wheat species, it is unsuitable for those with coeliac disease.
Provided by Lostfairy
Categories Yeast Breads
Time 15m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Place all ingredients in your baking pan in order recommended by your bread machine manufacturer. Set for "whole wheat" and ordinary browning.
- Don't omit the corn starch. Kamut has relatively no gluten so the bread will turn out too crumbly to slice without the addition of some sort of thickening agent.
Nutrition Facts : Calories 778.3, Fat 54.9, SaturatedFat 3.9, Sodium 1177.6, Carbohydrate 76.5, Fiber 1.9, Sugar 69.6, Protein 3.3
KAMUT PITA BREAD
Kamut is an ancient Egyptian grain used in the time of the Pharohs and is high in protien. If you replace Kamut for Wheat, it should be done 7/8 cup of Kamut to 1 cup of Whole Wheat. It has a delicious earthy flavor and makes this a delicious alternative to "Store Bought" Pita bread!! And I used the Bread Machine to make the dough!
Provided by Jannrn
Categories Yeast Breads
Time 1h30m
Yield 8 Pitas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place Butter, Warm milk salt and honey in bread machine.
- Add Kamut flour first, then AP flour, making a well in the center for the yeast and add yeast.
- Set on Dough cycle and start. Check dough after first 5 minutes or so to make sure the dough is the proper consistency. Add extra AP flour or Water as needed a Tablespoon at a time until the dough is smoothe and not sticky.
- When the dough cycle finishes, allow the dough to rest in the machine 30 minutes.
- Then place on well floured surface and separate the dough into 8 equal pieces.(I use a Bench Knife)
- Roll each piece into a circle approximately 1/8" thick.
- While rolling, allow your oven to preheat to 450 degrees and place a baking stone or pizza stone on the next to bottom shelf. (I like to let mine preheat for at least half an hour! I want the stone HOT!).
- If the dough springs back, cover with a clean kitchen cloth and let it rest 10 minutes and then try again.
- When finished rolling, place dough 2 at a time (depending on how much space you have on your stone) and bake for approximately 2 1/2 minutes, then flip and bake 2 minutes on other side, or until bread is light brown. The Pitas should puff up during the first part of baking. Allow them to cool a few minutes before storing in an airtight container. Make sure they are NOT HOT or they will sweat and be gooey. Enjoy!
Nutrition Facts : Calories 131.7, Fat 2.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 316.9, Carbohydrate 22.8, Fiber 0.8, Sugar 3.3, Protein 3.7
GLUTEN-FREE BREAD IN A BREAD MACHINE
Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.
Provided by Marcia
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
- Remove when cycle ends. Cool completely before slicing.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 5.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 339.5 mg, Sugar 3.1 g
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