I made Tiffany’s Gluten Free Bread on Friday. It is the best gluten-free bread we’ve had. It was lighter, fluffier and better tasting than any others. We love the corn flavor and the texture was soft and chewy. I’d recommend that you check it out!
The recipe calls for 2 eggs. Since we can’t do those due to allergies, I subbed 1 teaspoon xanthan gum plus 1 tablespoon water for the 2 eggs. I put the xanthan gum in with the dry ingredients and added an extra tablespoon of warm water for the yeast-proofing stage.
Thanks, Tiffany!
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Wardee,
I am so happy it worked without the eggs, and that you liked it!!!!
Love, Tiffany
It was really, really good! I need to make some more today.
Thank you for sharing the recipe, Tiffany and Wardee! I can’t wait to try it!
Sonya
Oops! One question: Is the lentil flour something you make by grinding up lentils in the Vita Mix? Or can you buy it already ground up?
Hi, Sonya. Yes, you can grind it up in the Vita-Mix. I don’t know how Tiffany does hers. I’m pretty sure you can buy lentil flour. The first time I made this bread I actually used garbanzo-fava bean flour (purchased) in place of the lentil flour.
This is in answer to Sonya, I ground up the lentils in my Nutrimill. I was going to use garbanzo beans, but didn’t know if they would grind up in the Nutrimill, so I didn’t try it.
Thanks again to both of you. I did see that Azure carries lentil flour. I don’t have a Nutrimill, but I do have my parents’ Vita Mix on loan and might try grinding some in that.
Can I sub a non-legume flour for the lentil flour? We need to be legume free right now, even if properly prepared. Would cassava, arrowroot or a nut like almond work here? Thank you! Love this site. Just found the cheap diy for making sprouting lids and I’m excited.
Hi, Mollie.
We have not made this recipe with a non-legume flour. I’m sorry.
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