{"id":871,"date":"2013-06-20T12:00:40","date_gmt":"2013-06-20T10:00:40","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=871"},"modified":"2020-04-04T11:32:12","modified_gmt":"2020-04-04T09:32:12","slug":"%d7%9c%d7%97%d7%9d-%d7%a7%d7%9e%d7%97-%d7%9e%d7%9c%d7%90-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=871&lang=en","title":{"rendered":"“Whole-Wheat” Gluten-Free Bread"},"content":{"rendered":"
\"2013-06-20<\/a><\/div>\n<\/p>\n
\"2013-06-20<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

1\u00be\u00a0cups lukewarm water
\n1 tbsp. salt
\n2 tbsp. olive oil
\n260 gr. (2 cups) Tagmish Gluten-free flour (or another suitable all-purpose GF flour)
\n1 cup freshly-ground flax seeds.
\n2 tbsp. Demerara sugar
\n8 gr. dry yeast
\nOptional enhancements: dried pumpkin seeds, sunflower seeds, chopped nuts (or any other dry ingredient you want to add)<\/p>\n

Preparation<\/h3>\n

In a bowl, mix the GF flour and ground flax seeds.
\nPut the water, oil and salt into the breadmaker pan or a bowl (if oven baking).
\nAdd the flour and flax-seed mix, and on top of it the sugar and yeast.
\nSet your breadmaker to basic mode (~3 hours depending on breadmaker model), and dark crust and press start.
\nIf you want to add an “enhancement”, do so after the first beep.
\nRecommendation: After the second kneading round is done (about 20-30 minutes in), remove the kneading knife to avoid having to remove it from the baked bread and lose about \u00bc of it to the gaping hole created \ud83d\ude42<\/p>\n

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