One of the little secrets to improving your health is joy. It doesn’t have to be huge things, but the little things in life that bring you joy. Like a really good cup of latte can give me joy for hours. And a couple of slices of awesome bread as a late night snack is another joyous moment.
My wife is gluten sensitive, so basically all my cooking is gluten free. I have a bread machine and I tried multiple recipes, but they never ever really come out right. They are either dry or gummy. Then I discovered Pamela’s Gluten Free Bread flour and life has not been the same since! You can get it at Whole Foods or on Amazon. A four pound bag will give you three loaves.
The real trick to gluten free flour is a combination of different flours, and to get it just right, I don’t have the time nor the patience for it. So when someone else did all that hard work and packaged it, and it works, then I am one happy camper.
I also try to eat as little gluten as possible because I have sarcoidosis and diet also plays an important part in staying healthy, and regular flour is not the best for sarcoidosis people.
I try all kinds of breads and they all came out great since using Pamela’s flour, but the other night I tried a new recipe because I had some left over grated cheddar and half a bottle of shaved truffles I needed to get rid of. The bread was awesome.
Here is the recipe for that bread, but a few tips on making the bread in your bread machine. Place the ingredients in the order of the recipe. Check the instructions for your bread maker, but many will beep before the final rise to let you know you can take out the paddle before it bakes so you don’t get that huge hole in the middle of your bread. Just reach in there and yank that little thing out and use a baking spatula or spoon to reshape the bread and fill in that hole the paddle left behind. Lastly, when the bread is finished, immediately remove it from the pan and place it on a wire rack to cool off. Leaving it in the machine on warm in the pan tends to make the crust chewy rather than crunchy.
Here now is my recipe for that bread machine bread. The truffles are very optional because they aren’t cheap. A small 1.75 ounce bottle can be about $25.00, but if you can afford it, it is sooo worth it. This bread is especially delicious with some warm brie spread on it.
2 Whole eggs, lightly beaten – room temperature
1/3 Cup Extra Virgin Olive Oil
Approximately 1 Cup Warm Water
2 Cups Grated Cheddar Cheese
1.5 to 1.75 ounces Shaved Truffles (Optional)
3.5 Cups Pamela’s Gluten Free Bread Flour
1 Packet Rapid Rise Yeast
- place eggs in a 4 Cup measure.
- Beat the eggs lightly then add 1/3 cup olive oil.
- Add enough water to the oil and egg mixture to make 2 cups of liquid.
- Add an additional 2 tablespoons of water
- Place liquid in bread pan, then cheese, then truffles, then flour and lastly, the yeast.
- Set bread maker for white bread, 2 pound loaf, medium crust (Don’t use gluten free setting)
- Remove paddle when machine beeps to let you know
- When bread has finished baking, immediately remove from bread pan and allow to cool on wire rack