PB Cookies!!!

PB Cookies!!!

Wednesday, January 15, 2014



1 cup brown rice flour

1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour)

3/4 cup millet flour

1/2 cup tapioca flour

1/3 cup arrowroot starch or cornstarch

1/3 cup sweet rice flour

1/4 flax seed meal (you can’t taste it and it adds fiber)

1 Tablespoon psyllium husk powder (provides structure and elasticity)

3 eggs

1 tsp apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon molasses

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons butter or butter substitute, melted

1/4 cup heated water (I heated my water to 120 degrees to proof the yeast)

1 cup room temperature/warm club soda



Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. Sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast to between 110 and 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of the sugar. Add 1/4 cup of heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your club soda to achieve the right consistency in your batter.  Fold it in carefully to not dissipate too many carbonation bubbles.  This helps provide lift and hole-structure. The dough should be like very stiff cake batter. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.


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