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Right now, I'm eating Maranatha peanut butter on bread that I made myself in a Breadman Pro breadmaker -- with the gluten free setting. I set the crust to "dark," and extensively modified a recipe from Gluten Free Goddess. Not because I was trying to modify the recipe, just because I didn't have millet flour or sorghum flour or the other flour I was supposed to have. Instead, I used 3/4 cup of tapioca flour, 1 1/4 cup of corn meal, 1/3 cup of buckwheat flour, and 1/3 cup of white rice flour. That's what I could find! This was a big experiment. Used regular sliced onions (about two tablespoons) - not dried, as the recipe called for. Only used 1 teaspoon of xanthan gum (instead of two), and three eggs (instead of two). I also threw in 1/2 cup of dried milk, as I had with the previous recipe for the cinnamon-raisin bread I made last week. As I said, this was a big risk (as risks in my household go these days). Oh, and I didn't mix the dry ingredients first, or do the yeast separately. I put the ingredients in in the order called for in the GF recipes that came with the breadmaker. Except for the eggs -- which I put in later than I was supposed to, both just before and in the middle of adding the flour. Because that's what I'd done mistakenly with the cinnamon-raisin bread from last week -- that turned out fine. Thank you, Gluten Free Goddess for the idea of using cocoa and orange and caraway in the original recipe! Somehow it all worked so that the bread came out dark, moist, and with a caraway crunch.
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