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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 24 |
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I adapted this to make it gluten free. Ingredients:
1/2 cup buckwheat flour |
1 1/2 cups rice flour |
1 tablespoon xanthan gum |
3 tablespoons tapioca flour |
1 1/2 teaspoons active dry yeast |
1/2 cup mashed cooked sweet potato |
2/3 cup warm buttermilk (not hot) |
1 tablespoon butter, softened |
1 tablespoon honey |
1/2 teaspoon salt |
Directions:
1. Place ingredients into your bread machine in the order suggested by your manufacturer.
2. Operate machine on the regular, normal, or medium cycle (whichever your machine has).
3. To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
4. Stir for several minutes or until honey just starts to foam, then remove from heat.
5. Stored cooled honey in an airtight container.
6. Serve honey spread on slices of buckwheat potato bread, if desired.
7. Question about this recipe?.
8. Ask the Chef or Ask the Community.
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