Edit: The bread machine I use is a Zojirushi. I use the whole wheat setting at a time of 2:08. Place all wet ingredients in the bottom of the pan, then the dry ingredients. Make a well in the dry ingredients and place the yeast there. If you don’t have a Zo, use the gluten free setting on your machine if you have that. If not, contact the manufacturer of your machine to see what they recommend.
This is the best gluten free bread I've ever had. Ever. Natalie, you are a bread genius. In the gluten free cooking world, we have gourmets, goddesses, girls and then there are queens. Natalie, you are the bread queen!
This bread does not taste like it's gluten free. I could not stop munching on it! I broke all my carb rules for the whole week! But it was way worth it!
I made it exactly like Natalie's recipe but I did it in the bread machine. I mixed all of my wet ingredients together and placed them in the bread machine. Then I mixed all the dry ingredients together minus the yeast and placed that on top of the wet ingredients. Then I put the yeast in on top of the dry ingredients. I didn't have a clue what settings to use so I used the same one I use when I make the Gluten Free Pantry bread mix.
It was not as tall as the other types of bread I've made, but the flour is probably more dense. The flavor is wonderful!
Tonight I fixed Chicken fajitas from my menu. This recipe was featured in the March issue of Bon Appetit. It was so pretty I thought I should include some photos of how it turned out.
Chicken fajitas with crunchy lime cabbage and avocado
Bon Appétit | March 2008
Servings: Makes 6 serving
6 tablespoons olive oil, divided, plus additional for griddle
2 garlic cloves, minced
1 tablespoon chili powder
2 pounds skinless boneless chicken breast halves,
cut crosswise into 1/2-inch-thick slices
1 large red bell pepper, cut into 3/4-inch-thick strips
1 large red onion, halved, sliced lengthwise
3 cups thinly sliced red cabbage
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
6 to 8 fajita-size flour tortillas (I used corn tortillas to make the recipe gluten free)
1 avocado, halved, pitted, sliced
Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
Preheat oven to 350°F.
Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
The slaw part was really good and so pretty! The recipe did not call for it but I added jicama to it. Yum.