Adding whole grains to your diet can be difficult, but even more so for the gluten free. Now it is possible to have 100% whole grain gluten-free breads and muffins that are as easy to make as a cake mix with Vivian’s Live Again Ancient Grain Muffin Mix. Each mix produces 12 muffins or one loaf of bread. Nine freshly ground grains and no preservatives give these muffins and bread moist texture, real flavor, and unparalleled nutrition.
Pour one package Vivian’s Live Again Ancient Grain Muffin Mix in bowl or mixer.
2 ½ TSP Dry Active Yeast
1 ½ Cup Water
2 TBSP Oil
Mix well for 3 minutes. Pour in greased 8 ½” x 4 ½” loaf pan. Let batter rise about a ½ inch. DO NOT LET BATTER RISE TO THE TOP OF THE PAN.
Bake in preheated 350˚ oven for 50 – 60 minutes, until internal temperature is 202-205˚. If lighter crust is desired cover bread lightly with foil about 30 minutes into baking.
4 Secrets to Success
- Beat the batter for longer than you think you need to. It incorporates more air and allows time for the natural starches to hydrate which makes a lighter loaf.
- Don’t let the batter rise all the way to the top of the pan. Gluten free bread does not have as much structure as wheat based breads and needs the pan to support it. If you do accidently let it rise too long, make a foil collar that extends above the top of the pan to provide extra support.
- Use a small pan for the same reason as number two.
- Test for doneness with a meat thermometer. It will look done long before it is.