Century Bread

YES! This is it. The bread of the century. I found it. Crunchy on the outside and soft on the inside. OMG. Really, I am dancing around. So far the breads I have made in the past call for a lot of eggs and some call for nut butter, which can be really expensive. This one is simple and uses a bread machine! Just wait until you try it, and let me know what you think!

Since I am used to the grainy non-sweet breads of Germany, I only use 1 Tbsp of coconut sugar. If you prefer a sweeter bread add 1-2 more tablespoons. You need some sugar to activate the yeast, so don’t eliminate it totally.

If you’re avoiding grains altogether try my Grain Free Cassava Century Bread!

Century Bread Recipe
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
3 hr Bread Machine
Servings Prep Time
1 loaf 15 minutes
Cook Time
3 hr Bread Machine
Century Bread Recipe
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
3 hr Bread Machine
Servings Prep Time
1 loaf 15 minutes
Cook Time
3 hr Bread Machine
Ingredients
Wet Ingredients
  • 3 beaten eggs
  • 1 tsp cider vinegar
  • 1/4 cup olive oil or melted coconut oil or ghee works, too
  • 1 1/2 cups water 100 degrees, warm to your wrist (Tip Below)*
  • 1 Tsp honey or maple syrup or coconut sugar
Dry Ingredients
  • 2/3 cup dry coconut milk powder or almond milk powder (Tip below)*
  • 1 1/2 cup rice flour
  • 1 Tbsp coconut sugar or birch sugar, maple syrup, or molasses
  • 1/2 cup potato flour
  • 1/2 cup arrowroot flour
  • 1/4 cup mixed seeds chia, sesame, sunflower, hemp etc.
  • 1/4 cup flax seed meal
  • 1 Tbsp xanthin gum
  • 1-2 tsp himalayan salt I like 1 1/2
  • 2 1/4 tsp Active Dry Yeast
Servings: loaf
Units:
Instructions
  1. In a bowl mix the dry ingredients: flours, xanthan gum, coconut sugar, salt, coconut milk powder and yeast. Whisk with a fork watch out for the flying flour. Be careful this stuff flies away from the bowl. Whisk slowly.
  2. In another small bowl mix the wet ingredients, eggs vinegar, oil and water. Whisk until well blended. Pour in the bottom of your bread machine.
  3. Cover the wet mixture with the dry mixture. Place the bread pan in the bread machine and cook on cycle 1 or gluten free cycle according to the directions.
  4. When done, remove from the pan and set the loaf on a rack. If you want the top browner, set it in the oven on 400 for 10-15 minutes. Cool for 20 minutes. Cut and taste the best gluten free bread of the CENTURY!
Recipe Notes

I've had this loaf in a container with the lid not snapped for 10 hours and it is still crunchy outside and soft in the middle. I've sliced 1/2 of the loaf and put it in the freezer...mainly because I was eating the dang thing every time I pasted it.

Tip: if you don't have dry coconut or almond milk powder, use 1 1/2 cups of warm almond milk and OMIT 1 1/2 cups of WARM WATER.

I can only guarantee this great bread by using a bread machine. If you try it using your oven let me know how it goes. I imagine it is just as good. Be sure to let it rise before putting in the oven.

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5 Comments on “Century Bread

  1. I am definitely passing this on to my curry-loving son and gluten-free daughter!!! Can’t wait to try it!

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