Gluten Free High Protein Bean Bread Recipes

Steps:

• In a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
• Make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
• Let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. Process until the beans are pureed, maybe add a little more water. The mixture should be smooth and creamy.
• Dump bean puree and seeds into the flour with the starting yeast and quickly mix.
• The dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. It should be sticky to the touch.
• Knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
• Cover with foil and a towel and let rise in a warm place for one hour.
• Punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
• Pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
• Preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
• After 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
• Remove bread from pan immediately when done and let cool on a wire rack.

Steps:

• Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.
• In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.
• With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.).
• Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.
• Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.
• - See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.