Kamut Flour Bread For Bread Machine Wheat Free Recipes

Steps:

• Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
• Remove when cycle ends. Cool completely before slicing.

Steps:

• Place all ingredients in your baking pan in order recommended by your bread machine manufacturer. Set for "whole wheat" and ordinary browning.
• Don't omit the corn starch. Kamut has relatively no gluten so the bread will turn out too crumbly to slice without the addition of some sort of thickening agent.

Steps:

• Place Butter, Warm milk salt and honey in bread machine.
• Add Kamut flour first, then AP flour, making a well in the center for the yeast and add yeast.
• Set on Dough cycle and start. Check dough after first 5 minutes or so to make sure the dough is the proper consistency. Add extra AP flour or Water as needed a Tablespoon at a time until the dough is smoothe and not sticky.
• When the dough cycle finishes, allow the dough to rest in the machine 30 minutes.
• Then place on well floured surface and separate the dough into 8 equal pieces.(I use a Bench Knife)
• Roll each piece into a circle approximately 1/8" thick.
• While rolling, allow your oven to preheat to 450 degrees and place a baking stone or pizza stone on the next to bottom shelf. (I like to let mine preheat for at least half an hour! I want the stone HOT!).
• If the dough springs back, cover with a clean kitchen cloth and let it rest 10 minutes and then try again.
• When finished rolling, place dough 2 at a time (depending on how much space you have on your stone) and bake for approximately 2 1/2 minutes, then flip and bake 2 minutes on other side, or until bread is light brown. The Pitas should puff up during the first part of baking. Allow them to cool a few minutes before storing in an airtight container. Make sure they are NOT HOT or they will sweat and be gooey. Enjoy!

Steps:

• Mix the flour and water. Cover to autolyse for 1-2 hours.
• Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
• After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
• Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
• Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
• Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
• Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
• Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
• Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
• Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
• 500 F for 30 minutes lid on
• 450 F for 10 minutes lid off
• Or until the internal temperature is over 205 F.