Popcorn flour is a fun, whole grain flour you make yourself – no shopping around at various health food stores to find it! To make it, simply pop your favorite popping corn, then process it in a blender or food processor until the popcorn becomes a fine powder. In this bread, it offers the benefits of a tasty whole grain flour, but is too airy to support a loaf of bread on its own, so must be combined with other gluten-free flours that offer bulk as well. A really unique treat that is fun to make and to eat!
Making Popcorn Flour: Measure out approximately 4 -5 cups of popped corn. Grind the popcorn (and afterwards grind oats if using gluten-free oats instead of already ground gluten-free oat flour) in a food processor until fine. Measure out 1 cup of popcorn flour for recipe.
Use a small bowl food processor or blender, as the popcorn is very light and will float away from the blade if given too much room in the bowl.
Making Bread: Add flax seed meal to hot water and set aside to steep for 10-15 minutes, or until viscous and water is absorbed.
Bread Machine Directions:
Stir the eggs with a fork in a small cup to mix the yolks and whites together in a small bowl. Gather all other ingredients and plug in the bread machine, inserting the pan and paddle attachment.
Sift dry ingredients (except yeast) together in a large bowl and set aside.
Add all wet ingredients to the bread machine pan first. Add the dry ingredients next and make a well in the center for the yeast. Add the yeast last and set the machine to the gluten-free setting or a setting with only one rise cycle and no punch-down.
During the knead cycle periodically check to see that the dry ingredients have been fully integrated into the dough, scraping down the sides with a rubber spatula if necessary. Add any toppings like sesame seeds, sea salt, poppy seeds, etc. at the conclusion of the knead cycle. Check to be sure the internal temperature of the loaf has reached 205 -210º F before removing pan when the baking is completed.
Add baking time on the machine or place the pan in a 350º F (static) oven and check at five-minute intervals to determine when it is fully cooked. Remove the bread to a cooling rack for 15 minutes, then gently remove the bread from the pan and slice when fully cooled.
Sift dry ingredients (except yeast) together in a large bowl and set aside. When the flax seed meal mixture becomes viscous, pour it into a large mixing bowl along with the eggs, yogurt, cider vinegar, olive oil and agave. Beat until well-mixed.
Gradually stir in the dry ingredients and beat until incorporated. Add the yeast last and beat an additional 2-3 minutes, to ensure that the yeast is fully mixed into the dough.
Scoop dough into an oiled loaf pan. Spray waxed paper with cooking oil or dampen a clean kitchen towel and cover the loaf, setting it aside to rise in a warm place like a warming drawer or an oven preheated to 200º F and turned off. Let the bread rise for at least 30 minutes, or until the bread has risen to the top of the pan, then bake in an oven preheated to 350º F (static) or 325º F (convection). Bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean, it sounds hollow when thumped, and an instant read thermometer inserted into the center of the bread reads 205º F.
Remove to a wire rack to cool for 10 – 15 minutes, then remove from the pan to cool completely before slicing. Store in a zip-top bag to retain freshness.
Yields: 1 loaf