A note of caution: If you are just venturing in to the gluten-free world you need to know that spelt is considered a "gluten-grain" by some along with oats, barley, rye, and wheat. However, spelt is tolerated well by many people who avoid wheat so you may want to experiment with it.
Note: This recipe calls for a bread machine.
Ingredients
3/4 cup original coconut milk (carton)
1 T sugar
1 t active dry yeast
1 T canola oil
2 cups spelt flour
1/2 t salt
Directions
1) Proof the yeast. Wait! Don't let this step stop you. Proofing the yeast is essential in bread-making (and a fun science experiment too!) Warm the milk on the stove top or in the microwave. Add sugar and stir it until it is dissolved. Then add the yeast. The yeast will feed on the sugar and small bubbles will appear on the surface of the milk. This shows that the yeast is ready to do its job in making a delicious loaf of bread. Let the yeast mixture sit for 5-6 minutes then pour it into the baking pan of your bread machine.
2) Add the canola oil, flour, and salt in that order. Do not let the salt come in contact with the yeast mixture just yet as it can hinder it's growth.
3) Choose Basic Bread Course, Light Crust on your machine and let the bread machine do its thing. On my machine this takes about 3 hours, 50 minutes.
4) When baking is complete, remove the pan from the machine and the bread from the baking pan (and try not to eat the entire loaf at once!)
Yield: 1 (1 lb.) loaf of delicious bread
This recipe may be doubled to yield a 2 lb. loaf of bread.
