Possibly a lot more vital wheat gluten. It adds protein as well as replacing the gluten missing in the gluten-free or low-gluten flours. I worked on a low-carb bread machine recipe for a diabetic friend who is very carb-sensative and this is the ingredients list. I won't make the recipe anymore even though it was never "right"....can't stand the taste of it after so much testing. The recipe might give you some ideas for the recipe you are working on. If you want your bread to taste like rye bread, add some caraway seeds. I pulverized the seeds into powder rather than using them whole, but that's because hubby doesn't like seedy bread and I think the flavor is more intense and a little caraway went a long way. 1/2 c. + 2 T. water 1/2 c. kefir (omit and use more water) 1/2 c. vital wheat gluten 1/2 c. almond flour 1 to 1-1/2 c. rye flour (or whole wheat) 1/2 c. wheat protein isolate (could also use bread flour) 2/3 c. flaxmeal 1 egg 3 T. hi-maize flour (adds more fiber and helps control blood sugar) 2 T. agave nectar (or palm sugar - both are low-glycemic) 1/2 t. salt 2-1/4 t. SAF Instant Yeast -Grainlady

Beanthere, here is the recipe that Monique posted over on Gardenbuddies. Monique's picture accompanying the recipe is definitely magazine cover worthy. On-the-go lemon loaf with pistachios Flecks of green pistachios make this luscious lemon loaf even more appealing. The sweet-tart lemon glaze helps keep the bread incredibly moist. 220 calories Preparation time 15 minutes Baking Time 55 minutes Makes 16 slices 1-3/4 cups (425 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 1 lemon 1 cup (250 mL) coarsely chopped shelled pistachios 1/2 cup (125 mL) unsalted butter, at room temperature 1-1/4 cups (300 mL) granulated sugar 2 eggs 1 tsp (5 mL) vanilla 2/3 cup (150 mL) milk 1.Preheat oven to 350F (180C). Lightly oil or spray a 9x5-inch (2-L) loaf pan. In a medium-size bowl, using a fork, stir flour with baking powder and salt. Grate peel from lemon, then stir in. Coarsely chop nuts. In a large bowl, using an electric mixer on medium speed, beat butter until smooth. Gradually beat in 1 cup (250 mL) sugar until well mixed, 2 minutes. Beat in eggs, vanilla and milk. Using a wooden spoon, stir in flour mixture until batter is moist. Stir in nuts. Do not overmix. Scrape batter into prepared loaf pan. Smooth top. 2.Bake in centre of preheated 350F (180C) oven until deep golden brown and a cake tester or skewer inserted into centre of loaf comes out clean, 55 to 65 minutes. Meanwhile, squeeze 3 tbsp (45 mL) juice from lemon into a small bowl. Stir in 1/4 cup (50 mL) sugar. It won't completely dissolve. When loaf is baked, remove pan to a rack. Using a cake tester or skewer, immediately poke several holes in top of loaf. Brush or drizzle half of lemon glaze over hot loaf. Cool in pan 10 minutes, then run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top side up on a rack. Evenly brush or drizzle remaining lemon glaze overtop. Great warm or at room temperature. Or cool completely, then wrap in plastic, then foil. Bread will keep well at room temperature 1 day or refrigerate up to a week or freeze up to 2 months. Packed To Go Slice bread, then place on a plastic tray and wrap in plastic. Or store in a covered container. Courtesy of Chatelaine magazine . *****My notes.. I wrapped this bread quite tightly almost as soon as it was cooled..This morning it was as moist as can be..and lemony luscious.I added some lemon juice to the batter also as I love the taste of lemons. Monique Quebec Zone 5

I've never managed to make a really good loaf of GF bread in the bread machine, although I've only tried using it a few times. There is a cookbook for Gluten-Free Breads made in a bread machine, but I don't know the exact title or author. The only recipe that was close (it looked a lot like the picture above) I NOW mix with an electric hand mixer (3-minutes), baked in a small loaf pan, and get much better results than using the bread machine. It looks like actual "bread". I think the bread machine does a poor job because of the small amount of the g-f dough mixture in a machine that will make a 2# loaf, so you tend to get a flat loaf due to so little volume. The second problem with the bread machine is that it is all timed, and the timing is designed for regular bread, not gluten-free. The successful recipe is made with Pamela's Baking & Pancake Mix I found at their web site. It contains 3-1/4 c. of dry mix, so Party_Music50's suggestion using 3-1/2 c. sounds like it would also work. There are instructions at the web site for both bread machine and by hand recipes. This is the one that is easy to mix with an electric mixer and the bread is done much quicker than using a bread machine. 2 eggs, beaten 4 T. butter (I use 1/2 coconut oil) 1 pkg. Instant Yeast (2-1/4 t. - I use SAF Instant)) 3-1/4 c. Pamela's Baking & Pancake Mix 1/4 c. sugar (I use 2 T. agave nectar) 1/4 t. salt Crack eggs in a measuring cup and beat with a fork. Melt butter, cool slightly and add to eggs, then add warm water for a total of 1-1/2 c. liquid. Place all dry ingredients, including yeast, in a mixing bowl. Add warm butter/egg/water mixture. Beat on high speed for 3 minutes. Pour into greased loaf pan NO MORE than 1/2 to 2/3 full. (If you have any remaining dough, use it in a small loaf pan or pour remaining dough into a greased muffin tin - each cup 1/2 full - and make "rolls" with the batter.) Cover with lightly oiled plastic wrap (I spritz it with pan spray) and place in a warm area to rise until doubled, about 1 hour (less for rolls), or until dough has risen to the lip of the pan. Take off the plastic wrap and bake in a preheated 375-degree F. oven 35 minutes for large loaf; 25-30 minutes for small loaf; and 15-25 minutes for rolls. Additional notes from the recipe: I find it much easier to slice the bread after freezing it. For extra flavor, I like to sprinkle sesame seeds in the greased bread pan before putting in the dough. For a nice variation, add 1/4 c. sunflower seeds or a T. of sesame seeds, or poppy seeds to the dough when mixing. This bread makes fantastic grilled sandwiches, cinnamon toast, and French Toast. [Grainlady's notes: I slice mine after it is completely cool with a serrated bread knife. I either place it 2-slices to a fold-top sandwich bag (and then into a plastic container), or I'll place dividers between each slice and wrap the entire sliced loaf in plastic wrap and then aluminum foil. I made the plastic dividers by cutting flexible cutting mats (available at Wal-Mart - 3 sheets per package - in 3 different colors) with my guillotine style paper cutter in sizes I use for dividing slices of quick breads, loaf-size breads, between layers of pancakes, etc., stored in the freezer. I've added cinnamon for Cinnamon Bread (should try it with currants or raisins). Another time I added some dried onion flakes and dill weed for Dill Bread (good for grilled sandwiches). For a "Rye" bread I would add ground caraway seeds and some whole caraway seeds. I bake the entire recipe in a 4-1/2 x 8-inch NORPRO pan (the sides and bottom are dimpled). When I run out of Pamela's Baking and Pancake mix, I'm going to make a copy cat version and mill my own ingredients and see if I can cut the cost.] -Grainlady

About grinding einkorn in a Vitamix.... Yes, IF you have the DRY BLADE CONTAINER, which is used for hard, dry materials, such as grain, and for kneading dough. The container the Vitamix comes with is the WET BLADE CONTAINER. I have a "bevy" of mills, but I teach classes on the subject and have purchased them over the span of many years. I can mill any type of grain/seed/bean from tiny teff and amaranth to dent corn and garbanzo beans. Personally, I wouldn't use a Vitamix (with the dry blade container) because it heats the flour too much, but if you already have the dry blade container, chill your grain in the freezer and only grind it in small amounts with the least amount of time for processing possible to keep it from getting too hot. The heat destroys nutrients. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ COOKIE8 - I use your recipe for FLAX COOKIES you shared on the Cooking group from 5-12-2014 (which also requires ground pumpkin seeds). Your recipe above looks great, too. :-) I sprout pumpkin seeds to make them easier to digest, and look forward to trying the recipe. -Grainlady