The first thing I missed terribly when going gluten-free was bread. At first, I ate Udi's gluten-free bread, which is pretty tasty in a pinch but got very expensive. I tried several recipes and combined them all into this recipe. This bread is delicious, especially right out of the oven! I use a Kitchen Aid stand mixer, but a hand mixer would probably work just fine.
Ingredients:
1 1/2 cups warm water (you can experiment with milk or almond milk instead)
2 tbsp yeast
2 heaping tbsp sugar
2 eggs (room temperature is best, but it works with cold eggs)
1 tsp apple cider vinegar
1/4 cup olive oil
3 cups gluten free flours of your choice
2 tsp xanthan gum
4 tsp baking powder
1 tsp salt
Ingredients:
1 1/2 cups warm water (you can experiment with milk or almond milk instead)
2 tbsp yeast
2 heaping tbsp sugar
2 eggs (room temperature is best, but it works with cold eggs)
1 tsp apple cider vinegar
1/4 cup olive oil
3 cups gluten free flours of your choice
2 tsp xanthan gum
4 tsp baking powder
1 tsp salt
1. Proof the yeast. Warm the 1 1/2 cups water being careful not to make it too hot, which would kill the yeast. I heat it 50 seconds in the microwave. Whisk in 1 tbsp sugar until dissolved. Whisk in 2 tbsp yeast and let sit until the yeast puffs up---my kids love watching this part!
2. While yeast is proofing, mix 2 eggs, 1 tsp apple cider vinegar, and 1/4 cup olive oil. Add in foamy yeast mixture and mix only till combined.
3. Slowly mix in 2 tsp xanthan gum, 4 tsp baking powder, 1 tsp salt, and 1 tbsp sugar. Add in 3 cups of gluten free flours. My favorite combination is 1 cup rice blend, 1 cup gluten free oat flour, and 1 cup teff flour. On IgG allergy testing, I react slightly to oats, so I now use 2 cups rice flour blend and 1 cup teff flour. I would like to experiment with buckwheat and quinoa flour but haven't gotten the chance. Amaranth flour has a bitter taste that I don't care for, so I don't use it. You can buy premade rice flour blends or click below to see my favorite.
3. Slowly mix in 2 tsp xanthan gum, 4 tsp baking powder, 1 tsp salt, and 1 tbsp sugar. Add in 3 cups of gluten free flours. My favorite combination is 1 cup rice blend, 1 cup gluten free oat flour, and 1 cup teff flour. On IgG allergy testing, I react slightly to oats, so I now use 2 cups rice flour blend and 1 cup teff flour. I would like to experiment with buckwheat and quinoa flour but haven't gotten the chance. Amaranth flour has a bitter taste that I don't care for, so I don't use it. You can buy premade rice flour blends or click below to see my favorite.
4. Set stand mixer to high and mix for 3 minutes. Preheat oven to 375 degrees. Batter will not be thick and doughy like regular wheat bread. It will be soft and more the consistency of a brownie mix. Scrape dough into a greased loaf pan. I like to use glass loaf pans and olive oil nonstick cooking spray.
5. Place loaf pan on top of your stove and let the bread rise above the top of the pan. Don't let it rise too high or it will fall once it cooks. I use this time to start mixing another batch of bread. I usually make 3-5 loaves at a time. Cook at 375 degrees for 25 minutes, then cover loosely with foil and bake another 10 minutes.
5. Place loaf pan on top of your stove and let the bread rise above the top of the pan. Don't let it rise too high or it will fall once it cooks. I use this time to start mixing another batch of bread. I usually make 3-5 loaves at a time. Cook at 375 degrees for 25 minutes, then cover loosely with foil and bake another 10 minutes.
6. If you will be eating the entire loaf that day, leave the cut side down on the plate so it doesn't harden. I make several loaves at once, so I let the bread cool and cut it into slices with a bread knife. I wrap each slice individually in plastic wrap and freeze. Just take out a slice whenever you want one. Microwave 30 seconds or pop into the toaster to warm it up.
*This recipe can also be used to make hamburger buns. Simply spoon into jumbo muffin tins and let rise. Watch closely and adjust cooking time. Once cool, cut with a bread knife to make a top and bottom. Wrap extras in plastic wrap individually and freeze.
*This recipe can also be used to make hamburger buns. Simply spoon into jumbo muffin tins and let rise. Watch closely and adjust cooking time. Once cool, cut with a bread knife to make a top and bottom. Wrap extras in plastic wrap individually and freeze.