Hands down, nothing beats the aroma or taste of fresh, homemade bread.
But what about gluten-free bread? Can it be just as good?
Well . . . yes. I’ve been working for several months, trying to find a gluten-free recipe that will work without fail. Finally, I feel confident enough to recommend one.
Much like the bread we would find at a local bakery, it is relatively simple to make.
But, if you’ve ever made bread, the gluten-free approach presents a whole new ballgame.
The dough has a far wetter texture and is somewhat like a very heavy cake batter. However, making this gluten-free bread eliminates the need to knead; so you won’t have the dough sticking to your hands.
Through a lot of trial and error, I finally have achieved my goal for a loaf of bread that looks, feels and tastes like the real deal. It makes a great sandwich, is especially good toasted and works wonderfully for breadcrumbs or herb stuffing.
While I’m sure you’ll be successful on your first try, should it not rise as high as you like or taste just the way you’d like, make it into croutons or bread crumbs.
1-2/3 cups of milk
1 teaspoon of honey
2 teaspoons of yeast
3-½ cups of All Purpose GF Flour*
½ cup of powdered milk
3-½ teaspoons of xantham gum
2 teaspoons of salt
1 extra large egg
¾ cup of liquid egg whites
¼ cup of melted butter (but cooled)
Grease a 9-by-5-inch bread pan.
First, you’ll want to “proof” your yeast to make sure it is still active. To do this, heat the milk so it feels warm to your finger but not hot. The temperature should be about 110°. (If the temperature is too hot, it will kill the yeast). Stir in the honey and then the yeast. Let this stand for 5 to 15 minutes. If it foams, this means the yeast is active and your bread will rise.
While the yeast proofs, measure the dry ingredients and place in the mixing stand bowl and stir with a whisk until blended. In another bowl, combine the egg, egg whites and melted butter.
Using the paddle attachment and on a low speed, add the egg and butter mixture along with the milk to the flour mixture.
Once it has blended, turn the speed to high and beat for three minutes. It will look somewhat like cooked oatmeal.
Pour the mixture into the prepared bread pan and smooth out the top. Cover loosely with plastic wrap and place in a warm, draft-free place and let it rise until the loaf is just above the rim of the bread pan. The bread will rise more quickly if the room is 75° or warmer. For a lovely effect, sprinkle a teaspoon or so of flour over the top of the loaf.
Preheat your oven to 375° and bake the bread for 50 minutes. When done, remove bread from the pan and place it on a rack to cool thoroughly.
> Note: Bob’s Red Mill makes a great all-purpose, gluten-free flour, and there are many others on the market. After experimenting with flours for the last 18 months, the blend I use for bread is:
1-¼ cups of sorghum flour
1-¼ cups of white rice flour
1 cup of potato starch (not flour)
1 cup of sweet rice flour