Not so very long ago, I boasted that I’d developed the best gluten-free bread ever. Well, I take that back. THIS has to be the best. I am hooked, and so are my husband and my friends who tasted it. Quick and easy to make, 1 1/2 hrs from start to finish.
Gluten-free Rustic Bread
1 cup sorghum flour
1½ cup potato starch
½ cup tapioca starch
1½ TSP salt
1 TBSP honey
2 TSP xanthan gum
1½ TBSP yeast
1 TBSP olive oil
3 large egg whites
1 TSP lemon juice
1 cup warm water (barely warmer than body temperature)
Warm a glass or metal bowl by running it under hot water for a minute, then pour in 1 cup of warm water. Add 1 TBSP honey and stir. Set aside.
Combine all dry ingredients into the bowl of your mixer.
Add the olive oil and egg whites and mix to incorporate.
Add the lemon juice. Beat for 2 minutes. By now the dough should be firm, just a bit softer than cookie dough.
Using a spatula, pour the dough onto a cookie sheet. (If the pan has ever been used to bake wheat, rye or any other non-gluten-free ingredients, line with aluminum foil to avoid cross contamination.
Shape gently with wet hands or a spatula. Leave to rise in a warm place for about thirty minutes.
Place the pan in a cold oven on a middle rack. Turn the oven on to 375 degrees and bake for 40 – 45 minutes.
As always when baking with Zanthan gum, allow bread to cool before slicing.
And then slather with anything you like, and enjoy.
(This bread will keep best if frozen, otherwise it tends to get a bit dry.)
sorry I’ve been away for so long, but I have very good reasons.
1) My husband and I are preparing the house for sale. That means every little item we don’t absolutely need must be chucked out. OH MY GOD!!! What a job. It will take months.
2) My camera download cable is in hiding. I just hope it isn’t in one of the boxes of stuff I’m donating. So, until I find it, I will have to post recipes without the pics. I promise to add them as soon as I find the cable.
Almond Flour Bread (Gluten-Free)
One of the problems with many gluten-free breads is their dry-crumbly texture. The following recipe is the closest to wheat bread that I’ve ever tasted. It is moist, without being gluey, and has a chewy texture much like regular wheat breads.
1 cup of brown rice flour
1 cup almond flour
¾ cup white rice flour
¼ cup tapioca flour
2 ½ teaspoons guar gum or xanthan gum
1 teaspoon salt
2 teaspoons instant yeast
2 tablespoons honey
2 tablespoons melted butter
1 teaspoon vinegar or lemon juice
1 ¾ to 2 cups warm water
Before mixing your dry ingredients, stir yeast in 1 ¼ cups warm water along with honey. Set aside until the mixture foams.
Mix dry ingredients in bowl and stir at low speed until well mixed. Add the wet ingredients and when the yeast mixture is foamy, add that too. Stir at medium speed for about five minutes. Mixture should have the consistency of soft cookie dough or of slightly firm cake mix. You may have to add more water little by little.
Pour into greased pan and set aside in warm spot until it rises to almost double. Do not preheat the oven. Place in oven, turn heat on to 350F and bake until a toothpick inserted in center comes out clean—approximately 30 minutes.
If you like raisin bread, add ½ cup of soaked raisins – (5 min in hot water) and 2 teaspoons of cinnamon. Delicious
For walnut bread, add ½ cup of chopped walnuts.
For pizza, spread the dough onto a cookie sheet using lots of olive oil to press it down. Bake at 400F for 10 minutes. Add toppings and cook another 10 minutes.
I should start by apologizing for not posting for the last couple of weeks. My little twelve year old dog died and I was a bit of an emotional mess. Those of you who have pets surely understand. I’m back to normal now and eating and baking once again.
One of the items I missed the most when I went gluten free was bread. Did I mention that I loved to bake? And bake I did. I used to make homemade bread weekly, sometimes more than once in a week. So one of the first things I did when I was diagnosed last November was research bread recipes. WELL! There were plenty of recipes out there, but sometimes I wondered if those who wrote them actually tried them. Some were inedible, cardboard-like. Most were, well moist doesn’t quite convey the extent of the gluey texture. Others tasted like s…t. So I began my months-long experimenting with recipes, adjusting as I went along until I found one that I love. And not only me, but my non-celiac husband too. It took me a number of times to get it absolutely perfect, but I finally got it and here are all my little tricks.
Before starting, read through recipe entirely. Baking gluten free is NOT like regular baking.
Very important. Do not preheat oven.
2 cups warm water (You may need to add up to about ½ cup extra water later.)
1 tbsp. yeast
3 cups rice flour
¾ cups potato starch
3/4 cups tapioca starch
2 ½ tsp. xanthan gum
2 tbsp. dry milk powder
2 tsp. salt
2 tbsp. sugar
4 tbsp. butter or oil (if butter, barely melted) see note below.
I know this may sound weird, but do not preheat oven. Allowing the oven to heat with the bread inside allows for a better rising.
Warm your mixing bowl with hot water, and add warm water (just warm, not hot) and then yeast and sugar. Mix slightly and let sit until mixture begins to bubble or foam.
If using butter, you can let it warm in the microwave no more than 5 or 6 seconds, then take it out. Stir the un-melted portion until all is mixed. Add to bowl, and then add dry ingredients. Starting at slow (otherwise you will find yourself in a cloud of flour) mix ingredients and gradually increase speed until you reach medium to medium high. Continue mixing and look at your dough. It should resemble a soft cookie dough. If it is too hard, gradually add water one tbsp. at a time. Perfect batter will hold together, not drip along the sides of the bowl when you stop mixing, much like meringue.
Pour into sprayed bread pan. And here is an easy trick. Because GF bread doesn’t brown the way other breads do, after it’s risen and just before you pop into the still-cold oven, give a quick spray of Pam on top of your uncooked dough will help it get a golden color.
Let rise for about 20 minutes in warm place.
Pop into oven and then turn oven temperature on to 375 F for 25 to 30 minutes or until done. I find that leaving it in the oven longer helps get rid of that gluey texture that so many gluten-free breads have. Remove from tin and let cool before slicing. Slicing while warm will give you gummy edges. Freeze what you don’t use. It keeps better that way.