I have found a GF bread recipe that is tasty, and enjoyed by both adults and children. I don't use any fancy grains in my GF baking because I have found that they are not well tolerated by various members of the family. So I adapt the GF recipes I find to rice flours and tapioca and potato starch. I have had a few failures, but some great successes. This is one of the successes. I find that if I bake 2 loaves once a week, it's enough for the whole week. This bread needs to be stored in the refrigerator in a sealed bag or airtight container. I recommend gently heating or toasting it before you eat it.
This is adapted from a recipe I found on Food.com called "Gluten Free White Bread". I have changed up the flour mixture a bit and left out a few ingredients. It comes out great every time, but you need to measure precisely and follow the directions. I use a Kitchen Aid stand mixer for beating the bread. I haven't tried any other methods, and can't vouch for how just stirring by hand might work. Ingredients: 1 cup brown rice flour 1/2 cup potato starch 1/2 cup tapioca starch 1 1/2 tsp xantham gum 1/2 tsp salt 2 Tbsp sugar 2 1/4 tsp (or 1 packet) active dry yeast 2 small eggs 3 Tbsp butter, softened 1 tsp vinegar (I use apple cider) 1 cup warm water 1. Combine all ingredients from flour to yeast and mix together. Set aside. 2. In a heavy duty mixer, beat the eggs and vinegar together. Add the butter and warm water. 3. Add the dry mix slowly to the wet mix with the mixer on low. 4. Turn mixer to high and beat for 4 minutes. The dough should have the consistency of a thick cake batter. It will not look or feel like regular bread dough. 5. Grease a loaf pan or 12 muffin tins (for rolls) with butter or olive oil. You can also drop it by large spoonfuls onto parchment paper to make about 6 "hamburger buns". Use a spatula to scrape the dough into the container. Using wet hands, smooth the top of the dough. This takes patience and a gentle touch. You may have to wet your hands more than once. 6. Cover and let rise for at least 40 minutes. Preheat oven to 375 degrees F. 7. Bake for 30 minutes for a loaf, 20 minutes for rolls. Should be lightly browned on top and sound hollow to the touch when tapped. Allow to cool for at least 20 minutes.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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