Gluten Free White bread

delicious gluten free white bread

I thought I would experiment tonight by dividing the recipe in half and leaving out the yeast in one. I did a taste test and I can’t tell a difference. I pretend I’m the gluten free “America’s Test Kitchen” so I will do a public taste test tomorrow to see what my friends think. :-)

So I will post the Yeast version here. It’s basically a white bread, and I will probably work to make it less so… but there has to be a starting point.

Dry Ingredients (Mix in a bowl):

2 cups gluten free flour mix
1 cup tapioca flour
1/2 cup potato starch
2/3 cup powdered dry milk
1/4 cup sugar
1 1/2 teaspoon salt
2 teaspoons xanthan gum
1 teaspoon guar gum (you can probably just do 3 teaspoons of xanthan gum)
1-2 tablespoons flaxseed mealgluten free white bread

Liquid (Mix in another bowl):

4 eggs beaten lightly
3 tablespoons Olive Oil
1 teaspoon Cider Vinegar
2  packages  of dry active yeast
1 1/2 cup water (112-120 degrees)

 

Mix the dry ingredients together and let them come to room temperature (if you store them in your fridge or freezer). Let the eggs come to room temperature also by leaving them on the counter for 2 hours.

Prepare the yeast by heating the water to around 112 degrees and adding a teaspoon of sugar and 2 1/4 teaspoons yeast. Let it sit for about 10 minutes. Mix the eggs, oil and vinegar together in another bowl.

Add all the wet ingredients to the dry mixture. After you’ve incorporated everything then place it in a greased bread pan (or line it with parchment paper). Cover it with saran wrap and let it rise in a warm place for 1-1/2 hours. You can preheat your oven to 170 and then turn it off to place your bread inside (if you happen to keep your thermostat as low as we do, it’s hard to find a “warm place!”).

Remove the loaf from the oven and preheat it to 350 degrees.

Cover the bread with foil and bake for 50 minutes. I uncovered it for an extra 10 minutes, but I’m not sure if I would uncover it next time.

 

Unfortunately I accidentally used 1 cup of water instead of 3/4 cup, so the middle of my bread collapsed from too much moisture. But it tastes really good and it toasted well. I tried it with butter and also with peanut butter and jelly. I thought it was delicious and couldn’t tell any difference between the yeast and the yeast free version other than the shape of the pan.

My husband can’t eat this because of the dairy and yeast, but the point of my experimentation is to find a bread that I like. I feel like it would make the cross contamination issue a lot easier to deal with if I wasn’t handling gluten bread every day.

 

 

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