Friday, March 2, 2012

Basic Gluten-Free Bread:

Update:
So it's been a few years and a lot of experimenting has taken place, and I would recommend ditching this recipe, to go straight over HERE to the best gluten-free bread recipe ever!
I'm serious. It's puts this flat slab of so-called "bread" to absolute shame.

Let's compare:


This
vs.
This!



I am thankful for the recipe below, as it served us well over the years, while we had no other options!

This is the best bread I have made so far in my gluten-free cooking experience! It is fabulous warm, and the taste is good when it's cold, but it's a little crumbly. I am stilling working on trying to find a bread that works good warm or cold and still tastes good and doesn't cost a small fortune to make!! For now, we thoroughly enjoy this! BUT! Before you read down through this and determine that it takes WAY too many ingredients and is WAY too much work, let me tell you; it is a lot of ingredients, but it doesn't take very much of any of those ingredients, so one package of any of these things, will last you a long time. As far as it being too much work, it all depends on how long you've been on the gluten-free diet. If it's been a long time, you're probably willing to spend a whole day making a decent piece of bread! If you've just started, you probably think there is an easier way; don't worry, you'll change your mind in a few months!!! But seriously, if you follow the directions, it's really not a huge ordeal! We can have a batch of this done in 2 hours and that's including rising and baking time!! I hope you will give it a try and see what I mean!!
And as always, leave me a comment if you have any questions!

Dry Ingredients:
1 cup Brown Rice Flour
1/2 cup White Rice Flour
1/2 cup Sorghum Flour
1/2 cup Tapioca Flour
1/2 cup Milk Powder
1/4 cup Potato Starch
1/4 cup Millet Flour
3 teaspoons xanthan gum
1 Tablespoon Sure Jell (found with the gelatin)
1 teaspoon unflavored gelatin
1/2 teaspoon salt

Proofing Ingredients:
2 1/2 teaspoons active dry yeast
1/4 cup warm water
2 teaspoons brown sugar

Wet Ingredients:
1 1/4 cup warm water
2 egg whites
2 eggs
1/4 cup brown sugar
1/4 cup melted butter
1 teaspoon apple cider vinegar

Combine the dry ingredients; set aside. Combine the proofing ingredients. Whisk to dissolve the yeast; set aside.
In a large mixing bowl, combine all the Wet ingredients and beat well. When the yeast has risen, add to the wet ingredients. Add the Dry ingredients and mix on medium speed for 5 minutes, scraping down the sides of the bowl as needed.
Pour into a greased jelly-roll pan and spread evenly. Preheat the oven to 200 degrees. Once the temperature is reached, turn the oven off. Place the bread in the oven and allow to rise for 45 minutes. Leaving the bread in the oven, preheat to 350 degrees. Bake for 10-15 minutes or until the bread is dark golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes in pan before cutting. Store in an airtight container in the refrigerator. Reheat in the microwave or toaster.

Note:
-I used to make this in a loaf pan, but it would tend to get over done on the top, but not quite done in the center. So I started using a jelly-roll pan and it worked much better. I just cut it into squares to use as a sandwich. I cut each square in half length-wise (making two roughly 4" x 4" squares that are about 1/2" thick). I hope that make's sense!

1 comment:

Tricia Ringer said...

Karissa,
This bread recipe is wonderful! I call it 'The Best Wonderful Gluten-Free Bread". It is worth the extra time to make it! Thanks for sharing your recipes!
Tricia