Saturday, July 11, 2009

Excellent gluten free bread

If you would have told me 5 years ago that I would have kids with food allergies, I wouldn't have believed you. My son has celiac disease and my daughter has a milk protein sensitivity that she should grow out of...just hasn't yet. We have decided that we would all be gluten free, unless we eat out. Buying gluten free items are terribly expensive. We have a gluten free bakery in town that makes some good stuff, but 1 small loaf of bread is over $5. Yikes! I haven't ever baked bread in my life, but have always wanted to so decided maybe now was the time to try. Baking gluten free is as opposite of baking wheat bread as it can get (I know this from watching other people bake wheat bread). I have the hang of it now and bake two loaves a week. The bread tastes really good, it's the closest match to wheat bread that I have found yet. I found the original recipe from this book and is called Brown Rice Bread.

Brown Rice Bread

  • 1 3/4 cups brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1 Tbsp xanthan gum
  • 1 Tbsp bread machine or instant yeast
  • 1 1/4 tsp salt
  • 1 cup water
  • 1 tsp cider vinegar
  • 2 Tbsp vegetable oil
  • 2 Tbsp liquid honey
  • 1 Tbsp molasses
  • 3 eggs
In a large bowl, combine brown rice flour, sorghum flour, potato starch, xanthan gum, yeast and salt. Mix well and set aside.

In a separate bowl, using a electric mixer, like a Kitchen Aide with a paddle attachment, combine water, vinegar, oil, honey, molasses and eggs until well blended.

With the mixer on the lowest speed, slowly add the dry ingredients to the honey mixture until combined and forms a ball. With a rubber spatula, scrape the bottom and sides of the bowl. Turn the mixer on the
highest speed and mix for at least 4 minutes (this is a very crucial step. If you do not beat the dough long enough, your bread will be dry).

Spoon into lightly greased pan. Place in oven with oven light and let rise for 60 to 75 minutes or until the dough has risen to the top of the pan. Once dough has risen adequately, leave in the oven and start preheating the oven to 350 degrees. Start your timer for 45 minutes at the same time you start preheating your oven. Bread is done when the loaf sounds hollow when tapped on the bottom.

The bread is best if left on the counter and will keep for a week if your house isn't too warm. Otherwise it freezes very well, but does get a bit dry if you put it in the fridge.

*****If my baking instructions do not make sense, let me know and I will try to explain it better*****

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