I recently tried a new gluten free bread recipe that we are LOVING. I've had this recipe for a while, but always passed by it because it calls for powdered milk which doesn't work for my daughter. Sure you can get powdered soy milk, but we still have the same problem. So without a good substitute, I passed it up. I then learned that you can replace powdered milk with sweet rice flour. Happy day! I decided to try this recipe with that substitution.....and it worked!
The first time I made this bread, it was good but after a couple days it started to crumble. A few tweaks and this bread is a keeper. It may be due to altitude (we live at 7,000 ft) but I found after adding a bit more water (~ 2 Tbsp) and baking it at the minimum baking time, that was all it took. No more crumbly bread. I have a hard time keeping this bread in the house....my family gobbles it up!
Ok, ok. Enough chatter.....on to the recipe! :)
White Bread
adapted from 125 Gluten Free Recipes by Donna Washburn and Heather Butts
1 3/4 cups white rice flour
1/2 cup potato flour
1/4 cup tapioca starch
1/4 cup powdered milk or sweet rice flour
2 Tbsp sugar
2 1/2 tsp xanthan gum
2 tsp yeast
1 1/4 tsp salt
1 cup water ( plus 2 Tbsp)
2 tsp cider vinegar
2 Tbsp oil
2 eggs
2 egg whites
- In a large bowl, mix together dry ingredients. Mix very well and set aside.
- In a separate bowl, using a heavy mixer with paddle attachment, combine wet ingredients until well blended.
- With the mixer on the lowest speed, slowly add the dry ingredients to the wet ingredients until combined. You may need to scrape the bowl with a rubber spatula. With the mixer on the HIGHEST speed, mix for 4 minutes.
- Spoon into prepared pan. Smooth the top with hands, using shortening. Let rise, uncovered, in a warm, draft free place for 60 to 75 minutes or until dough has risen to the top of the pans. Preheat oven to 350 and bake for 35 to 45 minutes (I bake mine for 35 minutes).
Enjoy! I have another gf bread recipe that I'm going to try.....stay tuned. :)
Pizza!!! I love pizza and having a gluten free and dairy/soy free diet restriction for the kids pretty much takes care of pizza. Until now. This crust turned out perfectly and acted just like wheat. Plus it has Italian seasonings in the dough so making a pizza with no cheese is still good. I made a large pizza with cheese and then a small single serve pizza without cheese for my daughter. She loved it. I think we can finally have pizza on our menu again. All thanks to my sister for sending me this fabulous recipe....thanks!!! 
The recipe is from here.
I made no changes to the original recipe, besides using sweet rice flour instead of powdered milk. That seems to be a great replacement for powdered milk.
Gluten Free Pizza Crust:
- Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
Beat on high speed for 3 minutes.
(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
Make edges slightly thicker to hold toppings.
Bake pizza crust for 10 minutes.
Remove from oven.
Spread pizza crust with your favorite sauce and toppings.
Bake another 20 to 25 minutes or until top is nicely browned.
The first time I made this bread, it was good but after a couple days it started to crumble. A few tweaks and this bread is a keeper. It may be due to altitude (we live at 7,000 ft) but I found after adding a bit more water (~ 2 Tbsp) and baking it at the minimum baking time, that was all it took. No more crumbly bread. I have a hard time keeping this bread in the house....my family gobbles it up!
