Gluten Free Bread

Monday, November 14, 2011 AnnMarie Brown 1 Comments

I am determined to find a gluten free bread recipe for my daughter. She is 17 and she loves bread and there just has to be a bread recipe out there that tastes good. I priced bread at the store and it is way out of my budget. Way out!

1/4 cup honey
1 1/2 cups buttermilk, at room temperature (substitute almond milk)
1 tablespoon active dry yeast
3 eggs (room temperature)
1 tablespoon cider vinegar
1/4 cup olive oil
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup tapioca flour
2 cups white rice flour
1 tablespoon unflavoured gelatin

*might need to add up to 1/2c or 1c of flour mixture depends on the dough consistency


I proofed the yeast with the milk and honey, put the rest of the wet ingredients in my mixer and mixed them, then added the yeast mixture and mixed some more.
I add the flour gradually into my mixer.
I mix it in my kitchen aid mixer, and then proof it in the oven.
I turn the oven on 170 until hot and then turn it off.
The consistency is that of a banana bread when ready to go into the pan but it definitely comes out a lot lighter.
I then put the loaf in the oven to proof for an hour and then turn the oven on to 375 for an hour. I bake it until it sounds hollow when tapped.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.

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