Gluten Free Bread
© ejmorris 2003
My dad is allergic to gluten and when my parents were visiting in the fall, I made the following by hand. The redstar yeast site (www.redstaryeast.net/brownwhite.htm) on which I based the recipe has breadmachine instructions but it is very very simple to mix and make by hand because the dough requires no kneading. For best results, make sure that the ingredients are at room temperature.
The resulting bread was quite moist - not crumbly or dry like so many I
have seen my dad choke down in the past. We put it in the freezer and he
happily sliced pieces off as he needed them and claimed that it tasted
good. (I didn't mind it, but then I'm spoiled because I can still eat
2¼ tsp active dry yeast
1/3 c lukewarm water
2¼ c white rice flour
1 c brown rice flour
2½ tsp xanthan gum
1 Tbsp cornstarch
1½ tsp salt
½ c dry milk powder
3 Tbsp sugar
¼ c vegetable oil
1½ c water
1 tsp cider vinegar
(If you want to use fewer eggs: 1 egg = 1 Tbsp cornstarch + 3 Tbsp water.)
- In a smallish bowl, mix yeast with 1/3 c lukewarm water (do the baby's bottle test on your wrist) and let sit until mixture is creamy.
- In a mixing bowl, blend with a wire whisk all dry ingredients thoroughly. Apparently the fine Gluten-free flours must be well blended before liquid is added to them.
- In another mixing bowl, mix the wet room temperature ingredients well. Stir in the proofed yeast.
- Stirring as you pour, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes.
- Pour batter into two greased loaf pans (fill no higher than half way). Cover with plastic (I use those elasticized things that look like shower hats) and allow to rise to double - approximately 1 hour.
- Preheat oven to 425F. When bread goes in oven, immediately turn down to 375 degrees F and bake for 30 to 40 minutes; use a caketester to test for doneness. When it is done, wait for 10 minutes before removing the bread from the pans. Cool on wire rack before slicing.
Uneaten bread should be stored at room temperature rather than refrigerated. (the refrigerator causes the bread to go stale faster) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. Or, slice it before freezing and remove slices as they are needed.