Gluten Free White Bread

Some of the family has, for health reasons, decided to go gluten free. After a quick glance around the internet… Geeze! What a pain! So many gluten free recipes have 4 different wheat-free flours, plus xantham gum, coconut oil, and maybe some agave nectar. Oy! For a first attempt, though, I found a bread recipe that uses just a general all-purpose gluten free flour mix, and otherwise ‘normal’ ingredients to ease in with. In fact, this is even easier than many of the breads I normally make, as there’s no kneading required!

IMG_4409This makes a totally decent bread. It’s got a good firm, crunchy outer crust, and an airy inside. The texture of the inside reminded me a bit of cornbread, without the corn flavor.IMG_4435 IMG_4439Ingredients:

  • 3 eggs
  • 1 teaspoon vinegar
  • 1/4 cup oil
  • 1 1/8 cup warm water
  • 3 1/3 cup gluten-free flour mix
  • 3 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 2/3 cup dry milk
  • 2 1/4 teaspoon active dry yeast

Stir together all the dry goods in a medium bowl and whisk together the liquids in a large bowl.

IMG_4410Slowly add the dry goods to the liquids, stirring very well, until no little pockets of flour are left hiding in the mixture. It’ll be about the consistency of cake batter.

IMG_4411Pour into a large, lightly greased bowl and let rise somewhere warm until doubled, 1-1 1/2 hours.

first riseStir gently to deflate, then transfer to a greased bread pan and let rise again until doubled, another 1-1 1/2 hours.

When it can't rise any more without pouring over the sides is doubled enough!

When it can’t rise any more without pouring over the sides is ‘doubled’ enough!

During the second rise, preheat the oven to 375 degrees. Bake for 35 minutes and remove from the oven.

Already pretty brown.

Already pretty brown.

Cover with foil, then return to the oven for a further 20 minutes.

IMG_4433Remove the bread from the pan and cool on a wire rack.

IMG_4434Surprisingly good, all things considered! I’d happily eat it again. And in the meantime, I’ll be submitting it to YeastSpotting.

IMG_4438Gluten Free White Bread

From Celiac.com.

  • 3 eggs
  • 1 teaspoon vinegar
  • 1/4 cup oil
  • 1 1/8 cup warm water
  • 3 1/3 cup gluten-free flour mix
  • 3 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 2/3 cup dry milk
  • 2 1/4 teaspoon active dry yeast

Stir together all the dry goods in a medium bowl and whisk together the liquids in a large bowl. Slowly add the dry goods to the liquids, stirring very well, until completely mixed. Pour into a large, lightly greased bowl and let rise somewhere warm until doubled, 1-1 1/2 hours.

Stir gently to deflate, then transfer to a greased bread pan and let rise again until doubled, another 1-1 1/2 hours.

During the second rise, preheat the oven to 375 degrees. Bake for 35 minutes and remove from the oven. Cover with foil, then return to the oven for a further 20 minutes. Remove the bread from the pan and cool on a wire rack.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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One Response to Gluten Free White Bread

  1. Another perk that comes with this delicious gluten-free bread – it’s economical.This recipe makes a 1 pound, 10 ounce loaf – over twice the weight of some commercial frozen gluten-free breads.

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