I really have weakness for breads. It is my comfort food. And if it is homemade, even better. It is healthy, wholesome with no additives. I use instant yeast in all my breads as I do not like the yeasty smell of active dry yeast. I am still mastering the skill to make perfect gluten free bread each time. This particular bread which I make it regularly ( since 2009) did make me cry with happiness when I first made it. ‘Gluten free Bay’ is right in saying that it has the appearance of a wheat bread. I would say it totally tastes like a wheat bread. I have tried many other bread recipes but none tasted like this one.
adapted from: gluten free bay
Ingredients:
130 g ( 1 cup ) brown rice flour
60 g (1/2 cup) sorghum flour
40 g (1/3 cup) amaranth flour
30 g (1/4 cup) tapioca starch
40-45 g (1/4 cup) corn starch or potato starch
27 g (1/4 cup) golden or brown flax seed meal
2 tsp xanthum gum
3 tsp quick rise yeast
1tsp salt
2 eggs
1 cup water (105°F)
2 tbsp vegetable oil
1 1/2 tbsp honey
2 tsp apple cider vinegar.
Method:
Sift the flours, yeast and all other dry ingredients together into a bowl.
In a stand mixer bowl, place eggs and beat on medium. With the mixer on speed 4 add apple cider, oil, honey and 1 cup water .
When fully combined slowly add dry ingredients mixture.
Mix it until well blended for at least 5 minutes with no lumps. Scrape the sides in after 2 minutes.
Turn on the oven on 150 degrees Fahrenheit.
Grease not bigger than 9×5″ bread pan and scoop dough into the pan.
Immediately place the pan in the oven. Do not open the door again. Turn the oven off and switch on the oven light. This will keep the temperature of the oven warm.
Allow the dough to rise for 60-90 minutes. In warmer weathers the dough rises in 60 minutes. It should rise to the very top of the pan.
Turn on the oven to 350°F and bake for 45-60 minutes or when the crust turns golden brown and it feels hollow to touch after tapping. Allow to cool for 10 minutes before removing it from the pan for cooling.
Slice it after it is fully cooled.
Charanjit
Hi Neetu
Can I make this with wheat flour with same amount?
Charanjeet
Balvinder ( Neetu)
Charanjeet, I have never made wheat flour bread but you will find several recipes on the internet and in books. try any one of that.
The Café Sucré Farine
I know you were delighted to find this recipe, it looks wonderful!
Parsley Sage
So talented! I’m terrified of making anything with yeast…much less bread that’s gluten free! Well done 🙂
Chaya
My husband eate gluten-free. I must make this recipe.
Caroline
Does the bread dry out quickly? Or will it stay soft a day or two? Can it be frozen?
Thanks.
Balvinder
It doesn’t dry out in two days if you keep in a container but will get moldy if you keep for long. Yes it can be frozen. I keep all my gluten free breads in the freezer. Put a parchment paper in every slice.