My First Gluten Free Bread Success

I have recently found some new gluten free blogs that feature many recipes. I have been buying bread at a Whole Foods Market that is almost an hour away. With rising gas prices I have decided to try and make my own again. I tried my old recipe that at the time was the best one I could find. It flattened out too much to really be worth it. Now three years later I have found a fantastic bread recipe. I was looking for something that was a little healthier and had some more nutrition and fiber. I looked on the Celiac Message Board that I go to when I need some information and found some links to a few blogs. At Recipezaar and Gluten Free Mommy I found very similar recipes with rave reviews. Now to a person who can eat regular bread it might just taste like regular bread, but to someone who is gluten intolerant it TASTES LIKE REGULAR BREAD!! The texture is great and the taste is great. But there is one really big con. It is made of SEVEN different flours and there are many other ingredients. But I think it is worth it to work a system to make this one on a regular basis. My usual is to put all the dry ingredients together and make a "mix". I usually make at least three bags of pre-measured dry ingredients but for this I will probably make more. Then when I make them I will probably make at least two loaves at a time.


Here's the recipe with my substitutions and I used the one at Gluten Free Mommy:

1 cup brown rice flour

1/2 cup quinoa flour

3/4 cup millet flour

1/2 cup tapioca flour

1/3 cup cornstarch

1/3 cup sweet rice flour

1/4 cup flax seed meal

1 Tablespoon xantham gum

3 eggs

1 teaspoon apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon honey

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons butter or margarine, melted

1 1/4 cup of 120 degree water

DIRECTIONS:

All ingredients including eggs need to be at room temperature.

1. Grease and flour a 10 inch loaf pan. I only had a 9 inch pan so I also made three muffins with the rest of the batter.

2. Combine all dry ingredients except yeast.

3. Combine all wet ingredients except water in the bowl of a stand mixer.

4. Combine yeast and one teaspoon of sugar in a small bowl.

5. Heat the water to 120 degrees. Add 1/4 cup of the heated water to the yeast and let sit for 10 minutes. if it does not foam up after 10 minutes then start over with the yeast.

6. When the yeast is ready slowly add the dry ingredients to the wet and mix together.

7. Then add the yeast and continue to mix.

8. Then slowly add the water until it gets to a stiff cake batter consistency.

9. Beat the dough for about 10 minutes.

10. Pour batter into pan(s) and cover with wax paper and a towel. Place in a warm place to rise for at least an hour. The dough should be to the top of the pan.

11. Bake for about 40 minutes at 350 degrees. The crust will be dark brown. The muffins I took out at about 20 minutes and they were a light golden color.

12. Let cool in pan for 15 minutes then on a drying rack until cool.

I think it would be possible to make other things with this recipe like hamburger buns. I cut it up and froze it so we shall see how it tastes as a sandwich tomorrow.

I still had to go to Whole Foods to get two of the flours that I did not have, but I think I will be able to order these pretty easily.