BREAD, truly a no no in
the gluten free world. Nowadays there are plenty of brands and
artesian bakeries that produce gluten free bread, but a lot of the times they
can be costly if you are on a budget.
I used About.com’s Gluten
Free bread recipe as a base for the flour measurements but tweaked it a bit
with what I had in the pantry.
The bread turned out
fantastic! Beats any store bought bread brand any day! I was going for lighter
textured bread. In my experience a lot of homemade gluten free
breads have been dense and heavy.
This bread is perfect for
making sandwiches or toasting with jam. Plus it is way cheaper than buying store
bought bread, buying bulk gluten free flours still leaves you with at
least 1 to 2 mores uses YUM!
Enjoy the recipe!
- T
Adapted from About.com’s version:
DRY INGREDIENTS:
· about 1
cup white rice flour
· about 1
cup cornstarch
· about 1/2
cup quinoa flour
· about 1/2
cup brown rice flour
· 2 tablespoons dry active
yeast
· 2 tablespoons cane sugar
· 1 1/2 teaspoons salt
· 1 3/4 teaspoon guar gum
LIQUID INGREDIENTS:
· 3 large egg whites, room
temperature
· 2 tablespoons light olive oil
· 1 teaspoon apple cider vinegar
· lukewarm water / 1 cup + 3 tablespoons + 1 teaspoon
· 1-2 tbs of water (if batter is too
dry)
Directions:
Grease one 8 X 4-inch
loaf pan, preferably a heavy-duty metal pan. This recipe was developed
specifically for use in this size loaf pan.
Place room temperature
egg whites in mixing bowl of stand mixer. Use paddle attachment and beat on
high for 1 minute. Eggs will be frothy. Add olive oil and apple cider vinegar
and beat to blend.Add dry ingredients to
the egg mixture. Beat on low for about 10 seconds. Add water and beat on low
until mixture forms a thick batter. Beat on high for 3 minutes
Preheat oven to 375° F. Use a thin plastic "spreader" spatula to scrape the thick
bread batter into prepared 8 X 4-inch loaf pan. Hold the spatula upright and
insert it into batter throughout to break up any air pockets in batter. Dip
spatula in some water and use it to shape a nice smooth loaf. Run the spatula
down the sides and over the top of the loaf until it's nice and smooth.Cover the batter loosely with plastic wrap and set the pan in a warm, draft-free location to rise. This takes about 30-45 minutes. The loaf should rise just about the top edge of your pan.
Place pan in preheated oven. Bake for about 30 minutes, or until deep golden brown. Tent loosely with foil. Bake for another 30 minutes This is an important step and will ensure that your bread is completely cooked. Check with a clean toothpick.
 |
| Right outta the oven! |
 |
| Cooling |
 |
| Do you see that steam?! mmmhhhh |
 |
| Airy texture is perfect |
 |
| Delicious! |
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