Perfect Gluten Free Bread
Perfect Gluten Free Bread
369 grams gluten free flour** (this works out to 2 3/4 cups for me)
2 1/4 teas xanthan gum
1 1/4 teas salt
1 T honey
1 1/4 cup warm water
2 1/4 teas yeast
2 eggs
1/4 cup olive oil
1 teas cider vinegar

** Amy has her own special flour blend that she uses. I don't use the garfava flour. My flour blend is 1 cup brown rice flour + 1 cup sorghum flour + 1/3 cup potato starch + 1/3 cup tapioca starch. When I make this bread, I use 2 cups of the brown rice flour blend, plus 3/4 cup millet flour.

-In a bowl, mix together the flour, xanthan gum, and salt. Set aside.
-In another small bowl, combine warm water and honey. Add yeast. Let it proof for 5-10 min.
-In a large mixing bowl, combine eggs, oil, and vinegar. Add the proofed yeast. Mix in the dry ingredients. Stir well until it is smooth. The dough will be very sticky. It is not going to look like wheat bread dough - don't worry!
-Pour the dough into a greased 9x5" loaf pan. Smooth the top.
- Let it rise in a warm place for an hour.
-Preheat your oven to 375.
-Bake for 45 min until deep golden brown. Slide it onto a cooling rack, laying it on the side.
Karen Adams (karenadams)
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