Homemade Gluten Free Bread
by Melissa Olson - March 15th, 2009.Filed under: Gluten Free Diet Basics, Gluten Free Recipes, gluten free diet.
There’s just something about homemade bread that is sooooo good! The store-bought rice bread options are great when you are first learning to eat gluten free or to use as a supply of extra bread in the freezer for emergencies. But the taste just doesn’t compare to this recipe. Plus you will save a lot of money by making your own. So ask for a breadmaker for your next birthday or splurge on one now – I guarantee that you will be asking yourself how you ever got by without one!
Ingredients:
3 cups rice flour
3 Tbsp soy flour
1 Tbsp xanthan gum
1 tsp apple cider vinegar
3 Tbsp canola oil
1 ½ Tbsp molasses
1 ½ tsp salt
1 large egg, beaten
1 ¾ cups lukewarm water
1 Tbsp active dry yeast
Directions:
In a medium bowl, sift the flours with the xanthan gum. In a separate bowl, whisk together the vinegar, oil, molasses, salt, egg, and water. Pour the wet ingredients into the breadmachine pan. Slowly tap out the bowl of dry ingredients into the breadpan, so that it rests as a layer on top of the wet ingredients. Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast to the indentation. Insert the pan into the breadmachine and set on basic 2 lb loaf option to bake.
Makes 8 slices.
2011 UPDATE: Lately I have been using a combination of rice flour mixed w/ Bob’s Red Mill Gluten Free All Purpose flour (for example 1.5 cups rice flour and 1.5 cups of GF All Purpose flour, plus the same 3 Tbsp of soy flour). This seems to improve the bread’s texture – when it’s all rice flour it tends to have a “gummy” texture, and when it’s all GF All Purpose flour it tends to have an obvious taste difference.
And the VERY BEST flour combination for this bread recipe thus far has been 1/2 cup of buckwheat flour mixed with 2.5 cups of rice flour, plus the same 3 Tbsp of soy flour and 1 Tbsp of xanthan gum.
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