Gluten free bread
It took me a whole year to get brave enough (or desperate enough) to try making bread. I’ve been baking our bread from scratch since I was first married, and still the task of producing a good loaf of bread without gluten was just too daunting. But the stuff in the stores looks so unappealing, and at $6 a loaf, who wants to try it?!
Fortunately there are celiacs who have gone before me and paved the way! Once I started reading other people’s breadmaking adventures and what they have learned by trial and error, I was able to go into it armed with their knowledge… and some good recipes! This one was developed by a celiac who has an excellent website: glutenfreemommy.com
Be sure to add the ingredients in the correct order, according to your manual.
1 cup brown rice flour
1/2 cup gluten free oat flour (grind oats in food processer to make flour)
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot starch (I used cornstarch)
1/3 cup sweet rice flour
1/4 cup ground flax seed
1 Tbsp. xanthan gum
3 Tbsp. brown sugar
1 1/2 tsp. salt
3 eggs
1 tsp. apple cider vinegar
1 Tbsp. molasses
4 Tbsp. butter (I used Fleischmann’s Unsalted Margarine), melted
1 1/4 cup lukewarm water
1 packet dry yeast
I set my Panasonic SD-YD250 for whole wheat and the XL size loaf, and put it on Rapid Bake. Take the loaf out immediately when it is done baking, so it doesn’t get soggy, and let it cool on a wire rack completely before slicing. This bread has a good texture and tastes like whole grain bread. It is moister than breads with gluten, so does best when toasted or grilled, but it is REAL BREAD and looks and tastes like it!
