So, what do you think is the #1 secret to making homemade delicious gluten free bread? You might think I’d share a baking tip with you. But instead, I’m going to share a tip that might surprise you for its’ simplicity. Have patience and don’t give up. That is the secret. I’ve made more gluten free loaves of bread than I care to admit. And the ones that didn’t come out so great, I turned into breadcrumbs, croutons or doorstops. You just need to have patience. You need to keep trying, again and again. Of course, it helps to have the right recipe. But even with the “right” recipe, your ingredients as well as other contributing factors (type of loaf pan, temperature of kitchen, etc.) will affect the finished product.
I’ve been experimenting with baking gluten free bread ever since I was diagnosed with Celiac in late 2005. I’ve made a number of very decent, respectable loaves, but this one might be my favorite. I have Brenda of http://www.facebook.com/SharingGlutenFreeRecipes to thank for this recipe. I contacted Brenda and asked her if I could share it on my blog and she very generously agreed. Give it a try, I think you’ll agree, this one is a keeper. I have adapted some of the recipe instructions.
Please know that while I’m still a HUGE fan of Breads From Anna gluten free mixes, far and above the BEST gluten free commercially bread mix on the planet, sometimes the bake-it-from-scratch part of me wants to well, make it from scratch! For homemade gluten free bread recipes, this recipe is the queen mother of them all. This recipe produces a gluten free sandwich bread that has the taste and texture of what I remember to be a hearty wheat gluten-full bread.
What would you like to read about on my blog? Do you have any questions or topics that you’d like me to address? Please leave a comment and let me know and I promise to do my utmost to follow up with relevant blogposts.
Gluten Free Flax Bread
Place the following dry ingredients in the bowl of a stand mixer (or use a bowl and hand mixer) and mix until combined:
1 ¼ c. Bob’s Red Mill Gluten Free All Purpose Flour
¼ c. sweet white sorghum flour
½ c. potato starch
¼ c. ground flax seed meal
¼ c. cornstarch
1 tsp. salt
2 ½ tsp. xanthan gum
2 ¼ tsp. yeast
In another bowl, combine with a wire whisk:
1 c. milk heated to 110* (I used almond/coconut milk)
2 whole eggs
2 egg whites
1 tsp apple cider vinegar
2 tbsp vegetable oil
2 tbsp honey
NOTE: Eggs should be room temperature. If need be, place in a bowl of warm water for a few minutes before using.
Add the wet ingredients to the mixing bowl containing the dry ingredients. Turn mixer on low and mix for one minute, then scrape bowl down. Turn on high for 5 minutes.
Spray a 8×4 loaf pan (original recipe called for 9×5 loaf pan but I found it works best with an 8×4 loaf pan) with cooking spray. Pour dough into the pan. Use a wet spatula to help coax the dough out of the mixing bowl and also to spread the dough evenly in the loaf pan. Cover with plastic wrap that has been sprayed with cooking spray to keep the bread from sticking to it while it rises. Place in a warm place 45-60 minutes.
NOTE: Per recipe author’s instructions, wet a kitchen towel with water, wring it out, fold it and microwave for about 2 minutes until steaming hot. Place dough on towel in microwave to rise.
Preheat oven to 350 degrees. Bake the bread for 25 minutes. Cover with foil if it is browning too quickly. Bake for another 20 minutes, removing the foil for the last 5 minutes. Use a thermometer to check the bread. When the internal temperature reaches 205-210 degrees, bread is done.
Remove from pan. Before slicing, place on rack until completely cool. If the bread won’t be eaten up by day two, slice and freeze in a freezer ziplock bag.
If you want to watch Brenda’s youtube video, go here.