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Basic Gluten Free Bread

Gluten free bread is, without a doubt, one of the most challenging and completely annoying things I have ever tried to bake. Let me tell you, I had no idea that all these years the thing that made bread so delicious and moist and bread-like, was the gluten. So, when I decided to try to make gluten free bread I thought it would be easy. I love making “normal” (AKA gluten-filled) bread and have been doing it for a while. Well, I learned my lesson, gluten free bread is a completely different thing.

The first thing to learn when making gluten free bread is that it’s just not going to look like normal bread before you bake it. The batter is never going to be all fluffy and soft like it would normally be. The sooner you let that go, the better. Second, if you’re going to try to substitute flours, you have to do it by weight or else everything gets thrown off. My first attempt at gluten free bread was so hard it was inedible. My second attempt was so dry I had to spit it out. Other attempts have result in bread that tasted only like eggs and bread that collapsed on itself. After those these not-so-great tries, I knew I had to change something.

That’s where this basic bread comes in. I needed a recipe I could build off of that wasn’t too complicated to begin with. I found a basic recipe, made it, and it came out great texture-wise, but it was a bit bland. So I change a few things and I think it’s great! Best gluten free bread I’ve made yet!

 

Basic Gluten Free Bread

Adapted From: Serious Eats

Ingredients:

  • 2 1/4 cup brown rice flour
  • 3/4 cup sorghum flour (if you don’t have this, just add more brown rice flour)
  • 1 cup tapioca flour (also sometimes called “tapioca starch” – it’s the same thing)
  • 1 tablespoon (or 1 packet) instant yeast (make sure you don’t need to activate it!)
  • 2 tablespoons sugar
  • 2 tablespoons molasses
  • 1 tablespoon xanthan gum
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 cups and 2 tablespoons warm water
  • 2 tablespoons olive oil (vegetable oil is also fine)

 

 

Instructions

  • Preheat oven to 350 degrees and prepare bread pan (spray with nonstick spray)
  • Mix all of the dry ingredients in stand mixing bowl (brown rice flour through salt)
  • Add water, eggs and oil – mix well (don’t use the bread hook, it won’t work – this dough is going to be very wet, not like bread dough at all)
  • Put dough in pan and cover with plastic wrap (spray the plastic wrap with nonstick spray – you don’t want the dough to stick to it when it rises!)
  • Let dough rest at room temperature for about an hour – dough should rise to the top of the pan
    • Note: one time I made this, the dough hardly rose at all, another time the dough rose so much it spilled out of the pan – both times it tasted great, so don’t be concerned if your dough doesn’t fully cooperate.
  • Bake the bread for 50 minutes at 350 degrees.

 

Look at that texture – just like real bread!

 

This bread should last a few days. It was definitely still good after two days, still edible at three days, and a little too hard at four days. However, considering how long normal fresh bread lasts, I’d say that’s pretty good! Also, it makes AMAZING toast. That’s right, you can even toast it.

 

2 Responses to “Basic Gluten Free Bread”

  1. Jenifer Moffatt says:

    Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity…

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  2. Stanley Meger says:

    Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.,

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