A Good Gluten Free Bread

A Good Gluten Free Bread

I got the recipe from the Curious Frau web sight and used my own gluten free flour blend. The recipe says to bake it in bread pans but since I wasn't using it to make bread crumbs but to make slices to serve with soup I wanted more of a country style loaf.

I greased my cast aluminum dutch oven with coconut oil but the bread top got scrunched a little getting it out because it stuck on the bottom (I should have floured the bottom like you do a cake.)

This bread tastes great, is a good consistency, slices well and is just an all around great bread...Gluten or no gluten breads compared. This one was picked to serve in March 2014 for the Coronation lunch. On the first one I used coconut milk and olive oil so I could give the leftovers to a certain little girl who can't have gluten or dairy. The second one I made with the milk and butter and that worked great too.

 My GF Flour blend which has worked great for every dish I've made:

1/2 c buckwheat flour (from WinCo Bulk)

1 c brown rice flour  (from WinCo Bulk)

1 c arrowroot starch (I got that from the Boise Co-Op but you can grind your own by grinding 

                tapioca to a powder, tapioca pearls are in WinCo bulk.)

1/2 c coconut flour (from WinCo Bulk)

1 c sorghum flour (Bob's Red Mill brand bought at the Boise Co-Op)

4 tsp Guar Gum (From the Boise Co-Op, it was about the same price as their package of 

                Xanthum Gum but was a lot bigger.)

http://www.curiousfrau.com/recipes/modern-gluten-free-recipes/96-a-good-white-bread?tmpl=component&print=1&page=

Modern Gluten-free Recipes

A Good White Bread

"Many of Sabina's recipes call for grated white bread crumbs. For people who can eat wheat, just use crumbs from your favorite loaf of white bread.

Those of us who can't eat wheat, know how hard it is to find a good loaf of bread that's gluten-free.

Here's the recipe that I use for a good white bread that's gluten-free. I mix this by hand using a wire whisk instead of a mixer or a bread machine.

1 1/4 c milk, warmed (If needing Dairy-free coconut milk works well but don't expect it to clabber, it already has the right texture though)

1/2 cup warm water

1/3 c sugar

1T yeast

3 eggs, beaten

1 t cider vinegar

2 t salt

4 T cooled, melted butter (or oil)

1 1/2 c gluten-free flour mix

1 1/2 c sweet white sorghum flour

1 T xanthum gum

In large bowl, mix milk, sugar and yeast together, whisking well. Let sit for 5-10 minutes in a warm spot. Mixture should be frothy and smell yeasty. (If not, throw it out, buy fresh yeast and start again)

Add eggs and vinegar to yeast mixture, whisk well. Add the butter, and mix it in well. Mix flours and xantum gum in seperate bowl. Then add flour one cup at a time, mixing in each cup completely before adding the next. You want to whisk in air to make a light dough.

Pour into greased bread pans, smoothing top with wet spatula. Let sit in warm spot for 30-45 minutes, until bread has reached top of bread pan. Bake at 375 F for 35-40 minutes, bread is done when it thumps hollow."