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Gluten-Free Homemade Bread




Source of Recipe


Gluten Free Mommy






Recipe Introduction


This recipe is fantastic and super moist. I modified quite a few ingredients but the inspiration came from glutenfreemommy.com. I adjusted this recipe to make only 1 loaf as I am just starting out with recipes and the cost of the gluten-free flours are too expensive to just throw away if it doesn't turn out. I hope you enjoy this as it is very moist and is wonderful toasted with honey butter!





List of Ingredients



• 1/3 cup sweet sorghum flour (gluten free)
  
• 1/6 cup super-fine brown rice flour (GF) (2 tbsp + 2 tsp)
  
• 3/8 cup oat flour (GF) (6 tbsp)
  
• 1/4 cup quinoa flour (GF) (4 tbsp)
  
• 1/4 cup tapioca flour/starch (GF)
  
• 1/6 cup cornstarch or arrowroot (GF) ( 2 tbsp + 2 tsp)
  
• 1/6 cup sweet rice flour (GF) (2 tbsp + 2 tsp)
  
• 1/8 cup flax seed meal (2 tbsp)
  
• 1/4 tsp xanthan gum
  
• 1/4 tsp guar gum
  
• 3/4 tsp salt
  
• 1/2 tsp apple cider vinegar
  
• 2 eggs
  
• 1 pkg active dry yeast (GF) + 1 tsp sugar (or honey)
  
• 1 1/2 tbsp honey
  
• 1 tbsp agave nectar
  
• 2 tbsp salted butter or margarine, melted ( or olive oil)
  
• 1/2 cup + 2 tbsp water heated to 120 degrees
  






Instructions



1. Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 8 inch loaf pan. Heat the oven to 200 degrees and then turn off 5 minutes before putting loaf into oven. In a large mixing bowel sift together the dry ingredients. In a separate small bowl, mix eggs, honey, agave, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 10 minutes with my mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and spread dough with a silicone spatula that is greased with olive oil, and place in oven to rise for about 1 – 1 1/2 hours. Once the dough has risen to double the size, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 205-208 degrees. To store I put it in a ziploc baggie and squeezed out the air. I would not refrigerate this bread (it might get soggy), but you can slice and freeze it for later use.
   
   






Final Comments


Play around with different GF flours. Just remember to substitute heavy flours with another heavy flour and same with medium and light. Next loaf I may try Teff flour. You can find helpful hints for flour substitution from Gluten Free Goddess at http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html
Enjoy!!