Friday, March 26, 2010

GF Bread That Tastes Like Bread!

I found this recipe for dinner rolls and changed it up a bit to make loaf bread. Obviously, you can substitute rice milk, soy milk, agave syrup and egg substitute as you see fit. Enjoy. This is Eric approved, meaning my husband who does not like rice bread will eat this and prefers it to regular bread.

Best GF Bread
3 eggs – use Extra Large!
1/4 cup oil
1/4 cup sugar
1 1/4 cups milk
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca starch
1/3 c. GF teff(for "wheat" bread) or Sorghum flour(for "white" bread)
1 TBSP active dry yeast
1 tsp. apple cider vinegar

Preheat Oven to 380 degrees.* Note: I actually started these at a higher temperature,
more like 450, and then turned the temperature down, in the attempt to get a crunchier crust.

Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining.
Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour.
Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.
Spray loaf pan with nonstick cooking spray and/or line with parchment paper.
Let it rise in a warm place until doubled.
Five minutes before you put the loaf in the oven, put ice cubes (in a pan) in the bottom
rack of your oven and let them evaporate into steam.
Open oven, put in loaf pans and let bake for 40-50 minutes.
Bread will brown on top fast, so halfway through baking cover with foil loosely.
Test by toothpick method or cut into the middle.

Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven
5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.

***I usually double this recipe, when cooled I slice it up and store it in the refrigerator. It is best toasted a little but not necessary. I found that with typical rice bread, I had to toast it or it was so doughy. Not the case with this bread. Anyways enjoy.***


Sandy said...

I often read your blog, but haven't commented. Just want you to know that I so admire your diligent work and efforts to make meals that serve the best interests and health of your family. What you are doing is very difficult and I hope you never get discouraged. Remember that God sees what you do and I'm sure he smiles at you as you perform your sweet, caring tasks. :o)

P.S. I'm Linda Z's mom.

going kiwi said...

Thank you Sandy. I'm glad your here. Well, any advice from you is golden because your daughter is pretty amazing too and you did a good job raising her. :)