Posted on | December 6, 2007 | No Comments
In honor of World Bread Day, I thought I’d share my favorite gluten-free bread recipe. This is another one I thought I had posted long ago, but found that it wasn’t here after searching for it.
I love this bread – it tastes great as bread, and works very well as dinner rolls or hamburger buns (mmmm…. sloppy joes!). I’ve served them at meals for people without dietary restrictions, and they’ve received rave reviews. It also makes a good base for stuffing if you toast it first. The recipe can be doubled without any trouble.
This recipe is gfcf, gluten free, dairy free, soy free, legume free, nut free, vegetarian, and can be corn-free. It is not egg free, sadly. I’ve had limited success using egg substitutes with this recipe – I would only try it with rolls, as the egg protein holds together the dough in a bread shape.
DO NOT skip the step of lining the pan with parchment paper if you are not using a silicone pan! GF bread dough is very sticky, and you’ll end up with bread stuck to the bottom of the pan no matter how well you grease it (unless you’re using a hamburger bun pan, in which case just greasing it is fine).
- 1 3/4 cup gf flour (amaranth, sorghum, and millet all work well here)
- 1 cup arrowroot, tapioca, or corn starch (potato starch tends to make it fall)
- 2 TBS sugar
- 2 1/2 tsp xanthan gum or guar gum
- 2 tsp yeast
- 1 cup water (110 degrees)
- 1 1/4 t salt
- 2 t apple cider vinegar
- 2 T olive oil
- 3 eggs
- parchment paper
Whip together the 3 eggs in your stand mixer.
While they are whipping, combine the dry ingredients in a bowl, and whisk together.
Add the rest of the wet ingredients to the eggs, mix together. Slowly add the dry ingredients, beating together on low. “Knead” for 4 minutes. The dough will be very wet, almost like cake batter.
Line a 9×5 (or so) bread pan with parchment or Reynolds Release (or grease your hamburger pan). Use a spatula to fill the bread pan with the dough/batter.
Let rise in a warm place for 1 hour.
Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and cool (it cuts much better cooled if you can wait that long).
If you are going to save the bread, slice it once it is cooled, then place a piece of wax paper between the slices and freeze. Toast it straight from the freezer to warm it up.