We have never been completely satisfied with our current bread recipe so over the past couple of months we have been doing what we do best . . . experimenting. This is Betsy's latest test, and we think it may be the winner, but we want your feedback, so please let us know what worked and what did not.
Betsy's New Bread Recipe
3 c. flour mix (I do 2 GF & 1 Featherlight, but other combos should work)
¼ c. sugar
1 ½ tsp. xanthan gum
1 ½ tsp. salt
1 Tbs. yeast
1 ¼ c. warm water
¼ c. oil
1 tsp. rice vinegar
2 eggs
Combine flour, sugar, xanthan, and salt. Pour yeast on top. Don’t mix it in.
Combine water, oil, vinegar, and eggs. Pour on top of yeast. Let sit for 3 – 5 minutes. Mix on low until combined. Scrape edges. Mix on high for 3 minutes.
Spoon into greased pans (makes 1 ½ loaves about). Cover. Let rise in warmish place for 40 minutes. Bake at 350 for 30 minutes.
Looks delicious to me!
ReplyDeleteThe photo looks amazing! I am so trying the recipe out and will be sure to let you know what I think of it.
ReplyDeleteWould this recipe work with an egg substitue of some kind? I am searching everywhere for a good gluten free "white sandwich" bread that doesn't have egg in it!
ReplyDeleteI haven't tried this without eggs. My sister has tried about every egg substitute there is in the last year or so. I'll give her a call and ask what she finally settled on as the best substitute.
ReplyDeleteThis was great!!! My first GF bread that wasn't hard/heavy enough to kill someone if I threw it at them! I'm also egg-free so I used the powdered Ener-G egg replacer and it worked well. I oiled both pans the same and the metal one stuck beyond belief but the loaf in the silicone pan came out when I flipped it over. They both cooked the same though. *Awesome, awesome* bread! Thanks!! One question though...I'm not a huge fan of the tapioca taste. I can live with it if need be but could I sub anything else for it and have it work well, you think?? Turkey sandwich, here I come!!!! :)
ReplyDeleteLaurie - I'm so glad you like it! You can substitute either cornstarch or potato starch for the tapioca starch. I have accidently/on purpose done that in the past, and things turned out equally as well.
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