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.
ReplyDeleteThe photo looks fantastic.
ReplyDeleteMy problem was that once I had mixed in all the ingredients it was still wet, like I could pour it wet! Not sure why, as well it didn't rise granted since it was way to wet and therefore came out very flat out of the oven. But the good side is that it was fluffy and so and tastes good.
I noticed that this recipe only calls for 1 1/2 tsp of xanthan gum. Is that correct or a typo?
ReplyDeleteI made this in my bread machine, it was the best!! I used the GF setting and it was a huge hit! Thank you so much!
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ReplyDeleteI, and my entire church congregation, want to say THANK YOU! Since we have about a dozen adults, and no idea how many kids, that need to eat gluten free they switched the bread for the Sacrament to gluten free. After 4 months of eating the nastiest tasting gf breads you can find on the market, I finally broke down and made this recipe. I had heard how hard it is to bake gf bread. And, quite frankly, I was afraid to mess things up. I found your website and decided to give it a try. This recipe has been fabulous! I comes out great every time! It tastes great and has a good texture too! And, there is no nasty aftertaste!!! I make it every week for the Sacrament bread. THANK YOU AGAIN!!!! from all of us!
ReplyDeleteIn playing with this recipe, and transferring over some of my wheat bread knowledge, I started using 1/2 tsp of ground ginger to your recipe. It raises higher and is still delicious. You can't taste it but you can tell there is a difference. (Ground ginger feeds the yeast better than sugar does. And by adding the ground ginger you can actually eliminate the sugar to make this recipe sugar-free. However, if you eliminate the sugar you need to reduce the salt to 1/2 tsp so that it doesn't come out salty.)
ReplyDeleteThank you for your comments and suggestions. I'm so glad that this recipe has worked well for you. I know that a lot of pre-made gluten free breads leave much to be desired, so I'm glad you decided to try baking it yourself (and especially glad that you used this recipe - not that I'm biased or anything, but this recipe is really good :) ). I've recently started using about 1 c. of gluten free oat flour in place of 1 c. of the other flour the recipe calls for. I really like it, as the oats have a warm flavor and also help to retain moisture in the bread.
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