For health reasons my husband has been after me to start implementing gluten-free into our diet. Since I love bread, it’s not as easy as it sounds, especially cost-wise. Gluten-free bread at the store costs anywhere from $5 on up. Not exactly in our price range for a loaf of bread. So I did some research and found a site with lots of recipes to use including one for the bread machine. I was so excited that I went shopping for all the supplies at one in the morning.
I have been baking home-made bread for years, including using the bread machine. I am one of those people that just uses a recipe as a guide and pretty much just does it my way. It’s worked for me for thirty years, so I didn’t think it would be an issue this time. Well, I found out the hard way that this recipe needs to be followed step by step. My first try resulted in bread that resembled a piece of lava rock. I was pretty frustrated since I invested quite a bit of money to get the supplies.
I decided to give it another go today and followed the recipe to a tee. This time out came a delicious looking loaf. Well worth the effort. The recipe is from Mary Frances at Gluten Free Cooking School.
- 1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
- 2 ½ cups of my gluten free flour mix
2 tsp. xanthan gum
- 3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar
1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes. (Frances, 2011)
Frances, M. (2011, October 3). Finally, really good sandwich bread: Our favorite gluten free bread recipe. Retrieved from http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/