Gluten Free Bread

Here is a Gluten Free bread by Steph over at Life With Fructose Malabsorption. Its a great recipe and tastes good for being fructose free. It does have 3 tablespoons of sugar but I didn't have any problem with that amount distributed throughout a whole loaf.


Dry Ingredients:
2 1/8 cups GF Mix (recipe below)
3 tbsp sugar (this is a bit more then I’d like to see in bread, you can reduce it, but we find the bread is drier then)
1 tbsp xanthan gum
1 tbsp instant yeast
1 1/4 tsp salt

Wet Ingredients:
2 eggs
1 egg white
1 cup water
2 tbsp vegetable oil
1 tsp white vinegar

Instructions:

In a large bowl mix together the dry ingredients.  Stir well to make sure the xanthan gum has been well distributed.  Set aside.

In another bowl with an electric mixer mix together the wet ingredients with a paddle and not a bread hook as you would with wheat bread.

With the mixer on low slowly add in the flour mixture.

Continue to mix until it is well combined, if necessary scrap down the sides with a spatula.  It should be the consistency of a thick batter.

Turn your mixer to medium speed and beat the batter for four minutes.

After four minutes the batter should appear smoother and thinner.

Pour the batter into a greased loaf pan. (I usually do a double batch since this bread freezes well).

Now the loaf needs to rise for 30 minutes, or until it reaches the edge of the pan … if you do not use the oven this may take closer to 60-75 minutes.

It can continue to rise on the counter (although at a slower pace) while the oven to preheats.  Since there is no gluten in this bread it can only rise slightly over the top of the loaf pan, if it rises to far it will flop over and start running down the sides as the xanthan gum is not strong enough to hold it together like gluten does.

Preheat the oven to 350F and once it is heated place your bread in oven for 35-45 minutes (this fluctuates from one oven to the next).  Remove the bread from the bread pan as soon as possible.  I do find it does not always shake out right away after taken from the oven, but if I leave it in the pan for about 5-10 minutes it will gather some moisture and loosen up.  Otherwise, carefully scrap a knife along the edges to loosen it.  Cool completely on rack (or eat warm).

We will also slice the loaf and put it in the freezer, that way we can take out slices as we need them.  We do find that bread that comes out of the freezer tastes is drier and better as toast.

GF Mix:

6 cups/parts sorghum flour

2 cups/parts potato starch

1.5 cups/parts tapioca starch

Mix together and store in container.

Use this GF mix to replace wheat-flour in your recipes.  When replacing wheat with a GF mix you will also need to add xanthan gum to the recipe.  Xanthan gum is like your gluten, and replaces the gluten that these flours do not have.  I usually use 1 tsp of xanthan gum per 1 cup of GF Mix.  For those extremely sensitive to corn you may want to be careful with xanthan gum as it is often derived from corn.  If this is the case, you may want to consider using Guar Gum.  Personally I like xanthan gum better as it seems to work a bit better, but that is just my preference, both are commonly used.