As promised many days ago, here’s my momma’s wonderful gluten-free bread recipe. Her gluten-free flour recipe is included at the bottom. If you like, you can mix it in a bread machine or with a Kitchen-Aid. This bread is especially fabulous toasted.
Hazel’s Gluten Free Bread
Makes one loaf
- 3 eggs
- 1 T. cider vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 1 1/2 cups buttermilk, room temp (or regular milk + 1 T. vinegar)
- 1-2 t. salt (May use seasoned salt such as Jane’s crazy mixed-up salt)
- 1 T. xanthan gum (If your flour blend includes xanthan gum, add only 1 t.)
- 3 1/2 cups flour blend (recipe below)
- 1 T. active dry yeast
For bread machine:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary. When bread is finished, let cool for 10 to 15 minutes before removing from pan.
For oven baking:
I use Artisan blend flour (see below) and have mixed it with either my electric mixer or the dough cycle of my bread machine. As indicated in the recipe, I added 1 extra teaspoon of xanthan gum, over and above what is in the flour blend. After thoroughly mixing, I put the dough into a greased bread pan and smooth out the top with a greased rubber spatula.
I let it rise in a warm place for an hour or so (barely warm oven works fine), until it is nearly double in size and is about even with the top of the bread pan. With bread on middle rack of oven, turn the oven on to 375. (The bread will complete rising and begin baking as the oven heats up.)
I bake it at 375 for about 40 minutes, then turn the oven off and leave it in for 10 more minutes. Cool it in the pan for 10 additional minutes, outside the oven. It slices and tastes great, and has a nice consistency. After experimenting, this is my favorite way to manage the baking (a single rising and then having the bread in the oven as it heats up). It is less likely to fall in the middle.
This is my current flour blend, taken from the cookbook Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World
- 5 cups brown rice flour (or a mix of white/brown)
- 3 cups sorghum flour
- 2 2/3 cups cornstarch
- 1 cup potato starch
- 1/4 cup + 4 tsp potato flour
- 1 tablespoon + 1 tsp xanthan gum