GF Bread Recipe - dairy-free rice-free, can be egg-free

[MBombardier]

http://glutenfreegoddess.blogspot.com/2 ... bread.html

We made this bread on Friday. It was sooo good. I dislike the taste of rice (even if I could eat it). The directions are for a Breadman machine, but I used a Zojirushi. The only problem I had was that it sank in the middle, which means that I didn't use enough flour.

Down at the bottom of the post are instructions for baking it in an oven.

This gal writes really long blog posts, lol. But here's the recipe:

Delicious Gluten-Free Bread Recipe

This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped eggs will make it rise higher). I use Ener-G Egg Replacer to make it egg-free.

First- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons

You'll need sesame seeds for the top; set aside for later. Or omit.

For the Breadman bread machine:

Pour the liquid ingredients into the bread machine pan first:

1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.

Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.

[Lesley]

Marliss,
I don't have a bread machine, and have no plans to get one. Nor do I have a mixer with a dough hook or paddle.
I have tried this bread by hand, but it doesn't really rise enough, and the color is different from Karina's picture.

The taste was good, but I gave up after a few tries.

[ldubois7]

Can I replace the xanthan gum with a substitute?
Linda

[HappyBird]

I always thought potato starch was the same as potato flour. :-/