First, I have to tell you that I am not an Expert on Gluten-Free Cooking and Baking.
Some of my 'Readers' have requested my Gluten Free Bread Making Recipe!
Through trial and error I have found that this works for me, and I'm glad to share!
The following Picture Tutorial shows the Brands of Ingredients I have used and the Ingredients and Tips are listed under each picture.
My Recipe is a combination of several Recipes gleaned from several sources, which will be given credit with the ingredient list.
The Gluten Free Flour Mix
This combination of Flours and Corn Starch make a Canister of GF Flour Mix the size of my Apple Canister.
3 cups Brown Rice Flour - Bobs Red Mill
3 cups Corn Starch - Hill Country Brand from HEB
2 cups Soy Flour - Hodgson Mill
1 cup Masa Harina - Maseca Corn Flour
(this site has lots of Info for GlutenFree Baking)
(see Frequently Asked Questions...#5)
Measure all flours in LARGE bowl and Blend together...I use a Whisk.
In another LARGE bowl using a Flour Sifter, transfer the flour to the sifter and sift to blend and smooth out any lumps. This may or may not make a difference in the flour blending, but I like sifting because my Grandmother Minnie and my Mom always sifted flour. It's a Good Thing! Fill your Canister!
Recipe for One Loaf Baked In Bread Machine
Before Mixing...Know About Your Bread Machine!!!
The Dry Ingredients
3 cups of Gluten Free Flour Mix ~ It's in Your Canister...neat huh!
1/4 to 1/2 cup of Sugar ~ I like it Sweet - Hill Country Fare HEB
1 cup Dry Milk Powder ~ I use non-fat - Hill Country Fare HEB
1/4 teaspoon of salt
(Express Bake requires less salt than other settings...less salt provides a higher loaf)
2 1/2 teaspoons Xanthan Gum
(found at Health Food Store ~ kind of expensive at $12.99 this size bag...also found at Walmart in the Gluten Free Isle for about 11.00...it lasts a long time and is critical to GF recipes)
Measure all ingredients into the Flour Sifter placed in a Medium size bowl....sift and set aside!
Notice that the YEAST is NOT USED YET!!!!
These ingredients from...The Gluten-Free Gourmet by Bette Hagman
(some measurement amounts have been modified by me for the Bread Machine)
The Wet Ingredients
Before Mixing The Wet Ingredients
Know Steps to Loading and Setting Bread Machine
for
Express Bake
Read the Express Bake Section Carefully!
3 Eggs ~ My SisterInLaw uses 4...3 worked for me!
1 1/2 cup Warm Tap Water ~ 105 degrees to 110 degrees
(I checked with a meat themometer)
1/2 cup Oil ~ I use Canola
1 teaspoon vinegar ~ I use Cider Vinegar
Whisk together all of these Wet Ingredients.
Take Bread Pan out of Machine and Pour in the Wet Ingredients
(Follow instructions for loading and setting Bread Machine and Express Bake)
My Bread Machine:
Oster 2 lb. EXPRESSBAKE Breadmaker
Immediately after the Wet Ingredients gently add the DRY INGREDIENTS to the Pan.
Make a Shallow WELL in the TOP of the Flour Mix
(your Bread Machine will have visual instruction of this step)
Into the Well measure
1 Tablespoon of Sugar
and
1 Tablespoon of Dry Yeast
(always use fast-rising yeast - I use Red Star Quick Rise for Bread Machines)
(be sure and check expiration date on Yeast Jar and refrigerate after opening)
Place the Pan in the Bread Machine according to Instructions.
Set Bread Machine to Express Bake.
(Mine also let's you set the Crust Color...I use Medium)
While the Dough is mixing...
You may have to run a spatula around the edge of the pan...GF Flour is heavier than regular flours.
At the End of the Mix Cycle...Just Before the Rise Cycle
You may want to Pat Down/Smooth/Shape with a spatula the TOP of the Loaf.
I wet the Spatula with water and ShapeUp the Top of the Loaf.
It is okay to open the lid during the Mix and Rise Cycles.
Read Your Bread Maker Instruction Booklet carefully for Use Instructions!
At the end of the Express Bake time...I select BAKE on the machines menu and
BAKE the Bread for 15 minutes more. I set the timer on my oven.
This makes for a browner and more crusty loaf.
Remember...This recipe and instructions are for Making Bread with Gluten Free Flour.
This bread will be different in Texture and Heavier than Wheat Flour Bread!
As I mentioned in the beginning, this recipe and these Brands and Ingredients work for ME.
Be sure and read Labels for allergy warnings and specific ingredients that may be on your list of intolerances!
I wish you all the Best in Baking GF Bread,
