I made a loaf of gluten free bread that was edible!! 🙂 This is exciting news. My friend gave me a recipe that she guaranteed would work and I am happy to report that it did. Gluten free bread is hard to do. Often it doesn’t rise, falls apart, tastes disgusting or is horribly dense. I had to modify this recipe just a little since I didn’t have the same flours but it still worked. I will give you the original recipe and then at the bottom I will tell you what I did differently.
My version was dense but not disgustingly so, it held together, it rose and it tastes pretty good. I would still suggest slicing it up, freezing it and taking out just how much you’re going to eat at a time because it still did get a little weird tasting after a couple of days. I definitely only needed one slice for a meal. If I had seen that little bit at the end that said it was supposed to be 2 loaves it would most likely have been a little less dense because it would have more room to rise!!
Original recipe: (Oma’s Gluten Free Bread) – Oma Boot via my friend Chelsea
1/2 c warm water
2 tsp sugar
4 tsp yeast
Mix together and let stand while you mix up the rest.
1 1/2 c Warm Water
4 Tbsp Oil
1 tsp Lemon Juice
Mix together and beat well.
2 c Tapioca Flour/Starch (use 1/4 c starch for Bread and 1/2 c for buns)
1 1/2 c Rice Flour
1/2 c Soy Flour
2/3 c Powdered Milk
4 tsp Xanthan Gum
1 1/2 tsp Salt
1/4 c Sugar
Add the wet ingredients to the dry and add the yeast mixture last. Beat well (by hand) for 2 minutes. (Add a bit more tapioca flour, if needed). The cough will be quite sticky. Allow to rise once in a warm place until doubled (about 1/2 hour).
Put in a well greased bread pan and bake at 350 for 25 minutes. (Oma bakes it 10 minutes longer then turns off oven and leaves for another 5 minutes)
Note: You can also make delicious buns. Either spoon onto greased cookie sheet or form each roll into a ball and flatten a bit. Allow to rise till double, then place on a greased pan.
You can make these into sandwich rolls or burger buns or even hot dog buns, it shapes that way. Brush the tops with egg yolk for a glaze (optional: sprinkle with sesame or poppy seeds)
Makes: 2 loaves
I did not have the particular flours they called for so I substituted what I had on hand. I also substituted honey for sugar and did not have powdered milk on hand so, mine looked like this:
Wet Ingredients (including water for the yeast)
1 1/3 c warm water
2/3 c warm milk
1/4 plus a little honey
(all other wet ingredients were the same)
There is a total of 4 cups of flour used, I used:
1/4 c Tapioca Starch
1 c of sorghum flour
3/4 c of arrowroot flour
2 cups of Cloud 9 baking mix (available at Costco)
I used my Bosch to mix this up so I just throw everything in and turn it on until everything is incorporated. I missed the part where it should make two loaves so I had one rather large loaf…it definitely should have been 2!!
I hope it works for you as well as it did for me! Enjoy!