Soft Gluten Free Bread Recipe

Soft Gluten Free Bread Recipe

Soft Gluten Free Bread Recipe:

If you are gluten intolerant then I’m sure you know one of the hardest things to find is good gluten-free bread. The words great taste and ‘Gluten Free’ are rarely used in the same sentence – and for good reason… Most gluten free breads are dry, crumbly and taste like cardboard. When you are gluten-free I think one of the most important recipes to have is good tasty gluten-free bread, because bread is something that you eat almost everyday. Try this recipe, follow the measurements because that is the key, and you would be fine. When I made this bread I had failed twice before so it is okay to fail before you make the perfect bread, but if you follow the measures I don’t think there will be any problem.

 

Prep Time: 10 mins+ 1 hour + 30 mins

Cooking Time:45-55 minutes

Ingredients:

White rice flour: 2 cups

Tapioca starch: 1/3 cup

Potato starch (not potato flour): 1/3 cup+ 1/3 cup

Eggs: 3

Xanthan gum: 1 ¼ teaspoon

Active dry yeast powder: 2 teaspoon

Salted butter/coconut oil : ¼ cup

Salt: 1 ¼ tsp

Sugar: 3 tsp

Warm milk (not hot): 1 cup

 

Method:

  1. In measuring cup, measure & warm milk to just above body temperature – it should be warm (not hot or cold).
  2. Melt the butter too
  3. In a large bowl, add the flours, salt, sugar, yeast, xanthan gum and mix them well with a spatula.
  4. Slowly pour in the warm milk and fold this into the flour. Do not add the milk all at once, do this in 2 steps. Same with the butter. Mix them well.
  5. Break one egg add to the flour mix. Fold well. Break another one, mix well, break the 3rd one mix this too. After you have mixed all the ingredients together with the spatula. Cover it with a cloth or cling film and let this rest in a arm place for an hour plus. I kept mine for 1 hour 15 minutes. The mixture will be like dough like, like the chapati dough. Not too sticky or runny.
  6. Using a spatula, scrape the bread mixture into your greased loaf pan(8″ x 4″ loaf pan). . Be sure to smooth out the loaf with spatula as the loaf will not smooth out itself.
  7. Again after transferring I covered the tin for another 30 minutes and left it in a warm place.
  8. Preheat your oven to 200 C.
  9. Bake the bread (180 C) for about 45-50 minutes. I baked this one for 50 minutes, as I wanted the crust to turn brown. After 40 minutes, keep an eye on your bread. If its turns too brown too quickly then take it off the oven. Mine took 50 minutes to turn brown.
  10. Take out the bread, insert a toothpick and if it comes out dry then your bread is done.
  11. Slice the bread only with a sharp bread knife. Also only after the bread has cooled down properly, else it may crumble.
  12. Enjoy the bread with butter, marmalade or whatever you like.

 



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