Frugal Gluten-Free Living: Delicious Homemade Gluten-Free Bread
My family has to have bread. My husband can survive on a diet entirely of toast. But the gluten-free bread sold at stores is expensive and as heavy as a brick. My solution is to make a gluten-free bread at home that is spongy, light, delicious and very affordable.
First I substitute wheat flour with the gluten-free all-purpose flour mix.
Gluten-Free All-Purpose Flour Mix
(This mix can be substituted for traditional recipes, cup for cup. Just remember to add xanthan gum to your mixture. The xanthan gum works as a gluten substitute, webbing the dough together, working as a binding agent. Traditionally, it's 2 teaspoons for bread recipes, 1 for cakes and 1 ½ for cookies.)
- 3 parts brown rice flour (or white, which has a more subtle taste).
- 3 parts cornstarch
- 2 parts soy flour (or sorghum if someone has a soy allergy)
- 1 part masa flour
Homemade Gluten-Free Bread
Thanks to the gluten free cooking school for this recipe!
If you don't have a bread machine, preheat your oven to 325 degrees.
- 1 Tbsp. active dry yeast
- 1 Tbsp. sugar
- 1 ½ c. water (hot tap water, but not too hot, or the yeast will die)
- 2 ½ cups Gluten-Free All-Purpose Flour Mix
- 2 tsp. xanthan gum
- 1tsp. salt
- 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
- 1 ½ Tbsp. oil
- 1 tsp. cider vinegar
1. Mix the yeast and the sugar in a small bowl. I use a fork to blend as I pour in the water. Let this sit while you mix the other ingredients. The yeast should foam and bubble if it's doing what it's supposed to do.
2. Combine the flour, xanthan gum and salt in a large bowl, making sure it's well blended. A note on the mixing, I've noticed the texture of the bread is greatly improved if you let the mixer go for a few extra minutes. The xanthan gum activates and webs out better.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. The yeast should be bubbly by now, so you can add all of your wet ingredients to the flour mixture. Stir until all ingredients are well mixed. You don't need to knead this dough. You'll notice with gluten-free mixes, it's more of a cake-like consistency.
5. If you have a bread machine, you can dump it in there at this point and cook on the 80 minute setting. You don't need the paddle. If you don't have a bread machine, place the bowl in a warm place with a towel over it. (I choose the inside oven with a bowl of hot water underneath it, or I place it on top of the oven while it's preheating.) Let the dough rise for about 45 minutes or until it doubles in size. Then place it in a loaf pan and cook until a toothpick comes out clean. (I have an oven from the 1920's, so my cooking time is a little off. It will probably take anywhere from 20 minutes to 45.)
Now you can have bread, sandwiches and (gasp) toast! I know. This gluten-free thing isn't so bad after all. This recipe is delicious, healthy and only pennies on the dollar compared to the store bought loaves. Enjoy responsibly.
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