Gluten and wheat free bread baking is new to me, but there are so many people who have food allergies that I thought it would be a good idea to learn to bake bread so everyone around my table can enjoy. This recipe was suggested to me from a friend and I was delighted with the result both in looks and taste. I'm sure you could mix your own flour blend and keep the cost down, but I thought I'd start with a premixed flour. One day I'll venture out. Gluten free dough is not kneaded, just mixed. I was not sure what it was to look like but it was a thick batter. I hope if you try it you will also have success and you will enjoy it too.
- 2 tbsp dry active yeast
- 2 tsp sugar
- 1 1/2 cup very warm water
- 3 tsp xanthan gum
- 2 tbsp olive oil
- 3 cups gluten free flour blend (I used Kinnikinnick)
- 1 1/2 tsp salt
- 2 eggs, slightly beaten
- 1 tsp apple cider vinegar
- corn meal
- 2 tbsp butter, melted
- Stir sugar and yeast into warm water and allow to stand for 6-8 minutes. It will double in volume.
- In a large mixing bowl combine and stir together very well the flour, salt and xanthan gum.
- Stir together the eggs, oil and apple cider vinegar, give the yeast a good stir and add all to the dry ingredients.
- Beat on low until ingredients are combined and then turn to medium and beat 3-4 minutes. The dough will be like a thick batter.
- If you have french bread pans grease and sprinkle lightly with corn meal. I don't have those pans so I placed parchment on a baking sheet, lightly greased it and sprinkled it with corn meal. Which ever pans you use, now spoon batter into two french bread shaped loafs, smoothing out best you can with the back of a spoon.
- Slash the top of each loaf with a sharp knife. Brush the tops and sides of each loaf with melted butter.
- Let rise in a draft free place for 30 minutes. (I let them rise in the oven with the interior light on)
- Pre heat oven to 400º. To give this bread the authentic crusty crust on the outside and soft crumb inside I placed a small pan of water in the oven to add steam. I left it in while the bread baked as well. I don't know if that made a difference but the bread turned out perfect.
- Bake for 40 minutes. Remove from baking sheet to a cooling rack immediately.
Slice while still warm or allow to cool and bag for later. The next day this bread was still soft and fresh tasting. I did not freeze it but I'm sure you could.
|Enjoy a slice!|