Alison's Yeast Bread (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
¼ cup sugar
3 ½ teaspoons xanthan gum
2/3 cup dry powder milk
1 ½ teaspoon salt
2 teaspoons sugar
½ cup lukewarm water
1 ½ tablespoons yeast granules
¼ cup shortening
1 ¼ cups water
1 teaspoon vinegar
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.
Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 ½ hours or until doubled. Return to the mixer and beat on high for 3 minutes.
Spoon the dough into 3 small (2 ½ by 5) greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls.
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
and measure amount needed for recipes.
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