Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
Basic White Bread (Gluten-Free)
http://www.celiac.com/articles/446/1/Basic-White-Bread-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Cory Bates 3 Eggs 1 teaspoon vinegar ¼ cup oil 1 1/8 cup

This recipe comes to us from Cory Bates

3 Eggs
1 teaspoon vinegar
¼ cup oil
1 1/8 cup water

3 1/3 cup gluten-free flour mix
3 tablespoon sugar
1 ½ teaspoon Salt
2/3 cup dry milk
2 ¼ teaspoon active dry yeast

Add all wet ingredients to bowl, mix well, and set aside. Combine all dry ingredients in another bowl and mix well. Slowly add dry ingredients to liquid stirring constantly. Beat for several (5-7) minutes with a mixer or vigorously by hand to insure complete mixing. The dough will be the consistency of very thick cake batter. Place dough in slightly greased bowl, cover, and set in warm place. Allow to rise until about double in size. Punch the dough down and fold out into bread pan coated with cooking spray. Smooth out any bumps on top of dough ball with your finger. Cover and allow to rise until about double. Place in 375 degree preheated oven for 35 minutes. Cover top of bread with aluminum foil and bake an additional 20 minutes. Enjoy!

This recipe also works well in bread machines. Set to normal cycle, large loaf size and follow directions for your bread maker. Make sure that all the ingredients are well blended during the mixing stage by checking periodically and pushing any remaining dry ingredients downward with a rubber spatula being very careful not to touch the mixing blade.

The flour formulation worked well with muffins, cookies and biscuits as well. 1:1 substitution for normal flour gave good results in these recipes.