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  • Scott Adams
    Scott Adams

    Alison's Yeast Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    3 cups gluten-free flour mix(see below)
    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
    3 eggs

    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.


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    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.

    gluten-free Flour Mix:
    2 cups white rice flour
    2/3 cup potato starch flour
    1/3 cup tapioca flour

    Combine and measure amount needed for recipes.


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    The recipe needs to be rewritten to be easy to read...i.e., use steps and put ingredients in proper order. Include baking temperature, time at minimum!

    This needs clarification; such as does it get a second rising after spooning into pans, and the baking temperature. I agree it needs to be put in a sequential order. As a baker I can figure it out, but had to experiment with the second rising or not.

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    This needs clarification; such as does it get a second rising after spooning into pans, and the baking temperature. I agree it needs to be put in a sequential order. As a baker I can figure it out, but had to experiment with the second rising or not.

    Did your do a second rising period? I think that I would do that and what oven temperature and amount of baking time did you use? Did it make a good size loaf? Looking forward to your response. Thanks

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    I let it rise in the pan for the second rise and baked it at 350F for 40 minutes. This was my first attempt at gluten-free bread, and my husband and I both really liked the flavor.

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    I let it rise in the pan for the second rise and baked it at 350F for 40 minutes. This was my first attempt at gluten-free bread, and my husband and I both really liked the flavor.

    I thought that this recipe was very easy to follow. I was just missing the time and temp! Thank you Shell!

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    The use of white rice flour, potato starch and tapioca flour are a glycemic nightmare! Why not exclude the starch in the mix, and instead use protein?! This is not good nutrition!

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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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