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Alison's Yeast Bread (Gluten-Free)

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.

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.

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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.

GF 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. welcomes your comments below (registration is NOT required).

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10 Responses:

pat hodges
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said this on
22 Aug 2008 6:46:47 AM PST
I am so glad to find a bread that I can put yeast in .
Thanks so much.

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said this on
26 Aug 2008 1:03:20 PM PST
I love this bread.

Lisa Lindsay
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said this on
24 Aug 2009 9:42:30 AM PST
It would be nice if there were instructions on baking temperature and time for this recipe.

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said this on
28 Jan 2010 3:45:32 PM PST
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!

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said this on
04 May 2010 8:02:24 AM PST
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.

Mary Jane
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said this on
01 Sep 2010 9:49:38 AM PST
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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said this on
03 Sep 2011 12:32:38 AM PST
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 GF bread, and my husband and I both really liked the flavor.

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said this on
15 Sep 2011 12:54:40 PM PST
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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said this on
03 Sep 2011 12:40:05 AM PST
Further to my comment. I made a single large loaf using all of the dough. Hamburger buns are next to try with it.

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said this on
19 Mar 2013 4:20:08 PM PST
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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