Need Easy gluten-free/df Bread Recipe

[Chrissyb]

I have had my fill of the store bought gluten free breads, either they have to be frozen or always toasted. I just want to eat an nice soft piece of bread or a nice sandwhich for a change. Oh yeah not to mention having to pay $6 and up for one loaf.

I am looking for a varley easy recipe since I am new to baking gluten free

I have a flour mix that has these flours in it

6 c rice flour

2 c potato starch

1 c tapioca flour

Would that work for the flour blend for bread?

Any help would be very helpful

[Wonka]

You can make a sandwich wrap. I would mix the following ingredients:

SANDWICH WRAP

1 cup of your flour mix

1 Tbsp yeast

2 tsp xanthan gum

3/4 tsp salt

3/4 cup warm dairy substitute (rice/soy or nut milk)

1 1/2 tsp agave nectar or honey

1 tsp olive oil

1 tsp apple cider vinegar

Preheat oven to 400 F

Place all dry ingredients into the bowl of your mixer. Combine all the wet ingredients. Pour wet ingredients into dry and mix on low until blended. Once blended, put mixer on high and beat for just 2 minutes.

Line a jelly roll pan/cookie sheet with parchment paper/silpat. Spread dough as thinly as possible using a wet spatula (keep wetting if the dough sticks too much).

Bake flat bread for 13-16 minutes or until the top begins to brown and edges are brown. Let cool completely and store in an airtight bag.

OR MAKE THIS SIMPLE BREAD:

3 1/4 cup of your bread mix

3 1/8 tsp xanthan gum

1/4 cup sugar

1 tsp salt

1 Tbsp & 1 tsp yeast

1/2 cup melted margarine

2 cups dairy substitute (rice/soy or nut milk) (amounts can vary depending on your climate, I actually use 1 1/2 cups as i have problems with breads colapsing in our humid climate)

Preheat oven to 400 F

In a heavy mixer mix the warm dairy subst., sugar, salt, yeast, melted butter, and mix. Let sit for 5 minutes for the yeast to foam.

Add 1 cup of flour blend and 1 tsp xanthan gum, mix just until flour is wet. Add another 1 cup of flour blend and 1 tsp of xanthan gum, again mix until wet. Add 1 more cup of flour blend with 1 tsp xanthan gum, blend until wet. Finally, add the last 1/4 cup of flour and 1/8 tsp xanthan gum, mix on high for 4 minutes.

Place bread in a greased bread pan, smooth top with a wet spatula, then cut a line down the middle of the bread and pour on 1 Tbsp of melted margarine (I don't always bother with this step).

Let rise until it reaches the top of the pan (if your room is too warm this happens pretty fast, I like to try and let it rise in a cooler room, a cooler slower rise helps to develop flavour). Place in the oven and bake for 10 minutes, lower the heat to 375 F and bake for another 40-50 minutes until hollow (or check with an instant read thermometer, internal temp should be about 200 - 210 F). Turn onto a rack and let cool completely.

[Bill in MD]

This recipe is pretty easy, and more importantly (to me) has remained soft, non-crumbly and tasty in a zip-loc bag on the counter for 3+ days now. My non-celiac girlfriend made them and said she wouldn't have known they were gluten-free if she hadn't. We'll be making these again.

From "You Won't Believe It's Gluten-Free!" by Roben Ryburg:

Rolls - corn- and cornmeal-based

3 egg whites

1 1/2 Tablespoons sugar

2 Tablespoons oil

1/2 cup apple juice

1 cup cornstarch

1/3 cup cornmeal*

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon xanthan gum

1 Tablespoon apple cider vinegar

Preheat oven to 350 degrees. Grease an 8-inch square baking pan.

In a medium-sized bowl, beat the egg whites until very frothy. Add the remaining ingredients. Mix well. Place the dough in a large, square plastic bag. Snip off one corner of the bottom edge of the bag, no more than 1 1/2 inches wide.

Pipe two large sub rolls or gently shape 6 to 9 dinner-sized rolls into the prepared pan. Bake for 20 to 25 minutes, until the rolls are golden and test cleanly with a toothpick.

*Make sure to use plain cornmeal - white or yellow - not a mix or self-rising.

[Vamonos]

I have had my fill of the store bought gluten free breads, either they have to be frozen or always toasted. I just want to eat an nice soft piece of bread or a nice sandwhich for a change. Oh yeah not to mention having to pay $6 and up for one loaf.

I am looking for a varley easy recipe since I am new to baking gluten free

I have a flour mix that has these flours in it

6 c rice flour

2 c potato starch

1 c tapioca flour

Would that work for the flour blend for bread?

Any help would be very helpful

Chrissy,

I just made Gluten Free Mommy's Whole Beer Gluten Free Bread recipe and it came out fantastic and exactly as pictured on her blog. Her recipe would be easily dairy free if you substituted canola or olive oil for the butter. She gives lots of substitutions and I used a couple of my own with success. This is a delicious sandwich bread worth trying.

Bev