gluten free bread

By: Laurie150
Oct 16, 2006
My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com

SERVES 12 -18 , 1 loaf (change servings and units)

Ingredients
1 1/4 cups gluten-free flour
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar


Directions
1Combine flours, flax, starches, gum, yeast, salt.
2In the mixer, combine wet ingredients, then add the dry.
3Scrape the sides, and mix on medium for 4-5 minutes.
4Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
5Bake at 350F for about 40 minutes.
6Remove from pan, cool, and slice.
7*use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.

REVIEW: VARIATIONS
Bread really is great! I was somewhat skeptical but I will never forget that first bite, after I sliced into it still hot (we couldn't wait for it to cool) smeared some butter on it and enjoyed a heavenly taste experience. I love the texture of this bread. It holds up so well and was still quite moist the next day. I used 1 cup brown rice flour, 1/4 cup white rice flour, and in place of the garfava flour I used Hodgson Mill's gluten-free baking mix which is millet and garbanzo flours. Everything else was kept the same. I did use agave nectar instead of honey, and apple cide vinegar though. The crust was perfect too - just a tad bit crisp and quite thin. I gave some slices away to someone who made a deli sandwich out of it. We used some slices for cheeseburgers. It was a great day and a half of eating!