Gluten-Free Bread

[#1]

I have had several requests for a gluten free bread formula. I know most everyone reading this will say ‘why a formula’? In baking, we use the terminology “formula” because it takes a precise formulation to make the bread consistently from batch to batch.

Making gluten free bread requires that the wheat flour be removed. That’s cool, but what do you put in its place? This formula was recommended to me (It requires a bread machine.) If you try this bread please let me know how it came out.

Gluten Free Sandwich Bread

1 Tbsp. active dry yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or pretty warm but not hot)

2 ½ cups "Gluten Free All Purpose Flour Mix Recipe” (Detailed Below)
2 tsp. xanthan gum (available at Health Food Stores)
1tsp. salt

2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Bake on the 80 minute setting – the stirring paddle is not necessary.

 Gluten Free All Purpose Flour Mix: (Parts can be cups or pounds depending on your needs)

3 parts corn starch

3 parts brown rice flour
2 parts soy flour
1 part masa harina

[#2]

Hello Bob,

What's the 1 part at the end of the list?

Krista

[#3]

Hello Krista,

This Gluten Free All Purpose Flour Mix recipe calls for 1 part masa harina. Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. You should be able to find it in the baking aisle with the flour.

If you try this recipe, I'd love to know how it turned out for you.

Take Care,

Bob