Monday, September 23, 2013

Fluffy Gluten Free Bread

It is really a crapshoot when it comes to good, non-crumbly but light and  fluffy gluten free breads. This one was a hit with my bread knife and with my son! Nothing like a good piece of fresh toast with homemade blackberry jam!

1 1/2 cups warm water
2 TB yeast
2 TB sugar

1 cup sorghum flour*
1 cup brown rice flour*
1/2 cup potato starch
1/2 cup tapioca starch
1/4 cup ground flax
1 TB xanthan gum
1/2 tsp salt

3 egg whites
1 tsp apple cider vinegar
2 TB butter, melted

* I had some Bob's Red Mill Mighty Tasty Hot Cereal on hand that my boys weren't too fond of(texture wise) as breakfast food so I took that and stuck it in my vitamix and ground it into a flour and subbed it for the sorghum and rice was AWESOME!!! It is Buckwheat, Sorghum, Rice and Corn so it was a nice combo in the bread) If you have some of that I recommend giving it a try!

In a large bowl proof the yeast with the water and sugar until nice and foamy.

While the yeast is proofing whisk together the dry ingredients in another bowl

In a large measuring cup beat eggs with vinegar until nice and foamy.

When the yeast is ready add the dry ingredients 1/2 cup at a time, beating well between additions.

When all the flour is incorporated add the egg whites and butter

 then beat on high for 3 minutes.
It will not be firm like "regular" dough! Don't add more flour!

Spoon into a greased loaf pan (I used a 10 x 5 loaf pan, anything smaller than that should be divided into 2 pans)

Shake it around a bit to form in to the pan.

Allow to rise in a warm draft free location for 30 minutes.

Bake at 400 for 45 minutes.

 Allow to cool completely on a wire rack before slicing.....see those pretty tomatoes, they are just ITCHING to be in a sandwich!!!

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