gluten-free bread

Gluten-Free Easy Bread Maker Bread

A light, flavorful, sandwich, butter, or jam bread. It will work best in a bread maker, and will turn out like the bread you remember, but better. This is so easy, because you simply spend fifteen minutes putting it in the bread maker, and in three hours, you have a soft, flavorful bread that you will never have enough of!

Wet ingredients:

3 large eggs, lightly beaten

½ cup oil

½ cup water

1 cup milk minus one tablespoon

Dry ingredients:

2 cups rice flour

½ cup potato starch

½ cup tapioca flour

3 ½ tablespoons xanthan gum

1/3 cup sugar

1 ½ teaspoons salt

1 tablespoon yeast

In a small bowl, beat eggs with fork, until whites and yolks are well blended. Once the eggs are beaten, add the oil, water, and milk. Mix the three in with the eggs, until all are blended. Pour the wet ingredients out of the bowl, and into the bread maker pan. Wash and dry the empty bowl. Pour the rice flour, tapioca flour, and potato starch into the clean bowl, and mix the three together. Add the xanthan gum, sugar, and salt, and the yeast, and stir them all into the dry ingredients. Then, pour the dry ingredients in with the wet ingredients, and stir with a rubber spatula. Place the bread pan in the bread maker, on “basic” cycle. Press start, and let cook until bread maker says 0:00

NOTE: You can also make one before you go to bed, and have it done in the morning. Just do not add the yeast right away, instead pour the flour mix into the wet ingredients without it, make an island out of the dry ingredients, then add the yeast. Adjust time on bread maker, to however many hours it will be before you wake up. You can also make this bread in the oven, just proof the yeast, (see “tips” section.) and then add it to the rest of the ingredients, and let the bread rise for at least thirty minutes.

Gluten-Free Sourdough Yeast Bread

Sourdough Gluten-Free Bread

Not only is this one of the easiest breads I have made gluten-free, it is also one of the tastiest. Enjoy!

Note: Please put foil or cookie sheet under this bread before you even start to rise it, because it might overflow.

Dry Ingredients

1 cup sorghum flour, -i use Bob Red Mill sorghum flour

½ cup bean flour of any kind, -also available from Bob’s Red Mill

1 cup tapioca flour

1 ½ cups cornstarch

3 teaspoons xanthan gum

1 teaspoon salt

1/3 cup almond meal, -Bob’s Red Mill

1/3 cup sugar

2 teaspoons dry yeast granules

Wet ingredients:

1 egg and 3 egg whites

1 teaspoon apple cider vinegar

1 cup sourdough starter, -in “breads” section

6 tablespoons olive oil

2 cups lukewarm water, as needed

Place wax paper in two 8 ½” by 4 ½” loaf pans and dust lightly with rice flour.

In a bowl, combine the dry ingredients. Set aside. In the bowl of your electric mixer, whisk all of the wet ingredients except for ½ cup of water, which you set aside. With the mixer on low, add the dry ingredients. The dough should be like a very thick cake batter. If it is not, add some or all of the remaining water, as needed. Turn the mixer on high, beat for three minutes. Spoon the dough into prepared pans, and let rise for about 60 minutes. If you have rapid rising yeast, rise for 35-45 minutes. Rise in warm area, (your oven, perhaps.) if you rise them in your oven, and the oven is not warm, turn oven to warm and leave on warm for five to ten minutes, then turn off. Rise until bread is about half an inch above the top of the pans, then turn oven to 400 degrees F, and bake for an hour or more, until surface of bread is medium brown, and knife inserted in center comes out clean.

These can be made into buns, simply spoon dough into muffin rings with wax paper muffin containers inside of them.