This terrific recipe is from Roben Ryberg's, "The Gluten-Free Kitchen". This is her favorite loaf and mine as well. You can have this loaf of bread on your table in 35 minutes start to finish. But most importantly, it taste's great! No store-bought wheat-free/gluten-free loaf that I've ever tried comes even close to this. Enjoy!
- 1 1⁄4 cups buttermilk, room temperature
- 1 packet yeast (about 1 tablespoon)
- 3⁄4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
- 1 1⁄4 cups cornstarch
- 2 tablespoons sugar
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 1⁄2 teaspoons xanthan gum
- 1⁄2 teaspoon salt
- 1⁄4 cup oil (I use canola and/or safflower oil)
- shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)
- Preheat oven to 350 degrees F.
- Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
- This is important for the yeast to activate.
- Too low a temperature and it won't activate.
- Too high and it will kill the yeast.
- In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
- In a medium bowl, combine all the dry ingredients.
- To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
- Mix well; dough will look wet, thick, and pasty.
- Place dough into your well-greased 9- x 4-inch loaf pan.
- Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
- I use the back of a wet spoon for the indent.
- Bake for 25-28 minutes.
- Loaf will just begin to brown.
- Test for doneness with a long toothpick, much as you would for a cake.
- Cool briefly before removing from pan.
- Finish cooling on a cooling rack.
- Refrigerate or freeze extra servings.
Made this in the bread machine and was very impressed. This was the first homemade GF bread I have baked. I have tried a few GF bread mixes; most were just OK. We loved this bread the same day, it does decline as it becomes older. Unlike some GF breads, it didn't need butter or something else on it to taste good. It is true that it didn't rise that high, but we thought it was still light and airy, with a good texture. I also wonder if there is a conversion issue, because one packet of yeast is 2.25 teaspoons, not a tablespoon, so I am not sure which one is intended in the original recipe (zmail me if you have the answer). I would definitely make this again!
I just received "The Gluten Free Kitchen" by Roben Ryberg a couple of days ago and baked this bread yesterday. It's wonderful and reminds me of the taste of Kinnikinnick English Muffins. I added slightly more than a tablespoon of apple cider vinegar to a glass measuring cup and then filled it to the 1-1/4 cup mark with Lactaid milk. The bread was great when cool enough to slice and of course, today it's toast. lol Might try making garlic bread from some of it and also French Toast. Yum!
This loaf didn't rise as much as I thought it would, it came out quite dense, even though I let it rise for a little while before cooking. The taste was fine, so will give it another go.