Prep 30 mins
Cook 1 hr 20 mins
A good basic white gluten and lactose free bread recipe. I generally find that gluten free breads are best the day of baking. I prefer my GF breads as toast. To keep longer, slice and freeze with small squares of baking paper between each slice to stop them from freezing together. After toasting gluten-free bread place it onto paper towel or paper plate as the toast tends to steam and soften if placed directly onto a prcelain/china plates. Posted by request in forums. This is one of the breads from the cookbook sent to me from the Celiac Society. Measurements are Australian cups - 1 cup = 250mls and 1 tablespoon =4 teaspoons
- 400 g rice flour, use a finely ground flour (2 cups)
- 50 g potato starch (1/2 cup) or 50 g use another 50 grams rice flour
- 75 g tapioca starch (1/2 cup) or 75 g arrowroot (1/2 cup)
- 55 g cornstarch (maize cornflour, 1/3 cup)
- 1 tablespoon xanthan gum
- 1 1⁄2 teaspoons salt
- 3 tablespoons sugar (can also use molasses or honey)
- 1 tablespoon powdered egg substitute
- 1 tablespoon dry yeast
- 4 egg whites
- 60 ml vegetable oil (1/4 cup)
- 1 teaspoon cider vinegar
- 310 ml warm water (1 1/4 cups)
- Conventional Oven Directions:.
- Preheat oven to 180°C Grease a large loaf tin.
- Combine all dry ingredients and the yeast. Mix thoroughly in a large mixing bowl.
- In a separate bowl, whisk together all of the wet ingredients. Then add the wet ingredients to the dry mixed ingredients.
- Beat using a mixer for about 2 minutes.
- The appearance of the dough should be stiffer that a cake batter, but not as stiff as a cookie dough. If the dough appears to dry, add more liquid slowly -one tablespoon at a time to achieve the desired result.
- Place the dough in prepared loaf tin. Cover with plastic wrap and allow the loaf to rise to the top of the pan.
- Remove plastic and bake 40 to 45 minutes or until lightly browned.
- Bread Maker Directions:.
- Mix the dry ingredients together in a large bowl.
- In another bowl, mix the wet ingredients together.
- Add the wet mix to the dry ingredients and mix until only just combined. Do not overmix.
- Immediately place into the breadmaker and set on gluten-free bake. Gluten-free breads only need one rise and generally a short baking cycle. If your machine does not have a gluten-free setting the use a quickbreads or yeast free cycle. You may need to vary the cycle to suit. In general consider your first loaf as a test loaf.
- The quantities given will suit machines that take 3 cups of flour mix. For smaller loaves, simply cut the recipes down by one third.