Gluten & Lactose Free Bread

love4culinary's Note:

This recipe was posted for a request for gluten&lactose free bread. Quoting the website that this recipe was taken from, "This recipe comes from Glenna Vance at Red Star who was looking for a moist and tasty gluten-free bread that reduces the cholesterol (no egg yolks) and is also lactose-free. This is a real gift for gluten-free bread bakers!" I'm not really sure of the prep time

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Yield: 1 loaf

Dry Ingredients

• 2 cups rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1/3 cup cornstarch
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons salt
• 3 tablespoons granulated sugar
• 1 tablespoon egg substitute
• 1 tablespoon Red Star active dry yeast or 1 tablespoon other active dry yeast

Liquids

• 4 egg whites
• 4 tablespoons canola oil
• 1 teaspoon cider vinegar
• 1 1/4 cups water

Directions:

1. In a med sized bowl, measure all of the dry ingredients.
2. Stir or whisk well.
3. Combine liquids and mix well.
4. Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
5. Press start.
6. Help mix dough during kneading cycle; Mixture will be very thick.
7. Use 1 rise and 1 knead cycle if machine is programmable.
8. Remove upon completion of baking cycle.
9. Oven method: Preheat oven to 375°F.
10. Lightly oil a 9-x-5-inch loaf pan.
11. Add yeast to mix and beat in liquids.
12. Beat 2 minutes.
13. Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
14. Bake 40-45 minutes or until lightly browned.
15. Cool on a wire rack before slicing.

Reviews

[Food Intolerances Cook]

Best best best gluten free bread ever! Tastes like real bread! I used 1 t. Honey and safflower instead of canola! I also let it knead for 20 in breadmaker, let rise in warm 200 degree oven and then cook about 40-45 mins! Awesome!!

[Ms. Epicurian]

I'm not giving this any stars until I try and make it again exactly as written. I didn't have all the flours, so subbed other flours instead. Maybe that threw things off, because my bread was really, really dry. So dry, in fact, that the texture was more like a crumb topping for a cobbler--no kidding! I make regular bread all the time, so was shocked and added a bit more water...enough for it to stick together and make a loaf. So far, it's been rising for 4 hours and it might have risen a 1/4 of an inch. I'm leaving it in my oven overnight to see if it rises more. I don't want all those expensive flours to go to waste. =( With all the positive reviews, I'm sure I did something wrong, so I'll try it again.

[Max's Grandma]

This is the best gluten-free bread recipe I have tried! It's tasty and not crumbly. Because I don't have a problem with cholesterol, I used 3 whole eggs rather than 4 egg whites & egg substitute. I also use olive oil instead of canola and bake using the old fashioned method rather than a bread machine.