Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

I found this delicious recipe at the celiac.com website. I've only made it once, but it turned out fabulous! I made it into 4 small loaves, but the recipe recommends 2 medium sized loaves. Reviewers that used 1 large sized loaf tended to say that it didn't get all the way done in the center, hence my choice of the 4 loaf pan. The bread was really moist and spongy/springy. Not dry and crumbly like so many GF breads. Enjoy!

Ingredients Nutrition

Directions

  1. Mix the four liquid ingredients in a small bowl and let stand for 15 minutes.
  2. Then mix above dry ingredients in a large bowl, and add the butter mixture and yeast mixture to the dry ingredients.
  3. Beat on high for 2 minutes.
  4. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom.
  5. If desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking.
  6. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes.
  7. Adjust time depending on size of loaves.
  8. Can also be made as sandwich rolls, as indicated below:
  9. use small individual pie tins (about 4 across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise.
  10. If desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking.
  11. Bake until nicely browned in 15 -20 minutes.