Prep 1 hr
Cook 50 mins
This recipe was inspired by recipes all over the web including celiac.com. After scouring the internet for tips on how to make a great tasting bread, I think I've come up with the best gf bread recipe! I can say with confidence that this recipe tastes like "real" bread because I'm not gluten-free. It is also pliable, not crubmly. My parents and son have gluten allergies, along with egg, soy, and dairy (cow and goat) allergies. So this recipe is free of those. I hope you don't substitute anytihng when making this recipe because you may not have the same results at home. I think the two main ingredients that set this one aside from most others is the sorghum flour and the unflavored gelatin. Sorghum flour is a grass which more resembles the flavor of wheat than other gf flours and is frequently used in Africa and Asia. The unflavored gelatin makes this recipe moist and spongy. Just a note: this makes more than one loaf...about a loaf and a third. I haven't perfected it down to just one loaf, but wanted to share with you anyways. I hope that you and your enjoys this as much as my family does. If you try this and figure out how long the baking time is on a non-convection oven, please post this information in the rating so that others will know. Preparation time includes rising time.
- 1 1⁄2 cups sweet white sorghum flour
- 1⁄4 cup tapioca starch
- 1⁄4 cup potato starch (not potato flour which is very different)
- 2⁄3 cup powdered dry rice milk (or other powdered milk)
- 1⁄2 cup sugar
- 1 tablespoon xanthan gum
- 1 1⁄4 teaspoons unflavored gelatin
- 1 teaspoon Clear Jel ("Clear Jel A" is powdered and found at health food stores)
- 4 1⁄2 teaspoons fast rising yeast (do not sub regular yeast)
- 1 1⁄2 teaspoons salt
- 3 duck eggs, beaten lightly (or 4 large chicken eggs)
- 1 1⁄2 cups warm water
- 1⁄4 cup canola oil
- boiling water, used to aid the rising process
- Preheat oven to 200 degrees fahrenheit.
- Fill a medium saucepan with water and bring to boil.
- Prepare bread pans by greasing and flouring with gluten-free flour.
- Mix all dry ingredients together well with whisk.
- Mix all liquid ingredients together.
- Combine wet and dry ingredients together until well incorporated. Dough will have a thick, batter-like consistency.
- Pour batter into one bread pan about 3/4 full and pour the rest into the other bread pan.
- Turn oven off.
- Pour boiling water into large glass dish and place it on the bottom rack of the oven.
- Put bread pans on the top rack of the oven and close the door. Remember that the oven must be switched off at this point.
- Allow the dough to rise for about 45-50 minutes.
- Remove the bread pans form the oven and heat the oven to 350 degrees fahrenheit.
- Bake on the center rack of the oven for 40-50 minutes or until the loaf is golden brown. I use a convection oven and my loaves are done after about 25 minutes. Do not let the crust become too dark or the bread will be crumbly.
- Remove loaves from the oven and let them cool for 10 minutes.
- Remove by gently loosening the bread from the pans with a knife.
- Cool loaves covered with a dish towel for 30 minutes before slicing.
- Hope you enjoy!