Sunday, March 23, 2014

Gluten-Free Bread

1 cup warm milk
4 tablespoons soft butter
3 large eggs
3 cups brown rice flour blend (see below)
3 tablespoons sugar
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
2 teaspoons instant yeast

Place ingredients in large (2 lb+) bread machine in order directed and select Dough setting (1 1/2 hours).
Spray bread loaf pan with non-stick cooking spray.
Stir dough/batter in bread pan and spoon batter into pan.
Cover with plastic wrap sprayed with cooking spray (to prevent dough from overflowing as it rises, and to prevent plastic wrap from sticking to dough). Let rise about 1 hour.
Preheat oven to 350. Remove plastic wrap and bake bread for 35 minutes.

Brown rice flour blend:
6 cups (32 ounces) brown rice flour
2 cups (10 3/4 ounces) potato starch
1 cup (4 ounces) tapioca flour or tapioca starch
Whisk together and store in airtight container at room temperature.

Cinnamon bread variation:
In a small bowl, mix 1/3 c brown sugar and 2 tsp cinnamon. Spoon batter into loaf pan in layers and sprinkle cinnamon sugar over each layer.

Herbed bread variation:
When placing ingredients in bread machine, add the following before adding the sugar (etc.)
1 tsp dried sage leaves
1 1/2 tsp dried basil leaves
1 1/2 tsp dried oregano leaves
1 tsp dried thyme leaves
2 T dried parsley