I've been refining this gluten-free bread recipe, as well as the technique for baking it, over the last year. And since every gluten intolerant person in our family has been totally satisfied with it for the last six months, I decided it was time to share it with you!
It takes a little practice and can be time consuming at first, but I promise it's worth the effort and is especially great for those sad little kiddos who miss out on the bread their friends get to eat.
It's amazingly similar to regular old white bread and can even be made into buns. We send it in school lunches and it holds together perfectly.
2 cups organic white rice flour (buy it here)
2 cups organic potato starch (buy it here)
2/3 cup organic tapioca starch (buy it here)
1/2 cup organic amaranth flour (buy it here)
1 Tbsp organic guar gum (buy it here)
2 tsp xanthan gum (buy it here)
1/2 cup dry buttermilk powder (buy it here)
1/4 cup + 2 Tbsp organic cane sugar (buy it here)
2 Tbsp active dry yeast
1 Tbsp salt
2 1/4 cup warm water
2 tsp organic apple cider vinegar (buy it here)
1/2 cup olive oil
4 large free range eggs, room temperature
4 large free range egg whites, room temperature
- Mix the dry ingredients
- In a small bowl, lightly beat all 8 eggs together
- In a separate bowl, mix water, vinegar and oil
- Add the dry ingredients to a food processor and turn to medium speed, then slowly pour in the wet ingredients
- After everything is incorporated, mix on high for another 3 minutes until smooth
- Dip a spatula in water and scrape the sides of the bowl, then mix on high again until thoroughly blended
- Pour the batter into 3 loaf pans greased with coconut oil (omit the oil if using silicone lined pan like this one)
- Dip the spatula in water and smooth the top of the dough
- Brush the dough with olive oil
- Cover with parchment paper and a clean tea towel, then allow to rise in a warm, draft-free location for 45 minutes (do not let them rise too long – they will deflate!)
- Preheat the oven to 425 degrees
- Brush the dough with milk
- Bake for 20 minutes
- Let it cool in the pan for 10 minutes, then remove the bread from the pan and allow it to cool completely on a wire rack
This bread can be made in bulk and frozen for future use. In fact, we pre-slice ours and keep it in the freezer until we're ready to eat it.
P.S. Always try to use certified organic and non-GMO ingredients whenever possible.