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Saturday, January 23, 2010

Gluten free bread recipe


Most gluten free yeast breads receipts do not rise into light loaves. After becoming discouraged with some heavy rubbery bread recipes, I did a little investigation.

In a normal bread recipe the gluten has two functions - it provides the nutrients (sugars) for the yeast and provides the polymer to hold the bread together. The yeast releases carbon dioxide forming expanding pockets within the dough causing the bread to rise. In gluten free breads Xanthan gum is used to hold the bread together.

Put out 3 eggs to warm to room temperature a half hour or so before starting.
Yeast solution in glass or ceramic container
½ cup lukewarm water and half of the sugar
1.5 tablespoon bread yeast mix and let stand a few minutes
Beat 3 eggs in seperate container.
Set West Bend machine on program 1 for 1.5 pound loaf.
Liquids in the bread machine first
2 tablespoon butter melted
1 1/3 cup warm water
1 teaspoon vinegar
3 room temperature eggs mixed before adding to the liquid

Dry ingredient blend in bread machine
1 1/3 cup gluten free rolled oats ground in a blender into flour (substitute rice if oats are not tolerated)
1 cup white rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1/3 cup sugar
2/3 cup dry powder milk
3.5 teaspoons xanthan gum
¼ teaspoon salt

Remove the paddle before the last kneading

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