Gluten Free Loaf Bread

First timer alert when it comes to yeast bread baking! However, I was pleasantly surprised with this gluten free result!  I opted not to make this vegan the first time around, knowing that the eggs will likely make it easier for a first try, but perhaps next time, I will experiment with substituting flax eggs in this recipe. This turned out wonderfully with a crisp buttery crust and a fluffy spongy middle, quite tasty and not difficult at all! I don’t have a hand mixer, so I blended the liquids (and the yeast) in my blender before combining well with the other dry ingredients.  Turned out quite well, if I do say so myself ūüėÄ

You need:
 1&3/4 cups brown rice flour

3/4 cup tapioca starch

 1/2 cup potato starch (not potato flour)

1 1/2 teaspoons xanthan gum 

3 tablespoons ground flaxmeal 

 1 1/2  sea salt

 1 packet active dry yeast 

 3 tbs honey 

 3 large eggs, placed in a bowl of warm water to bring to room temperature

 1 cup warm water

1 Tsp coconut vinegar

1 Tbs olive oil 

Combine all wet ingredients plus yeast in blender on high, adding the eggs last and one at a time. Then combine all dry ingedients well in bowl, adding these dry ingredients to the blender by thirds. The resulting batter will be fairly thick. Pour into the bowl and let rise in a warm place covered for approx 2 hours. This one rose a lot in this initial rise. Then push down the rise, and mix/knead well, placing dough into a greased loaf pan. Cover and let rise another 2 hours, before baking at 350 for about 45minutes until some golden brown appears on the edges. Let cool outside of pan on a cooling rack, slice and enjoy!!

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