Gluten Free White Bread
Sometimes I wonder how people get to be adventurous and spontaneous? How can they suddenly decide to do something completely unplanned? Don’t they have questions, reservations and apprehensions about the path they instantaneously picked? What makes them so comfortable, excited and motivated during the process without second guessing and even if things don’t turn out good how come there is no disappointment? Rather they are more thrilled for the next venture. If you have such traits I envy you without even knowing you!! Call me boring or dull but I prefer a set pattern and routine in my life and adhering to it keeps me sane and at peace. When take a short cut or by pass a certain process, I question my choices. Why am I saying all this? Truth is, I had some other post planned and lined up for today but some “unseen blogging forces” are pushing me to write about this new gluten free bread. While I am excited to share this fabulous recipe, I need to remind (and calm down) myself that it won’t be that big a deal to go a little off schedule.
See this beautiful loaf of bread? How could I resist the temptation of sharing it asap plus this isn’t just pretty looking … It tastes great too with NO after taste. Crust is crisp and golden brown and the crumb is soft and elastic which toasts well in a toaster, grills perfectly and absorbs butter just like regular bread. My biggest challenge in this gluten free lifestyle has always been breakfast because we are so dependent on bread or some other good source of carbohydrate like cereal to kick start the day with energy. I am not much in favor of boxed items but sometimes having a box of cereal at hand is very convenient. There are no locally manufactured gluten free cereals and the only option is to buy imported stuff which are, obviously quite expensive and the supply is very inconsistent. For me, the best bet is to keep baking gluten free breads and have some peace of mind.
There are other recipes of gluten free bread on the blog including Gluten Free White Bread, Gluten Free Sandwich Bread and Sunshine Gluten Free Bread and each bread is made with a unique blend and proportion of gluten free flours that are combined rather than using a pre blend or gluten free bread flour or gluten free baking flour. I have discussed the reason why mixing different gluten free flours is my preferred way in a previous post . No doubt having gluten free flour blends are very convenient but they are expensive, comparatively. Each and every blend behaves differently in different recipes because each blend has different flours with different proportions. To sum it up it means we need a different blend or brand for breads, another one for cakes and cupcakes and may be another one for flat breads or pancakes. So wouldn’t it be better to have gluten free flours, like rice, potato, tapioca, corn etc in the pantry and mix them according to our own requirement? That is how I roll!
This recipe is from Cooking Classy dot com and I tweaked it a little. It requires white rice flour, tapioca flour, potato starch and corn starch. For gluten free baking I always weigh flours rather than measuring by volume because gluten free flours all have different density, different grind and granule size so I would highly recommend weighing flours. Another important thing to use an electric mixer for mixing the dough because kneading gluten free flours for bread by hands is almost impossible.
Process is pretty much the same as other gluten free breads, proofing yeast with water and sugar and then adding liquids which include milk, oil, softened butter and eggs. The amount of liquids is slightly more than a regular bread because gluten free flours require more moisture to get softened and incorporate other ingredients well and a small amount of apple cider vinegar helps in better emulsification. Besides yeast, there is baking powder as well to give stability to the risen bread. As usual there is xanthan gum to make dough elastic and to make bread soft. Color and texture of the crust depends a lot on the pan and the metal it is made of. I prefer taking bread out of the pan as soon as it is out of the oven to keep the crust crisp otherwise it might get soft due to steam. Always slice the bread once completely cool. Due to different flours, gluten free breads get a little dry so microwave each slice for few seconds to make it soft again or just toast them. Refrigerate the bread for up to a week or slice, wrap each slice with cling wrap and freeze.
Gluten Free White Bread
Put an end to gluten free breakfast woes with this easy recipe for a perfect loaf of gluten free bread that tastes great, toasts perfect and grills well. You will not go back to store bought gluten free bread.
- 11 gm instant active dry yeast, ( 1 packet)
- ½ tbsp caster sugar
- ¼ cup lukewarm water
- 1¼ cup warm milk
- 3 tbsp caster sugar
- 2 tbsp cooking oil, corn or canola or vegetable
- 2 tbsp softened butter, unsalted (plus extra for greasing the pan)
- 3 large eggs
- 1 tbsp apple cider vinegar
- 300 gm fine white rice flour (about 2 cups)
- 66 gm tapioca flour (½ cup)
- 81 gm potato starch (½ cup)
- 46 gm corn flour (⅓ cup)
- 1⅛ tsp xanthan gum
- 1¾ tsp salt
- 1 tsp baking powder
Grease a 9x5 loaf pan well with softened butter.
In a large mixing bowl combine yeast, sugar and water. Stir well and let it proof for 5 minutes.
Add milk, sugar, oil, softened butter, eggs and apple cider vinegar to the frothy yeast mix.
With an electric mixer, mix on low speed for a few seconds till all is combined. Butter won't mix at this point but it will mix when flours are added.
Add rice flour, tapioca flour, potato starch, corn starch, xanthan gum, salt and baking powder to the mixture.
Mix with electric mix for about a minute on low speed and then mix for about 5 minutes at medium speed. This step will ensure that all ingredients are well incorporated and well hydrated. Keep scrapping the sides and bottom of the bowl.
The mixture will be like soft cookie dough.
Tranfer the dough to greased pan, press evenly and smooth the top with wet spoon or with wet hands. This moisture will keep the top smooth during rising. Give a slight dome shape.
Keep in a warm place and let rise for about an hour or an hour fifteen minutes. Do not cover the top.
Preheat oven at 375 F/ 190 C.
Carefully transfer the pan with risen dough to the oven. Bake for 20 minutes.
Lower the thermostat to 350 F / 180 C, loosely cover the pan with aluminum foil tent and bake further for 20 minutes.
Remove from the oven when baked, tranfer to wire rack and preferrably take the loaf out of the pan very carefully.
Cool completelt before slicing.
Store the bread in the refrigerator for up to a week. Slice as needed. Microwave for few seconds to freshen up the slices or toast.
For longer storage, slice the loaf, wrap each slice with cling wrap and freeze for up to a month.