Tuesday, July 22, 2014

My Gluten-Free Bread Recipe

Buying gluten-free bread at the supermarket is ridiculously expensive. And some of it tastes like Styrofoam. I have been experimenting with baking my own. I really like the way I've been making it lately. It is a rather short loaf but the flavor and texture are good. I like to watch my carb intake so, to me, smaller slices aren't a bad thing.

Roxi's Gluten-Free Bread

Preheat oven to 100 degrees (or warm).

In a small bowl, soak 1/2 C. of rolled oats in hot water for 10 minutes. Drain. Set aside.

3/4c. warm water in a measuring cup. Add to this:
2 Tbs. Organic sugar
1 Tbs. yeast

Combine these dry ingredients in a big mixing bowl:
1/2 C. white rice flour
1/2 C. brown rice flour
1/2 C. tapioca starch
1/2 C. corn starch
1/4 C. powdered milk
2 1/2 tsp. Xanthum gum
1 tsp. baking powder
1 tsp. salt

Beat all these together in a small mixing bowl:
1 egg
2 egg whites
2 tsp. cider vinegar
2 Tbs. olive oil
1/4 C. honey

By now your yeast should be trying to crawl out of the measuring cup. Add it, the oats and the wet ingredients to the dry ingredients and mix with a mixer. Once combined stop the mixer and scrape down the sides. Now mix on a medium setting for 4 minutes.

Spoon into a buttered bread pan. Smooth the top as best you can. Place it into the preheated warm oven and let it rise until it is just past the top of the pan. If you let it rise too much it may fall after baking.

Once it is risen, turn the heat up to 300 degrees and bake until it is brown and sounds hollow when tapped. Let it cool completely before slicing. Store it in a plastic bag in the refrigerator. It's especially good toasted.


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