Gluten Free “Go To” Bread
Lets face it… NO gluten free bread, homemade or store bought will last as a sandwich made in the morning sent with your loved one to work or school and still be “bread” by lunchtime. So, with THAT said, let’s talk about what homemade gluten free bread DOES offer.
I feel very fortunate to live in an era where gluten free bread does not have to resemble building materials…the BRICK! Even store brands have stepped up and knocked out some really usable, edible gfree stuff. But product for product homemade wins again. making bread at home offers superior taste and texture, no contest. You can bake breads that offer more nutritionally than just starch…I haven’t found a gfree store brand loaf that I would WANT to eat that can claim that. And MONEY…you’re looking at about $1.50 – 2.00 a loaf versus $6.00 plus store bought. I’ve seen gluten free bread at upwards of ten dollars!
Bread and pasta tend to be the food items that I rarely find worth it when putting together meals for myself or my family. The are usually just empty, low nutrition calories that I paid a ton of money for…again, just not worth it.
With homemade bread I HAVE found that once you get the ingredients right, it is actually easier to knock out gluten free versions since we are essentially making batter instead of that elusive perfect “baby’s bottom” of traditional breads. I recommend you give it a try. Enjoy!
FREEZER FRIENDLY: Wrap completely cooled loaf in plastic wrap. Place the wrapped loaf into a freezer bag to freeze. To defrost: remove loaf from freezer bag and allow to come to room temperature.
Yield 1 loaf
3 cups Gluten-Free AP Flour Blend, brown rice flour can be substituted
3 tablespoons sugar
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 tablespoon baking powder
1 cup warm milk
4 tablespoons soft butter
3 large eggs, room temperature
Warm milk to 100 – 110° F. Add in sugar and yeast. Stir to combine. Set aside for about 5 minutes. If you want a fully proofed yeast wait 10 minutes.
In the bowl of a stand mixer, place the flour blend, salt, and baking powder, mix till combined, this is your sifting step.
Drizzle in the milk, beating all the time; the mixture will be crumbly at first, like pie dough but when all the milk is added, it will come combine. At this point the batter will look like a cookie batter not a traditional bread dough. Add the butter then add eggs one at a time and beat until thoroughly blended. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter. Your batter should now look like a this frosting.
Let batter rise for about and hour. (I usually prepare recipe to this point then leave in my oven overnight then continue and bake off in the morning).
Grease an 8 1/2″ by 4 1/2″ loaf pan.
Scrape down the bottom and sides of the bowl, gently deflating the batter. Pour risen batter into your greased loaf pan spread to level with a rubber spatula or tap with your wet fingers.
Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely rises just above the rim of the loaf pan. This should take about 45 minutes. At the last few minutes of the rising time, preheat the oven to 350°F.
Bake the bread for approximately 40 minutes, until golden brown. Remove the bread from the oven, carefully remove it from loaf pan and cool completely a cooling rack before slicing.
For sourdough bread, replace 1/2 the flour measurement with gluten free sourdough starter.
Swirl in cinnamon sugar or jam for a breakfast loaf.
Add cheeses or herbs to mixture before rising for a savory dinner loaf.