I try to make fresh baked gluten free weekly and generally use a mix. My favorite is Glutino's Favorite Sandwich Bread Mix. However, I do it a little differently to create an excellent texture and flavor. Generally, they don't provide enough flour and the batter looks like cake batter, not bread. I;ve found if you add a little extra flour, it balances out the mix.
Note: When making gluten free bread from scratch you have to add xantham gum or guar gum as a stabilizer..the general rule is 1 tsp per cup of flour...I like the bread mix because this is already included!!
You will need: 1 package of glutino gluten free bread mix
3 eggs
Vegetable oil as directed on package (I use safflower oil and add a little extra)
warm coconut milk instead of water as directed on package
Bob Red Mills Buckwheat Flour (yes buckwheat is gluten free)
Bob Red Mills Corn Four (not cornmeal)
Bob Red Mills Brown Rice Flour
Mix the flours 1/2 rice flour 1/4 buckwheat and 1/4 corn flour per cup
dash of nutmeg
1/4 cup of sugar
1 Tbs pure vanilla extract
1 tsp salt
1 Tbs apple cider vinegar
Let the provided yeast and 2 tablespoons of sugar dissolve in the warm (not hot) coconut milk ( in place of amount of water directed on package)
Add eggs (I use 3 instead of 2) and remaining package ingredients plus sugar and nutmeg
Beat well with a electric mixer for about 2 minutes. The dough will be very sticky, and gradually, little by little, add a mixture of the buckwheat (go VERY light on the buckwheat or your bread will look grey), corn and rice flour (switch to a wooden spoon and fold until dough becomes elastic and pulls off the side of the bowl)....Beat in the folding motion for about 2-3 additional minutes. *Your arm will be sore lol
Let dough rise in an oiled bowl in a warm place until double..about 45 minutes
Punch down and rise again...this is important it creates a dense texture!
With oiled hands create two loafs and let rise again until double..this will be the 3rd rise
Preheat the oven to 350 degrees and bake for 30 minutes...Let the bread cool and slice...store the slices in a ziplock bag in the freezer and toast them as needed!! The best gluten free bread you will ever eat!!! So yummy!!!
Note: When making gluten free bread from scratch you have to add xantham gum or guar gum as a stabilizer..the general rule is 1 tsp per cup of flour...I like the bread mix because this is already included!!
You will need: 1 package of glutino gluten free bread mix
3 eggs
Vegetable oil as directed on package (I use safflower oil and add a little extra)
warm coconut milk instead of water as directed on package
Bob Red Mills Buckwheat Flour (yes buckwheat is gluten free)
Bob Red Mills Corn Four (not cornmeal)
Bob Red Mills Brown Rice Flour
Mix the flours 1/2 rice flour 1/4 buckwheat and 1/4 corn flour per cup
dash of nutmeg
1/4 cup of sugar
1 Tbs pure vanilla extract
1 tsp salt
1 Tbs apple cider vinegar
Let the provided yeast and 2 tablespoons of sugar dissolve in the warm (not hot) coconut milk ( in place of amount of water directed on package)
Add eggs (I use 3 instead of 2) and remaining package ingredients plus sugar and nutmeg
Beat well with a electric mixer for about 2 minutes. The dough will be very sticky, and gradually, little by little, add a mixture of the buckwheat (go VERY light on the buckwheat or your bread will look grey), corn and rice flour (switch to a wooden spoon and fold until dough becomes elastic and pulls off the side of the bowl)....Beat in the folding motion for about 2-3 additional minutes. *Your arm will be sore lol
Let dough rise in an oiled bowl in a warm place until double..about 45 minutes
Punch down and rise again...this is important it creates a dense texture!
With oiled hands create two loafs and let rise again until double..this will be the 3rd rise
Preheat the oven to 350 degrees and bake for 30 minutes...Let the bread cool and slice...store the slices in a ziplock bag in the freezer and toast them as needed!! The best gluten free bread you will ever eat!!! So yummy!!!
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