Really Great Gluten-Free Bread
This bread fools wheat-eating people all the time. It makes great toast, great french toast, and great sandwich bread.
- bread machine —OR— bowls and loaf pans
- 1 c tapioca flour
- 1 c corn starch
- ¾ c garfava, garbanzo, or fava bean flour
- ¼ c sorghum flour
- 2 Tbsp brown sugar
- 2¾ tsp xanthan gum
- 2 tsp unflavored gelatin
- 1½ tsp salt
- 1¾ tsp egg replacer
- ⅓ c hazelnuts chopped
- 1½ Tbsp sesame seeds
- 1½ tsp sunflower seeds
- 1½ tsp flax seeds
- 2 tsp dry yeast granules
- 1 egg
- 2 egg whites
- 3 Tbsp maple syrup
- 3 Tbsp melted butter or ghee
- ¾ tsp apple cider vinegar
- 1½ c warm water
- I make this in a bread machine, so I follow the manufacturer’s recommendations for when and how to add wet ingredients, dry ingredients, and yeast. I use a white bread with medium crust setting, and it comes out perfectly, every time.
- For hand mixing, combine all of the dry ingredients in a medium bowl and set aside.
- In a separate larger bowl whisk the eggs and add the maple syrup, butter or ghee, vinegar, and most of the water (heated to 110°). Reserve some of the water.
- Add the dry ingredients to the wet ingredients, a little at a time, and incorporate till the batter is smooth and like cake batter. Beat for 3 1⁄2 minutes.
- Pour into a greased loaf pan. Cover and let rise 35–45 minutes for rapid-rising yeast (or 60+ minutes for regular yeast).
- Bake in a preheated oven at 400° for 50–60 minutes, covering after 10 minutes with aluminum foil.
This is an adaptation from a Bette Hagman recipe called “Oregon Bread.”