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Document Id : 4179
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Gluten Free White Bread
CAROLYN'S BEST WHITE GLUTEN FREE BREAD
Dry Ingredients (mix well)
2 cups white rice flour
1 cup gluten-free flour mix
1 1/2 Tablespoons clear gel (methylcellulose) or unflavored gelatin (4 1/2 teaspoons)
1/4 cup sugar
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 cup non-fat dry milk powder
2 1/2 teaspoons active dry yeast
Wet Ingredients
1 teaspoon apple cider vinegar
*1 1/2 cups warm water (quite warm but not hot)
2 large eggs
1/4 cup corn oil
NOTE: Add 1 to 3 tablespoons additional water, mixing well between additions, for softer texture bread. Amount needed depends on humidity and room temperature. In a bread machine, if center of loaf sinks more than 1 1/2 inch in center when cool, using less water or baking the bread longer may solve this problem.
HAND MIXING METHOD: Grease a 9 x 5-inch loaf pan. Mix all dry ingredients well, including yeast. Blend eggs into warm water using a fork or whisk. Pour water/egg mixture into dry ingredients and mix on slowest speed of mixer until flour is moistened. Add oil and increase speed of mixer, blending all ingredients until you have a smooth creamy batter. Mix two minutes. Add more water for a "creamier" batter if desired. Pour into loaf pan and allow to rise in warm place to top of pan. Preheat oven to 350 degrees. Bake on center rack for 50-60 minutes, till brown. Cool in pan for 3-5 minutes then remove bread from pan and place on rack to finish cooling.
When completely cool, slice and store in an airtight container lined with paper towels. Refrigerate within 48 hours. Keeps 7-10 days.
BREAD MACHINE METHOD: Mix all dry ingredients well, except yeast. Mix warm water and vinegar. Blend eggs into water using a fork or whisk. Follow the instructions for your bread machine when adding dry and wet ingredients to the bread pan. Allow to mix 3-5 minutes. Add more warm water if necessary to get a "creamier" batter. Remove baked bread when cooling cycle ends; finish cooling on a rack.
Makes one 1 1/2 pound loaf.
Dry Ingredients (mix well)
2 cups white rice flour
1 cup gluten-free flour mix
1 1/2 Tablespoons clear gel (methylcellulose) or unflavored gelatin (4 1/2 teaspoons)
1/4 cup sugar
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 cup non-fat dry milk powder
2 1/2 teaspoons active dry yeast
Wet Ingredients
1 teaspoon apple cider vinegar
*1 1/2 cups warm water (quite warm but not hot)
2 large eggs
1/4 cup corn oil
NOTE: Add 1 to 3 tablespoons additional water, mixing well between additions, for softer texture bread. Amount needed depends on humidity and room temperature. In a bread machine, if center of loaf sinks more than 1 1/2 inch in center when cool, using less water or baking the bread longer may solve this problem.
HAND MIXING METHOD: Grease a 9 x 5-inch loaf pan. Mix all dry ingredients well, including yeast. Blend eggs into warm water using a fork or whisk. Pour water/egg mixture into dry ingredients and mix on slowest speed of mixer until flour is moistened. Add oil and increase speed of mixer, blending all ingredients until you have a smooth creamy batter. Mix two minutes. Add more water for a "creamier" batter if desired. Pour into loaf pan and allow to rise in warm place to top of pan. Preheat oven to 350 degrees. Bake on center rack for 50-60 minutes, till brown. Cool in pan for 3-5 minutes then remove bread from pan and place on rack to finish cooling.
When completely cool, slice and store in an airtight container lined with paper towels. Refrigerate within 48 hours. Keeps 7-10 days.
BREAD MACHINE METHOD: Mix all dry ingredients well, except yeast. Mix warm water and vinegar. Blend eggs into water using a fork or whisk. Follow the instructions for your bread machine when adding dry and wet ingredients to the bread pan. Allow to mix 3-5 minutes. Add more warm water if necessary to get a "creamier" batter. Remove baked bread when cooling cycle ends; finish cooling on a rack.
Makes one 1 1/2 pound loaf.
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