This recipe is from Gluten-Free on a Shoestring. The author, Nicole Hunn, gives great instructions for getting the bread to rise.
Ingredients:
3 cups all purpose gluten-free flour
2 1/4 t. xantham gum (I left this out since my flour, Namaste, has the xantham in it already)
2 t. kosher salt
3 1/4 t. active dry yeast
1/4 t. cream of tartar
2 T. sugar
1 1/2 cups warm milk
1/4 cup butter, melted and cooled
1 t. apple cider vinegar
2 extra-large egg whites, beaten
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| Dry ingredients: flour (with xantham gum), salt, yeast, cream of tartar, & sugar |
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| Dry Ingredients - Mixed |
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| Warming the milk to just 100 degrees Farenheit. No hotter or you risk killing the yeast! |
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| Vegan spread instead of butter |
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| Two large egg whites |
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| Add liquid ingredients slowly, mixing thoroughly. Then beat it as fast as possible (without dough flying out) for at least 6 minutes. This is important to activate the xantham gum! |
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| Pour into greased, floured loaf pan |
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| Cover with saran wrap |
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| Cover with a steaming hot dishrag. I used my hot pot to boil water to wet the rag. |
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| Put it in the microwave for 25 minutes to rise. Don't open the door during that time. Reheat the rag and put the bread back in the microwave to rise some more. This second rise should be 15-20 minutes. Do it a 3rd time if needed. |
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| A nice rise after two hot sits in the microwave. |
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| The saran wrap sticks to the dough. |
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| Bake in a preheated 375 oven for 45-60 minutes. I lean toward the higher end of that range. |
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| 55 minute perfection |
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| Remove from the pan after 10 minutes to cool on a wire rack |
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| Looks good and tastes good, too. Yay! |
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Katie
Posts
Hi Katie,
ReplyDeleteI've never baked bread from scratch before. Your recipe sounds very do-able and your photos were a great help. As a brand new bread baker, do you have any specific advice so as not to mess this up?? Thanks for your help!