gluten free diet

It's Time To Bake Some Gluten Free Bread!

Today’s the day you’ve been waiting for. It’s time to bake a loaf of gluten free bread!

If your brain started making excuses after you read that last sentence, write down all of the reasons that your brain is saying you shouldn’t bake a loaf of bread yet.

If you don’t have all of the equipment that you need, then make a plan to get that equipment. If you don’t have all of the ingredients that you need, put them on your shopping list.

Once you’ve taken care of all of the reasons that are not fear related, burn the list. Fear is not a good reason for not baking bread!

Read through the recipe below, make any alterations that you have too for other food allergies/intolerances, and then bake a loaf of bread.

Even if this loaf doesn’t turn out perfectly, you’re going to learn a lot from this loaf of bread. What you learn will vary by person, but I promise that you’ll learn something if you are mindful throughout the process.

Watch the dough carefully throughout the entire process. Take notes about what you observe; detail is good. These notes will be invaluable as you learn about baking bread and experiment with different bread recipes.

Okay, enough talking! Time to get started.

Finally, Really Good Gluten Free Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)

2 ½ cups of my gluten free flour mix
1 Tbsp. xanthan gum
1 tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)

1 ½ Tbsp. oil
1 tsp. cider vinegar

1) Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2) Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3) In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4) By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake.

Conventional Oven Directions

Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is almost to the top of the pan. Then bake at 375 degrees for 50 – 60 minutes, or until is reaches an internal temperature of 210 degrees F.

Other Notes

* The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on if it is not available locally.

* If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.

* If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.

How did your loaf of bread turn out? Let me know!

– Mary Frances