This bread
takes a little effort, but is worth every bit of it! Fresh out of the bread
machine it has a moist texture and is great for sandwiches. Of course, after a
day or two it dries out and gets crumbly like all homemade bread. That is never
a problem in my home though, because we eat it all up in one day!!!
Shopping
list:
Eggs
Milk
Sugar in the
Raw (Or brown, or white will do.)
Apple cider
vinegar
Salt
Honey (Raw
honey if possible)
Olive oil
White rice
flour (Bob’s Red Mill is the brand that I recommend on all the flours except brown
rice.)
Brown rice
flour (Freshly milled using a Wondermill is how I do it.)
Tapioca
starch
Potato
starch
Almond meal
Active dry
yeast (Make sure it says it is gluten free)
If you don’t
have a corn allergy, you can also purchase xanthan gum and use a small amount,
but it is not required. It does give it a more elastic texture, which makes it
that much closer to the white bread you are used to. I personally do not use it
any more.
If you have
a bread machine:
Mix together…
2 whole eggs
plus 2 egg whites
1 cup milk
1 teaspoon
apple cider vinegar
3
tablespoons Sugar in the raw (or brown
sugar)
1 teaspoon
salt
1/3 cup of
olive oil
2
tablespoons honey
Break up the
yolks with a fork and add honey to the bread pan covering the paddle thoroughly
with honey. Pour in liquid mixture.
Add dry
ingredients…
1/2 cup
brown rice flour
1 1/2 cup
white rice flour
3/4 cup
tapioca starch
3/4 cup
potato starch
1/4 cup
almond meal
2 teaspoons
of yeast/ or one packet
Set bread
machine on basic with medium crust and don’t forget to scrape the edges to
ensure all dry ingredients are mixed in to the batter.
Without a
bread machine:
Mix the same
liquid ingredients with a mixer until the eggs are frothy. Slowly add dry
ingredients, scraping edge of bowl to mix thoroughly. Transfer to a greased and
floured loaf pan leaving at least an inch space at the top of the pan for the
dough to rise. (Can be divided into two smaller loaves if desired.) Heat oven
to 200°, then turn off. Place pan with dough into the warm oven to rise. In
about an hour dough should be nearly doubled. Gently press the top of the loaf
until it deflates slightly. Let rise again for 1 hour. Bake at 325° for roughly
45 minutes, or until top is very dark and toothpick inserted in the middle
comes out clean. Baking time will vary based of your oven.
If you don’t have a bread machine and are
serious about going gluten free—Do yourself a favor and Go GET ONE! They save
you time, effort, and money. They make the bread much better in texture and
taste, not to mention nutrition from fresh ingredients. You will be happy you
did!
~Em Kennedy~
Copyright 2016
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