My mom and I are trying out the gluten free diet. For the most part we have just been eating foods that naturally don’t contain gluten. Its easier for one thing and since we were eating fairly low carb, bread just isn’t something we ate that often. But after three and a half months I was starting to want something bread like so this weekend I tried making some gluten free bread. Gluten Free Mama makes a pretty tasty sugar cookie mix so I bought her Almond Flour Blend and decided to try her white bread recipe on the back of the package. I wasn’t sure I would like it so I cut the recipe in half to make two small 2x6x2 loaves of bread. I added more fat and it turned out pretty good. It has a good crumb and tastes great. You can tell its not wheat bread but that’s to be expected. The recipe here contains the other changes I think would make this bread even better: more salt, and lower cooking temperature. (I find 400 degrees makes too dark a crust.)
Gluten Free White Bread
- 1/2 cup +2 Tbs milk
- 1/4 cup butter
- 1/2 Tbsp. yeast
- 1 1/2 cups Mama’s Almond Blend Flour
- 1 1/2 Tbs sugar
- 1 tsp. salt
- 3/4 tsp. xanthan gum
- 1 egg
- 1/2 tsp. cider vinegar
- In a small saucepan warm milk and butter. When butter is melted remove from heat before it gets too hot and curdles the milk.
- In a mixing bowl, mix together flour, sugar, salt and xanthan gum. Make a well in the center and fill with yeast. Once the warm milk is at 110 degrees, pour into the well and let sit for one minute.
- With mixer running at low speed add egg and vinegar. Turn up to high for 2-3 minutes.
- Grease your pans and divide dough evenly between them. Smooth out tops. Cover with dry towel and let rise for 1½ to 2 hours.
- Preheat your oven to 350-375 degrees. Bake for 30- 40 minutes until tops are golden brown and bottoms are done. Allow to cool for 20-30 minutes before serving.