Yesterday marked a BIG VICTORY in our home! I made a new recipe for bread that I found at WholeIntentions.com and adapted it a little. You need to try this one. Seriously! This bread has a tender crust and is soft and light on the inside. It doesn't crumble. You can slice it thin and it doesn't fall apart. I'm so glad the recipe doesn't call for kneading and punching, because I don't know about you, but I get intimidated by those recipes. This is so easy to make. It tastes a little like an English Muffin Bread and is even wonderful the next day. This is definitely our new "go to" bread recipe.
Noah, our gluten eating son and toughest food critic, surprisingly LOVES this bread. He has not liked any other Gluten Free Egg Free bread we have had at our home. So when he told me he liked it and wanted more, I did a little victory dance in the kitchen. When I was making him a sandwich today, he actually asked for this bread instead of his regular whole wheat bread. And that is amazing! So thank you again Paula @ WholeIntentions for sharing this delicious recipe.
*Make sure dry ingredients are at room temperature before starting
3 c GF Flour Mix - I used Paula's GF Flour Mix - see below for her recipe
2 t xanthan gum
1/2 t sea salt
3 T sugar
1 t dry yeast
2 t coconut oil (melt before measuring)
1 1/2 c + 2 T warm water
1. Grease and dust with GF flour an 8×4 loaf pan. Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3. In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4. Pour batter into prepared pan and cover with a tea towel. Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan. Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6. Place bread in preheated oven and bake 45-55 minutes. After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8. Let cool completely before cutting. This makes a big difference on how well it will slice and stay together.
This is great for Sunflower Seed Butter sandwiches, toast, or fresh with Homemade Strawberry Jam. My family prefers this recipe over the Bread Machine Gluten Free Vegan Bread recipe, but I will still use the bread machine recipe on days that I need the convenience of a bread machine.
Paula also recommends this recipe for dinner rolls...
If you let the dough sit a bit longer after you’ve mixed it, it will thicken to the point that you can scoop the dough in a muffin-sized scoop and drop it in rows of three. I leave a bit of room in between them, maybe a 1/2 to 1 inch or so.
I use a 9×13 cake pan that has been greased well. I let them rise about the same time – enough to get just to the top of the pan. I cover them with tin foil for the first ten minutes just like I do the bread and I bake them the same amount of time and at the same temperature.
I would like to try this recipe for making monkey bread. I'll keep you posted :)
Paula's Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder
This recipe has been shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays and Gluten Free Fridays.