Gluten Free Bread

A truly wonderful gluten free bread – the best we have ever tasted!

Note: this is not my recipe, it has been taken from A Little Insanity. All I have done is converted the measurements from US to standard metric to make it easier for those using standard measures.

Prep time 15 mins
Cooking 40 – 50 mins
Inactive 30 mins (rise)
Total 1 hour, 30 mins
Author: A Little Insanity – Erika
Yield 1 9 x 5 loaf

Ingredients

YEAST MIX:
355 ml (355 g) Water, as close to 38°C as possible
2 1/2 tbsp White Sugar
2 1/4 tsp Dry Yeast

DRY MIX:
3 cups (450 g) of All Purpose Gluten Free Flour Mix, or Orgran All Purpose Gluten Free Flour, if you can tolerate corn and don’t have the time to make your own
1 1/4 tsp Xanthan Gum (in addition to what’s already in the GF Flour Mix)
1 tbsp Baking Powder
1 tsp Salt
Optional: Mix in your desired sweet or savory flavors (like cinnamon or onion powder).

WET MIX:
3 tsp Apple Cider Vinegar or Lemon Juice
3 tbsp Olive Oil
2 Large Eggs, at room temperature

Pour the water into a bowl and stir in the sugar until dissolved. Add the Yeast and stir gently to combine. Cover and set-aside to let it proof for approx. 10 minutes.

Combine the Dry Mix ingredients in small bowl.

Combine the Wet Mix ingredients in the bowl of a stand mixer fitted with the standard beater attachment (K beater if using a Kenwood). Mix for just a few seconds.

Add in the proofed Yeast Mix and mix again for just a few seconds.

Add the Dry Mix and beat on medium-high for at least 3 minutes. Stop and scrape down the sides during this time if needed. The dough will be wet, but thick and very sticky!

If necessary, oil and flour a 22 x 12 cm (9 x 5 inch) Loaf Tin or spray with cooking oil. When choosing a loaf tin make sure it is at least 12 cm wide or the loaf will not rise properly and will be under-cooked at the base.

Using a spatula, scrape the bread mixture into your prepared loaf tin and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.

Preheat your oven to 195°C.

Important: Do NOT over-proof the bread – just let it rise for around 20-30 minutes depending on your room temperature. Don’t let it rise above the loaf tin like regular bread, or let it crest the top. Gluten free breads do not maintain their structure and will flow over the tin or collapse if left to over-rise or if the tin is over-filled. The remaining rise will occur in the oven.

Bake for approximately 45-50 minutes. If the crust is darkening too quickly, cover it with foil after about 25 to 30 mins (tent open ended) and return to baking until done. Cook until the internal temperature is at least 98°C on a digital thermometer – it’s best to leave the loaf in the oven for a further 1 or 2 mins to help stop the “sinking effect” that always seems to happen to gluten free bread. The probe on the thermometer should come out clean. We found baking for the full 50 mins works best for our oven.

Turn off the oven, open the oven door and let the loaf cool for a few minutes. Allowing the bread to rest in the oven will help it firm up and could help to avoid any gummy texture.

Carefully remove the loaf from the oven and gently turn it out of the tin onto its side onto a wire cooling rack. Don’t stand the loaf upright as it will most likely sink.

Allow the loaf to cool completely before attempting to cut into slices using a sharp serrated bread knife – we cool the loaf in a large ziplock bag in the fridge overnight with the end open.

We freeze our sliced bread in the ziplock bag and just take out what we need. The bread can be toasted straight from the freezer or wrapped in paper towel and microwaved for 40 seconds or so to thaw.

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