Recipes
Gluten Free Bread by Lynda Smith
By: Lynda Smith
For best results, keep refrigerated or frozen until ready to use and microwave for 30 seconds before use (otherwise it will be crumbly and fall apart). serving size 1 slice, based on 14 slice loaf Per serving: 212.2 Calories, 5.83g Total Fat, 1.03g Saturated Fat, 27.2% Calories from Fat, 60.92g Cholesterol, 271.32mg Sodium, 50.4 Calories from Fat, 38.86g Carbohydrate, 4.88g Dietary Fiber, 3.43g Protein
Details
- Prep Time:
15 min - Ready In:
15 min
Servings: 14 pieces
Ingredients
- 1 1/4 cups water
- 1/4 cup vegetable oil
- 4 eggs
- 1 teaspoon cider vinegar
- 1 tablespoon mayonnaise
- 2 cups white rice flour
- 1/2 cup potato starch
- 1/2 cup cornstarch
- 1 tablespoon xanthan gum
- 1/3 cup tapioca starch
- 4 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons yeast
Directions
- Add liquid ingredients to bread machine.
- Mix dry ingredients together in bowl then place on top of wet ingredients in bread machine. Start bread machine for 1.5lb loaf.
- When done place on wire rack to cool, slice.
I've made gf bread and this looks like it would work by hand. Just mix in the mixer with your wire whip (not dough hook) for a couple of minutes. Then let rise until doubled in height. For the oven temp, I'm not sure. You could try 375° for 40-50 minutes? See if it's done after that.
Can the dough be needed by hand? At what temp and for how long should it bake? I don't have a bread maker.
Thanks for the bread recipe! I've had a lot of success with gluten free bread making. But my blood sugar has always been a little borderline, and I came to realize that many of the flours used in gluten free baking, have a very high glycemic index which I pay dearly for when my blood sugar crashes! I've done a lot of experimenting but haven't had any real success so far using the lower GI flours like Garbanzo bean and Brown rice flours. Any suggestions? Or better yet, tried and true recipes for gals like us? I'm thinking there might be a lot of us, but I can find almost no info!!! Help!!! :) Thank you so very much!!!
I always whip my bread dough for 3 minutes, I feel this adds air and makes it lighter. I usually bake at 350 for 40-45 minutes. It does not seem to matter if I preheat the oven or not. I have tried alot of different bread, and this seems to always work. I have not been afraid to let the bread rise for over an hour, as well.
Just wondering how I could do this in my oven, seeing as I don't have a bread machine... any ideas?
Thanks for asking. I haven't made it in the oven in a while. But I originally followed a regular bread recipe. Here are the instructions. I will be testing it to make sure it's correct. If not, I will repost updated instructions.
After mixing the dough, place on floured surface. Let stand 15 minutes. Knead for 1 minute. Let rise until double in bulk. Knead for 4 to 5 minutes and let rise until double in bulk. Knead 4 to 5 minutes. Shape into loaves or rolls. Let rise until double in bulk. For bread, Bake at 350 degrees for approximately 1 hour. For rolls, bake at 400 degrees for approximately 25 to 30 minutes.
hi. I would like to know if this recipe works in a mixer as well. and how long you would mix it??
please email me the answer if possible.
thanks