Recipes
Incredible White Bread
By: Lucy Lariviere
I use my food processor to make this, and the results are amazing! This bread is just like 'regular' white bread, it has 'chew' and 'stretch', does not get crumbly and stays like this for days! Store in airtight bag.
Details
- Prep Time:
45 min - Cook Time:
60 min - Ready In:
1 hour, 45 min
Ingredients:- 1 cup brown rice flour (slightly rounded ok)
- 1 cup white rice flour (slightly rounded ok)
- 2/3 cup tapioca starch/tapioca flour
- Not quite 1/3 cup potato starch (don’t pack it in to make a full 1/3 cup)
- 1 teaspoon salt
- 2 ½ teaspoons xanthan gum
- 2 eggs
- ¼ cup (1/2 stick) butter
- 1 teaspoon cider vinegar
- 1 ½ cup milk, warm (110° - too cold, yeast won’t activate, too hot, it’ll kill yeast)
- 2 Tablespoons agave syrup (sweetener – can use sugar)
- 2 ¼ teaspoons (1 packet) active dry yeast
Also needed:- Smaller (8x5) loaf pan
- Parchment paper
- Foil
- Plastic wrap
- Candy Thermometer (to test temperature of milk)
- Spray oil (gluten free)
- Smaller (8x5) loaf pan
- Parchment paper
- Foil
- Plastic wrap
- Candy Thermometer (to test temperature of milk)
- Spray oil (gluten free)
Directions
- (SECRET #1!) Line loaf pan with parchment paper. Fold ends in so the inside edges are smooth. Trim so it’s not sticking out past egdes of pan.
- Mix dry ingredients together in a container.
- Put sweetener and yeast into warmed (115°) milk, stir and let rest until foamy (5 min). I heat milk right from the fridge in Pyrex measuring cup for 1min 10sec in my microwave. Use thermometer until you’re used to judging the temperature. You do't want to kill the yeast, or it won't rise!
- Crack eggs into food processor. Process for 30-45 seconds (SECRET #2!) until less yellow-y and a bit foamy.
- Add butter and vinegar to eggs, process again to break up butter. Add milk/yeast.
- While processing, slowly add container of dry ingredients into processor. With mine, I make a funnel out of a paper plate to easily get it all in. Takes about 30 seconds to add dry mixture.
- Process for another 30 seconds-1 minute. Dough should pull away from sides just a little, and be the consistency of ‘drop biscuit’ dough. Add up to another ¼ of rice flour if it’s too batter-like.
- Scoop dough into lined loaf pan with spoon or spatula, squish into sides and corners and try to make even. Dough is sticky. Once it’s all squished into pan, (SECRET #3!) wet back of spoon or spatula and smooth out as evenly as possibly. You may need to re-wet tool a few times to smooth it all out.
- Cover with oil-sprayed plastic wrap. Let rise in warm place until almost doubled, or loaf rises above pan an inch. Takes about 20-30 minutes. Remove plastic wrap (if wrap was not oiled, it’s now stuck and loaf will not be smooth!)
- Preheat oven to 350°. Bake for 15 minutes and then lightly cover with foil to prevent overbrowning. Bake another 45 minutes. 60 Minutes Total Baking Time.
- Cool in pan on rack for 5-10 minutes, then remove loaf and cool directly on rack. Let cool thoroughly before cutting, at least 20 minutes (waiting – that’s the hardest part!)
Xanthan gum is a thickener and stabilizer (see http://en.wikipedia.org/wiki/Xanthan_gum), and when used in gluten-free cooking, really helps get the correct textures/chew back.
GENERALLY, cookies will use 1/4 tsp per cup of GF flour, cakes will use 1/2 tsp per cup and breads 1 tsp per cup. Careful, though - too much is TOO MUCH! :-P I overdid it once in the bread and it was NOT a good thing. :(
This recipe looks amazing. For my niece with Celiac disease, this recipe would be very welcome. Rice flour by itself tends to have the crumbly texture. I was wondering if it was the tapioca starch and potato starch that help give it the stretch? I'm not sure what xanthan gum does? Thanks for the great recipe.