FINALLY….a gluten free bread recipe that I can proudly post on my blog! Today, I indulged in a peanut butter and jam sandwich for the first time since I was diagnosed with Celiac disease any boy, was it good! I have struggled for months to perfect a recipe that tastes just as good as regular bread. I have produced many rock hard, tasteless loaves. Today, I am happy to share my first successful recipe.
Tip: bring all ingredients to room temperature before mixing the dry ingredients with the wet ingredients. This will help your bread to rise better.
- 1 cup sorghum flour
- 1/2 cup amaranth flour
- 1/2 cup cornmeal
- 1/4 cup teff flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 tsp fruit pectin
- 1/4 dry milk powder
- 1/3 cup brown sugar
- 1 tbsp xantham gum
- 3/4 tsp bread machine yeast
- 1 1/2 tsp sea salt
- 1 1/4 cups lukewarm water
- 2 tbsp olive oil
- 1 tsp cider vinegar
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
- 1 tbsp mayonnaise
- In a large bowl, combine sorghum flour, amaranth flour, cornmeal, teff flour, tapioca starch, potato starch, brown sugar, pectin, milk powder, xantham gum, yeast and sea salt.
- Pour water, oil and vinegar into the bread machine pan. Add eggs, egg whites and mayonnaise.
- Start the bread machine on the gluten free setting and once it begins to mix the wet ingredients, gradually add the dry ingredients. Scrape the bottom and sides of the pan with a spatula. When the mixing and kneading are complete, remove the kneading blade, smooth out the top of the loaf and allow the cycle to finish.
- Remove loaf from bread machine and pan and let cool on a baking rack.
Once bread has cooled, slice and freeze in a ziplock freezer bag and take out individual slices as needed. Gluten free bread tends to harden up quite quickly and will last much longer if frozen.
If you don’t have a bread machine, you can bake the loaf in the oven:
- Mix wet ingredients with an electric mixer. Slowly add the dry ingredients and mix until well combined (about 5 minutes).
- Grease a loaf pan. Preheat oven to 200 degrees. Turn oven off.
- Scrape dough into prepared loaf pan. Loosely cover pan with a damp cloth and place in oven with a shallow baking dish filled with hot water. Allow dough to rise for 45 minutes.
- Preheat oven to 350 degrees. Bake bread for 35 to 45 minutes, or until loaf sounds hollow when tapped. Remove from the pan immediately and let cool on a rack.