Great Bread Recipe

My family has been searching for a good gf bread recipe. Box mixes are so expensive. And, as far as mixes go, Bob's Red Mill bread mix is the best. We were quite surprised by this discovery because as a family we don't like most of the Bob's Red Mill mixes. If you'd like to give it a try, Familee Thriftway carries it. I haven't found it at Valley Market.

One thing I REALLY LOVE about this recipe is that you don't need to have a flour mix. I'm so sick of having five different buckets filled with five different flour mixes. Why can't recipes just call for a specific measurement of each ingredient?!

I discovered this great bread recipe at Baking Beauties. I've included a couple of modifications in parenthesis. As a family we've found these substitutions useful:

Buckwheat flour instead of ground flax
Sorghum flour instead of ground flax
Potato flakes work great for milk powder
Sweet rice flour (a.k.a. glutenous rice flour) in place of milk powder


***We like this bread better when potato flakes are substituted for milk powder. We've tried it three ways: with milk powder, with sweet rice flour and with potato flakes. Potato flakes make a better loaf!

Another Wonderful Gluten-Free Sandwich Bread

from Baking Beauties

Ingredients:

1 cup warm water

2 tsp instant yeast

2 Tbsp granulated sugar

1 1/4 cup brown rice flour

1/2 cup ground flax (1/2 cup Buckwheat flour)

1/2 cup potato starch

1/4 cup tapioca starch

1/4 cup skim milk powder (1/4 cup sweet rice flour OR 1/4 cup potato flakes)

2 1/2 tsp xanthan gum

1 1/4 tsp salt

2 tsp apple cider vinegar

2 Tbsp vegetable oil

2 eggs

2 egg whites

Directions:

Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.

In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.

In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture & combine.

With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.

Spoon into prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.

Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.

Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.

Bake 12 minutes for 11 mini loaves. Freeze 2 loaves/sandwich bag

**This recipe makes 1 loaf. It sticks really bad so grease bread pan well.

NOTE: Unlike the recipe, I let my loaf cool totally before slicing & packaging.