One of the most challenging aspects of a gluten-free lifestyle is finding decent bread. Some breads are too dry, some are too rubbery, and some have gone stale before you've even got them home from the grocery store. Making your own gluten-free bread may be the perfect solution. If you mix just the right combination of flours together, then you won't even remember that you've gone gluten-free. Using a bread machine to bake your bread will simplify this process even more.
- Skill level:
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Things you need
- 1 1/3 cups hot water
- 3 extra large eggs
- 3 tbsp oil
- 1 tsp apple cider vinegar
- 3 tbsp sugar
- 1 1/2 tsp salt
- 2 cups white rice flour
- 1 1/4 cups potato starch flour
- 1/3 cup soy flour
- 1/2 cup tapioca flour
- 1 tbsp xanthan gum
- 4 1/2 tsp yeast
- Rubber spatula
- Airtight container
Remove the bread pan from the machine and make sure the kneading paddle is attached. Pour hot water into the bread pan.
Let three whole eggs soak in warm water for 15 minutes before cracking them open. The eggs should be at room temperature. Once the desired temperature is achieved, open them into the bread pan.
Stir in 3 tbsp oil. Add 1 tsp of apple cider vinegar.
Add 3 tbsp of sugar and 1 1/2 tsp of salt. Exact proportions are a must, so use a knife to level the top of the measuring spoon and keep the amounts accurate.
Mix in 2 cups of white rice flour, 1 1/4 cups of potato starch flour, 1/3 cup of soy flour, 1/2 cup tapioca flour and 1 tbsp of xanthan gum. Keep these measurements accurate in the same way you did with the sugar and salt. Smooth the corners of the bread pan and tap it several times to settle the dry ingredients.
Add 4 1/2 tsp yeast to the bread pan before placing it back into the bread machine. Ensure that it is securely in its place. Close the lid.
Press "Select" until you find the gluten-free mode, then press "Start." If your bread machine does not have a gluten-free setting, your best bet will be to select the whole-grain bread setting. Never use a setting intended for white breads; this will eventually run down your bread machine's motor.
Check the mixture after five to 10 minutes. It should be swirling and rising on top. Use a rubber spatula to push down any of the dough that is stuck to the sides of the bread pan.
Press "Stop" once the beeper goes off. Remove the bread pan, turn it upside down, and shake the bread free. Be careful. The bread pan will be extremely hot.
Allow the bread to cool for 15 to 30 minutes before slicing or serving. Do not store bread away until it is completely cooled. This will usually take around an hour. Keep the bread in an airtight container. Remember, gluten-free bread tends to go bad quicker than other breads, so enjoy it while it lasts.
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