FLUFFY GLUTEN FREE BREAD THAT DOES NOT TASTE LIKE CRAP :)

Light and Fluffy Gluten Free Bread 

Tata's "One Bowl Keep it Simple" Gluten-free bread recipe

Gluten-free bread is all to often dry, dense and not very tasty. In addition most homemade gluten-free recipes are usually very complex and temperamental. So my approach to Gluten-Free bread is "keep it simple" and don't settle for dry/bland.  This recipe makes a light, moist and flavorful White Sandwich style bread.  An old family friend approached me and said "I/My blog Bite Me claims I can make anything gluten-free"and challenged me to develop a Gluten-Free bread that is moist, light and rises like gluten bread.  Bam here it is for you Phil!  This bread is VERY easy to make which makes me love this recipe even more!  I call this my "One Bowl Keep it Simple" recipe because you literally dump everything into one bowl, mix, bake and eat!!

First I want to explain a couple of common mistakes that are made when trying to convert traditional baking recipes to gluten-free.

1. You cannot simply substitute gluten flour for gluten-free.  It will not bind together and has different density and properties.  You must use a blend.

2. Not all gluten-free flour is equal.  The different types of flour have different protein contents and some are heavier than others.

3. When making gluten-free bread/baked goods people often make the mistake of adding more "gluten-free" flour to thicken it.  Don't do that.  When baking gluten-free bread your dough will look VERY different than gluten dough.  Gluten-free batters tend to be more runny than traditional ones.

4. Improper measuring.  When working with gluten-free flours you must measure exactly!  I use the scoop and level with a knife method.  Never pack or pat down gluten-free flour.

5. You cannot use only one type of flour when making gluten-free bread.  You must use a combination of gluten-free flours.

6. And specifically when using yeast you must make use the yeast is good and that it bubbles up correctly.  If it does not--don't use it.

7. Lastly Potato starch is different than potato flour etc.

8. One last technical tip: When slicing homemade gluten-free bread make your slices just slightly larger than normal.  This will help your bread slices to not fall apart.

Ok Let's Bake!!

Tata's "One Bowl Keep it Simple" Gluten-free bread recipe

Makes one loaf

Ingredients: 

§   2 tablespoons active dry yeast (2 packets)

§  2 cups warm water (about 110 degrees)

§  1/3 cup oil

§  2 TBS to 1/4 cup sugar depending on your preference 

§  1 egg

§  1 teaspoon salt

§  2 TBS + 2 tsp Guar gum you can also use  xanthan gum instead

§  1 cup + 2 TBS white rice flour

§  1 cup + 1 TBS brown rice flour

§  3/4 cup potato starch

§  1/3 cup tapioca starch (Tapioca starch is actually the same thing as Tapioca flour-unlike potato)

DIRECTIONS:

1.    In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.  It must bubble and rise if it does not do not use it.  If your yeast doesn't rise neither will your bread.  See picture below.

2.    Add all the remaining ingredients except the Guar Gum.  

3. Mix gently using the dough hook of an electric mixer. Just a couple of rotations.  Then sprinkle the Guar Gum on top and mix for at least 5 minutes.

4. While the dough is mixing you will occasionally need to scrape down the sides of the bowl. You do not knead this like a regular bread dough, but it does need to be mixed well.  Your dough will be the consistency of brownie dough rather than traditional bread dough.

5. Spread dough into a greased loaf pan and smooth the top.  Make sure you use a "full size" bread pan.

6. Cover with a kitchen towel and let rise for about 1 to  1 1/2 hours.  Your dough should rise all the way to the top of the pan and have a round top.  See the picture below.  You can use your hands to gently mold the bread into the shape you want (i.e. if the bread dough is coming down the sides) but be careful to not make it collapse.

6. Bake at 375 for 30 – 32 minutes.

7. Dump bread upside down to remove it from the pan right after you take it out of the oven and dump it on a cooling rack.  Let it cool before slicing it.

7. Remember my technical tip (above): When slicing homemade gluten-free bread make your slices just slightly larger than normal.  This will help your bread slices to not fall apart.

Enjoy!

Love, TATA