Gluten-Free Bread for Breakfast
I have been attempting to make a loaf of bread. I love the aroma of freshly baked bread. Imagine, the things you can make with a loaf of bread. Grill cheese, BLT, and peanut butter sandwich. When I first found out my daughter was sensitive to gluten; I wanted to learn to make a loaf of bread.
Issues with Gluten-free Baking
The very first time I made gluten-free bread, it felt like I was eating a loaf of brick. I might be exaggerating but it was definitely not airy. Not like what I had before. There were a lot of things my daughter cannot have so I want her to have her favorite peanut butter on toast. I know she loves her carbohydrates, which gluten sensitivity difficult for my daughter. I looked everywhere and I tried some recipes I finally found a very tasty one.
Gluten-free Loaf Recipe
Gluten-free flour blend:
1 1/3 cup brown rice flour 1 1/3 cup tapioca flour
1 1/4 cup cornstarch 1 tbsp potato flour
- Mix all the flour in a large bowl.
gluten-free flour blend 1tbsp xantham gum
1 tbsp applesauce 2 tsp salt
1/2 cup milk 3 large eggs (room temperature)
1/4 cup butter(room temperature) 2 tsp apple cider vinegar(room temperature)
1/3 cup honey 2 1/4 tsp active dry yeast
2 cup warm water
- You would need 2 pan loaf of 8-inch bread pan. Spray pan to prevent the bread from sticking.
- In a large bowl, put in active yeast in 2 cups of warm water. Mix well. Let it sit.
- In another bowl, add gluten-free flour blend mixed earlier. Then, add the following xantham gum, applesauce, salt, and milk. Mix together.
- In another bowl, mix together eggs, vinegar, and honey. Pour into the dry ingredient a little at a time. Mix together.
- Put blender on low speed. Slowly add in the yeast into the mixture. Then, mix on medium speed. After everything is mix together.
- Pour the batter into the pans. Smooth the top of the dough with a wet spatula for a smoother appearance.
- Put a shower cap to cover the top of the bread pan to let the dough rise. Allow the dough to rise for one hour. Pre-heat the oven at 375 degrees.
- Afterward, place the pan in the middle rack. Bake for 50-55minute. Note: you can use the toothpick test to see if the loaf is ready. If you stick the toothpick into the loaf, the dough does not stick to the toothpick. The bread is ready.
This bread recipe is very different from the ones I had tried, it did not crumble. The bread have a springy texture. My daughter loves having this with her peanut butter spread on top. I glad she is able to enjoy her toast.