I have been wanting to make my own gluten free bread since going gluten free. Although I haven’t tried gluten free flour already prepared (which would be the easiest thing to do), I’ve been experimenting with my own variety of flours.
I’ve had a few unsuccessful attempts. Using the right variations of flours to create an edible recipe was a bit of a challenge – until I received a bread machine from Hamilton Beach.
There are so many variations of gluten free bread recipes but I found that this combination (what I had in my pantry) worked very well!
1 teaspoon apple cider vinegar
2 cups hot water
2 eggs, lightly beaten
¼ grape seed oil
½ cup tapioca flour
½ cup sorghum flour
½ cup potato flour/starch
2 cups brown rice flour
1 ½ teaspoons sea salt
4 teaspoons guar gum
3 tablespoons sugar
2 ¼ teaspoons yeast for breadmaker
3 tablespoons coconut milk
Mix all wet ingredients together and pour into breadmaker. Then mix all dry ingredients except the yeast and pour on top. Make a well in the centre and add the yeast. Turn your breadmaker on to the Gluten Free setting. In a few hours, freshly baked gluten free bread!
I sliced the bread once cooled into fairly thin slices and froze half. The texture is a bit dense – not quite the texture of a banana bread but not like a regular loaf either. My husband, who isn’t sensitive to gluten, loved it so much. The fact that it’s made with brown rice flour means it’s high in protein, iron, fiber, vitamin B and more.
I’m assuming that you could make this without a bread machine if you don’t have one. Swap the bread machine yeast to traditional yeast, add to a small bowl of warm water and sprinkly with a little sugar and let it rise. Add to the rest of the ingredients and knead until dough forms. Then cover with a cloth and place a warmed oven to allow to rise.