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Friday, 17 May 2013

Delicious Gluten-Free White Bread Recipe

A delicious gluten-free white bread recipe!  It's great for sandwiches, toasted or as garlic-bread. Nice and light, it's a nice bread to add into your gluten-free repertoire.  The thing I love about this bread is it has a proper homemade bread texture, like the kind I used to make pre-gluten-free.  The kids love it as mini-loaves, so I tend to always make my bread this way, but it does work perfectly well in a large loaf pan, too!  It freezes fabulously, so I tend to make a double batch of mini loaves, slice and freeze 3 loaves and keep 3 in a tupperware on the counter.   Enjoy!!!
You can slice this delicious bread very thin or nice and thick. It's very versatile!

Gluten-Free White Bread Recipe
Based on a recipe by gluten-free author Donna Washburn
Yes, you can double this recipe easily!

Grease 3 mini-loaf pans OR 1 regular loaf pan w/ butter.
In a large bowl, mix the following:  *Note: It’s important to mix dry ingredients & xanthan gum or you get clumping in gluten-free baking.
1 cup white rice flour
¾ cup brown rice flour (you can use a bit more brown rice and less white rice if you like without affecting the final taste or texture)
½ cup potato starch
¼ cup tapioca starch
2 Tbsp sugar OR 1 heaping Tbsp honey
2 ½ tsp xanthan gum
2 tsp instant yeast (rapid-rise yeast)
1 ¼ tsp salt
In a stand-mixer, mix the following:  (don’t use a dough-hook, use the normal beater (not whisk)).
1 cup milk (this does not need to be warmed at all!)
2 tsp apple cider vinegar
2 Tbsp vegetable oil
2 eggs
2 egg whites (save your extra yolks for homemade vanilla pudding, coconut cream pie or lemon meringue pie if you like!)
(You can also use 3 eggs instead of 2 eggs and 2 egg whites. The texture will be slightly different, but it's still yummy.  I find it's not quite as temperamental during the rising/baking process - it doesn't tend to cave it as much while cooling).
Slowly add dry ingredients into the wet ingredients (mix on low to do this).
Then, allow your dough to mix on medium speed for FOUR minutes. 
Put dough into prepared pan.  The dough should not fill the pan more than 2/3 full. 
The pans filled 2/3 full. Remember not to let them rise more than the height of the pan!
Let stand and rise in a warm location for 30 min - 1 hr.  This really depends on how warm the location is that your bread is rising and whether or not you’re making mini loaves or a regular loaf.  Stay nearby so you can check on it regularly – particularly the first time you make the recipe.
Once dough has risen just to the top of the bread pan (*see note below), bake @ 350F for 25 minutes for mini-loaves, and ~35-45 for regular loaf.   The bread will be nicely browned.
Turn out of pan(s) onto a cooling rack once loaf is done. The loaf should be nicely browned and sound hollow when tapped on bottom. 
 Let cool; then slice thick or thin.  I prefer to slice and freeze whatever we don’t eat the day we make the bread. It toasts fabulously!  Enjoy!  

2 loaves, sliced. Homemade loaves never quite look alike, as you can see. But they all taste fantastic!

* Note: gluten-free bread isn’t quite as forgiving as normal bread during rising and baking. It will happily collapse or shrink in on itself.  If you let the dough rise too much (above the top of the edge of the bread pan before baking), the dough will puff up nicely when baking, but when it’s cooling, the sides will sink in.  The bread still tastes great, but it’s not quite the nice square loaf with rounded top you’ll be going for.

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