Whole Grain Gluten Free Bread
I love the texture of Udi’s gluten free breads, and wanted to duplicate a couple of them. I continue to improve upon this recipe, about twice a month. It’s not perfected, yet, but it truly is the softest gluten free bread I have tasted, thus far. However, you have to slice off the ends to allow the steam to escape or it will sink in on the sides and bottom. So yummy!
- 1 cup filtered water, heated to 110-115°F
- 2 teaspoons sugar or evaporated cane juice
- 2 teaspoons unsulphurated molasses
- 2 teaspoons brown rice syrup
- 2 teaspoons instant dry yeast
- 1 1/8 cup brown rice flour
- 3/4 cup tapioca starch/flour
- 3/4 cup potato starch (not flour)
- 1/4 cup teff flour
- 1/8 cup flax seed meal
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup neutral cooking oil
- 2 teaspoons apple cider vinegar
- 3 large egg whites, at room temperature
1Oil a 9×5 inch metal loaf pan.
2Preheat oven to 170 – 200°F (lowest possible).
3Mix warm water with sugar, brown rice syrup, molasses, and yeast in a cup larger than 8 oz., as it may bubble over; set aside until foamy on the top, about 5 minutes.
4In the bowl of your mixer, beat the eggs at high speed in a large mixing bowl until large bubbles form, about 10-15 seconds.
5Whisk together the dry ingredients; set aside.
6Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a few seconds.
7Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened. Then beat on high for 1 minute.
8Add dough batter to prepared pan and distribute and smooth the top using a rubber spatula. You’ll want to meet all sides of the pan. If you miss the corners that will still be okay. It will fill in upon rising. To even out top, drop a few drops of water on top, and spread evenly with a rubber spatula, or dip spatula in water several times.
9Place the bread pan in the oven. Turn oven off. Allow the dough to rise until the center is about 1/2” over the top of the pan, about 22 minutes. It will rise more while out of the oven and during the baking process.
10Remove pan from oven and preheat oven to 375°F.
11Place the pan on the center of the rack in the center of the oven and bake for about 35 minutes or more, or until the bread reaches about 210°F.
12Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot), and set the loaf on a cooling rack to cool. If you do not remove it right away the steam will make the crust soggy.
13Slice with an electric slicer, electric knife or serrated knife.
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