Gluten Free Bread

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This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped eggs will make it rise higher). I use Ener-G Egg Replacer to make it egg-free. You can also use real eggs in this recipe. Pics shown is a loaf baked with eggs. I used two organic free-range eggs, beaten till frothy.
Note- if the dough seems too wet (thin), I add a tablespoon of tapioca starch or sorghum flour. Dough should resemble a thickish, smooth, elastic batter.

If you find the center sinking, the dough may be too wet. Your flours might be damp due to humidity. Use less liquid- start with a tablespoon or two less liquid. Various non-dairy milks affect the dough differently as well, I find. Hemp milk makes a stickier dough. If this is your scenario, use less or try thinning the milk with water.

If the bread is gummy in the center, it may need a longer baking time. Or you may need to check your oven temperature (your thermostat might be off).

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Ingredients

  • 1 1/2 cups sorghum flour (aka jowar flour)
  • 1 cup tapioca starch or potato starch (not potato flour!)
  • 1/2 cup GF millet flour or GF oat flour
  • 2 teaspoons xanthan gum
  • 1 / 1/4 teaspoons fine sea salt
  • 1 packet rapid dry yeast or 2 1/4 teaspoons
  • You'll need sesame seeds for the top; set aside for later. Or omit.
  • 1 1/4 cups warm water (at 110 to 115ºF)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey- or raw agave nectar to keep it vegan
  • 1/2 teaspoon mild rice vinegar or lemon juice
  • 2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
  • Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz24mEuGFZn

Preparation

Step 1

Whisk together dry ingredients and set aside.

Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.

Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).

Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.

Preheat your oven to 350ºF.

When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool on a wire rack.

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