I used this recipe from Gluten Free Goddess, if you haven’t already been to her site in search of answers about becoming gluten free or how to bake some cookies – you totally should. She is my mecca right now.
Also? Let’s be honest, here. This, first try, loaf didn’t look as pretty as I was envisioning.
But it tasted just fine. I think my issue was the size of pan I used. Her recipe calls for a 1.5 pound loaf pan, and really? I have no idea what that means. I just grabbed one of the 3 (two of which are Ikea pans … and probably weird 8 oz pan sizes or something) loaf pans I own and went for it.
I have a Fearless Kitchen. It’s liberating. I encourage you to forget the rules and add some cinnamon. You’re SO allowed.
Now. Baking gluten free is scary if you’re new to it. There isn’t one flour you can frivolously throw into the mix and get something to rise or not taste like stone. So get to know your GF flour mixes first.
I’ve used Pamela’s Baking Mix with wonderful results. We make our pancakes and waffles with this religiously and LOVE it. Pretty sure you can use it to make breads, scones, cupcakes, birthday cakes, muffins etc etc as well.
That’s as technical as I’m getting. If you have questions as to what the heck I’m talking about, leave them in the comments, I will respond to them all.
So – let’s make some bread. For this Tutorial I followed the recipe to a T, I do not have a bread machine so I used her instructions farther down on the page to tell me how to prepare the dough manually. But because those instructions were farther down on the page then the actual recipe, I compromised and came up with this so I wouldn’t get lost:
These are the “wet ingredients” you’ll need:
And the “dry”:
I started by proofing my yeast like so:
Add 2 TBSP Honey to 1 1/4 C warm water …
I missed, oops! But once it’s in the water you’ll have this.
Now stir to dissolve the honey:
Add 1 TBSP Yeast to Honey/Water mixture and stir it up, then forget about it …
Now in a clean bowl we’re going to mix the dry ingredients together – we’ll start with the Sorghum Flour:
You need 1 Cup of this bad boy.
Now we’ll add the Potato Starch, not to be confused with Potato flour.
1 Cup of him, too.
Check your yeast at some point, it’s starting to get happy.
Next, to your dry ingredients, you’ll add the Xanthan Gum. Weird.
2 tsp of it.
Then the Millet Flour:
1/2 cup of his badself
Aaaand the sea salt. Her recipe says “fine sea salt” but I had coarse – throw caution to the wind people! DARE YOURSELF TO UNFOLLOW RULES. Sorry, something came over me.
About this much is fine. The recipe calls for 1 1/4 tsp.
Stir up the Dry Guys
How’s the yeast?
Vondervil!!! Now add the proofed yeast to the dry ingredients
Add 3 to 4 TBSP EVOO
Then the 1/2 tsp white wine vinegar.
In another clean, small bowl quick whip up your egg replacer – 1 TBSP Egg replacer with 4 TBSP warm water until frothy.
Add your “eggs” to the rest of the dough batter
And mix it up, stir stir stir
Until it looks like this
Find yourself a 1.5 pound loaf pan then oil it, WELL. I must have skimmed on the oil part because that’s half the reason my loaf fell apart – I couldn’t get it out of the pan. So … Liberal use of oil.
Plop the batter into your loaf pan
Use a wet finger to smooth out the top of the dough before you set it in a warm place to rise for one hour.
Ready to rise!
I put my loaf to rise underneath a towel on the preheated stove since my kitchen is uber drafty. No chances here folks. I need a warm nest for that bread.
An hour later – here’s the difference:
Bake at 350 for 45 min to an hour. Just knock on the bread, if it’s hollow, it’s done. Cool on a wire rack.
We had BLTs for dinner that night. YUM!