This is the best gluten-free bread I’ve ever tasted. It’s wonderful fresh and it also freezes well (it’s better toasted after it’s been frozen, though)
Here’s the recipe for two loaves:
- 2/3 C sorghum flour
- 2/3 C cornmeal
- 2/3 C buckwheat flour
- 1/2 C white rice flour
- 1/2 C glutinous rice flour (despite the name, this is gluten-free)
- 2/3 C potato starch
- 2/3 C tapioca starch
- 2/3 C cornstarch
- 1T golden flax meal
- 1 to 2 T whole flax seeds (I mixed regular dark seeds with the golden)
- 2 1/2 tsp salt
- 1 tsp xanthan gum
- 1 tsp guar gum
- 1 tsp vitamin c powder (ascorbic acid)
- 2 T yeast
- 2 eggs
- 6-8 tablespoons of maple syrup (or honey)
- 2 1/2 C WARM liquid (I used water, you could also use milk or experiment with juice)
- 4 T oil
- Sesame Seeds
Mix up the dry ingredients and wet ingredients separately. Add the wet to the dry and stir with a spoon. Then use a mixer on high speed for several minutes, until the batter has a bit of elastic feel to it.
Spray two loaf pans with nonstick spray. Fill each halfway with the batter. If you like them, top the loaves with sesame seeds (but don’t feel like you have to – they’re good with or without!)
Place immediately into cold oven and allow to rise @ room temp for 30-40 minutes. Don’t bang the oven door – all those air bubbles are your friend and you don’t want them to burst! If it’s cold or damp, run the oven on warm for a minute or two, shut it off, and put the loaves in. You want it warm, but not overly so.
Bake @ 350 for 45-55 minutes. The top will be brown long before the loaf is done inside. Brown is good, but if it starts to burn lower the heat or cover loosely with foil. Test like a cake – stick a sharp knife down into it. If there’s no goo, it’s done! If there is goo, bake it a while longer. Turn out onto a cooling rack and let it cool before slicing (or, just dive into it, but don’t expect pretty slices!)
This bread stores well in the freezer, toasts great in a pan (can’t vouch for toaster but I imagine so!).
It makes rockin’ stuffing for Thanksgiving and Christmas dinner, too!
YES – there are eight kinds of flour in this bread. And three kinds of dough conditioners. Worth every bit of effort and expense (I would choose this over wheat bread, methinks).
The trick to buying the flours is to find a nice Oriental or Indian market to purchase them from. Most are costly at the health food store, and amazingly cheap at ethnic markets (sometimes even for the same brand!). Just be sure what you are buying is actually GF.
The trick to combining the flours is simple – use the same size container for all your flours. Stack them up in a row on the counter to the left of your mixing bowl. Add 1 flour and move it to the right. Add another, move it to the right. That way you’re focusing on just 1 at a time and won’t mix them up and add something twice or leave it out!
If you’re allergic to corn, just bump the sorghum up to replace to cornmeal, eliminate the cornstarch and replace it with other starches (yam would probably be nice), use CF salt, and eliminate the xanthan. If you’re allergic to the egg, you can probably experiment with using flaxmeal as egg substitute in this, or try eggbeaters.