Truly yeast bread (gluten free)

6 servings

Ingredients

Quantity Ingredient
3 cups GF Flour Mix (recipe follows)
¼ cup Sugar
3½ teaspoon Xanthan gum
⅔ cup Dry milk powder
1½ teaspoon Salt
2 teaspoons Sugar
½ cup Lukewarm water
1½ Yeast cakes, or 1 1/2 tablespoons yeast granules
¼ cup Shortening
1¼ cup Water
1 teaspoon Vinegar
3 Eggs

Directions

It is not easy to turn out a yeast bread recipe without wheat that smells, slices and tastes like wheat bread. This recipe is adapted from the nutrition dept. of the Univ. of Washington School of Medicine.

Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use your strongest beaters.

Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast. Set aside while you combine the shortening and 1¼ cups water in saucepan and heat until shortening melts.

Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add the eggs. This mixture should feel slightly warm.

Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.

Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 ½ hours or until doubled. Return to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2 ½" x 5") greased loaf pans or 1 large one.

Use muffin tins and bake any remaining as small rolls. Or make all rolls (approximately 18).

Let rise until the dough is slightly above the top of pan. Bake in preheated 400 degree oven for 10 minutes. Place foil over bread and bake large loaves 50 minutes longer, small loaves slightly less time, and rolls about 25 minutes.

NOTES: The dough texture will seem more like cookie dough than bread dough, so don't be alarmed. Bread is better when baked in small loaf pans and delicious in rolls. I have successfully doubled the recipe to turn out 2 large loaves plus 18 rolls in the muffin tins or 3 small 2 ½" x 5" loaves plus 24 rolls. This bread freezes well. For convenience, slice before freezing. This bread may be made with either brown or white rice flour in the GF flour mix.

GF flour mix: 2 parts white rice flour ⅔ part potato starch flour ⅓ part tapioca flour

Source: The Gluten-Free Gourmet by Bette Hagman NOTE: The book says xanthan gum is necessary for all yeast recipes to help make the breads springy and chewy. It helps to replace the gluten the rice and potato flours lack.

Posted by Patty Smith.

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