Gluten Free Bread
· 1 C white rice flour
· 2/3 C brown rice flour
· 1 C GF oat flour
· 2/3 C potato starch
· 2 Tbsp brown sugar
· 1 ¼ tsp salt (or ¾ tsp salt w/salted butter)
· 2 Tbsp corn starch
· 1 tsp xanthan gum
· 1 package active dry yeast (2 ¼ tsp)
o Heat liquids to 110°-115° F if putting yeast straight into liquid; 120°-130° F if mixing yeast with dry ingredients first; or 80° F for bread machine
· 1 ¾ C milk
· 4 Tbsp unsalted butter, melted
· 2 eggs slightly beaten
Mix dry ingredients together in heavy duty mixer (including yeast). Heat milk to 125° F. Pour milk and butter into dry ingredients and slightly mix. Add eggs. Beat on high for 3 min. Grease and oat flour 2 bread pans (4.5 x 8.5in 1.5qt). Pour half of mixture into one bread pan. Pour the other half into another bread pan. Let rise for 40-50 min. Bake at 375° F for 30 min. until brown and hollow sounding (cover with foil if crust is becoming too dark). Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer. Best eaten slightly warmed or toasted.
~Curtis & Kelsey Allred
· 1 Cup White Rice Flour
· 1 Cup Brown Rice Flour
· ½ cup Potato Starch
· ½ cup Tapioca Flour
· ⅓ cup Cornstarch
· 1 Tbsp Xanthan Gum
· 3 Tbsp Brown Sugar
· 1 ½ tsp Salt
· 1 pkg of Active Dry Yeast (Slightly less than 1 Tbsp)
· 1 ¾ Cup Milk
· 4 Tbsp Butter
· 3 eggs slightly beaten
· 1 tsp GF oat flour (used to flour pan)
Combine dry ingredients (including yeast)
Warm 1 ¾ Cup Milk and 4 Tbsp Butter to 125° F
Mix milk and butter with dry ingredients and add 3 eggs
Beat with mixer for about 3 or 4 min.
Spray large bread pan with oil and sprinkle with GF oat flour
Pour mixture into the large bread pan
Let rise for 40 min.
Bake for 45-50 min. at 350° F (cover with foil if getting too dark)
So, my mom came up with this recipe. (Thanks Mom!) The kids love it 'cause it tastes closer to white "Wonder" bread than my GF bread recipe.
· ⅔ cup white rice flour
· ⅔ cup brown rice flour
· 5 Tbsp (¼ cup + 1 Tbsp) potato starch
· 5 Tbsp (¼ cup + 1 Tbsp) tapioca flour
· 2 Tbsp cornstarch
· 1 tsp xanthan gum
· 1 ½ tsp GF baking powder
· ½ tsp baking soda
· ¼ tsp salt
· ¼ tsp ground cinnamon
· ⅛ tsp ground nutmeg
· 2 eggs, beaten
· 1 ½ cups mashed ripe banana (5 medium)
· 1 cup sugar
· ½ cup cooking oil or melted butter
· ¼ cup chopped walnuts (optional)
· 1 recipe Streusel-Nut Topping (optional)
1. Preheat oven to 350°F. Grease and "GF oat flour" bottom and ½ inch up the sides of one 9x5x3-inch or two 7½x3½x2-inch loaf pans; set aside. In a large bowl combine white rice flour, brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter in pan(s).
3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7½x3½x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.
Streusel-Nut Topping: In a small bowl combine ¼ cup packed brown sugar and 3 tablespoons rice flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in ⅓ cup chopped walnuts.
*Adapted from “Better Homes and Gardens New Cook Book: Celebrating the Promise Limited 14th Edition”, 2007, Banana Bread, Pg. 130
