Gluten-Free Bread Recipe #2

Now for round two of Gluten-Free Bread experimentation....

I found this recipe somewhere else and now I can't remember where, but apparently it was created by a chick named Allison, since it's called Allison's Gluten-Free Bread...kudos, Allison...

Whisk together the dry ingredients and leave them for later:

1/2 cup tapioca flour

1/4 cup garbanzo bean flour (who knew they made chick peas into flour??)

1/4 cup buckwheat flour (again, recipe called for millet flour, but again, I didn't have it)

1 cup sorghum flour (recipe called for brown rice flour but I didn't have that either and according to the G-F Goddess, sorghum flour is a reasonable sub)

1 cup white rice flour

1 tbsp. xanthan gum

1 tsp. salt

Proof the yeast:

Heat up 1 1/2 cups liquid to 110-115 degrees. Again, use whatever combo of non-dairy milk and water you want. The recipe called for regs milk, so I went with 3/4 cup coconut milk and 3/4 cup water. Add 1 tbsp. active dry yeast and let it sit and get frothy.

Meanwhile, combine the other liquid ingredients:

Mix 3 tsp. Ener-G Egg Replacement with 4 tbsp. warm water. I used a whisk to do this and it worked quite well. The actual recipe calls for 1 egg and 1/3 cup egg whites, but I said boo to that :) Next whisk right in 1/4 cup canola oil (I actually used a soybean/olive oil blend that Matt got me), 1/4 cup honey, and 1 tbsp. apple cider vinegar.

Now add the proofed yeast and liquid to the other liquid ingredients and whisk the heck out of them until everything is nicely frothy and combined.

Pour the liquid into the bread machine pan, carefully dump the dry ingredients on top, set the machine for the gluten-free cycle, and wait!

Now again, I let this loaf go another 10 minutes after the cycle was done because again, the crust looked kind of pale for my taste. And, as mentioned in the first bread post, I didn't scrape down the sides so I ended up with both a lovely swirly top and a not-as-lovely flour ring around the middle of the loaf.

I found this bread to also be quite yummy, though it was a bit starchier than the last loaf. I don't know enough about the different flours yet to be able to pinpoint the source of gluten-free bread's starchiness, but whatever causes it, this loaf had more of. But other than that, good stuff :)