So my father in law put in a request for some bread when I came down for Easter this weekend…this bread is the one bread I have had the most success with time after time for being gluten free, though over time and subsequent trials I have tweaked it enough to make this creation my own. The bread is still fairly short which makes it pretty dense, but it is tasty and my father in law loves it.
This recipe was adapted from Mary Ann Wenniger’s The Best-Ever Wheat and Gluten Free Baking Book. I say adapted because I can never get her original recipe to work out right. There is too much liquid and the bread dough resembles soup more than it does bread dough. And then when you bake it, it just doesn’t work out for me. Maybe it does for others. I’ve also changed some of the flours.
1/2 cup warm water, with some sugar dissolved
1 pkg. yeast
1 cup milk, warmed for 60s in microwave
2 tbs. molasses
3 tbs. melted butter
3/4 cup buckwheat flour
1/2 cup tapioca flour
3/4 cup white rice flour
3/4 cup brown rice flour
1/2 cup potato starch
1/2 cup quinoa flour
1 tsp. salt
1 tbs. xantham gum
1. Add yeast to warm water, cover, and let sit until doubles in size.
2. While yeast is activating, in a LARGE separate bowl beat eggs and add in your milk, molasses and butter. Then once the yeast is ready add that in too.
3. Mix the dry ingredients together, and then in batches (about 1/4 at a time), add in and mix into the wet. You don’t need a mixer here, I just used a knife. I use dinner knives a lot for mixing, just because I’m lazy and they are dishwasherable where my wood spoons and spatulas are not. It should be thick. Still runny by bread dough standards, but it shouldn’t be soup.
4. Run hot water over a dishtowel, and then wring it out. Cover the bowl and leave it for at least 8 hrs. I usually do this part the night before and then bake it in the morning.
5. Pour into a greased bread pan (I use my banana loaf pan) and bake at 400F for at least 45 min. Use the clean knife test to determine when it is done.