A Gluten-Free Bread that actually rises!

Gluten, Corn, Soy and Dairy Free Bread

Notes

This recipe was created and baked at 6200 feet altitude, and in a very dry climate. Less yeast may be required as well as less moisture at lower altitudes. This recipe may also be possible with wheat-based flour, but then use only 1-2 tbsp yeast.

Despite the number of steps, it's actually a fairly quick and easy recipe. Just a lot of details I've noted to make it work best.

Ingredients

• 3 tbsp active dry yeast
• 2 cups all purpose flour*
• *Gluten, Corn, Soy and Dairy Free
• we use Pamela's, but it contains sorghum flour, which bother some
• 1/3 cup brown rice flour
• 1/3 cup white rice flour
• 1/6* cup tapioca flour
• *not a typo, just approximate, filling the 1/3 cup half way
• 1/6* cup sweet white rice flour
• *not a typo, just approximate, filling the 1/3 cup half way
• 1/2 tsp xanthan gum
• 1 heaping tsp salt
• 2 tsp baking powder*
• *feather-weight baking powder if corn-free
• 1/2 cup sugar
• this may be too sweet for some
• if you choose to reduce, recommend not less than 1/4 cup (and may not rise as well)
• 1 egg
• 1/2 tsp vanilla extract
• 2/3 cup unsweetened coconut or almond milk
• Just shy of 1/3 cup olive oil
• Roughly 1 cup warm water

Supplies needed

• Stand mixer with dough hook attachment
• Spatula
• 2 cup liquid measuring cup
• teaspoons and dry measuring cups
• lid (large dinner plate) for mixer bowl
• 2 bread loaf pans (one to serve as lid of other)
• larger oven-safe pan to hold water
• cooling rack

Directions

1. Combine dry ingredients in stand mixer bowl: yeast, all purpose flour, brown rice flour, white rice flour, tapioca flour, sweet white rice flour, xanthan gum, salt and baking powder
2. Mix by hand with spatula, making sure yeast especially well mixed (tends to stubbornly remain at bottom)
3. If yeast was refrigerated, wait 15 minutes before proceeding to next step (allows yeast to reach room temperature)
4. Attach bowl and dough hook to stand mixer
5. In a 2 cup liquid measuring cup combine vanilla, egg, milk and oil
6. Gently stir until egg mixes into liquids
7. At this point you should be around 3/4 cup of liquid
8. Add warm water to the liquid mixture until you reach 1 3/4 cups total liquid
1. liquid should still be warm, but not hot, when combined with the other cold liquids. because of this, use slightly warmer water than you would when adding luke warm water to a bread recipe independently
9. Place stand mixer between stir and 2 and slowly pour the liquid into the bowl
10. If you mixer can take it, increase speed to between 4 and 6
11. Periodically stop mixer and push down sides and scrape from bottom using spatula to avoid uneven texture
12. Once the dough is well incorporated it should appear almost soft and sticky, but semi-smooth
13. Unplug mixer and remove dough hook
14. Use the spatula and/or your hands to combine the dough together in a single mass, mostly making sure excess is combined and not left on the side or bottom of the bowl
15. Cover mixing bowl with dinner plate and let sit for 1 hour
16. An hour later, clean and prepare an empty space on your counter
17. Lightly dust with the all purpose flour
18. Hold bowl upside down over floured surface and shake gently until mass lands on counter
19. With your hands also lightly dusted in flour, pat dough until approx. 1 - 2 inches thick, and then gently roll, forming a lengh-wise loaf shape
20. Gently adjust the length and width of the loaf to match your bread pan
21. Fill large oven-safe container with water and place on bottom rack of oven
22. Select loaf pan to hold loaf, and place empty in oven on upper rack positioned in middle of oven
23. Pre-heat oven to 400 degrees Fahrenheit
24. Allow load to rest for 30 min (also allowing oven to reach temperature and heat pan and water)
25. Remove empty loaf pan from oven
26. Place on cooling rack
27. Gently reform loaf to approximate size of loaf pan (or slightly smaller), and place in hot loaf pan
28. Place loaf pan back in oven with dough inside, and cover with second loaf pan
29. Bake for 30 minutes
30. Remove loaf pan cover, and bake another 15 minutes
31. Remove loaf from oven and immediately place on cooling rack