Tuesday, October 13, 2015

Gluten Free, Yeast Free Bread

Gluten Free and Yeast Free Bread
by Joseph McCabe

I have found it difficult and expensive to use yeast making gluten free bread. This recipe actually came out of my making bread with old dead yeast by mistake, and having used too much baking powder. The bread actually turned out great. I've modified the original approach after some more experiments. Hope you like it.

Preheat oven to 375 degrees F, put two bread pans into oven to heat. When you take pans out to fill you coat pans with oil or butter. I use Pam.

  • 3 cups gluten-free flour 
  • 1 tbsp xanthan gum 
  • 2 tbsp baking powder (this is for 6,000 ft elevation, increase as needed for lower elevation, optional to put powder in last because it reacts immediately to create air, too much mixing and air is lost)
  • 1 tsp salt
  • 4 tablespoons granulated sugar
  • 1 1/2 cups milk (or milk substitute, or water)
  • 1/4 olive oil
  • 2 or 3 eggs depending upon size (1/2 cup pumpkin can be a substitute) 
  • 2 teaspoons vinegar
In a medium bowl, stir together the flour, xanthan gum, baking powder, salt, and the 4 tablespoons sugar.

In the bowl of a stand mixer fitted with a paddle attachment and splash guard mix the eggs, milk, olive oil, and optional vinegar.  Beat for a few seconds to combine.  Slowly add the flour mixture.  Beat on medium speed for 3 minutes. Separate the mixture into two parts for two loaves; place into preheated and oiled loaves pans. Cook for 22 to 30 minutes. Turn if the top is looking unevenly cooked.  Makes two-1 pound loafs. 
Two one pound loaves, slightly burnt on top.

Feel free to comment, share experiences at different elevations. Thanks. Hope this helps.

One two pound loaf.

Two one pound loaves made with pumpkin instead of eggs.

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