Monday, October 21, 2013

Gluten Free Bread Machine Bread

DRY GOODS

2 cups almond flour

1 cup all purpose gluten free flour

2 tsp xanthan gum

4 tsp baking powder

1 tsp salt

4 tablespoons granulated sugar

2 tablespoons active dry yeast (I used Fleischmann’s dry active yeast for breadmachines)

WET GOODS

1 1/2 cups  warm  milk*

2 teaspoons vinegar

1/4 cup  olive oil

2 extra large eggs, room temperature

extra olive oil and tapioca flour for the pan

PROCESS

  1. Take your extra virgin olive oil and tapioca flour and oil and flour your bread machine pan.
  2. Whisk together all of the dry ingredients in a bowl, then carefully pour into your breadmachine.
    *I realized I didn’t have regular milk in the house. We seldom do these days because both girls seem to have a negative reaction to drinking cows milk. If I have some, it is because I know I’ll be baking or making paneer. I just happened to make paneer that morning, thus using all of my milk. Oops, so anyway I took 3/4 of heavy cream and 1/2 cup of water to make “milk”
  3. Pour (or crack) all of your wet ingredients on top of the dry mix directly into the machine.
  4. Close the lid and set your machine to process for regular white sandwich bread. This will take about an hour and a half or so, depending on your machine and altitude.
  5. When done, take out immediately from the machine so it doesn’t stick to the sides.
  6. Enjoy!

I adapted my recipe from this one here found at the Art of Gluten Free Baking. I also referred to Gluten Free Goddess’ tips for bread machines.

Notes: Xantham gum is expensive. I was lucky to find it in the bulk goods section. I knew I only needed 2 teaspoons, so I took the smallest container and filled it only halfway. This was quite a bit of savings. Also, my all purpose gluten free flour comes from Trader Joe’s. Don has enjoyed everything that I’ve made with it so far, so it seems to be a quality substitute. He prefers it over the Bob’s Red Mill Gluten free. Speaking of Bob’s Red Mill, that is who I used for the almond flour. Going forward, I will use 1 cup of almond flour and 2 cups of the all-purpose flour. This bread tasted nuttier and earthier than I wanted, but it was still good!

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