The Best Thing Since Sliced Bread

Bad blogger fell off the Band Wagon.  But, I'm back on now, and I'll kick start things here with the one thing that's really hard about Gluten-Free:  Bread.  There just are not many good options, and most of those are cripplingly expensive.  Heck, even the bad options are expensive.

I've been through a couple dozen mixes and recipes in search of something palatable.  Especially something palatable to fussy, texture-sensitive Autistic kids.  Of the kits, the best of those available that I have sample is King Arthur's.   This is also true of recipes.  The one on their site for Gluten Free sandwich bread is pretty good.  Go check out ALL their great recipes, it's well worth your time.

But, not being one to leave well-enough alone, I have now tinkered with it extensively and I'll share with you my recipe and method.

Step one involves making up a "flour blend."   This recipe will yield more flour than a batch of bread requires. I store the rest, and after 2-3 batches I usually have enough extra to make bread without mixing up more flour.

6 c. Rice flour (white or brown, but if you use brown, get the stabilized brown rice flour, as the texture is better.)
2 c. Potato starch
1 1/2 c. Tapioca starch
1 1/2 c. Sweet white sorghum flour
2 c. Millet flour

Blend together well, with a whisk.

To make bread you'll need:

7 1/2 c. flour blend
1 1/2 c. King Arthur Hi-Maize Fiber
1 Tbsp salt
1/4 c. brown sugar
5 Tbsp. white sugar
2 Tbsp yeast
3 3/4 tsp xanthan gum
3 c. milk, warmed to about 110 F
1 1/2 sticks (3/4 cup) unsalted butter
9 eggs

Preheat oven to 350 degrees.

Place all the dry ingredients in the bowl of a stand mixer and blend gently on low.  Leaving mixer on low, gently pour in milk, gradually.
Add butter, continuing to beat.  Add eggs, one at a time, incorporating each before adding the next.  When all eggs have been added, turn up mixer to med-high and beat for 3-4 minutes until a smooth batter is produced.

Remove bowl from mixer and set in a draft-free warm location.  Cover with plastic wrap that is lightly coated with nonstick cooking spray.  Allow to rise 40-60 minutes.  Mine just reaches the plastic wrap in the 5 qt bowl of my mixer.

Spray 3 standard loaf pans with nonstick cooking spray.  Stir down the batter, then divide between the three pans, evenly.  Smooth the tops of each loaf, rounding them upward toward the center with a wet silicone spatula.  Spray tops with cooking spray and cover with plastic wrap.  Allow to rise about 30 minutes, or until center of loaf is level with edge of pans.

Bake on center rack of oven for 40-50 minutes, or until a digital probe thermometer inserted into loaf reaches 195 F.

Remove from pans and cool on a wire rack.

This version has a brioche-like texture, a little more fiber than basic rice breads, and works well in the toaster and sandwich press.



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