I’ve decided to start making my own bread. There’s a few reasons for this: Organic Works can’t ship to NL anymore due to high costs, there’s not many options around for organic gluten free bread and finally, it’s fun to try different types of bread J
I do have a bread maker arriving shortly, but I decided to try the recipe below as it is a free form style of bread that doesn’t require a pan, or a bread maker. As a heads up, if you are going to be making your own breads, you’ll probably have to venture outside the zone of all purpose gluten free flour. While the initial costs may seem high because you have to buy all these bizarre sounding flours, it’s worth it.
For storage purposes, I have a clear interlocking storage container that I keep all the flours in. It’s great for ease of access and I don’t get attacked by flours when I go to find something.
I found the recipe below on a blog and I adapted slightly. The recipe calls for Inulin powder. This is a plant fiber source, and the only company I know that uses it frequently is Kinnikinnick. If you don’t want to buy it, or can’t find it – you can leave it out. I purchased mine at the Natural Health Shop on Stavanger Drive. They also have a great selection of other gluten free flours, as does Food for Thought on Duckworth Street.
1 ½ cups of cornstarch
½ cup millet flour
2 cups of white rice flour
¼ Brown rice flour
¼ cup of milled flaxseed
¼ cup of Inulin
1 ½ Tbsp of xanthan gum (this stuff is expensive – but lasts forever)
2 tsp of salt
1 package of Active dry yeast ( it’s about 1 Tbsp)
1 Tsp of apple cider vinegar
2 Tbsp of Sugar
1 Tbsp of Honey
1/3 cup of olive oil
1 Egg White (keep the yolk for the egg wash)
1 ¾ cups of warm water
1 Tbsp of melted butter/butter substitute for top of loaf
Add cornstarch, flours, flaxseed, inulin, xanthan gum, and yeast to the mixing bowl and mix together.
Next add the vinegar, sugar, honey, oil, egg white, and water. Mix slowly at first, then increase speed to high for about 3-4 minutes until fully incorporated
Butter a sheet pan or parchment paper for the bread
The next part works extremely well, even if it is one extra step.
Pour the mixture into a zipper bag, cut one corner to form a 2 inch diameter opening, and pour out mixture. I did two lines of dough next to each other (see picture). Also, I placed my zipper bag in a stand up container with 2 clothes pins to hold it in place and poured the dough in. It worked like a charm!
Once you have your loaf formed, brush with melted butter and let rise for 40 minutes in a warm place. Gently cover the loaf with wrap.
Now, I’ve seen gluten free breads “rise” before, and basically, they didn’t. This once actually expanded!
Preheat your oven to 375 degrees.
Once the 40 minutes is up, mix your egg yolk with 1 tbsp of water and brush over bread before baking.
Bake for 45 minutes on the middle rack.
This bread was absolutely delicious. I especially love the outside crunchy pieces J I had some non-GF eaters also taste it and really liked it.
It has a nice chewy factor, and as an added bonus is high in fiber.
You could probably bake this in a bread pan as well, and have a more traditional loaf, but I haven’t tried that yet! After 1 day, I sliced (what was left) of the bread and froze for later use.