I grew up eating most foods from scratch. My mother and grandmother were amazing cooks and I was blessed with lots of delicious food and home baked things. Homemade bread was something I took for granted and had no idea back then how sick it was slowly making me. One of the hardest things that came with my diagnosis was giving up spongy, soft homemade bread. The gluten free stuff in the store, does not come anywhere close. Let's be honest-it is nasty. It is dry and just awful. For the past few years, I have worked to create a recipe that we could all love and enjoy eating.
The trick came in discovering how much gluten free oats can add to gluten free cooking! Rice flour is so gritty, but the oats really balance it out. I also love to add some almond flour for substance and more nutrition. If you eat gluten free, know someone who has to eat gluten free or have been thinking about switching to gluten free, you should give the recipe a try!
4 1/2 c. gluten free flour mix**
1 T. xantham gum
1 t. salt
1/4 c. brown sugar
3 T. yeast
Put these items in a bowl with the yeast sprinkled on top.
2 1/2 c. warm water
1/2 c. oil (I use olive oil or coconut oil)
1 t. vinegar
Pour over the flour mix and let sit for a few minutes. Mix until everything is mixed together.
Add 5 eggs and mix on high for 5 minutes.
This is a trick I learned from a friend who has an amazing gluten free site and recipes. The eggs and mixing them like this really help create a good, spongy texture.
Your dough will look like cake batter, not typical bread dough. It does not need kneading, like other dough because it doesn't have the gluten needing to be activated.
Grease two bread pans and pour evenly into the two. Preheat your oven to 375 and let raise for about 15 minutes. Bake for 40 minutes.
**For my homemade gluten free flour mix, I use:
6 parts gluten free oat flour
(I buy Bob Redmill's gluten free oats and blend in my blender to turn into flour)
2 parts rice flour
2 parts corn starch
1 part almond meal
Here is the FREE kit for February:
And here is the portion of the kit for today:
**Link is Expired.