Starting out this diet I tried a million different flour mixes. I didn't like any of them. I found this blog and LOVED this mix. Not only is the flours in the mix cheaper it's not grainy. With 1/2-3/4 tsp of xanthum gum per cup of flour you can replace it in most all of your old gluten filled recipes.
1 1/2 cups Sorghum Flour
1 1/2 cups Cornstarch
1 cup Tapioca Flour
Keep this mix in the Fridge.
When first starting the gluten free diet, I tried probably 10 different recipe and a gluten free bread machine and false miserably. Every time it would be flat or so over raised and crumbly. I tried this bread recipe from the Blog My Kitchen Gone Crazy. Not only did it turn out the texture was soft and held together great!
4 3/4 cups Flour (See recipe above)
3 Tbsp Sugar
3 3/4 tsp Xanthan Gum
3 tsp Yeast
1 3/4 tsp Salt
4 Eggs
3 Tbsp Oil
3 tsp Apple Cider Vinegar
1 1/2 cups Hot Water
Combine all dry ingredients in your stand mixer and sift with a fork. Add remaining ingredients and allow to mix for a few seconds. Scrape the sides of your mixer well and then mix dough for 4 minutes. Spray two loaf pans well and divide your dough between the two pans. Cover and allow to rise for 1 hour. Bake at 350 for 30-45 minutes.
This bread is wonderful fresh and keeps well for a few days. If you are going to keep it longer, then slice it up and place it in your freezer to keep it from going bad. Then just pull out the slices needed - thaw them or toast them before use. This bread really does keep well frozen and I love being able to have bread on hand all the time!
No comments:
Post a Comment