BT Forum

Hey thanks for your post ! I am really struggling with it . It is always so dry argh !!! I miss real bread 

Jonny

Challah

2 cups rice flour (white or brown)
1 3/4 cup tapioca flour (or starch)
1/4 cup sugar
3 tsp xanthan gum
1 1/2 tsp salt
1 2/3 cup water (room temp)
1 package dry yeast
4 Tbsp butter, melted
1 tsp vinegar
3 eggs + 2 egg yolks

Combine dry ingredients and set aside.
Beat eggs slightly, set aside.

In the bread machine:
Place ingredients in baking pan beginning with liquids, then dry ingredients (minus yeast) and yeast last.

Use basic cycle.
 

Here is a popular one from Against All Grain:  Grain Free Sandwich Bread

I haven't tried it myself but there have been lots of good reviews.

Coool will try that one . I am a right mission now with this .

Thank you 

This is the BEST GF bread I have made. I am a wheat eater and find this bread rivals any "regular" bread.  I got the recipe from "The Gluten-Free Italian Cookbook" by Mary Capone. I make the rolls and have not tried it as a loaf yet.

Our Daily Bread

2 t sugar

2 ¼ t active dry yeast

1 ½ c warm water (about 110 degrees)

2 ½ c brown rice flour

½ c tapioca flour

¾ c potato starch

4 t xanthan gum

1 ½ t salt

¼ c olive oil

3 eggs plus 3 egg whites

1 t balsamic vinegar

1 egg

1 T water

Preheat oven to 350. Lightly grease one loaf pan with olive oil or cooking spray. For Dinner rolls, lightly grease a 12 cup muffin tin.

In a small bowl, combine warm water, sugar and yeast.  Stir just until dissolved. Cover with at kitchen towel and set aside in warm area for 10 minutes. Mixture will form a foam head about an inch. If mixture does not foam, your yeast is not viable or your water was too hot or too cold. At that point throw out your yeast mixture and start again with fresh yeast.

If using a food processor, add all dry ingredients: flours, xanthan gum, and salt, directly to the processor bowl. Blend in processor to mix flours together, about 3 minutes. If using a heavy-duty stand mixer, add to the mixer bowl, and mix with the paddle attachment for about 5 minutes until flours are well blended. If using a large mixing bowl, combine dry ingredients and whisk together until well combined.

In another small bowl, whisk olive oil, eggs and vinegar until blended. Add egg mixture to dough and mix.

The kneading or mixing process takes different amounts of time depending on the machine you use. For mixing by hand, this process will take about 10 minutes. For heavy-duty stand mixer, 5 minutes. For those who use the food processor, it takes about 2-3 minutes for the dough to form.

When is the dough formed? When using a food processor dough will begin to mound up in the center around the blade. When using a heavy duty stand mixer it will build up in the paddle. In either case, the dough pulls away from the edge of the bowl in ribbons or thick thread strands (almost like cotton candy threads) when ready.

Dough will be sticky and soft. Transfer dough into prepared baking pan or muffin tin. Smooth the top of the dough into desired shape with a spoon dipped in oil. Place in warm area to rise for 40 minutes. Dough will almost double in size. If using a warming oven, place baking pan inside uncovered, making sure temp is not greater than 80 degerees. When finished rising, score and varnish top if desired.

For bread loaves bake for 40-45 minutes or 25 minutes for dinner or panino rolls until crust is a golden brown and bread sounds hollow when tapped.