This gluten-free bread looks, smells, cuts, toasts, and tastes like actual bread should for a “real” bread experience. Whether you slice it thin to make sandwiches, toast it and spread it with peanut butter and jam, or use it as a base for French toast, the outcome is the same — fabulous!
Tools: Electric mixer
Preparation time: 15 minutes
Rising time: 40 minute
Cooking time: 35 minutes
Yield: 1 loaf (12 slices)
Nonstick cooking spray
1/4 cup cornstarch
1/4 cup sorghum flour
1/2 cup plus 2 tablespoons gluten-free flour mixture (scroll down for the recipe)
1 tablespoon light flaxseed meal
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 1/2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1/2 teaspoon cider vinegar
1 tablespoon honey
4 teaspoons melted butter, cooled
1 egg, at room temperature
2 egg whites, at room temperature
2 tablespoons buttermilk, at room temperature
1/4 cup warm water (110 degrees)
Preheat the oven to 200 degrees. When the oven reaches that temperature, turn it off. Spray a 4-x-8-inch baking pan with cooking spray.
Place the cornstarch, sorghum flour, gluten-free flour mixture, flaxseed meal, salt, cinnamon, sugar, and yeast in a medium mixing bowl. With a whisk, stir the ingredients to blend thoroughly.
With a rubber spatula, stir in the vinegar, honey, melted butter, egg, egg whites, and buttermilk.
Stir in the warm water last.
Beat the batter with an electric mixer for 3 minutes, slowly increasing the speed to high.
It will be more of a batter than a dough consistency.
Spoon the batter into the prepared baking pan.
Cover the pan with wax paper sprayed with cooking spray on the side toward the batter.
Place the pan in the oven to rise for 40 minutes.
Remove the pan from the oven and preheat the oven to 350 degrees. When the oven reaches that temperature, remove the wax paper from the bread.
Bake the bread at 350 degrees for 35 to 40 minutes, or until baked through.
Let the bread set for 5 minutes. Then remove the bread from the pan and allow it to cool on a wire rack.
Per slice: Calories: 93; Total fat: 2g; Saturated fat: 1g; Cholesterol: 21mg; Sodium: 125mg; Carbohydrates: 17g; Fiber: 1g; Sugar: 4g; Protein: 2g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
Sift all the ingredients into a large bowl.
Stir ingredients together with a whisk.
Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.
dummies
Source:http://www.dummies.com/how-to/content/how-to-make-glutenfree-breakfast-biscuit-bread.html
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