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Saturday, March 13, 2010

Fluffy Gluten-Free Bread

For those of you out there struggling with gluten allergy or intolerance, you probably are interested in the title of this post!  I've been searching around for a good bread recipe, one that mimics the lightness and fluffiness of regular bread.  Most gluten-free breads are pretty dense, and my mom's been pining for some decent bread.

I found a great site -- -- that had a recipe that I thought might work, but after reading some of the comments (like, it was too "yeast-y"), I played around with it a little bit to address the comments and to make use of the flours that I had on hand.  So, here's what I came up with:

1 package Fleischman's Rapid Rise Highly Active Yeast (I think next time I will use less than a package)
1 Tbsp agava syrup (plus, a little bit more; I think next time I will add 2 Tbsps)
1 1/2 c very warm water (I heated it on the oven until it felt uncomfortable on my pinkie, then turned it off and let it sit for maybe 30 secs, then added the yeast and agave syrup and let it sit and bubble)

1 1/2 c all purpose gluten-free flour
1/2 c brown rice flour
1/2 c sorghum flour
2 tsps xanthan gum
1 tsp salt (I might add a little more next time)
1 Tbsp dry milk
1/8 tsp baking powder

3 eggs
1 1/2 Tbsps grapeseed oil
1 1/2 tsps apple cider vinegar

I let everything come to room temperature.  First, I got the water, yeast, and agave mixture sitting aside and bubbling.  Then I mixed together the dry ingredients in a medium sized bowl and set aside.  In a large bowl, I put in the eggs, oil, and vinegar and, with a handmixer, blended for less than a minute.  I then started to add the flour mixture into the egg mixture and beat some more until it seemed mixed but dry.  I turned the oven on to its lowest setting (which is "warm" on my oven, just below 200 degrees).  Then, I added any flour mixture left and then poured on the yeast mixture.  I then kept beating the ingredients, on the lowest speed, for about 5 minutes.  I poured the mixture into a greased Pyrex bread loaf pan (8.5 x 4.5 x 2.5 in.) and put it into the warm oven and let it rise in there until the bread had poofed up (about 30 to 40 minutes).  I then turned the temperature up to 350 degrees and let the bread bake until it looked golden brown (about 40 to 45 minutes).  I then turned off the oven and cracked the door open and let the bread sit in there for probably another 20 minutes at least.

It came out very fluffy and breadlike, but it did have a little bit of a yeast-y smell and taste to it.  After it cooled some more, that dissipated a little bit, but next time, I'm going to try putting a little less yeast and a little more sweet and salt.  Mom liked it, so I felt like I really accomplished something (and, yes, the vest is still not yet done, but the right side is!)

Today's Thought:  If you have sensitivity to MSG, then xanthan gum might not be for you!  Apparently, the process of making xanthan gum releases acids similar to those in MSG, so a number of people can't tolerate xanthan gum.  Guar gum might be a substitute.

1 comment:

M. said...

Just curious as to whether or not you have tried some of the modifications you were going to attempt. I have made a few different variations of that original recipe myself, and yours sounds like one I would like to try! Just wondering if you've tweaked it a little more yet..? Thank you for some terrific ideas!