I got this recipe from a gal in our church (the best receptionist ever actually HI CRYSTAL!), and she got it from another gal in our church (Hi Stephanie!), and I have no idea where Stephanie got it from. But whoever gave these gals the recipe ought to be thanked! I'm so happy when great recipes get passed along like this, then you KNOW they are winners, otherwise, we'd all just pretend that we never even tried that recipe, and move on, right? :)
This bread was simple to make, rose great in a standard bread pan, was soft, and when fresh, isn't crumbly at all. I did find it to be a wee bit crumbly after being frozen, but not as bad as some of the recipes I've tried in the past. It tastes SO good! If you're a celiac, you know it's hard to find good bread recipes. I'm so thrilled to have found as many great breads as I have in the few months I've been gluten-free. LOVE IT! And I absolutely LOVE when others share their gluten-free recipes with me. It's a great gift to receive tried & true recipes. :) I hope you guys enjoy this bread as well (I just did...topped with some pear marmalade...DELICIOUS!).
Printable Recipe
Ingredients:
- 1 cup warm water
- 2 tsp instant yeast
- 2 Tbsp granulated sugar
- 1 1/4 cup brown rice flour
- 1/2 cup ground flax
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup skim milk powder
- 2 1/2 tsp xanthan gum
- 1 1/4 tsp salt
- 2 tsp apple cider vinegar
- 2 Tbsp vegetable oil
- 2 eggs
- 2 egg whites
- Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
- In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
- In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture & combine.
- With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.
- Spoon into prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
- Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.
- Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
- Bake 12 minutes for 11 mini loaves. Freeze 2 loaves/sandwich bag.
28 Comment Cards:
This bread does look delicious Jeanine..you can be sure I would direct someone who needs to cook GF to your site. My friend has mentioned that GF bread tends to crumble.
I will be sure to try this recipe soon.
Too bad I'm just a tad too far from Altona to stop by the meeting. Sounds like I would get some great info.
Have a great time sampling everything!
Wow! This looks amazing, I can never get a big enough slice of gluten-free sandwich bread! Yum, holding onto this one :)!
This bread rocks! I just made it; it has the best texture of ANY gluten free bread I've ever had! Soft and delicious. THANK YOU for sharing this!
The only concern I have is this: the bread rose to the top of the pan, but it didn't get that cute 'mushroom top' that yours did...it's like it stopped rising when I turned the oven on, should I have let it rise above the pan? Just wondering, yours is so pretty! :D
Hmm...I have no idea why you can't get a nice high loaf. This recipe gives one medium size loaf. I let the dough rise until the top of the pan, then turn the oven to 350*, once it has reached 350, I bake for 25 minutes. I baked 2 loaves today, and they were SOOO good! This stuff is good all the time, but absolutely amazing fresh! I brought a loaf to an older lady with celiacs, and her son (who has seen her GF baking for years) asked why mine looked like a real loaf of bread. lol
Good luck, sophie! Are you letting it rise in a warm place? Is your yeast still active (does it bubble when proofed with warm water & sugar?). What else could it be...
This looks gorgeous! It is going on my "to try list". If I make it I'll probably post it on my site. I just found you site and am "hooked". :)
Jenn, you won't be disappointed. :) This is the only bread I've been baking lately, so yummy!
Hello! This looks great. Do you use an 8x4 inch loaf pan? Do you use glass or metal? Do you bake 25 minutes as mentioned in the comment above, or 35-45 minutes as noted in the recipe? I definitely want to make this, but have terrible luck with bread, so I want to do exactly what you did. Thanks!
Hi there! I'm glad to help. :)
The pan I use is a 4x8 Bakers Secret non-stick pan. I usually double the recipe & bake 2 loaves at once.
I actually bake the loaf for 30 minutes at 350 degrees F. But first I let it rise about 35 minutes in a slightly warmed oven (with the door closed), until it reaches the top of the pan.
Let me know if there is anything else I can help you with!
Do you bake yours in a fan forced oven?
Hi there!
I do not have a fan forced oven. Just a regular oven.
Have you ever made the bread without the milk powder? My girls have CD, but like most Celiacs we know, they are also dairy free. I thought about using soy infant formula, but once it's opened it doesn't last long and it's expensive! Thanks
Hi there!
If you're unable to use the milk powder, I would substitute the water in the recipe with either soy or rice milk. I think that should give a pretty good results as well. Let me know, OK?
For those that can't have dairy, I tried this with "Better than Milk" which is a soy sub that's powdered, and it worked wonderfully. I love this bread!
Thank you!!! My family loves this bread. The texture and taste is phenomenal. My very picky daughter says it's the only bread she can eat without anything on it because it tastes like "real" wheat bread. The only issue I have had is with the bread rising. The bread will rise to the top or just above the loaf pan and then no higher, so it never looks like a "loaf of bread." Any suggestions?
Kristi
This bread smells and looks and tastes fantastic! I am not GF but my husband is and I think he will finally be happy with this bread! YAY! My only question is: Do I have to slice and freeze this bread or can I leave it as a loaf and slice it as needed?
Elizabeth, thanks for the tip! I haven't heard of "Better than Milk" before, sounds like it would work great!
The Wood Family - So glad to hear that your family is enjoying this bread. I never have trouble with mine rising a bit above the pan when baking though. I do get a nice rounded loaf everytime. I don't think it will get as high as regular bread, but at least it's not only 2" tall, I've had loaves like that before, just not right!
Jenny - So glad to hear that you guys are enjoying this bread too. I really wish I had some on hand right now, would make a great breakfast. :) You do not have to slice it and freeze it. I very often leave the loaf on the counter and slice off what I need. It will be good for a few days after, you just have to watch, mold does like to grow quickly on home-baked bread. I have sliced it and frozen it though, and was able to take out just the slices I wanted at a time too. Worked well! Enjoy!
This looks delicious - and finally looks like a decent sized sandwich loaf! All of the ones that I've been able to buy look as if they ought to be at a doll's tea party!
Do you have any idea of the nutritional information/calorie count per slice? :)
Is there any way to do this in a bread machine? I don't have any dough hooks or paddles. :(
Is the ground flax the same thing as flax meal? Thanks for a great recipe.
Sorry for the delay...
Laura, I do not have any nutritional info on this bread. I'm sorry! That's the problem I find with baking stuff myself, I have no idea what anything is worth. However, with the list of ingredients, at least I know it's healthier. :)
I have never worked with a bread machine, so I'm not sure how this loaf would work there. I'm sure you can do it though, a lot of GF cookbooks have instructions for manual or bread machine, so I'm sure it's possible.
Yes, ground flax seed is the same as flax meal. Happy baking! :)
Thank you to those who commented on the dairy free issue also. I have a gluten/dairy free kiddo here and it's so hard to find bread that doesn't have both.
Thank you! This is such a fantastic recipe and it turned out just as you promised, maybe even better! I've blogged how my loaf turned out: http://chowdown-caroline.blogspot.com/2009/10/gluten-free-sandwich-bread.html. Thank you again. You've given me the confidence to keep baking gluten free breads!
I like this recipe except for the starch which raises my blood sugar, so I have baked it without the extra starch.
Jeffrey, what did you replace the starches with? I'd be interested in giving that a try, as long as the texture doesn't change too drastically.
My husband and I have decided to try to cut out a lot of gluten from our diet and have been trying to find some healthy GOOD! Gluten Free Recipes.
The Docs say I do not have any kind of sensitivity to Gluten but I have been trying to figure out why I am so tired all the time and my immune system is not where it should be.
I tried this bread recipe yesterday and it is the best I have ever made including the gluten breads I have tried to make.
I made two different recipes at the same time using different flours, sugars and oils and they both came out good.
With both recipes I used milk instead of water because I did not have powdered milk. And I used Guar Gum instead of xanthan.
With the second recipe I used Agava instead of Sugar, Olive oil instead of Veggie, and a Flour blend of Brown Rice, White Rice, Sorghum, Millet and Tapioca Starch instead of the other flours. This bread took 3hrs instead of 1 to rise and is a little more crumbly but it is still real good. I wish I could find a way to make it less crumbly and still use my flour mix.
I know that the yeast activated better with the sugar than the agava but it still activated with both.
The problem I have with both breads is that they rise real well but when I put them in the oven to bake they shrink and come out smaller than when they went in.
Also the crust ends up a bit crisp to where when I cut it, it tears the bread a little.
If anyone has any help or suggestions for this that would be great.
I live in a high altitude so getting things to rise has always been a challenge.
Right now I am looking for a Good Carrot Cake Recipe too.
Thanks
Julie
Just wondering if anyone can tell me how to make this work with the baking mix I have. I plan to buy all of the ingredients seperate once I use up my baking mix. I am trying to find a bread that my 8yr old daughter (who was just diagnoised with celiacs) likes and is not hard, crumbly,dense and dry. I am currently sending her with a sack lunch everyday and the mixes and store bought breads are not even close to something we would have called bread back in the days of gluten. So if this can be transferred to using the baking mix please let me know the amount I need to use and what I need to elimate from the list of ingredients for this recipe. Oh I currently have Pamela's bread mix and flour blend. Thank you in advance.
4Maddy - I hear ya about the lunches! I'm glad that my children aren't having to eat GF yet, just myself.
As for the baking mix, I think I'd try using 2 cups of the baking mix (does it have xanthan in it? Not sure...) and 1/2 cup ground flax seed. That would replace the brown rice flour, potato & tapioca starches. Let me know how this works for you!
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