Whether it's due to a medical condition or a desire to improve their eating habits, many people are following a gluten-free diet.One of the hardest things to find a replacement for is bread.The same airy texture as traditional bread can be achieved by using a blend of gluten-free flour.
Step 1: The brown rice flour, tapioca flour/starch, cornstarch, and potato flour are combined.
Before you start making bread, make sure you mix the ingredients together.It's time to set aside.You can use instant mashed potato flakes if you can't find potato flour.Give them a flour-like texture by pureeing them in a food processor.
Step 2: Grease bread pans.
You need 2 pans for baking because this recipe provides enough for 2 loaves of bread.It is important to grease the pans before adding dough to them.Take the bread pans and spray them with the cooking spray.If you want to add a butter flavor to the bread, grease it with butter instead of the cooking spray.Canola, coconut, and vegetable oils can be used in place of the spray.
Step 3: The yeast and water should be mixed together.
The yeast can be activated by pouring 2 cups of warm water into a bowl.Add a packet of active dry yeast to the water and stir it together.The bowl should be set aside.Warm water should be between 100 and 120 degrees.You should be able to put your finger in it.
Step 4: The mix includes flour blend, xanthan gum, egg replacer, salt, and powdered milk.
In a medium size bowl, mix together 4 cups (560 g) of the flour blend and xanthan gum.The bowl should be left aside.
Step 5: The bowl of the stand mixer has eggs, butter, and honey in it.
Attach the paddle attachment to your stand mixer, and combine 3 large eggs that are at room temperature, 14 cup (57 g) of butter that's been softened to room temperatures, 2 cups (10 g), and 1 cup of honey.For 30 seconds, mix the ingredients in the mixer.You can make the bread without a stand mixer.You can stir the ingredients by hand or use a handheld mixer.It will take more time to mix the dough than it will to make it.When the 30 seconds are up, the mixture will still be small.All of the ingredients need to be incorporated.
Step 6: Add the dry ingredients to the wet in batches.
If you divide the dry mixture into two batches it will be easier to blend it into the wet ingredients.Take half of the dry ingredients and mix them with the mixer at a low speed.Add the second half of the dry ingredients and mix for 30 seconds.Because there is no wheat in the dough, you don't have to worry about overmixing it as you would with traditional bread.
Step 7: The water and yeast should be put in the bowl.
After you have incorporated the dry ingredients, leave the mixer set at low and slowly pour the yeast and warm water mixture into the dough.When you add all of it, increase the speed to medium-high and mix it for 4 minutes.When you finish mixing the dough, it should look like cake batter.
Step 8: The dough should be put in the bread pans.
Pour the dough into the pans when it is completely mixed.To spread the dough evenly in the pan, divide it between the two and use a spatula.After you transfer the dough to the pans, you can use your fingers to smooth the top of the loaves.
Step 9: Allow the dough to rise.
Place the bread pans in a warm place, such as on a window sill, and cover them with plastic wrap.The dough should rise for 30 minutes to an hour, or until it is just above the pans.You can lay a towel over the bread pans if you don't have plastic wrap on hand.
Step 10: The rack should be in the right position when the oven is preheating.
While the dough is rising, it is important to preheat the oven so it will be at the right temperature when it's time to bake the bread.If the rack is in the center position, the air will circulate around the bread in both directions.You need to know how your oven tells you that it's full.When it is ready, it may light up.
Step 11: The bread should be baked for 45 to 55 minutes.
Place the bread on the rack in the oven.The loaves should be baked for 45 to 55 minutes.It's a good idea to have an instant-read thermometer on hand when you bake because sticking a toothpick into a yeast bread won't help you determine doneness.When the bread is finished baking, it should reach a temperature of 200 degrees Fahrenheit.When you touch the bread, it will pull away from the sides of the pan and have a firm feel.
Step 12: Allow the bread to cool in pans.
Remove the pans from the oven when the bread is done baking.Allow the loaves to cool in the pans for 10 minutes.When they are cool enough to handle, remove them from the pans and allow them to cool on a rack for another 45 to 55 minutes or until completely cool.Once the bread is cool, slice it and store the individual pieces in plastic wrap.You can take out slices whenever you need them, if you keep it in the freezer.
Step 13: It's a good idea to add flavor to the bread.
You can make different types of breads, such as oatmeal maple or tropical, if you master the art of making sandwich bread.Add your favorite flavors to the basic recipe and make your own bread.Sprinkle 12 cup (45 g) of oats over the dough in the pan before baking for oatmeal maple bread.To make tropical bread, combine the yeast with 12 cup orange juice that's been warmed to 112 degrees Fahrenheit (43 degrees Celsius) instead of water and combine with the rest of the dough ingredients, just as they are in the basic recipe.Next, mix in 2 cans of crushed pineapple with the batter and pour it into the pans.To make pumpernickel bread, mix 15 g of cocoa powder, 15g of dried onion, and 5 grams of instant coffee with sugar and caraway seeds.