The first round was good. I had my father do a taste test comparing the gluten free loaf I made with some Sara Lee Whole Grain White Bread. His opinion was that they were similar in all aspect but a couple. The main differences were that the Sara Lee bread had a wheaty taste (didn't see that one coming ;-) and that although my GF bread was soft and fluffy, it didn't stay in when you pressed your fingers on it, it just fluffed back out. I don't know if that even matters :-)
Needless to say, the bread has gone fast. On the second loaf I made, I added about a tablespoon more of sugar, but did not notice much of a difference. We made some grilled cheese sandwiches and there were absolutely yummy! I also made hot dog buns with this recipe. They were delicious, and my trick to shaping is that I put on rubber gloves, spray them down with cooking spray, and shape away. The one thing I need to work on is how thick the buns are. Since they are not as "fluffy" as wheat buns they are thicker, but I don't believe it will take much effort to change that! Enjoy!
GF Hot Dog Buns. Yum-Yum-Yum-Yum!
Our Yummy Gluten Free
Grilled Cheese Sandwiches
Classic White Bread
Ingredients
- 2 cups rice flour
- 1 cup potato starch flour
- 1/2 cup tapioca flour
- 3 TBSP sugar (I used 3)
- 1 TBSP xanthan gum
- 1 1/2 tsps salt
- 1/2 cup dry powdered milk
- 2 1/4 tsps rapid rise dry yeast
- 1 tsp unflavored gelatin
- 1 1/2 cups water (120-130 degrees)
- 2 TBSP margarine or butter
- 1 tsp rice vinegar (I only had apple cider vinegar, so I used it with an additional pinch of sugar)
- 3 large eggs
(I proofed yeast first)
- Measure out water and heat with butter in it until 120-130 degrees. Then add in the sugar and yeast.
- Stir together and allow to stand undisturbed for 6-9 minutes. The mixture will develop froth on top of water and then the liquid will become cloudy.
- After about your 6-9 minutes are over, stir the mixture and make sure that all of the yeast granules have dissolved. (You will need to let it stand for a few more minutes if there are still undissolved granules.)
- Combine rice, potato starch, tapioca flour, xanthan gum, salt, milk powder, and unflavored gelatin in a large mixing bowl. Have this mixing on slow speed.
- Preheat the oven to 200 degrees.
- Slowly add the proofed yeast mixture (from above) to dry ingredients.
- Add vinegar and the eggs one at a time.
- Once all ingredients have been combined, mix at a high speed for 3 minutes. (The mixture will look similar to thick cake batter)
- Pour the dough into a greased loaf pan. Put the filled pan into the pre-heated oven (covered ~ I used a dish cloth) and turn off the oven. Let the dough rise until doubled (for about 45-60 minutes)
- Once bread has risen, remove from oven.
- I put some egg whites into a bowl and brushed them over the top of my loaf of bread. (optional)
- Then cover and turn oven on to 375 degrees.
- Bake the bread for 35 to 40 minutes or until loaves are golden and toothpick can be inserted near the center and come out clean. (halfway through baking, when it becomes golden, cover the pan with foil to prevent over-browning)
- Remove loaves from oven and cool on a wire rack for 10 minutes.
- Remove the bread from the pans and cool completely on the wire rack before slicing.
