Gluten Free Bread
I have been hearing from friends and readers, “why don’t you make some gluten free stuff”? The reason is that with the exception of one cousin, Gluten is not an issue in my family. Thankfully. These words have weighed on my mind though. I try to make things appropriate for the friends or family that come over for dinner. Since gluten is not an issue, I rarely make something that is gluten free.
I saw the King Arthur’s Gluten Free Bread Mix when shopping at whole foods a couple of weeks ago. I bought thinking I would give it a try. Makes more sense to try something on me before I serve it to others. The result was quite good. I could tell a little difference in taste but very little difference in look and texture. I found that it grilled up really nicely. See my later post on Tempeh Bacon Grilled Cheese.
Gluten Free White Bread:
- 1 Package of Gluten Free bread mix
- 4 tbsp melted butter
- 1 1/2 cups lukewarm water
- 3 large eggs at room temperature
Using an electric mixer with paddle attachment, combine the butter, water and eggs and mix until combined. Mix in 1 cup of the gluten free flour and the yeast package. Add the remaining flour, 1 cup at a time until fully incorporated.
Be sure to scrape the sides as you add the flour to get all the ingredients mixed well. Beat for an extra 2 minutes and then pour into a bowl. The mixture will be quite sticky. Cover with plastic and let sit for at least 30 – 60 minutes. I actual let mine dough sit for almost 90 minutes.
Finish by pouring in to a greased bread loaf pan. Stir it first to deflate the dough. Then, let it rise again until it comes about 1″ above the loaf pan. It should be covered with plastic while it rises again. This rise took about 45 minutes. Bake in a 350 degree oven for 50 – 60 minutes. You can insert a thermometer into the bread shooting for an internal temperature of 200 – 210 degrees. Enjoy!