My wife has a friend who recently went gluten-free to lose weight. It was very successful for him. He is an athlete and he said he felt he had more energy. Based on his positive feedback, my wife and I have discussed maybe trying a week of gluten-free eating. I have done a little research on gluten-free eating. If you do not need to eat gluten-free for health reasons, then you need to be careful. This WebMD link suggests that you need to make sure you make up for the lost vitamins, minerals and fiber. I will need to research this concept more before my wife and I embark on this concept.
As for my Gluten Free Honey White Bread, it turned out perfect. The bread had great texture, great body. Now, I also used it to make a grilled sandwich (post later), and this gluten-free honey white bread toasts perfectly. Toasted is probably the best way to eat this bread. I found that after a few days, the bread does not hold up to well when using for a sandwich. Taste was still really good. It was not sturdy.
- 1½ Cup Water or Milk (or Milk Alternative)
- 4 Tablespoons Honey
- 2½ teaspoons Dry Active Yeast
- 3 Cups of Bob’s Red Mill gluten free flour mix
- 1½ teaspoons Xanthan Gum (
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Apple Cider Vinegar or Lemon Juice (I used the cider vinegar)
- ¼ Cup Olive Oil
- 2 Large Eggs
- In measuring cup, pour the milk and bring it to a warm temperature – should be warm to the touch but not hot. Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
- Combine Dry ingredients in small bowl and mix.
- Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix for only a few seconds.
- Add in the proofed Yeast Mix and mix again for just a few seconds.
- Add the Dry Mix on a low-speed. Once absorbed, beat on medium-high for approx. 3 minutes. Dough will be wet and a little sticky.
- Spray your loaf pan with non-stick spray.
- Preheat your oven to 375 degrees.
- Pour the bread mixture into your prepared loaf pan and set in a warm place to proof while the oven is preheating. Use a spatula to smooth out the loaf. The loaf will not smooth out itself.
- Let the bread rise to near the top of the loaf pan. But do not top it out. If it rises above the loaf pan, it is not sturdy and could fall. This is true of all gluten-free breads.
- Bake for approx. 30-45 minutes. If the crust is darkening too quickly, you can cover it with foil and return to baking until done. (I did need to tent the bread and I used most of the cooking time).
- Remove loaf pan from the oven and let it cool before slicing.
Serve and Enjoy!