Gluten Free Bread Recipe | The Bakers Dozen
With so many specialty flours on the market today, it can be hard to find the ones you need for a gluten-free recipe. Making gluten-free bread without specialty flours and with only basic ingredients can seem impossible.
The most difficult part of baking gluten-less bread is getting the texture and the flavor right. The flavor comes from the flour and the texture comes from the xanthan gum. The reason that xanthan gum is so important is because it adds structure and texture to gluten-free breads, which is something that can't be accomplished by gluten-free flours alone.
The best way to incorporate the dry ingredients is to mix the dry ingredients together and then add the wet ingredients and mix until well combined. You will notice the texture is slightly more crumbly than regular bread. The best way to incorporate the dry ingredients is to mix the dry ingredients together and then add the wet ingredients and mix until well combined.
This is normal, and does not affect the final product. In a large mixing bowl, using a mixer or stand mixer fitted with a dough hook attachment, mix together the water, oil, and yeast. Once the yeast is dissolved, add the flour mixture and stir until combined. Continue to add water, 1 cup at a time, until the dough is soft, smooth, and elastic, but not sticky.
If using a stand mixer, you can transfer the dough to a bowl and use your hands to form it into a ball. If using a stand mixer and your dough is too thick to form into a ball, add a few tablespoons of water and mix until combined.
stain the plastic! If you cover loosely, it will be impossible to remove the plastic from the loaf.It just means the gluten free bread is rising. Watch it closely after it comes out of the oven; if you gently press the bread, it should be soft and slightly yielding but should spring back when pressed.
It will still be soft and delicious, but will have a more bite. This is the desired texture. You can also shape the loaf into a loaf pan, cover with plastic wrap and refrigerate for up to 24 hours. Allow to come to room temperature before slicing and serving.
