While playing around on the internet today I came across this recipe. I haven't had much success in making gluten-free bread and most of the recipes I've seen need flours that I don't regularly have. Teff, sorghum, garfava, etc. This recipe only used tapioca starch and rice flour, and other ingredients I already had. Plus it sounded so easy. Next time I won't use as much sugar, and maybe a little less xantham gum (the flavor came through a little tiny bit). I didn't beat it for 3 minutes on high like the recipe said, I mixed it by hand and it came out fine. I copied this from the website: (pictures are my own)
Chickee's Favourite Gluten Free Sandwich (Or French!) Bread Recipe #234104
This is a great bread with a unique soft texture. It will make (sort of) baguettes that can be made into garlic bread- they are a little flat, but they do the job! This will make one loaf, or two smallish baguettes. Easy to make dairy free too, just use soy milk.
by Chickee
| 1 1/2 | cups rice flour |
| 1 1/2 | cups tapioca flour |
| 2 | tablespoons sugar |
| 1 | tablespoon xantham gum |
| 1 | tablespoon dry yeast |
| 1 | teaspoon salt |
| 1 | egg |
| 1 | cup milk |
| 1/3 | cup water |
| 2 | tablespoons oil |
| 1 | teaspoon apple cider vinegar |
- Combine all dry ingredients and mix well.
- Combine wet ingredients and add to the dry.
- Beat in an electric mixer (strong) on high for 3 minutes.
- Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes.
- Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes.
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