FINDING AN EASY BREAD RECIPE

One of the first things you find yourself doing when you first go gluten free is finding bread for sandwiches. I'll tell you now if you are looking for that  soft texture like in a wonder bread be prepared to be disappointed. Most manufactured breads that are gluten free have a taste and texture resembling cardboard. With that said, the next thing you discover is that the price of bread is between $- $8 a loaf. Sure you can order it online but again you will be spending around $5 a loaf. Don't get me wrong there are some good breads out there I have seen their advertisements I just have not found them in my area.

There are countless number of bread mixes out there and most again are in the $4-$6 range. So why not make a batch of all-purpose flour mix from recipe in previous post. From that mix you can make cookies, breads and any other countless number of things.

That brings me around to today's topic of a bread recipe that has both a nice texture and a good rise. It took me awhile to find the right flour mix to use and how not to get a gritty taste when making it. Also the number of times it took me to not produce a brick, but that is another story. This recipe produces a nice near normal loaf of bread at a reasonable cost, of around $2.50 a loaf.

               EXCEPTIONAL GLUTEN FREE BREAD

1 Tablespoon yeast
2 Tablespoon Sugar
1 Cup warm milk  (or milk substitute)
2 1/2 cups all purpose flour mix
2 tsp xantham gum 
1 tsp salt
2 eggs or egg replacer to equal
3 Tablespoons canola oil
1 tsp cider vinegar
1 tsp unflavored gelatin

Combine yeast, sugar and warm milk and allow to proof while you measure other ingredients.

Grease 8x4 bread pan. Preheat oven to 375

Measure flour, xantham gum and salt into a large mixing bowl. Set aside.

In medium bowl beat with fork eggs, oil, cider vinegar, and gelatin. Add to flour mixture. Do not mix. Just pour it over flour mixture. Add yeast mixture as well.

Blend it all with electric mixer for 4 minutes till you get a heavy cake batter consistency. If too thick add water 1 Tablespoon at a time.

Scoop into greased loaf pan and allow to rise until 1 inch from top of pan.

Bake 375 50-55 mins.  Cover with foil after 20 minutes to prevent over browning.

Hint: place a pan of water in oven during first 20 minutes. It creates steam allowing a better crust formation.
        Allowing liquids to be absorbed by the flour before you mix it helps to eliminate the gritty taste you            get  from using gluten free flours.