Recently my daughter begged to have “normal” bread. So after making the bread she didn’t want, but that was good for her, I had an idea. Why not use my old favorite white bread recipe as a base? So I set out to convert it.
I have to admit, I was a little scared of this bread in the beginning. The last time I tried making gluten-free white bread, the bread crawled out of the loaf pan during baking and turned into this blob monster in my oven. So I played caution and divided the bread up into two loaf pans, instead of using one and making two smaller rolls. As a result, the bread is shorter than an average loaf of bread. The bread doesn’t crumble under your fingers – even when it is not toasted – and it has a slight sweetness to it, with great texture. It is a wee bit dense, but I think baking the bread in one loaf pan instead of two will fix that.
We made this bread using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum. If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.
Here it is; my notes are in italics:
Delicious Gluten-Free White Bread
1/2c granulated sugar
1 1/2 c warm water – the warmest your tap water will get without scalding you
1 pkg rapid rise yeast – or 2 1/4 tsp rapid rise yeast from a jar
half of a 1/3 c grapeseed oil – using a 1/3 c pour the oil half way
3 3/4 c Wholesome Chow All-Purpose Gluten-Free flour + 3/4c extra
2 T coconut flour
Also need: a medium-large bowl greased with butter, a damp clean cloth, and 2 greased bread loaves
In a large bowl, combine honey, sugar and warm water. Quickly whisk the honey and sugar, for a few turns, so the honey starts to break down. Add yeast. Let sit for 10 minutes.
While the yeast is feeding, in a small bowl whisk together egg and oil. Set aside.
In a medium bowl, sift 3 3/4 c flour with 2 T coconut flour. Set aside.
After 10 minutes, add the oil/egg mixture to the yeast mixture and mix to combine.
Once the oil/egg mixture has been incorporated, add half the flour mix to the liquids and beat on med-high for a minute. Add the remaining flour and mix on high, occasionally scrapping down the sides of the bowl. If the dough looks less like a ball and more like cake batter, add a 1/4c of flour at a time until the dough begins to pull away from the sides and forms a mound when mixed:
Transfer the dough to a greased bowl. Using buttered hands, gently press the dough into a ball:
Cover with a damp cloth – a hand towel or kitchen towel will work – and place in the oven with the light on. Let rise for an hour and half, or until doubled.
Remove from oven and push down. Recover with the damp cloth and let is rise again for 45 minutes in the oven.
After 45 minutes, shape the dough into two logs and place them into the greased loaf pans. Slightly press down to fill the pan. Cover them with the damp cloth and return them to the oven for another 30 minutes. I promise the wait will be worth it!
Please note that this is just a theory: You may be able to make a larger loaf and a mini loaf by filling one loaf pan 3/4 of the way full with dough, and using the remaining dough for a mini loaf or rolls. For rolls, use greased hands to form the dough into balls and place them on a greased cookie sheet in the oven. Remember to cover them with a damp cloth for the final rise.
After 30 minutes, remove the pans and heat the oven to 400* (375* convection). Bake for 20 minutes and check with a toothpick. The tops of the bread should be a nice golden brown and the toothpicks should pull out clean. If after 20 minutes, this isn’t the case, add another 5 minutes, checking after 2 1/2 minutes.
When done, remove from oven and rub butter onto the tops of the bread. Let the butter soak in, 15 seconds or so, before remove the bread from the pan and cooling on a rack.
If you are like me and can’t wait for fresh bread to cool, cut and enjoy!
Makes 2 medium size loaves.
Store in a sealed bag in the refrigerator.