“Miracle” Bread – Gluten-free

This bread is called “miracle” bread because it is a yeast bread that does not require a lot of rise time.  The quickness of this bread peeked my interest and I had to try it.  The original recipe made four loaves, and per its recommendations, I halved it to make two.  Although I truly think it would have made one really nice loaf.  I will try out this theory next time.

NOTE: 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:

Miracle Bread
adapted from

5 cups gluten-free all-purpose flour mix – We used Wholesome Chow All-Purpose Gluten-Free Flour
1/4c coconut flour – if you do not have coconut flour, or cannot do coconut, substitute this with gluten-free all-purpose flour.
1/2 Tbsp salt
1 1/2 Tbsp instant yeast – self-rising is okay
1/6c oil – use what you have on hand – I used a 1/3 cup and filled it half way
2 cups hot tap water

Using a stand mixer, or hand mixer, mix dry ingredients together. Add oil and water. mix for 1 minute and check consistency. If dough is too dry, add a little more water, 1/8 c at a time. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam – we used crisco. Shape loaves, – make sure your hands are greased, as shaping might cause monster hands –  place in pans and cover with a dish towel. Let rise for 25 minutes. Placing rising dough in the oven with a light on helps reduce disturbances and keeps the bread warm. 

After the rise, bake at 350* for 25 minutes.

Remove from oven, and rub butter on top. Cool on rack.

Makes 1 -2 loaves.

Store in air tight container or bag.




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