Basic Bread Gluten Free Food

GLUTEN FREE BREAD

Steps:

• Measure out the warm water into a jug - it should be at skin temperature - i.e. you can't really feel the heat when you dip your finger in. Stir the sugar into the warm water and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
• Add the gluten free bread flour, xanthan gum and salt to a large mixing bowl and stir to mix together.
• In a separate mug or bowl, add the eggs, oil and vinegar and lightly whisk to combine.
• Once the yeast/water mixture is active (frothy), add it to the flour along with the egg/oil mixture. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough.
• Oil a 2lb loaf tin then pour the dough into it. You may need to use oiled fingers to scrape out the dough as it can be quite sticky, and to gently smooth down the top of the dough in the tin so it's even. Loosely cover the tin with oiled clingfilm and leave in a warm spot to prove. It will take about 25-30 minutes and should rise to the top of the tin.
• Preheat the oven to 200'C (Fan 180'C / Gas 6). Once the dough has risen to the top of the tin, remove the clingfilm and place in the centre of the oven. Bake for 55-60 minutes until it is risen and golden (tip - if the top of loaf starts to catch then place some foil over it). You'll know the bread is done if you tip it out of the tin and tap on each surface - it should sound hard and hollow.
• Leave the loaf to cool in the tin on a cooling rack for at least 30 minutes before cutting into it. Slice up and enjoy while warm and fresh.

GLUTEN-FREE BREAD

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
• Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it's too sticky.
• Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
• Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.

GLUTEN-FREE BREAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
• Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
• Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

ALISON'S GLUTEN-FREE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
• When bread is finished, let cool for 10 to 15 minutes before removing from pan.

EASY GLUTEN-FREE SANDWICH BREAD RECIPE

Steps:

• In a small bowl, combine water and yeast. Stir to combine.
• In a medium mixing bowl, whisk together dry ingredients.
• Add yeast mixture, vegetable oil and eggs.
• Using an electric mixer, mix dough for five minutes on medium-high speed.
• Lightly grease a 9x5-inch loaf pan with vegetable spay.
• Spread batter evenly into the pan.
• Lightly grease a piece of plastic wrap and cover the pan.
• Allow dough to rise for 1 hour.
• Preheat oven to 350°F.
• Bake dough for 55 minutes or until internal temperature reaches 208-211°F.
• Remove bread from oven and allow it to cool in the pan for five minutes.
• After five minutes, turn bread out onto a wire rack to cool completely.

SIMPLE GLUTEN-FREE WHITE BREAD FOR BREAD MACHINES

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
• Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
• When bread is finished, let cool for 10 to 15 minutes before removing from pan.

BASIC BREAD - GLUTEN-FREE

Steps:

• HAND METHOD:.
• Prepare pan(s) by greasing according to the bread weight you're making: 1 pound loaf uses an 8x4-inch pan, 1 ½ pound loaf uses a 9x5-inch pan, 2 pound loaf calls for two 8x4-inch pans.
• Combine dry yeast, 2 teaspoons of the sugar, and warm water. Set aside to let yeast foam, about 5 minutes.
• In bowl of heavy-duty stand mixer using regular beaters, not dough hook, combine yeast-mixture with remaining ingredients, including the remaining sugar.
• Blend on medium speed for 1 minute, scraping down sides with spatula as needed.
• Place dough in prepared pan(s). Cover lightly with foil and let rise at room temperature (75 to 80°F) until dough is level with top of pan. Rising time will vary from 45 to 60+ minutes, depending on altitude and humidity.
• Preheat oven to 375°F Using sharp knife, make three diagonal slashes 1/8-inch deep in loaf so steam can escape during baking.
• Bake 55 to 65 minutes, or until nicely browned and internal temperature is 205°F on an instant-read thermometer. Do not underbake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
• BREAD MACHINE METHOD:.
• Follow bread machine instructions, making sure machine is appropriate size for recipe. Carol shisks dry ingredients together (including yeast) and adds to pan. She then whisks liquid ingredients together (water at room temperature) and pours carefully over dry ingredients.
• Set controls and bake. Carol uses the "Normal" setting.