Gluten Free Bread

I am done paying for GF bread at almost $5 a loaf. I can do without the bread but Aiden is on a GF diet and needs sandwiches for school.

Today is the third time I have made gluten free bread and I am quite impressed with the results. I know I have made something good when the kids ask for seconds. My first two times I made the fat free french loaf my Bette Hagman and the kids loved it but I was not a fan. Today I made "Gluten Free Olive Oil Bread" from the book "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. Their original book, "Artisan Bread in Five Minutes a Day" inspired me when I first began making my own bread years ago.

My kids loved this bread with peanut butter. I did not eat it because I milled my own brown rice flour with my wheat grinder. I cleaned it out but I am worried about contamination plus I avoiding soy. I do not have pictures because I cannot figure out how to import pictures without my husband present.

This recipe makes 4 1-pound loaves so I halved the recipe.

1 cup brown rice flour (I milled by own with my grinder)
1/2 cup soy flour (super cheap at Winco)
1 cup tapioca flour/starch (also at Winco)
3 1/2 cups cornstarch
2 tablespoons of granulated yeast
1 tablespoons of kosher salt (I use mortons sea salt)
2 tablespoons of xanthan gum
2 1/2 cups lukewarm water
4 large eggs
2/3 cup olive oil
2 teaspoons white or cider vinegar (I used Braggs apple cider vinegar)

This is how I made the bread:

1. Mix all the flours, cornstarch, yeast, salt, and  xanthan gum in kitchen aid mixer
2. Combine the wet ingredients and add to the dry ingredients
3. Use your dough hook to mix all the ingredients (the dough looks more wet than with regular bread and this is normal)
4. Put in a bowl greased with olive oil and cover with a towel for 2 hours (I put mine in the off oven to keep it off the counter)
5. You can use the dough right away or store in the fridge (which is what I do because cold dough is easier to handle) in an airtight, not lidded contained. (I used a lidded container but no no snap it on). The flavor is better if you wait 24 hours according to the authors. I waited about 15.
6. When you are ready to bake, use your wet hands and take out a pound (size of a grapefruit) of the dough and shape it into a ball. I had to wet my hands to keep the dough from sticking together. Only use the amount of dough you are going to use to make bread and put the rest in the fridge.
7. Place it on stone (which I do) or another baking pan (not a loaf pan). You can use a cookie pan.
8. Allow to rest for 90 minutes. Put oven on 400 a little before your resting time is done.
9. Place your bread in the lower 2/3 of the oven the top rack. On the bottom rack, fill a pan with a couple cups of water (I use a 8x10 pan filled halfway with water). The creates a steam basket in the oven to make the bread have a nice crust.
10. Bake about 40 minutes (I took mine out when the crust was brown) and then let cool before slicing.