As a Rescue Angel I often get asked a lot of questions about GFCF diets and one of the most asked questions I receive is where to find a good GFCF bread. Usually I tell someone starting out that they should just buy one of the commercial breads on the market until they get themselves settled in the diet. Once that happens, then I’m pretty sure they are going to want to make their own bread. How do I know this? Because I’ve eaten a lot of the commercial GFCF breads and know that they just don’t taste that great. Most of them have an undesirable texture, and I have never encountered one that wasn’t ungodly expensive. These breads do have a place in the GFCF diet, they are convenient and they can help a newbie settle into the diet without too much upheaval. But I have to say, in the long run most GFCF parents invest in some alternative flours and just bake their own. So here is one of my favorite breads, adapted from Living Without Magazine.
High Protein Flour Blend
1 1/4 Cups bean flour (I often use sorghum flour)
1 Cup arrowroot starch, cornstarch or potato starch
1 Cup tapioca starch/flour
1 Cup white or brown rice flour (I have used Teff too)
3 Cups High Protein Flour Blend
2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons sugar
2 1/2 tablespoons dry yeast
1 tablespoon olive oil
1 1/3 Cups warm water
1. grease a loaf pan and dust with flour. (I use a stoneware baking pan from pampered chef and therefore only grease my pan)
2. Sift first 3 ingredients together in a large mixing bowl.
3. Add sugar to warm water (110 – 120 degrees ) and activate yeast, allowing it to proof.
4. Add olive oil to proofed yeast mixture.
5. Blend yeast mixture into dry ingredients and mix on high speed for 4 minutes.
6. Put mixture in loaf pan, cover with clean kitchen towel and let it rise for 40 minutes in a warm area of your kitchen. (I will often preheat my oven to 200 degrees then turn it OFF and put the dough in the warm oven to rise).
7. Preheat oven to 400 degrees.
8. Bake bread in preheated oven for 30 to 40 minutes. Bread is done when it sounds hollow when tapped and/or registers 200 to 220 degrees on an instant read thermometer. (I find that I need to use the thermometer on this bread because it can have a tendency to appear done – pulls away from the sides of the pan – but still be undercooked.)
REMEMBER TO REMOVE BREAD FROM PAN AND LET COOL ON RACK OR IT WILL GET SOGGY!
My boys love this bread an I tend to have to make it every Sunday. They love it warm from the oven with a little Earth Balance butter!
Wow this is great! Thanks for the recipe I will send it along to my sister in law for my nephew.
Becca
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