Gluten-free bread can be a challenge to get right, but the more loaves you make, the better you get at judging the wetness of the dough and your efforts will be rewarded!These recipes however, are easy to follow and I get told time and time again from many people, how successful they are!
My children can even make great loaves from these recipes which assures you that you too will have great results every time!
Accuracy when measuring out the ingredients, especially xanthan gum, is crucial.
Recipe One uses 'cups' and Recipe Two uses grams.
Happy bread-making!
Ingredients
3 1/2 cups gluten-free plain flour
2 tablespoons sugar
1 level tablespoon xanthan gum
 |
| Use measuring spoons to accurately measure the xanthan gum |
2 1/4 teaspoons fast action, dried yeast
1 cup of warm water
1/2 cup of dairy-free milk
1/4 cup of oil, vegetable oil, or olive oil for a richer flavour
3 large eggs, beaten
1 teaspoon rice or cider vinegar
What to do
Thoroughly sift together the gluten-free flour, xanthan gum, salt and sugar.
Combine all the wet ingredients and lightly beat.
Place the liquid mixture into the bread machine pan, then add the dry ingredients on the top. Make a well in the centre of the flour and add the dried yeast.
Bake on the "gluten-free" setting if your machine has one, otherwise choose the 'Rapid' or 'Fast' bake setting (gluten-free bread dough does not respond as well to the longer proving times). After a few minutes of mixing, give the dough a helping hand, by using a flexible spatula to mix the dough in the bread pan and scrape down the sides if necessary.
When the cycle has finished allow the bread to stand in the pan for 10 minutes, then turn out onto a cooling rack, remove the mixing paddle/s and allow to cool.
RECIPE TWO
Ingredients
450g gluten-free plain flour
335ml dairy-free milk
|
| Use measuring spoons to accurately measure the xanthan gum |
2 large eggs
2 teaspoons xanthan gum
2 tablespoons caster sugar
1 teaspoon salt
7g fast-acting dried yeast (1 sachet)
What to do
Sift together the gluten-free flour with the xanthan gum, sugar and salt.
Combine the dairy-free milk, oil, water and eggs and lightly beat. Pour into the bread pan.
Sprinkle the gluten-free flour on top. Make a well in the centre of the flour and add the dried yeast.
Choose the 'FAST BAKE' setting and then press 'START'. After a few minutes of mixing, open the lid and give the dough a helping hand, by using a flexible spatula to mix the dough in the bread pan and scrape down the sides if necessary.
When the cycle has finished allow the bread to stand in the pan for 10 minutes, then turn out onto a cooling rack, remove the mixing paddle/s and allow to cool.
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