If you, like me, have tried many of the gluten-free breads from the market, you know how nasty they can be. I was sure that some of it was really sawdust, glued together and painted. (OK...I knew better, but it wasn't easy to be sure).
Well, guess what, Dan has a Gluten-Free recipe for White Bread that will blow you away. It is soft and is the best one I have ever eaten. Dan and I make it about two times per week. I have been known to share some, too, with those I love. If anyone finds one that beats this one, please let me know; because, I would just have to prove it to believe it. And, toasted ..WOW! It is, in my own expression, "Too good to eat!"
So, here is the recipe: This bread is prepared as three separate components that are then added together and mixed.
The three parts are:
1. Yeast Mix
2. Dry Ingredients Mix
3. Wet Ingredients Mix
1. In mixer bowl, combine dry ingredients thoroughly.
2. Observe the yeast mixture. It should have AT LEAST doubled in size. If it has, combine the WET MIX and the YEAST MIX.
3. Turn on the mixer and slowly add these wet ingredients into the dry ingredients. Allow to mix on low until all of the mixture is wet.
4. Mix on high for two minutes.
5. Divide contents into two medium, greased loaf pans. Oil a spatula and smooth top of loaves. Place in a warm, draft-free place until risen. Normally, this takes 60-90 minutes. (If your oven has a warm setting that is around 170 degrees or less, put pans into oven and set at the minimum temperature to rise)
6. When bread has risen, bake at 350 degrees for 30-35 minutes. Crust will be a golden brown when bread is ready.
7. Remove the pans from oven and the bread from the pans. Place bread on wire racks to cool.
Donut balls: To mixture, add extra 1/4 - 1/2 cup of sweetener, 1 teaspoon of cinnamon and 1 teaspoon of vanilla extract. Drop by teaspoons (or 1 oz melon baller) into 350 degree oil. This is easier if you dip the spoon or scoop into oil, first. When ready, top with dusting of sweetener, or granulated or powdered sugar, as desired.
Sandwich Rolls: Place mixture into greased mini pie tins (4 inch size) to make rolls. You will need to use well-oiled hands to form rolls, if desired. We just drop the dough into pans and smooth with oiled spatula. Makes about 12 burger or sandwich buns. Bake for 20-25 minutes or till browned.
If you prefer, omit the potato flour and double the tapioca flour.
Most ingredients are available at Wal-Mart; but, some might only be available in your local health food store. For your convenience, some ingredients may be purchased online.
Examples of these ingredients are viewable on these links:
(Keep in mind, these are for example. Your size package might vary. Each link will open in a new window):
If you have any problems with this recipe turning out right, please let us know and we will try to help. I don't know if altitude makes any difference or not. We are at about 4,000 feet.
I would love to hear from you after you try this recipe. Dan and I love it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Loave (881g)|
|Recipe Makes: 2 Loaves|
|Calories from Fat: 1114 (44%)|
|Amt Per Serving||% DV|
|Total Fat 123.8g||165 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 35.7g|
|Polyunsanturated Fat 61.3g|
|Cholesterol 648.9mg||200 %|
|Sodium 688.3mg||24 %|
|Potassium 1602.3mg||42 %|
|Total Carbohydrate 310.4g||91 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 300.2g|
|Protein 47.9g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2539
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