Here’s the gluten-free bread I’ve been telling you about. It really is nearly perfect. It doesn’t sink or collapse. It doesn’t fall apart the next day. I tastes great. And, it’s healthy, refined sugar-free, and dairy-free too.
Joe loves his sandwiches. He brought home a loaf of Jewish Rye the day before I made a loaf of this bread. I walked into the kitchen and saw him slicing my bread for a sandwich. When I asked him why he wasn’t eating the rye bread he smiled and said, “Honey, I love your bread.” Then he kissed me on the cheek.
Earlier today I told him we were having soup and salad for dinner. Immediately he asked if I was going to make my bread.
Of course I am.
A Little Flour Science
One of the things I love most about being in Pastry Arts School is that I learn things about baking that otherwise I’d never figure out.
Yes, it’s mostly gluten-full but often I can apply most of what I learn to being a better gluten-free baker. Take this, for example:
- During World War II there was a flour shortage and French bakers added fava bean flour to their mixes because it increased the strength of the dough.
If you don’t believe me you can read it in Daniel T. Muzio’s book, Bread Baking: An Artisan’s Perspective. It’s the textbook for my Breads & Rolls class, and there’s nothing gluten-free about it.
Still, it helped me understand why my flour mix works so well.
I used my flour blend for all the recipes in my new book (which should be released very soon!). I’ve shown you here before how you can substitute it one for one in just about any recipe with spectacular results, like in this Red Grape Olive Oil Cake.
So, if you’re up for a lot of fun and really good loaf of bread get out your measuring cups and start baking. (Or your digital scale…you’ll notice I included the weight, too. I’m back in school and thinking like a professional baker again…though I’m no where near professional!)
Serves: 1 (9″ x 5″) loaf
- 3 cups (369 grams) Amy’s Basic Flour Blend
- 2¼ teaspoon (7 grams) xanthan gum
- 1 tablespoon (12 grams) palm sugar
- 1 packet (7 grams) dry instant yeast
- 1¼ cup (289 grams) warm water
- 2 extra (113 grams) large eggs, at room temperature
- ¼ cup (50 grams) canola oil
- 1 teaspoon (5 grams) apple cider vinegar
- 1¼ teaspoon (7 grams) kosher salt
- Prepare a 9″ x 5″ loaf pan with cooking spray. Line with parchment paper if desired. Preheat the oven to 350°F.
- Whisk together the flour blend, xanthan gum, palm sugar, and instant yeast. Set aside.
- Put the water, eggs, oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment and mix until combined. Add the dry ingredients except the salt and mix on low until incorporated. Increase to medium high and mix for a minute. Turn off, add the salt, and mix for two minutes more.
- Turn the batter into the prepared loaf pan. Place in a warm place for an hour to rise, or until the loaf just about doubles in size. (Don’t let it rise more than double its original size or it might collapse in the oven.)
- Score the bread with a sharp, serrated knife if desired. Bake for 45 – 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it. Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape – but leave it in the pan. Let it cool for another 10 – 15 minutes the move to a wire rack to cool completely.
- To store, wrap with plastic and keep at room temperature for up to 3 days. Freeze any leftovers for toast or gluten-free bread crumbs.