JILLEE'S GLUTEN-FREE BREAD THAT DOESN'T SUCK

jillee's gluten-free bread that doesn't suck image

How to make jillee's gluten-free bread that doesn't suck

Provided by @MakeItYours

Number Of Ingredients 19

Previous Next

Ingredients

brown rice flour blend
Makes 4 cups
1⅓ cups brown rice flour
1⅓ cups tapioca flour/starch
1⅓ cups cornstarch
1 tablespoon potato flour (I couldn't find this in the store so I just blended some potato flakes up in my Blendtec and that worked just fine!)
Ingredients:
4 cups Brown Rice Flour Blend (see above recipe)
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer (I found this by the gluten-free flours in my grocery store. See picture of ingredients above.)
2 teaspoons salt
½ cup powdered milk
3 large eggs at room temperature
¼ cup butter at room temperature
2 teaspoons cider vinegar
⅓ cup honey
1 package (2¼ teaspoons) active dry yeast (not INSTANT dry yeast)
2 cups warm water
A couple of notes about replacements: If you are allergic to eggs you can replace the 3 eggs with: 9 Tbsp. water and 3 Tbsp. ground flax seed, or follow the instructions on the egg replacement powder.You can also make this bread using water instead o

Steps:

Spray cooking spray into two 8-inch bread pans
Add the yeast to the 2 cups of warm water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
Mix the flour blend, xanthum gum, gluten-free egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.
Put eggs, butter, vinegar, and honey in the bowl of your mixer. With the paddle attachment, mix together for about 30 seconds. The butter will be chunky, that's OK.
Add half the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.After the 4 minutes your bread dough should resemble thick cake batter.
Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.
When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack and bake for 45 to 55 minutes or until the bread's internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It's hard to tell when gluten-free bread is done. But if you don't have an instant read thermometer you're going to have to use your best guess based on your particular oven.)
Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool. (As you can see, I brushed the top of mine with butter when they came out of the oven.)
After allowing it to cool COMPLETELY (this is important! Don't rush it and cut into it while it's still warm or you will flatten it.) I very, VERY carefully started cutting it into slices.