Soft White Bread (Gluten Free)

24
Servings
1-1h
Prep Time
40-50m
Cook Time
1h 40m
Ready In


"This is THE best gluten free bread I've tried. The success depends upon using the DariFree powder. I have not tried it without it, so I don't know how it will work that way. I also found that xanthan gum is better for yeast breads than guar gum. It rises much better. This recipe is from Karyn Seroussi, who wrote a book about her journey through Autism with her son. There are also pizza crust, French bread, or rolls options."

Original recipe yields 24 servings
OK
  • DRY INGREDIENTS
  • WET INGREDIENTS

Nutritional

  • Serving Size: 1 (59.7 g)
  • Calories 117.6
  • Total Fat - 2.7 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 14.7 mg
  • Sodium - 203.5 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.4 g
  • Protein - 2.3 g
  • Calcium - 17.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

In a stand mixer, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Slowly add the wet mixture to the dry until well blended. Beat at high speed for an additional 2-3 minutes.

Step 2

Dough should be soft, but stiff. If soupy, add tapioca flour until peaks hold their shape. Texture should be much thicker than cake batter (does not pour) but much stickier than regular bread dough.

Step 3

Grease two loaf pans with oil. Spoon dough into pans (about half full). Let rise 1-1 ½ hours in a warm place, avoid over-rising. Should rise above the top of the pan. Sprinkle tapioca flour on top of loaves.

Step 4

Preheat oven to 400°. Bake for 40-50 minutes, and allow to cool before slicing. Immediately slice and freeze any bread not eaten on baking day. Because the center is so moist, this bread goes from freezer to toaster and makes great toast.

Step 5

For Pizza Crust, French bread or rolls: Add additional tapioca flour until dough can be handled. Form dough into whatever shape you want. For rolls, just flatten an orange-sized ball of dough.

Step 6

Place onto baking sheet, and make horizontal slits on top of your loaves with a sharp, wet knife. Sprinkle the top with tapioca flour - looks very professional and keeps them from over-browning. Or, brush on egg yolk and sprinkle with poppy or sesame seeds. Bake rolls at 400° for 20 minutes. Larger rolls will need to cook longer. For pizza shells, bake for 10 minutes and freeze. Defrost as needed, add toppings, and bake until toppings are done. If baking fresh, brush dough with oil, add toppings and bake for 15-20 minutes.

Tips & Variations


No special items needed.

Tags : Breads

Related

QueenBea

I made this as instructed but forgot to make the slits on the top. I used eggs instead of the powdered egg and couldn't find non-dairy milk powder so I used skim milk powder. I was quite please with the end results.

review by:
(31 May 2013)