I’ve been making grain free bread for nearly a year now. There have been lots of mistakes, or rather many of my loaves of bread were more similar to bricks than to actual bread. As a result of all this, I now have a recipe that tastes like it’s made from white flour and requires a minimal time commitment from me because it’s made in my bread maker. Now that I’ve got a recipe that works well in my bread maker, making grain free bread is no longer a challenge; it’s just a part of life. One which I really couldn’t live without!
Unfortunately, not everyone has a bread maker. But, everyone with a grain allergy should be able to make affordable grain free bread regardless of whether or not they have a bread maker. A blog follower named Liz asked how she could use my recipe but bake her bread the conventional way. Good question!
After some research through my old high school cook books, some of the bread maker cook books I derived my recipe from, and the manual that accompanies my bread maker, I felt like I was ready to go.
1 ½ c Milk or Almond milk
¼ c olive oil
3c of my grain free flour blend *(insert link here)
1 Tablespoon yeast
2 ½ teaspoons xanthum gum
1 teaspoon salt
When making bread using conventional baking techniques patience is necessary, and since most of you know that patience is not my virtue, this was a good opportunity for me to learn some. Thanks to some help from my kitchen timer and the resources I used, it only took one attempt to get it right!
Here’s what to do:
Heat milk to between 100 and 140 degrees Fahrenheit. (I microwaved the milk in a 1 quart glass bowl for 1 minute). Stir in honey. When honey is dissolved, sprinkle yeast over the top. Let stand for 5 minutes. Whisk in olive oil and eggs.
In a separate bowl mix remaining dry ingredients. Gradually add dry ingredients to wet ingredients ½ cup at a time. If you have a stand mixer, I highly recommend you use your dough hook on setting two or 3 while doing this.
After dough is well mixed, knead for 10 minutes on medium/ low speed. If you don’t have a stand mixer, it may be difficult to knead the dough on a floured board initially. You may want to continue stirring the dough in the bowl until the xanthum gum gives the mixture a dough like consistency.
Once dough is kneaded, place dough in a greased loaf pan until it doubles in size. My dough took about 1 hour to rise.
Bake dough at 300 degrees for 1 hour. To check for doneness, insert a knife into the center of the bread. The bread is done when the knife comes out clean. Slice bread when cool.