I was at the store buying gluten free flour when a woman started a conversation with me. We chatted for a few minutes and she told me that she decided to go gluten free for the health benefits. She also mentioned that she and her husband felt better and that they had lost weight since they went on this diet. On my way home I decided to stop by another store to pick up a few more items and they were selling bamboo plants. They were so cute that I splurged and bought two.
I started going through my notes and put together a basic recipe to experiment with. This instructable is how I made this recipe and the tips I used while making it. I was astonished that on my first try . . . this recipe turned out beautiful and tasty! Not to mention I made three different kinds from the base recipe with great results! Hmmm I wonder if the lucky bamboo had anything to do with it? Naugh, I was just having an unusually incredible baking experience . . . which does not happen very often especially when a person is trying out a new bread recipe, and a gluten free one at that, and having to adjust for a higher altitude! I was ecstatic.
This would be a great recipe to serve to all family members because the flavor and texture is like real bread!
Follow through and I will show you how I made it so you can also! Oh yeah, I entered this recipe in the Gluten free and Copy cat contest and if you think it is worth your vote I am ever so grateful for your participation! Thanks in advance!
Step 1: Gluten Free Bread Tips
Store flour and yeast in the freezer and it will keep longer.
Allow ingredients to reach room temperature for best results.
Purchase farm fresh eggs.
Olive oil adds moisture and shelf life to gluten free breads.
Make smaller loafs baked at lower temperatures and baked for a longer period of time.
Metal pans are best.
Make original recipe first then experiment with different ingredients if you like.
Adding 1 teaspoon of Psyllium husk powder is kind of like a secret ingredient that binds the dough together and adds fiber!
Successful baking has a lot to do with knowing what temperature is best for your altitude.
For high altitudes subtract one degree F for every 500 feet above sea level.
Generally for higher altitudes use 1/4 less flour but I don't know if that applies to gluten flour because for this recipe I did not reduce the flour and it was fine.
Test yeast by adding 1 teaspoon of sugar to liquid and yeast. If it doubles in volume in 10 minutes it is active.
Check eggs to see if they are good. Place the eggs in a bowl and cover with water. If the egg is bad it will float to the top.
Add extra egg or egg white if bread is too dry or crumbly.
Do not over-beat mixture.
Expandex adds a wheat-like texture to gluten-free breads.
Brown sugar is better to use than white.
Don't use a dough hook with gluten free bread.
Do not double the recipes. Make two separate batches if you need more loafs.
Adding Ascorbic acid will help preserve your bread.
Step 2: Ingredients
3 Large eggs slightly beaten ( room temperature) Farm fresh is best for gluten free baking.
1 tsp apple cider vinegar (I used organic)
1/4 Cup Grape-seed oil or Olive oil,
1 1/3 Cup coconut milk (organic)
1 Tablespoon plus 1 teaspoon Agave Nectar
3 Cups gluten free Red Mill bread mix
1 Package yeast included in flour mix or 21/4 teaspoons active yeast
1 Teaspoon psyllium powder
Craisins and crushed pecans as desired. I divided the recipe into thirds and added about 1/4 - 1/2 cup of each, I did not measure so I am not sure about the 1/2 cup.
1/4 Cup Greek yogurt
1/8 Cup Flaxseed meal
We enjoyed the Craisin and plain bread the best but all three turned out very good. The Dill and Yogurt were not very noticeable in the recipe so perhaps adding more would have made it better but more Flaxseed meal would need to be added to compensate for the additional Yogurt. This recipe made 8 mini loafs 3 inches X 5 inches and 6 standard size muffins or approximately 1.5 standard size loaf pans.
Step 3: Start the Yeast
I turned on my oven light ( to add warmth to the oven for the bread to rise ) I have a gas oven.
I added the yeast packet included in the flour mix to the milk and stirred it well.
To see if your yeast is good add 1 teaspoon of sugar to the milk and yeast mixture and if in 10 minutes if it has raised double in size it is good.
Step 4: Mix Wet Ingredients
Step 5: Add Dry Ingredients
Step 6: Add Flour to Wet Ingredients
You may need to mix by hand as you add more flour.
Step 7: Add Yeast
At this point the dough mixture was quite sticky and gooey. I was tempted to add more flour but when I mixed it, the mixture pulled away from the edges of the bowl, so I decided to go ahead with this mixture and see what happens.
Step 8: Oil Pans and Add Dough
Put butter or oil on your hands to keep the dough from sticking to your fingers.
Place enough dough in the pan to fill half way.
Form the dough to the pan and gently press.
Place pan in the oven to let raise about 45 minutes or until the dough is level with the edge of the pan.
It is best not to allow the dough to rise higher than the edge of the pan to prevent the dough from collapsing during baking.
Step 9: Bake Bread Dough
To adjust for higher altitudes refer to my tips step 1.
Lower temperatures are recommended for smaller loaf pans and longer baking times.
I baked mine at 340 degrees F ( for higher altitudes ) for about 20 - 25 minutes.
Step 10: Remove the Bread From the Oven
I always butter the tops of the bread when it is still hot so the crust is not hard.
Keep the bread in the oven for about 5 minutes.
Then remove it from the oven and place the pan on top of the stove to cool until you can handle the pan.
Remove the bread carefully and place the loaf on a cooling rack.
After it has completely cooled, place the bread in an airtight container and store in the refrigerator or freezer.
It is best the first day and up to 3 days in the refrigerator.
If it last longer than three days, store it in the freezer and thaw when needed.
Step 11: Cranberry and Dill
I made the Dill bread using the same ingredients as the base recipe but added 1/4 cup of Greek yogurt, 1 teaspoon Dill weed and 1/8 cup of Flaxseed meal and baked them in a muffin pan. It took longer for these to bake. I estimate 30 minutes at 340 degrees F.
Step 12: Sunshiine's Final Thoughts
The next time I bake this bread I am going to try using Olive oil and I may try adding some coconut flour because it has a nice flavor. Coconut flour has a tendency to draw moisture from the dough so more liquids will be added to compensate for that. I will also try to find a way to smooth out the top so it is more level but still leave the rough look for the visual appearance. I will allow it to raise another ten minutes or so to try and achieve a lighter loaf, even though I liked this version it is fun to experiment.
My husband and I each sampled a sliver or two of each loaf of bread I made. He has requested more bread tonight, but I told him we had to wait until I took some good daylight pictures. He said I could make more! I told him that I did not have any more gluten free flour. I suppose I could use regular flour and adjust the recipe accordingly, but we won't tell him that . . . will we? After all I am kind of tuckered from baking bread all day! My brother sent me home with a new bread making tool! After such a hot summer, September was celebrated with a smile! I will be baking more bread very soon!
Thank you instructables, our sponsors, authors, and loyal readers for making this an awesome place to share what we make. Have a safe and happy fall!