Gluten Free White Bread

This amazing bread can be made casein free also by using Almond Milk and a dairy free gluten free butter substitute. Just substitute Almond Milk for 2% Milk and a Gluten free butter  substitute for the butter.

For Kathy’s Gluten Free Flour Mix (Kathy’ GFFM) use the following

2 pounds white rice flour

2 pounds corn starch (or tapioca starch)

1 pound brown rice flour

For smaller batches of the my flour mixture,the ratio to weight is the same, but all flours do not weigh the same. Below is an example of measurements when only needing a small amount. It will make 2 3/4 cup flour.  You can double if you need more, or cut in half if needing less. Store unused flour in a sealed container in a dark location. Like inside your cupboard.

1 cup white rice flour (5.5 ounces)

1 cup + 2 Tablespoons Corn starch (5.5 ounces)

1/2 cup + 2 Tablespoons brown rice flour (2.7 ounces)

Bread Recipe: 

1 1/2 cups Kathy’s GFFM (or use 2 cups Kathy’s GFFM above flour if not using potato starch)

1/2 cup potato starch

1 teaspoon Salt

½ cup water

½ cup 2% milk (or Almond milk for Dairy Free)

2 1/4 teaspoons yeast

3 tablespoons honey

¼ cup Gluten Free Flour Blend (this is addition to the flour above)

2 eggs

2 tablespoons butter (or GFCF butter substitute)

1 tablespoon cider vinegar

Prepare 1 bread pan

Mix the dry ingredients a bowl and mix with a wire whisk to blend.

Place the milk (or almond milk) and water in a bowl (or pan if warming on the stove) and heat to 100 degrees. Add the yeast, honey and ¼ cup of gluten free flour blend. Let stand until foamy. Use a thermometer. Yeast begins to die at 120 degrees, with a total die off at 140. Do not overheat the liquid. Should the liquid exceed 110, add all other ingredients and then let cool to 90-100 before adding the yeast.

Mix the eggs, butter and cider in the bowl of a stand mixer with the paddle attachment. The butter will be chunky, that is alright.

On low speed add half the dry ingredients to the egg mixture and mix until blended, add half the liquid yeast ingredients, the remaining dry and then the remaining wet ingredients.

When all ingredients are incorporated and mixed in, turn the mixer to medium and beat for 4 minutes. The dough will look like cake batter.

Preheat the oven to 375°F

Spoon into the pan and set aside to rise about 50 minutes. It does take GF bread longer to rise. Be patient and start the process earlier than you would for wheat bread.

When dough has risen, cook in oven for 40-55 minutes until the bread reaches an internal temperature of 200 degrees. An egg wash will help brown the bread.

Cool for 10 minutes before turning out the bread to cool.