All the bread I’ve had from stores is dry, stiff & essentially just not good enough….
The coronavirus pandemic has also put international supplies of wheat at risk & reports say to expect shortages and/or prices of bread to rise (which we have already seen here locally in our stores)
SO! It’s the perfect time to start making your own & stocking up on your favorite flour. It’s honestly a LOT easier & more economical than I thought it would be!
Below is my simplified, easy version for bread maker bread. It produces the most amazingly soft & supple all-purpose gluten-free bread I’ve ever had.
INGREDIENTS
• 1 1/4 cup water
• 1/4 cup oil or 4 tbsp dairy free butter
• 3 eggs (room temp)
• 1 1/4 tsp salt
• 3 tbsp sugar
• 3 1/4 cup Gluten Free 1-to-1 Baking Flour
• 2 tsp active dry yeast
Step 1:
In a medium bowl, mix water, oil & eggs. Pour into the bottom of the loaf pan.
Step 2:
Mix salt, sugar & flour. Pour on top of liquid in the loaf pan.
Step 3:
Make a small bowl-shaped indentation on top of the flour. Add yeast to indentation.
Step 4:
Put loaf pan intoto machine, close lid & turn on to Gluten Free setting (mode 3 on my machine)
Step 5:
A few minutes into the kneading setting, open the lid & use a spatula to scrape down any remaining ingredients from the sides of the bowl. Close & continue to let the machine knead, rise & bake.
Step 6:
When done baking, remove bread pan & allow to cool 20-30 min upright. Then, lay pan on left & right sides for a few minutes each to let the bread rest away from the bowl. Use a wire cooling rack to flip bread over & continue to fully cool. Remove kneading paddle & enjoy!
Store in an airtight container on counter
