;)
Gluten-free bread that doesn't suck
Thursday, May 13, 2010 at 7:12AM
Look! It’s even the right shape.Everyone who comes over to my house (or encounters me in potluck scenarios) has asked for this recipe. I apologize for the delay, it’s not out of covetousness. I didn’t create it, I modified it from my beginner-baking, gluten-free bible, Gluten Free Mommy. [update: she’s gone on hiatus again, see below]
Her blog wouldn’t pull up for about a week at the beginning of this year, during which time I nearly had a nervous breakdown. After panic subsided, I realized that modifying recipes from their original gluten-full state was not as hard as I’d previously decided.
Thankfully, her site came back up, with new recipes. She hasn’t posted anything since, but at least I know she’s alive and well. [or moving blog hosts, contact me through the form on your right if you want the original, oven recipe]
I quit mourning for the disappearance of someone I still can’t get to return my email, and ended up equipped with a better sense of why certain flour combos or starches work better than others. The route of a little practicality beyond doggedly following recipes turned out to be the best thing that’s happened to my baking thus far. Meanwhile, Natalie’s probably just busy with her kiddos, not meaning to startle me into baking revelations.
Note for baking newbies: This may seem like a shit-ton of ingredients (especially if you have none of them so far) but you’ll get your money’s worth when you stop paying $6 for a loaf of disgusting bread (that must be toasted to taste like regular bread) and make your own just-like-everyone-else bread. That’s right. You can have regular ol’ peanut butter and jelly sandwiches on this bread.
I make a loaf weekly, more often if we have guests (or tasty preserves in the house.) We only pay for ingredients on an as-needed basis now (translate: unbelievably cheap, homemade, kick-ass bread.) And yes, it turns out better in the bread machine; I’ve baked it both ways many, many times.
Millet Oatmeal Bread
Adapted for the bread machine from original recipe by Natalie Naramor at glutenfreemommy.com, finally perfected from my very first attempt last fall.
1. Whisk the following together in a large mixing bowl:
1 cup brown rice flour
1/2 cup certified gluten free oat flour*
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot starch, or cornstarch
1/3 cup sweet rice flour, also called Mochiko
1/4 cup flaxseed meal
1 Tablespoon xanthan gum
3 Tablespoons brown sugar
1-1/2 teaspoons salt
*Bob’s Red Mill makes gluten free rolled oats; save money by pulverizing the rolled oats into oat flour in a food processor.
I had a difficult time finding sweet rice flour. If you can’t locate certain items at local stores, try ordering them online.
2. In a separate, medium-sized bowl whisk together the following:
3 eggs (must be at room temperature)
1 teaspoon apple cider vinegar
1 Tablespoon molasses
4 Tablespoons (half a stick) butter or butter substitute, melted
1 cup warm water (80-105° F)
1/4 cup plain yogurt, buttermilk, sour milk or whatever you have (also room temp)
You want your wet mixture to be at or just above 80° F so the yeast activates properly in the machine; use your basic kitchen thermometer and check the wet mixture’s temperature as you add the ingredients, you may need to alter the temperature of the warm water to bring the temperature up or down here.
3. Pour the wet mixture in the bread machine pan and then layer the flour mixture on top (not mixing the two.)
4. Create a small indentation in the flour with a spoon and pour 1 packet of active dry yeast (found in the baking aisle of your grocery store) in the hole.
5. Select the two-pound loaf size and use the Basic Rapid (or something similar) setting, which ends up being about 2 hours and 15 minutes. Some newer model bread machines have a gluten-free setting. As it gets going, you’ll want to scrape the sides with a spatula to make sure all the flours incorporate into the wet mixture.
6. Patience! The same goes for bread machine loaves as does for traditionally baked loaves, wait for the loaf to cool completely before slicing it. Don’t refrigerate the loaf. If you don’t eat the entire loaf within two days, slice and freeze it (in freezer-specific bags.)
Reader Comments (12)
So, what happens when you bake it in the oven? Does it still work?
All of those Gluten Free Mommy links go to some blank WP blog. :(
Weird, Melissa! They worked this morning. Maybe she's in the process of 'moving' (she used to be at Blogspot). Mysterious GF Mommy!
Deanna, it definitely works in the oven; it just doesn't achieve the same shape and consistency as in the bread machine though. Slightly denser, regular GF bread shape (short and long shape from a loaf pan) and a mixer is super-nice in the case of oven baking it (though I've made it a number of times without my mixer, too.)
I'm happy to email anyone the oven recipe (while GF Mommy gets her blog together). Just let me know (and pass along your email when you leave a comment!)
Kate!
I'd love the oven recipe. You know my email...
Liz
Your bread looks amazing! I just developed a Udi's inspired whole grain gluten free bread that is delicious, too.
Cindy
http://www.wheatlessfoodie.blogspot.com
Thanks for posting this! I don't eat gluten-free but my mom does, so this will be a nice way to surprise her with a little treat on her next visit. I usually get mochiko at asian grocery stores and I've even seen it in the international section of regular grocery stores before.
I'm supposed to compliment you particularly for this recipe but somehow I managed to post on the wrong one again.Nevertheless, I have the same praises for all your delicious recipes. Thank you!
Would love to have the oven recipe since I don't have a bread machine. Thanks. Great blog, by the way. Love your recipes & your writing.
I can't thank you enough! We are new to gluten free and even though only my daughter NEEDS to be GF, the whole family us joining her as I don't want to cook two meals or enjoy things that she can't. Hands down this is the best bread we've eaten! My bread machine didn't brown it like I wanted so I put it in the oven and darkened it up. Delicious. Her friend had no idea it was GF - he just thought it was homemade deliciousness.
SOO excited to have found your site - gluten free bread AND pear manhattans?!?! Thank you, thank you, thank you!
the recipe calls for dry active yeast, however in my bread machine experience the rapid cycle requires instant yeast... just wanted to clarify before attempting the recipe! :)
also, you mention both the GF cycle and the basic rapid, which do you suggest? thanks! :)
Courtney, I use active dry yeast with great success, though you can use instant if you'd like. Lately I've experimented on a breadmachine with a gluten-free cycle, and I actually prefer the results from the basic rapid. Hope this helps!