This recipe was inspired by Mary Frances’ Gluten Free Cooking School. The ingredients seemed similar to other recipes I have tried and not been satisfied with, but the proportions were slightly different. It was worth a go.
This is good sandwich bread. Whichever recipe Mary Frances played around with for so long, it is a good foundation. My husband, Brian, makes cheese as a hobby. His latest creation was a cream cheese. This was his first attempt and I could see eating all varieties of sandwiches with it. The bread is good on its own, but in a sandwich it brings everything together yet doesn’t dominate.
I used quinoa flour and the taste was not as strong as I thought it would be, much less than the gold cake to my surprise. My guess is again that balancing it with other ingredients helps significantly. Or perhaps I’m just warming up to quinoa after eating it in so many different things.
We do not own a bread machine any longer, so I used Mary Frances’ recommendations for baking in an oven. I let the bread rise in the oven for 15 minutes (preheated to the lowest setting then turned off) until it had climbed up the sides of the tin, then turned up the temperature. Unfortunately, I forgot to turn the oven on, so the bread was left there to spill over the sides. I baked it anyhow, after I realised what had happened, and amazingly, the bread stood up to it.
1 tablespoon active dry yeast
15g (1 tablespoon) honey (for the flavour. You could use something different if you prefer)
350 ml (1 1/2 cups) water (40C (105F) warm to the touch but not too hot)
280g (2 1/2 cups) gluten-free flour blend (I used quinoa flour, sweet rice flour, and arrowroot starch)
2 teaspoons xanthan gum
1 teaspoon salt
2 eggs (or 90 ml (6 tablespoons) of water and 13g (2 tablespoons) ground flax seed)
25 ml (1 1/2 tablespoons) oil
1 teaspoon vinegar
Place the yeast in a small bowl. Add the water and gently stir. Add the honey or your preferred sweetener/food for the yeast. If you use local honey, as I did, then there will be some lumps. I like to get my hands in it and mash them out, but you don’t have to. Let this mixture sit.
Combine the flour blend, xanthan gum, and salt in a large mixing bowl.
In a third bowl, whisk the eggs or water and flax seed, oil, and vinegar together until everything is well combined.
By this point the yeast mixture should be well doubled in size and full of bubbles. I was surprised by how long the yeast gets to sit, but gluten-free bread needs all the lift it can get. Pour the two liquid mixtures into the flour mixture. Stir until well combined then pour into a greased 23cm by 13cm (9 by 5 inch) loaf tin. Let the bread rise until it reaches the top of the tin or has doubled in size. (Mine took 15 minutes).
Preheat the oven to 190C (375F). Bake the bread until it has pulled away from the sides of the tin. (Mine took 40 minutes.)
Cool on a rack. If you can’t resist letting it cool, as I often can’t, then slice immediately and eat. Enjoy!