Tips for making gluten free bread

September 23, 2009 at 12:47 pm 14 comments

bread6

It took me almost a year and at least twenty terrible loaves (probably closer to 100), nearly as many that were edible but looked horrible and finally a successful gluten free bread recipe.  Another few months to make it into something reproducible.  Just because the stars all line up for that one wonderful loaf of bread doesn’t mean it can be done again and again!

I’ve been told that mine is the best gluten free bread ever!  One of my customers reports that her husband has given up wheat bread in favor of my gluten free version.

Here are my tips:

Mill your own rice (and other grains) to save considerable expense.

Using a favorite recipe, mix the dry ingredients in advance to make a “big batch” version.  I make a 4 loaf mix put that in a gallon zip loc bag in the refrigerator then every couple of days I make the loaves one at a time in my bread machine.  Or you can save in gallon canning jars.

It is also possible to bake gluten free bread the conventional way but the best results require a 400 degree oven, an hour to rise and an hour to bake so I rarely have that kind of time or want to heat the kitchen like a … well an oven! 

To make a gluten free loaf in a bread machine

  1. Place wet ingredients in the bread machine first.
  2. Cover the liquids with dry ingredients.
  3. Make a depression in the dry ingredients and put the yeast in that (don’t let it touch the liquid)
  4. With gluten free bread choose the bread machine setting with the longest rise time.
  5. You will need to mix the ingredients at least once with a spatula during the mix cycle. Resist the urge to add flour.
  6. When possible remove the paddle (mixer in the bottom) after the mix cycle but BEFORE the first rise.
  7. At this point you should be able to leave it alone and wait for yummy, hot bread!

 

Whether you have a GF setting or not your best loaf will result if you do at least these two things… (mentioned above and expanded on here).

  1. Give your dough a little attention in the mixing stage.  During the first 10 min most bread machines are warming and the next 20min or so is the mixing stage.  During the mixing stage it will serve you well to take a spatula and scrape the sides once or twice.  Gluten free dough is very sticky and wet it will never “clean the sides” like regular dough so you have to help it along.  The dough should be the consistency of thick pancake batter.  If it seems lumpy or if it does not stick to your spatula it most likely needs a tablespoon or two more water.  If it is quite runny and falls right off the spatula when mixed you may need to sprinkle in more rice flour. But in general you should resist the urge to add flour.
  2. Remove the paddle:  Bread machines have several cycles. One of the first cycles is mix, next is rise, then they go into a “knock down” cycle before the final bake stage.  Since gluten free bread will only rise once you will want to remove the paddle before the knock down stage or the result will be a dense loaf.  Once it is finished mixing you can remove the paddle by wetting a spatula and your hand, scrape most the dough away from the mixing paddle and then slip it off.  Wet the spatula again (or your hand) and smooth the dough back into a recognizable shape :) then allow your bread machine to complete your gluten free wonder undisturbed!

This is the dough as it mixes…mix

Here is what the dough should look like when it has finished mixing…mix done

If you choose to bake your loaf you can spoon it into prepared loaf pans like this…bread1

Spread the dough with a spatula until smooth like this…bread2

Next allow to rise…bread3

Then bake.  Cover the bread with tin foil. Bake until the internal temp is around 180 or a toothpick comes out clean.  To get a darker crisper crust brush with olive oil and remove the cover for the last 5 min.bread4

Remove from the pan within 15min-20min of baking to avoid a soggy crust (even if you use a bread machine).  Allow to cool, slice and serve.bread5

Gluten free bread will usually only keep a couple days left out on a bread board covered with a towel.  If you keep it in an airtight container it will last up to 1wk.  

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14 Comments Add your own

  • 1. Linda  |  September 23, 2009 at 1:24 pm

    I’ve also been working on a good bread recipe with similar ingredients. I’d love to see a picture of yours.

    Reply
    • 2. glutenfree4goofs  |  September 23, 2009 at 3:03 pm

      I know I thought I had a pic and then realized the one I have is with the bread in plastic so it looks dumb. I will load one soon. I’ve been making this bread weekly for months now.

      Reply
  • 3. Kathryn  |  September 23, 2009 at 1:51 pm

    Oh, i’ll have to try it. My bread maker has a GF setting, but i’ve only used it a couple of times as it hasn’t done all that well.

    Thank you for sharing this!

    Reply
  • 4. Brian  |  September 23, 2009 at 8:35 pm

    I’ll have to try this. A good GF bread is hard to come by. Thanks for sharing.

    Reply
  • 5. Sharyl Williams  |  September 23, 2009 at 9:28 pm

    Did you see the GF chocolate cake recipe I posted on my blog a couple of days ago? You should be proud of me!

    http://www.reasonablyrandom.blogspot.com

    Reply
    • 6. glutenfree4goofs  |  September 24, 2009 at 10:51 am

      Delicious, I missed it!! Thanks

      Reply
  • [...] the rest here:  Gluten/Dairy/Soy Free Wonder… « Blog Schmog Share and [...]

    Reply
  • 8. WendyGK  |  September 24, 2009 at 9:23 am

    I just don’t have the patience for all the experimentation. Thanks for doing all the work. We’ll give it a try and report back. No bread machine, though.

    Reply
    • 9. glutenfree4goofs  |  September 24, 2009 at 10:53 am

      It’s back to the sauna for you! :) If you don’t use a bread machine, proof the yeast first and be sure to mix the dough at least 3min.

      Reply
  • 10. Erin  |  September 25, 2009 at 1:54 am

    Oh man, this recipe makes me want to find all the parts to my bread machine and see if it still works. *drool* Bread again! It might take awhile, but I will try this recipe and report back.

    Reply
    • 11. glutenfree4goofs  |  September 25, 2009 at 9:10 am

      Oh I do hope you are successful. The nuances are so challenging. I will try to load pics of the process to help!

      Reply
  • 12. Linda  |  October 2, 2009 at 7:49 pm

    It looks wonderful Jessie! Thanks for the pictures.

    Reply
  • 13. Katrina  |  May 28, 2010 at 2:32 am

    Which bread recipe is shown in these gorgeous pictures? We had a toddler with a host of medical problems that lead us to be GF/CF/SF. Unfortunately, she never sleeps for more than an hour or two at a time…so maybe I’ve missed the recipe somewhere on this page in my sleep-deprived state! Is this the Millet Oatmeal Bread? Millet Quinoa? I would love to bake this ASAP! Thank you for a wonderful, helpful website! Blessings to you!

    Reply
    • 14. Jess @ Blog Schmog  |  May 29, 2010 at 9:36 am

      It’s a recipe of my own. I haven’t yet figured out how to write it so that others can make it. No millet in this one.

      For a great place to start try Bette Hagman’s recipes. I’ve always had success with them.

      Thanks for stopping by!! Keep in touch and hug that little gal. :)

      Reply

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Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
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