Gluten-Free Bread
This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped egg whites will make it rise higher). I use Ener-G Egg Replacer to make it egg-free.
First- whisk together your dry ingredients and set aside:
1 cup sorghum flour
1 cup potato starch (not potato flour!)
1/2 cup millet flour
2 tsp. xanthan gum
1 tsp. fine sea salt
1 packet rapid dry yeast or 2 1/4 tsp.
You’ll need sesame seeds for the top; set aside for later. Or omit.
For the Breadman bread machine: (for oven baking see below)
Pour the liquid ingredients into the bread machine pan first:
1 1/4 cup warm water (at 110 to 115°F)
3 Tbs. extra virgin olive oil (canola for fasting days)
1 Tbs. honey- or raw agave nectar to keep it vegan
1/2 tsp. mild rice or white wine cider vinegar (or lemon juice)
1 Tbs. Ener-G Egg Replacer whisked with 4 Tbs. warm water till frothy
Gently pour the mixed dry ingredients on top of the liquid.
Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don’t have a gluten-free cycle, I believe a rapid rise cycle will also work.
Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not cakebatter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day). After second knead mist with water and sprinkle sesame seeds atop and press into dough lightly.
If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350°F for an additional 10 minutes- keep an eye on it and don’t let it get too brown. It should be a light golden color.
Cool the loaf before slicing for best results.
Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.
Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.
For Oven: Remove dough after second knead in the bread machine (or mix all ingredients with a stand mixer using dough hooks for 3 min.) and place in loaf pan – mist with water and sprinkle sesame seeds atop and press into dough lightly – let rise until it is nicely rounded above top of pan. Baking time: 1 hour @ 350°F
Yield: 1 loaf