Since going gluten free and refined sugar free last June, I have hardly had any bread (made a couple gluten free loaves before months ago) and I have been really craving bread! Sometimes I just want a sandwich—peanut butter and honey or jam to be specific. I couldn’t even wait to take a bite before getting a picture.
Just kidding. I did get a few pictures, but I bit right into this slice as soon as I could.
This bread is perfect for toast. Though even Kevin, who doesn’t eat gluten free, had a slice untoasted with some jam and said it was pretty good. I just can’t tell you how happy I am to eat toast!
I received the Apricot Jam from a friend for Christmas. She purposely made some with agave instead of sugar so I could eat it. So nice. And the jam is so good. Tastes like fresh, slightly tart apricots. Thanks, Jackie!
I got a bread machine cookbook from our friend, Bob, for Christmas and it has a couple gluten free bread recipes in it. I took one of the recipes and totally changed it up, then didn’t bake it in my bread machine, so here’s my take on a gluten free bread.
I’ve noticed in the few times I’ve made gluten free bread, it doesn’t come out the prettiest and rise as nice and high as regular bread, but it tastes great.
Gluten Free Buttermilk Bread, by Katrina, Baking and Boys!
1 cup low fat buttermilk
1/2 cup water
1 teaspoon apple cider vinegar
4 tablespoons unsalted butter, slightly melted
3 tablespoons raw honey
4 large egg whites, beaten until frothy
4 teaspoons active dry yeast
1/2 cup whole grain sorghum flour
1 1/2 cups brown rice flour
3/4 cup arrowroot powder
1/4 cup tapioca flour
1 tablespoon plus 1/2 teaspoon xanthan gum
Put the buttermilk and water in a microwave safe dish and heat until warm, about 25-40 seconds on half power. Add the vinegar, slightly melted butter and honey with the buttermilk and water and whisk to combine. Whisk the egg whites until frothy in a separate bowl. Add to the wet ingredients and whisk together. Pour into a stand mixer (of course, you can do it all by hand) and add the yeast. In another bowl, combine the sorghum flour, brown rice flour, arrowroot, tapioca flour and xanthan gum and whisk together. With the dough hook attached to the mixer and set at low speed, add half a cup of the dry ingredients at a time. Add more as it mixes until all combined. Cover the bowl and let sit in a warm place for 30-45 minutes. Stir mixture with a wooden spoon, then put it into a greased 9x5 inch bread pan (I used coconut oil). Let rise for about 30 minutes, just until it starts to come up over the pan. During the last rise, preheat the oven to 375 degrees F. Bake for 30-35 minutes until golden brown on the top. Let cool in pan for 5-10 minutes. Remove from pan (it took a little prying with a knife, but it really wasn’t stuck anywhere.) Cool on a wire rack.
Happy me! Now if I could just get over this nasty cold that is knocking me for a loop. Welcome to winter, happy new year!