Actually Soft, White, Tasty Gluten-Free Bread
If you, like me, have tried many of the gluten-free breads from the market, you know how nasty they can be. I was sure that some of it was really sawdust, glued together and painted. (OK...I knew better, but it wasnt easy to be sure). Well, guess what, Dan has a Gluten-Free recipe for White Bread that will blow you away. It is soft and is the best one I have ever eaten. Dan and I make it about two times per week. I have been known to share some, too, with those I love. If anyone finds one that beats this one, please let me know; because, I would just have to prove it to believe it. And, toasted ..WOW! It is, in my own expression, Too good to eat! So, here is the recipe: This bread is prepared as three separate components that are then added together and mixed. The three parts are: 1. Yeast Mix 2. Dry Ingredients Mix 3. Wet Ingredients Mix
If you, like me, have tried many of the gluten-free breads from the market, you know how nasty they can be. I was sure that some of it was really sawdust, glued together and painted. (OK...I knew better, but it wasnt easy to be sure). Well, guess what, Dan has a Gluten-Free recipe for White Bread that will blow you away. It is soft and is the best one I have ever eaten. Dan and I make it about two times per week. I have been known to share some, too, with those I love. If anyone finds one that beats this one, please let me know; because, I would just have to prove it to believe it. And, toasted ..WOW! It is, in my own expression, Too good to eat! So, here is the recipe: This bread is prepared as three separate components that are then added together and mixed. The three parts are: 1. Yeast Mix 2. Dry Ingredients Mix 3. Wet Ingredients Mix
- 3 large eggs
- 2 teaspoons salt
- prepare the yeast mix first:
- in a bowl or large measuring cup
- 1/2 cup water hot tap
- 2 teaspoons sugar or honey
- 4 teaspoons yeast granules dry
- let this sit and rise while preparing the other ingre
- --------------------
- dry mix:
- into the bowl of your mixer
- 2 cups flour brown rice
- 1 cup flour tapioca
- 1 cup flour potato -- (not mashed potato mix)
- 1/4 cup stevia powdered, or splenda sweetener, or sugar if preferred
- 2/3 cup milk dry
- (for uncommon ingredients
- --------------------
- wet mix:
- in a large measuring cup or bowl
- 1 1/2 cups water hot tap
- 1/4 cup oil (prefer olive oil)
- 1 teaspoon vinegar apple cider
- no need to use warm eggs when you use warm water.
- Carbohydrate 310.379650035295 g
- Cholesterol 648.900000012173 mg
- Fat 123.7860003109 g
- Fiber 10.2000002861023 g
- Protein 47.8500000237374 g
- Saturated Fat 19.0629400405081 g
- Serving Size 1 1 Loave (881g)
- Sodium 688.273667043955 mg
- Sugar 300.179649749193 g
- Trans Fat 7.81582001492241 g
- Calories 2539 calories
Step-by-step
- In mixer bowl, combine dry ingredients thoroughly.
- Observe the yeast mixture. It should have AT LEAST doubled in size. If it has, combine the WET MIX and the YEAST MIX.
- Turn on the mixer and slowly add these wet ingredients into the dry ingredients. Allow to mix on low until all of the mixture is wet.
- Mix on high for two minutes.
- Divide contents into two medium, greased loaf pans. Oil a spatula and smooth top of loaves. Place in a warm, draft-free place until risen. Normally, this takes 60-90 minutes. (If your oven has a warm setting that is around 170 degrees or less, put pans into oven and set at the minimum temperature to rise)
- When bread has risen, bake at 350 degrees for 30-35 minutes. Crust will be a golden brown when bread is ready.
- Remove the pans from oven and the bread from the pans. Place bread on wire racks to cool.
My Quest for the Perfect Gluten-Free Bread
Let me tell you, the world of gluten-free bread is a treacherous landscape. I've braved countless grocery store aisles, sampling loaves that resembled more sawdust than sustenance. Dry, crumbly, and utterly flavorless, these gluten-free imposters left me yearning for the soft, fluffy goodness of my childhood. I even suspected some manufacturers used industrial-strength glue to hold the pathetic excuse for a loaf together! I'm not exaggerating.
But then, a miracle happened. My friend Dan shared his secret recipe, a gluten-free white bread so soft, so delicious, it's become a staple in our home. We bake it at least twice a week, and I often find myself sharing the bounty with friends and family. I've heard countless compliments, and I've yet to find a loaf that can compare. It’s utterly addictive. Seriously, I could eat this bread every day.
The best part? It's incredibly easy to make, despite its luxurious texture. The recipe involves creating three separate mixtures – a yeast mix, a dry ingredients mix, and a wet ingredients mix – before combining them. It might seem a little involved, but trust me, the outcome is well worth the effort. The key is the careful mixing and letting the yeast do its work properly; it is a process that needs attention but is completely manageable.
Beyond the Bake: More Than Just Bread
This bread isn't just a culinary achievement; it's a symbol of my journey toward a healthier lifestyle. After discovering my gluten intolerance, I thought I'd have to say goodbye to my beloved bread. But this recipe proved me wrong. It's a testament to the fact that you can still enjoy delicious, satisfying food even with dietary restrictions. It is a small thing that creates a feeling of normalcy, of being able to enjoy things I once thought I’d had to give up forever. It’s about balance, about making room for the things that bring me joy, and even more about the time it gives me to be in the kitchen.
Baking this bread has also become a comforting ritual. The process of measuring, mixing, and kneading (well, sort of kneading – a stand mixer does most of the work!), is oddly therapeutic. It's a time for me to disconnect from the day's stresses and focus on something simple and enjoyable. The aroma that fills the kitchen as it bakes is heavenly; I find myself almost meditating to the sound of the oven.
And, of course, there's the incredible satisfaction of sharing my creation with others. Seeing their faces light up when they taste the soft, fluffy bread is truly rewarding. It's a simple act of kindness, a way to connect with loved ones over something delicious. And it’s a great way to make new friends too.
Beyond the Recipe: Finding Joy in the Everyday
This bread recipe is more than just a set of instructions; it's a reminder to find joy in the everyday moments. It's about taking the time to create something beautiful, even if it's just a loaf of bread. It’s a chance to nurture myself, to connect with my creativity, and to share something special with others. The taste is sublime, of course, but I cherish the time in the kitchen even more.
So, go ahead and try this recipe. It might just become your new favorite too. And if you find a gluten-free bread that surpasses it, please let me know! I'm always on the hunt for culinary adventures.
