Gluten Free Bread Machine

celiacinthecity.wordpress.com

denisehawes

3 ¼cups gluten-free flour mix*

1 tablespoon active dry yeast

1 ½ teaspoons kosher salt

1 tablespoon guar gum**

1 ⅓ cups warm water

2 large eggs, room temp - place them in a bowl of warm water to speed up the process

2 tablespoons + 2 teaspoons oil of choice (I used olive oil)

1 tablespoon honey

I have used a variety of options successfully: brown rice, sorghum & tapioca starch, also a homemade all-purpose mix that included the last bits of pretty much every flour I had in the cupboard with some Cup4Cup, and today’s multigrain loaf was King Arthur Flour’s whole grain flour mix with extra tapioca flour. If you use a mix that already includes gums, do not add additional to the dough, it can become, well, gummy as a final product. (UPDATE: the King Arthur Flour mix contained quinoa flour which I feel gives the bread a bitter taste, I want to like quinoa flour, I really do, but can’t seem to get past the taste.) I have used a variety of options successfully: brown rice, sorghum & tapioca starch, also a homemade all-purpose mix that included the last bits of pretty much every flour I had in the cupboard with some Cup4Cup, and today’s multigrain loaf was King Arthur Flour’s whole grain flour mix with extra tapioca flour. If you use a mix that already includes gums, do not add additional to the dough, it can become, well, gummy as a final product. (UPDATE: the King Arthur Flour mix contained quinoa flour which I feel gives the bread a bitter taste, I want to like quinoa flour, I really do, but can’t seem to get past the taste.)

note: instead of using xanthan or guar gum, you can also substitute 1 tablespoon of ground flax meal, combined with 2 tablespoons of boiling water, add this to the wet ingredients.

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