3 cups g-f bread flour
1 1/2 teaspoon gelatin
1 Tablespoon dough enhancer (optional)
1/3 cup dry milk
2 1/2 teaspoons yeast
1 teaspoon sugar or honey
1 teaspoon vinegar
4 Tablespoons vegetable oil
The worst thing you can be when you go GF is a great bread baker. Those of us who worked for years perfecting a delectable loaf of gorgeous wheat bread will be sorely tested by the process of GF bread.
- First hint. Mix wet and dry separately, then combine, wait a few minutes for flour to fully incorporate liquid. (It thickens more.)
- Mix dough on high for at least four minutes then scoop into pans.
- The dough texture is much looser-more like a quick bread (picture banana bread dough).
- Substitute 1/4 cup potato flour (not starch) for the flours as it holds moisture.
- Fill the pans only half way, and raise the dough only to the top of the loaf pans. The bread will again raise even higher in the oven and you don't want it spilling over.
- No double rise. Raise once, bake.
- Most loaves are freezable - with the exception of sorghum which crumbles at low temps.
- Toast, grilled cheese, croutons are great uses for those imperfect first loaves.
- Underbaked loaves sink in the middle, overbaked are dry. Easy to adjust your own oven.
Don't give up. There are some delicious recipes out there and most of us appreciate the fresh bakes loaves that are infinitely more delicious than anything you can buy.
Best of luck!!! GOOD BREAD RECIPE