Let’s start with some basics. Bread! If you are gluten free you know the struggle to find a good bread replacement. A lot of the time, you just go without, or you eat cardboard that has been artfully made to look like something edible.
Honestly, I would much rather go to the store and buy bread, but I do not like paying $6 plus for a loaf of bread shaped cardboard. I also really wanted a bread that was not only gluten free, but soy, dairy, and corn free. This is hard to do.
I started looking for recipes, and a lot of gluten free recipes use dairy to help them have more taste. But with a milk protein allergy, I really needed a dairy free recipe. That is when I found this recipe. It was amazing! But I can not bring myself to use 1/4 cup of Brown Sugar in a loaf of bread! So I started playing with the recipe and created this recipe.
A couple of notes, I have a stand mixer, so please don’t ask if you can make this by hand! I do not know. Plus the dough is NOT like a wheat dough, you are really going to want to use a mixer of some kind.
USE A KITCHEN SCALE!!! I have included the volumetric measurements, but please, please, please, use a kitchen scale. your bread will turn out so much nicer.
Start by separating 3 eggs, and setting aside the yolks. (Next week I will post a recipe where we will use them!) Add the whites to the mixer bowl and whisk to stiff peaks.
Next add together 3/4 C warm water, 2 Tablespoons Honey, and 1 1/2 Tablespoons yeast to proof.
Measure out 260 g (2 cups) Tapioca Flour/Starch, 74 g (1/2 c) Millet Flour, 95 g (1/2 c) Potato Starch, 2 teaspoon xanthum gum, 1 teaspoon sea salt, and 1/2 tsp baking powder into a separate bowl and stir together.
When the yeast is bubbly and the whites have stiff peaks, slowly whisk in the yeast mixture and add 1/4 c extra virgin olive oil and 1 Tablespoon Apple Cider Vinegar.
Now, switch from the whisk attachment to the paddle attachment, and add in the flours mixture. Beat on medium (4 on a kitchen aid stand mixer) for 5 minutes. Be sure to scrap down the sides occasionally to make sure everything gets mixed together. The final “dough” will be more like a think quick bread batter.
Scrap the batter into a 2-pound loaf pan, BE SURE to spray it with a gluten free kitchen spay or grease before adding the batter!!! Carefully spread it out to fill in the bottom of the pan.
Cover and set in a warm place to raise for about an hour. I like to put it in the window and to cover it with a warm damp tea towel. I then set the timer for 45 minutes, so that I can pre-heat the oven for 15-minutes before baking.
Place the risen loaf into a 400 Fahrenheit degree oven to bake for 30-45 minutes.
Let cool before slicing, and then store in a freezer bag in the freezer if not planning on eating the whole loaf today!
NOTE: The flat top of this loaf is because I let it over raise. I should have placed it into bake after a 30 minute raising period, but my oven wasn’t ready. It doesn’t change the bread much, like it would with a wheat loaf. I just have some bigger holes.
Here is a link to a printable recipe.
