Rising Gluten Free Bread
Let's face it, most gluten free bread tastes like cardboard, is about 2 square inches, and weighs as much as a brick. Those days are over! This gluten free bread rises to the occasion, and consistently renders a light, fluffy, full size loaf that rivals the best whole wheat bread on the market in taste and texture.
(Yields 1 Full Size Loaf, Approx. 16 Slices)
- 1 packet traditional yeast (not quick rising)
- 2 tsp white sugar (to feed the yeast)
- 1.5 cups lukewarm water (1 cup hot + 0.5 cup cool water)
- 2 large eggs (whites separated and set aside)
- 1 cup buckwheat flour
- 1 cup rice flour
- 1/2 cup tapioca flour (starch)
- 1/4 cup sorghum flour
- 1 tsp xanthan gum
- 0.5 tsp salt
- 2 Tbsp Omega Crunch Regular or Roasted Garlic Shelled Flax
- 2 Tbsp olive oil (plus extra for brushing on the bread)
Grease a full size loaf pan with coconut oil or line with parchment paper.
In a medium bowl, add the hot water and the sugar. Stir until all the sugar is dissolved. Then add the cool water and stir. (Test the water to be sure it's lukewarm once combined.) Add the yeast to the warm sugar water and set aside for 10 minutes. (The mixture will grow.)
While the yeast water is setting, in a medium bowl, use an electric mixer to beat the egg whites until stiff peaks form. Set them aside.
Combine all the dry ingredients in a large mixing bowl (buckwheat flour, rice flour, tapioca flour, sorghum flour, xanthan gum, salt and flax) and stir until well combined.
Using a whisk, lightly beat the egg yolks in a separate, medium bowl. Add the oil and whisk until combined. Once the yeast water has grown for 10 minutes, add the yeast water to the egg mixture and stir until combined. Add the egg mixture to the dry ingredients and stir until all dry ingredients are mixed in. Now add in the stiff egg whites.
Use the electric mixer on medium and mix the "dough" for 2 minutes. *This is not like regular bread dough. This is more like a sticky cake batter.* Spoon the batter into your greased/lined loaf pan and use a knife or small spatula to smooth the top evenly.
Rising the bread:
Cover the bread with towels. (*Note, as the bread rises it might touch the towels and ruin the aesthetics of the
bread. It will still rise and taste fine. If you want a smooth loaf, tent tinfoil over the loaf and then gently place towels on top of the tinfoil.) Place the bread somewhere warm and away from drafts. (*I turn my oven on 200F and then place my rising bread on the stove top of the warm oven.) Allow the bread to rise 30-45 minutes, up to an hour if the air is quite cool and damp.
Preheat oven to 350F and bake the loaf on the center rack for 55 - 60 minutes. The inside will be fully cooked (hooray for no gooey mess!) once a digital thermometer reaches 206F in the thickest part of the loaf.
Place on cooling racks. Allow to fully cool before slicing.
Nutritional Info Per Slice:
106 cals, 18g carbs, 3g fat, 2g protein, 1g sugar, 1g fiber
Recipe by Kitchen Caleigh