© 2017 Sue's Gluten Free Baking

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Sue's Everyday White Bread

2 Large Loaves

  see notes below regarding pans

 

                            3 cups                    white rice flour

                        1 ½ cups               tapioca starch

                        1 cup                      corn starch

                        ½ cup                     potato starch

                        2/3 cup                  skim milk powder

                        4 tsp                       guar gum

                        2 tsp                       salt

                        2 tsp                       gelatin powder                                                        (optional, but I usually use it)

 

                        4 tsp                       instant yeast

                        6 tbsp                     white sugar

                        3 cups                    warm water

                        2 tsp                       cider vinegar

                           2                           eggs

                           2                           eggs whites (1/2 cup)              

                        ½ cup                     butter (melted)

Combine dry ingredients and set aside.

 

In bowl of mixer combine 1 cup water, vinegar, sugar and yeast.  Let sit for about 5 mins for yeast to bloom.  Add eggs and egg whites until well blended.

 

With mixer on low add dry ingredients alternately with the remainder of the water until combined.  Beat on medium for 4-6 minutes.  Add butter and mix for another 2 minutes.

 

Raw dough will weigh approximately 1825g for the 2 loaves. Using a scale to weigh out the loaves is the easiest way to divide into loaves.  Scoop dough into oiled pans.  Let rise about 20 mins till dough has increased by about half.

 

Bake at 400° for 50-60 mins until internal temperature reaches 190°.

 

Raisin bread – add per loaf 2/3 cup raisins, 1 tsp sugar,

1-2 tsp cinnamon, pinch of nutmeg

 

Each loaf will make about 7 hamburger buns, or about 24 dinner rolls, or a combination.

Buns and rolls with bake in 15-20 minutes. Bake till golden on top. See Baking Favourites Page for information on hamburger bun rings, and scoops.

Sue’s Pumpernickel Bread

2 Large Loaves

  see notes below regarding pans

 

                              2 cups                      brown rice flour

                        1/3 cup                    tapioca starch

                        2/3 cup                    potato starch

                        ½  cup                      skim milk powder

                        3 tbsp                       granulated sugar

                        2 ½ tsp                     guar gum or xanthan gum

                        1 tbsp                       cocoa powder

                        2 tbsp                       sweet rice flour

                        1 tbsp                       caraway seeds

                        1 tbsp                       ground almonds

                        1 tsp                         salt

                        1 tsp                         gelatin powder

 

                        1 ½ tbsp                   instant yeast

                        1 2/3 cups                water

                        1 tsp                          cider vinegar

                        3 tbsp                        molasses

                        2 tbsp                        canola or vegetable oil

                           2                              eggs

                           1                              egg white (about ¼ cup)

 

Combine dry ingredients and set aside.

 

In bowl of mixer combine 2/3 cup water, vinegar, molasses and yeast.  Let sit for about 5 mins for yeast to bloom.  Add eggs and egg whites and mix until well blended.

 

With mixer on low add dry ingredients alternately with the remainder of the water until combined.  Beat on medium for 4-6 minutes.  Add oil and mix for another 2 minutes.  Scoop into oiled pan.  Let rise about 20 mins.

 

Bake at 400° for 50-60 mins until internal temperature reaches 190°.

Note:  Gluten free bread will not normally rise higher than the sides of the pan.  If you use a traditional loaf pan, the bread will turn out small loaves.  I use ¼ steam tray pans, which is what is normally used on buffets in restaurants. These can be used for many years. You can brush them with melted. butter, or spray them, and you should just wipe them out later, as the residual oil will make them non-stick over time. You can also line the base with a small piece of parchment paper to ensure the bottom doesn't stick. This paper will also be re-usable many times. 

 

Here's a link to where I buy my pans -                             Here's a picture of the pans - 

Note:  Gluten free bread will not normally rise higher than the sides of the pan.  If you use a traditional loaf pan, the bread will turn out small loaves.  I use ¼ steam tray pans, which is what is normally used on buffets in restaurants. These can be used for many years. You can brush them with melted. butter, or spray them, and you should just wipe them out later, as the residual oil will make them non-stick over time. You can also line the base with a small piece of parchment paper to ensure the bottom doesn't stick. This paper will also be re-usable many times. 

 

Here's a link to where I buy my pans -                             Here's a picture of the pans -