Can you hear my gluten-free angels singing again? They are singing loud and clear over this one.
I finally cracked the code for gluten-free, casein-free, soy-free, and egg-free bread!! I know, I lost some of you at casein. Sorry. Casein is a protein found in all dairy products.
I’ve been working on this bread for about a month so I am happy to post this and move on to newer and more exciting GF CF EF SF WTF (just kidding) pastures.
I find our bread to be expensive so I really wanted to find a recipe that fit our needs. I looked high and low and couldn’t find one that worked (no gluten, no dairy, no eggs – now I’m speaking your language). So I made my own!
It took about 4-5 tweaks before I actually got this recipe right. It was a fun process since I didn’t really have to throw any failed loaves out – we just had to toast them extra long 🙂 Are you ready?
Gluten-free, casein-free, and egg-free bread brought to you by She Let Them Eat Cake:
Based on a recipe that I found on the internet when Pete was diagnosed! * indicates changes I’ve made.
Makes 2 loaves.
1 1/2 cups hot water
2 1/4 tsp of active dry yeast (I put my water in the bowl first and then add the yeast)
5 tablespoons of ground flax in 3/4 cups water*
3 tbsp sunflower oil or lite olive oil*
3 tbsp maple syrup or honey
1 cup garfava flour
1 cup brown rice flour*
3/4 cup potato starch
1/2 cup tapioca starch
1/4 cup millet flour or sorghum flour*
1 tbsp xanthan/guar gum
1 1/2 tsp sea salt
1/2 tsp baking soda*
sesame seeds for sprinkling*
Heat water and pour into your mixing bowl. Add yeast and allow it to proof for 5 minutes.
Add the ground flax to the 3/4 cup of water. Stir and let sit while the yeast if proofing.
When the yeast and water mixture has proofed (trust me, you’ll know. It will get poofy and you’ll feel like you’re in Science class again) add oil, honey and flax mixture.
In a medium-sized bowl, thoroughly combine the dry ingredients (I usually do this while my yeast is proofing). Add the dry ingredients to the wet ingredients and combine. Mix on medium speed for 5 minutes (if you’re lucky you have a KitchenAid mixer to do this for you!). I usually stop my mixer once to wipe down the sides.
At 5 minutes you will have a fairly wet batter – not your typical bread dough. Remember! It’s gluten-free bread we’re working with here.
Scrape the batter into two bread pans (8 x 4 inch) and sprinkle with sesame seeds if desired. Let loaves sit covered for 1 hour.
Preheat the oven to 350 degrees F. Bake 1 loaf for 50 – 60 minutes (check at the 45 minute mark since oven temperatures can vary so much). The second loaf should go into the fridge covered until it’s ready for the oven. Refrigerating will slow down the yeast. You don’t want it to over-proof.
Use a knife or a cake tester to check loaves for doneness. You want something that will go right to the bottom of the loaf to check for wet ingredients.
Don’t cook two loaves at the same time; been there, done that.
Try rotating your loaf at the 25 minute mark 180 degrees.
I have not made this with a bread machine (just not a huge fan of the bread machine spaceship). If you do have one and try it please please please report back with instructions and let us know how it went.
I use silicone bread pans.
I often mix the flours in the morning and then do the rest when I get back to it later in the day. Sometimes we need bread, but my babes need their momma more!
I have made this successfully with both honey and maple syrup. And with both millet flour and sorghum. We liked the loaf with sorghum and maple syrup better.
Now it’s time to get funky! I think I’m going to make a cinnamon bread using this recipe as the base. I will DEFINITELY let you know how it turns out. Excited!!!!
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free