While playing around on the internet today I came across this recipe. I haven’t had much success in making gluten-free bread and most of the recipes I’ve seen need flours that I don’t regularly have. Teff, sorghum, garfava, etc. This recipe only used tapioca starch and rice flour, and other ingredients I already had. Plus it sounded so easy. Next time I won’t use as much sugar, and maybe a little less xantham gum (the flavor came through a little tiny bit). I didn’t beat it for 3 minutes on high like the recipe said, I mixed it by hand and it came out fine. I copied this from the website: (pictures are my own)
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|1 1/2||cups rice flour|
|1 1/2||cups tapioca flour|
|2|| tablespoons sugar
|1||tablespoon xantham gum|
|1||tablespoon dry yeast|
|1|| cup milk
|2|| tablespoons oil
|1||teaspoon apple cider vinegar|
- Combine all dry ingredients and mix well.
- Combine wet ingredients and add to the dry.
- Beat in an electric mixer (strong) on high for 3 minutes.
- Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes.
- Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes.