Slightly dense, very moist and wonderfully spongy, this gluten-free bread is a useful homemade delight for those who are gluten-free, reluctantly, or by choice! Its balanced, sweet and salty flavor with a hint-of-corn taste (sparing the intense 'cornbread' flavor) is perfect for french toast, sandwiches and croutons. We're so happy to share this with you. Enjoy!
Spongy Gluten Free Bread
Ingredients
- 1 packet yeast
- 1 tablespoon sugar
- 1 1/2 cup water at 105 degrees F
- 1 cup brown rice flour
- 1 cup corn starch
- 1/2 cup tapioca flour
- 1/4 cup masa harina
- 2 teaspoons xanthan gum
- 2 teaspoons salt
- 3 eggs
- 1 1/2 tablespoon vegetable oil
- 1 teaspoon cider vinegar
- 1 tablespoon honey
Instructions
- Combine yeast, sugar in a small bowl and gently add warm water. Let mixture sit for 10 minutes or until bubbly.
- Meanwhile sift brown rice flour, corn starch, tapioca flour, masa harina, xanthan gum, and salt.
- In a separate bowl or standing mixer mix eggs, oil, and vinegar until the eggs are a bit frothy, about 30 seconds on medium speed. Add honey and let mix for a few seconds. Keeping the mixer going, add the foamy yeast mixture. Stop machine and put the kneading hook on.
- Turn on mixer again to medium and slowly add the flour mixture to the wet ingredients. Knead dough for about 4 minutes. [This will not be a typical "tight" dough (like gluten bread is usually at this point); don't be alarmed.]
- Turn dough into two well-oiled bread pans or one 2 quart pan. Cover with a clean towel and let rise for 1 hour, preferably in a warm (not hot) place.
- Oven Method: Preheat oven to 375 degrees F. Uncover risen dough and brush the top with olive oil. Bake in the oven for 1 hour or until a knife comes out clean after piercing the middle of the bread.
- Bread Machine Method: Scoop dough into bread machine and cook according to manufacturer's directions.
https://collabkitchen.com/spongy-gluten-free-bread/
Slightly dense, very moist and wonderfully spongy.
