Beginner Gluten Free Bread

 I call this "Beginner Gluten Free Bread" because it turns out well, and is made with flours that are safe for many people with intestinal health issues.

I call this "Beginner Gluten Free Bread" because it turns out well, and is made with flours that are safe for many people with intestinal health issues.

Few foods are more comforting, or evoke the image of a happy home than homemade bread. I call this "beginner" gluten free bread because it turns out well, and is made with flours that are  safe for most people beginning the healing journey for their gut.  Everyone has different sensitivities so just substitute out one flour for another as needed. Because gluten free bread is so dense, you need to include one light and fluffy flour like tapioca or potato starch. Milk alternatives and egg replacers work well in this recipe if needed. In addition, gum-free binders are available instead of using xanthan gum (check out Pamela's Brand gum free binder). I find that millet, corn, amaranth, quinoa and oats are difficult for many celiac's to tolerate when their gastrointestinal tract is still healing, so I recommend avoiding these for as long as needed. I use the Zorijushi brand bread maker. It comes with a gluten free bread recipe book. You can order gluten free flours on Thrive.com or Amazon.com. For best results, when the bread is done cooking and has cooled, slice the bread, use wax paper as dividers between each slice and freeze. I adapted this recipe from Annalise G. Roberts book: Gluten Free Baking Classics for the Bread Machine, "Basic Sandwich Bread" (this book comes with the Zorijushi bread maker).

Ingredients:

1 1/4 cups milk or milk alternative. This needs to be mildly warm. You can microwave it about 1 minute.

1/4 cup canola, sunflower or safflower seed oil (oil without a strong flavor)

2 large eggs, room temperature, or egg replacer

1 cup potato starch (If you can tolerate it, feel free to use a GF whole grain flour)

1 cup tapioca flour, arrowroot flour or cornstarch

1 cup sorghum flour or 1/4 cup teff flour (teff flour uses 1/4 the amount of other flour)

3 Tablespoons granulated sugar

1 teaspoon of xanthan gum or equivalent of non-gum binder

1-2 Tablespoons of ground flax seeds (If not using flax increase xanthan gum to 2 1/4 tsp)

3/4 teaspoon salt

1 packet (1/4 ounce) of active dry yeast granules (not quick-rise)

Directions: Put all the dry ingredients in a bowl and mix well. In a separate bowl whip the milk, egg, and oil together. Pour the milk, egg mixture into the bottom of the bread pan. Pour the dry ingredient mixture on top. Follow directions on your bread maker for cooking. I use the gluten free, medium crust setting.