Pretty Easy (I hope) GFCF Bread

I have had so many people ask me if I had a bread recipe that has the following requirements:

1)  Pretty easy – very step-by-step.

2)  Doesn’t have too many of those “weird” ingredients

3)  That actually tastes good enough so the grown ups and kids will eat it.

4)  Doesn’t crumble.

5)  Pretty easy.  Did I say that?

Well, I have been working on that one.  No, there is not any gelatin, extra egg whites, dried fake “milk” powders, eye of newt or dragon drool.   There still is xanthan gum.  Let’s face it, GF bread will crumble into a thousand pieces without it.  So, for the most part this fits the bill.  It’s just a regular bread, nothing fancy.  You can add stuff to it and roll stuff in it.  Over the next couple of weeks I will post variations on the basic dough.  I hope it works for you.

This reminds me of a brioche type of white bread – the eggs, you know.  I don’t have an egg free version yet that I am happy with.  I will post it as soon as I can get it just right.

Easy GFCF Bread

In a small bowl or one cup measuring cup mix:

1/2 cup warm water

2 teaspoons sugar

2 1/2 teaspoons dry yeast (or one packet)

Let the yeast mixture stand while you assemble the rest of the ingredients.

In a medium bowl mix well:

1 1/2 cups warm water, rice or almond milk

4 eggs

4 tablespoons oil (I usually use olive)

1 teaspoon cider vinegar

In the bowl of your stand mixer, blend well:

2 cups finely ground rice flour, white or brown

2 cups tapioca starch

4 teaspoons xanthan gum

1 1/2 teaspoons salt

1/2 cup sugar

Add the yeast mixture and egg mixture to the dry ingredients.  After wet ingredients are incorporated, beat on high for a minute or two until smooth.  This will be pretty sticky.  Place into a well oiled bread pan.  Drizzle the top of the dough with additional oil and smooth out with your oiled hands or an oiled spatula.

Score the top of the bread dough with sharp knife making a cut the long way on the dough about 1/8” to 1/4” deep.  This will create that split-to look and give the dough a place to expand.  If you don’t, it will expand any which way it can.

Cover pan loosely with and oiled piece of plastic wrap and let rise in a warm place for 30 minutes.  Place into a 400 degree oven and bake for 60 minutes. (It can go from 55 to 65 minutes depending on the oven.)

Allow to cool before slicing.

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