How To Make Homemade Gluten Free Bread Recipe | Rockin Robin Cooks

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Tools I use and like:

Kitchenaid Mixer
http://amzn.to/1TFZGk9

Bob’s Red Mill All Purpose Baking Flour
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Cooling Racks
http://amzn.to/2xT4L6B

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Maggies Gluten Free Bread Recipe

Ingredients:
3 Tbsp. vegetable oil
1 cup warm milk (100 degrees F.)
1 ¼ Tbsp. active dry yeast
2 Tbsp. white sugar
1 tsp. Apple cider vinegar
3 eggs, room temperature
2 ½ cups Bob’s Red Mill gluten free All Purpose Flour
2 ½ tsp. Xanthan gum ( I used Bob’s Red Mill)
1 tsp. Unflavored gelatin
½ - ¾ tsp. Salt
2 tsp. Shortening
Extra flour, same as above, to grease and flour pan

Directions:
Preheat oven 375 degrees F.
Grease and flour a 9 x 5 inch loaf pan and set it aside.

In a small sauce pan, add the milk and heat over low heat until milk temperature reaches 100 degrees F. Turn off the heat and add the the sugar and yeast. Stir and set aside.

In a kitchen Aid mixer add all the wet ingredients: the eggs, oil, vinegar, and the yeast mixture. Put the paddle attachment on the mixer and mix to combine for 1 minute.

Combine all the dry ingredients in a bowl and add it slowly to the wet ingredients. On a kitchen aid mixer use setting 2. When all the dry ingredients are in the batter, increase the speed to 4 for 2 minutes. It’s really important to use a mixer or the the loaf will come out flat and dry.

Then increase the speed to high (10) and whip the mixture for between 3 and 5 minutes. This helps to get lots of air into the dough. The dough will be soft and sticky.

Transfer the dough to the greased and floured pan and spread it out with a spatula (dry or wet) and cover with a clean cloth. Place the pan in a warm place until the dough rises above the pan (about 27 minutes).

Preheat oven 375 degrees F.

Bake for 25 minutes. Check for browning. If the bread is getting real brown, cover loosely with foil and continue to bake. Check with a toothpick at 27 minutes and see if it comes out clean. If so, it’s done.

The original recipe states to cook the bread for 27 minutes at 375 *F. For 27 minutes, then cover loosely with foil and bake another 10 to 15 minutes. Bread is done when toothpick comes out clean.

Oven temperatures vary so check the loaf at 25 minutes and go from there.

Once done remove bread from the pan and cool on a wire rack.

Slice the bread with a serrated knife once it’s cool, if you can wait!

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Rockin Robin
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