Actually Soft, White, Tasty Gluten-Free Bread

Actually Soft, White, Tasty Gluten-Free Bread
Actually Soft, White, Tasty Gluten-Free Bread
If you, like me, have tried many of the gluten-free breads from the market, you know how nasty they can be. I was sure that some of it was really sawdust, glued together and painted. (OK...I knew better, but it wasn't easy to be sure). Well, guess what, Dan has a Gluten-Free recipe for White Bread that will blow you away. It is soft and is the best one I have ever eaten. Dan and I make it about two times per week. I have been known to share some, too, with those I love. If anyone finds one that beats this one, please let me know; because, I would just have to prove it to believe it. And, toasted ..WOW! It is, in my own expression, "Too good to eat!" So, here is the recipe: This bread is prepared as three separate components that are then added together and mixed. The three parts are: 1. Yeast Mix 2. Dry Ingredients Mix 3. Wet Ingredients Mix
  • Preparing Time: 30 minutes
  • Total Time: 2 hours
  • Served Person: 2
low sugar diabetic bake sandwiches bread vegetarian white meat free tree nut free nut free contains gluten red meat free contains fish shellfish free contains dairy contains eggs contains honey pescatarian
  • 3 large eggs
  • 2 teaspoons salt
  • prepare the yeast mix first:
  • in a bowl or large measuring cup
  • 1/2 cup water hot tap
  • 2 teaspoons sugar or honey
  • 4 teaspoons yeast granules dry
  • let this sit and rise while preparing the other ingre
  • --------------------
  • dry mix:
  • into the bowl of your mixer
  • 2 cups flour brown rice
  • 1 cup flour tapioca
  • 1 cup flour potato -- (not mashed potato mix)
  • 1/4 cup stevia powdered, or splenda sweetener, or sugar if preferred
  • 2/3 cup milk dry
  • (for uncommon ingredients
  • --------------------
  • wet mix:
  • in a large measuring cup or bowl
  • 1 1/2 cups water hot tap
  • 1/4 cup oil (prefer olive oil)
  • 1 teaspoon vinegar apple cider
  • no need to use warm eggs when you use warm water.
  • Carbohydrate 310.379650035295 g
  • Cholesterol 648.900000012173 mg
  • Fat 123.7860003109 g
  • Fiber 10.2000002861023 g
  • Protein 47.8500000237374 g
  • Saturated Fat 19.0629400405081 g
  • Serving Size 1 1 Loave (881g)
  • Sodium 688.273667043955 mg
  • Sugar 300.179649749193 g
  • Trans Fat 7.81582001492241 g
  • Calories 2539 calories

1. In mixer bowl, combine dry ingredients thoroughly. 2. Observe the yeast mixture. It should have AT LEAST doubled in size. If it has, combine the WET MIX and the YEAST MIX. 3. Turn on the mixer and slowly add these wet ingredients into the dry ingredients. Allow to mix on low until all of the mixture is wet. 4. Mix on high for two minutes. 5. Divide contents into two medium, greased loaf pans. Oil a spatula and smooth top of loaves. Place in a warm, draft-free place until risen. Normally, this takes 60-90 minutes. (If your oven has a warm setting that is around 170 degrees or less, put pans into oven and set at the minimum temperature to rise) 6. When bread has risen, bake at 350 degrees for 30-35 minutes. Crust will be a golden brown when bread is ready. 7. Remove the pans from oven and the bread from the pans. Place bread on wire racks to cool.

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