There is a bakery RIGHT ACROSS THE STREET from my apartment and it’s amazing. I go there mostly every morning for coffee and sometimes a baked good. I try not to get a pastry, but sometimes I’m not so strong! It’s extremely fairly priced too […]
I love making gluten-free bread with yeast. I’m finding that it gets easier and easier to make gluten-free flour and yeast work together. After a lot of trial and error, I think I’m getting the hang of it! Here are some tips to get gluten-free flour to react to yeast and rise!
Make sure all ingredients are AT LEAST room temperature
Actually, you want the ingredients to be warm. Yeast thrives off of warmth! So when you are working with a recipe that calls for water and eggs, or any ingredient really, both should be warm so that the yeast doesn’t die off. I usually take the warm water and stir in the egg with it before I put it into the batter that contains the yeast. This way, I don’t have to wait for the egg to reach room temperature. Make sure the water isn’t too hot or the egg will cook!
Let the dough rise in the pan you are going to bake it in
Transferring gluten-free dough is basically impossible. When I make gluten-free bread, my “dough” is actually more of a batter consistency. You can’t knead it or work with your hands with it at all. That being said, you want your batter to rise in the same baking pan you will put in the oven, so that you won’t have to transfer it. If you transfer the batter after it has puffed up, it will most likely just fall apart and crumble. Let it rise, and then gently transfer it to your preheated oven.
If you are working with a batter-like consistency, don’t leave it to rise overnight
It will puff up within the first hour or two, and then just collapse. A one hour rise is perfect for these more liquid-y recipes.
Soft Gluten Free Sandwich Bread
With these tips in mind, here is an easy and healthy gluten-free sandwich breach recipe for you to try. It’s most like a simple white bread, but it’s whole grain, refined sugar-free, and of course, gluten-free.
9X5 baking pan. Half the recipe (except use 1 tsp yeast) if using a small 5X3 pan.
1 cup Trader Joe’s Gluten Free All-Purpose Flour (no gums or additives in this one!)*
2/3 cup egg whites**
1 cup warm water (1/2 for yeast, 1/2 to warm up the egg white if using it from the fridge)
1 1/2 tsp Quick Rise Yeast
2 tsp date syrup*** or maple syrup
- In a small bowl, combine 1/2 cup warm water, 2 tsp date or maple syrup, and 1 1/2 tsp quick rise yeast. Set aside for 5-10 minutes until it gets frothy.
- In another small bowl, combine the cold egg whites and the 1/2 warm (maybe even a little hot) water and stir until the egg whites are at least at room temperature.
- In a medium sized bowl, add the flour and then stir in the other ingredients. Stir until completely incorporated.
- Transfer to your baking pan and lightly cover with a kitchen towel. Put in a very warm place. I usually have my oven preheated and then put the pan in the storage under my oven. It gets super toasty but not crazy hot like the oven. If you don’t have a storage drawer under your oven, place on the stove top while the oven is preheating. Wherever you put it, just make sure it’s cozy and warm!
- Preheat oven to 350 degrees.
- After it has doubled in size, which should happen within an hour, carefully transfer to your preheated oven and bake for 45 minutes to an hour. Check on it every 30 minutes. You can use a small knife or tooth pick to check it’s readiness.
- Let cool for around 30 minutes before you slice it, then have a warm piece with butter or jam!
This photo below is from before I let it rise for an hour. It barely filled half the pan, but by the time the hour was up, it was almost over flowing! You can also see how it’s not really like dough at all. It’s very runny and almost watery. But I promise, it will puff up and become a hearty, slice-able, and versatile loaf!
*you don’t absolutely have to use Trader Joe’s brand. Any all-purpose gluten-free flour brand will work just fine
**I used egg whites because it doesn’t give the eggy taste or consistency that using a whole egg would, but still adds moisture. Have you ever made gluten-free bread that tasted like a quiche? Yea, no good. Use the egg white!
***I really don’t like using sugar at all in my recipes. If I have to, I’ll use maple syrup or honey but even that is STILL a bunch of sugar and carbs that aren’t really benefitting you nutritionally. Unfortunately, yeast needs sugar. So, I decided to feed the yeast whole dates instead of maple or honey. There is still sugar, but at least it’s a whole food with minimal processing. I blended 5 dates with a half cup of warm water, used a tsp for this recipe to feed the yeast and stored then stored the rest!
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