Ruth’s Gluten-free Bread
Stir together:
¾ C brown rice flour
2/3 C potato starch
2/3 C tapioca flour
2 tsp potato flour
2 ½ tsp xanthan gum
2 tsp egg replacer
1 tsp salt
2 tsp (1 pck) unflavored gelatin
1/3 C almond meal (or grind up some almonds)
1 tbsp sugar
1 tbsp yeast
Put yeast on top of powder mixture
Stir together in separate bowl:
1 ¼ C warm water
1 tsp vinegar
1 ½ tsp olive oil
Pour on top of yeast and let it sit for three minutes.
Mix everything together on low speed.
Add two egg whites
Mix until combined and beat on high speed for five minutes.
Grease a loaf pan
Spoon into pan and let rise for 20 min. (texture is really sticky, thick)
Smooth it out with wet fingers or greased spatula
As bread is rising, preheat oven to 400 degrees
Bake for about an hour, covering with aluminum foil after first 10 minutes.
Can I do anything to add an egg instead of the egg replacer? Obviously, 2 tsp is more than one egg.
ReplyDeleteYou can try adding an egg instead of the egg replacer, just decrease the water by ~1-2 tablespoons and add the egg in the same time as the yeast/water mixture. Let me know if it works.
ReplyDeleteI can't have eggs, will this turn out if I skip the egg whites and just add more egg replacer to replace them or does it end up awful that way?
ReplyDeleteI have not tried it without the egg whites. The egg whites to help with the texture of the bread, but you could try it without, using egg replacer mixed with water in its place. It's worth giving it a shot.
ReplyDeleteI bought a gluten free flour mix. Can I use that for recipe??
ReplyDeleteI haven't tried it with a flour blend, I'm not sure it would work. I use a different ratio of flour to starches in yeast breads than I do in other baked goods (which I use my flour blend for), so I really think it's probably better to use the recommended separate flours.
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