Editor's note:Use this white bread to make Barbara Kafka's gluten-freeEnglish Muffins.
This recipe would not be possible without the late Bette Hagman and her bookThe Gluten-Free Gourmet Bakes Bread.She was innovative and to be respected. I made a few changes to avoid artificial ingredients, but the credit is hers.
The bread also makes great toast.
French Meadow Bakery makes a similar good loaf, available online and in speciality stores.
Ingredients
Makes 1 loaf with sixteen 1/2-inch-thick slices
Step 1
Mix the dry ingredients in a large bowl until well combined. In another bowl, stir the eggs, 1/4 cup of the oil, and the water together. Pour the wet ingredients into the dry ingredients and mix well by hand. The dough should look like cake batter; if it does not, add more warm water a tablespoon at a time until it does. Move the bowl to a warm place and let it sit for 1 hour.
Step 2
With the rack in the middle of the oven, turn the heat to 400°F. Grease a 7 1/2-x-3 1/2-x-3-inch metal loaf pan with the remaining safflower oil. Pour the batter into the greased pan and bake for 50 to 55 minutes, covering the top of the bread lightly with aluminum foil after the first 10 minutes. Turn the loaf out onto a wire rack by carefully running a knife along the edges of the pan and inverting. Allow to cool before slicing.
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Reviews (2)
Back to TopThis is an exceptional bread recipe! I have been looking for a gluten free bread that actually tastes good. All of my other attempts (including one earlier tonight with Bob's Red Mill mix) have tasted pretty bad. But, this is light and quite yummy. And, best of all, really easy!
Anonymous
LizinOkc
2/26/2013
This was my first attempt at gluten free bread and I was pleasantly surprised. I over proofed it unfortunately so it did fall but it still wasn't overly heavy and tasted pretty good. I did exchange white romano bean flour for the garbanzo bean as I'm not a huge fan of the taste of the garbanzo flour.
abkaiser
Prince George, BC
4/6/2012
