Quite some time ago, I mentioned a bread recipe in this post that I hoped would become a staple, my go-to bread recipe, and it has. I make it repeatedly, at least a couple of times a week, and unless I do something out of the ordinary, it bakes up consistently. Not to mention, once you’ve made it as many times as I have, it is a very simple, quick recipe I can have ready to go into the pan in just a very few minutes.
I’ve tweaked it some to suit our needs, so I’ll post the recipe I use with weight measures, but I have adapted it from this recipe, by Jeanine Friesen. The changes are primarily because I make this often and didn’t want to be finding a use for leftover egg yokes, so I use three eggs instead of a combination of four, and I use millet flour added in instead of so much flax seed. So try this if you’d like but be sure to check out Jeanine’s site and this post in particular as there is much information also in the comments, especially about raising too long which was my initial problem. The sides and bottom of the loaf would always cave in and give me a very hour-glass looking loaf.
(I’ve added Amazon links only for you to see what I use - they are not linked to an associate account.)
Pam’s Adaptation of Jeanine’s Gluten-Free Sandwich Bread
Mix the wet ingredients with a fork in your mixer bowl:
2 tablespoons oil
2 teaspoons vinegar
Whisk dry ingredients in a separate bowl:
168g brown rice flour (1 ¼ cup)
76g potato starch (½ cup) [different from potato flour]
30g tapioca flour/starch (¼ cup)
32g millet flour (¼ cup)
¼ cup powdered milk
¼ cup ground flax seed
2 ½ teaspoons xanthan gum
1 ¼ teaspoon salt
2 tablespoons sugar
2 teaspoons yeast
1. Add 1 cup warm water to the wet ingredients in your mixer bowl. (Warm is 105-115° F.)
2. Pour the dry ingredients into the wet ingredients. (Be sure though that your yeast is good. I don’t take time to proof my yeast. I just add into my dry ingredients.)
3. Mix slowly using a paddle attachment or the whisk attachment if you don’t have one. Take time to scrap the sides down and then mix on medium for 4 minutes.
4. Spoon the dough into a greased bread pan, smoothing the dough a little on top. I use a 4 ½ x 8 ½” glass loaf pan. Depending on weather temps, I raise for 20-25 minutes and then preheat the oven to 350° F. (For me, the loaf needs to have risen to the top of the pan or just a touch over. Any more than that and it proves to be too much and the loaf caves after it comes out of the oven. If you need, preheat sooner so the oven is ready when the loaf is.) Bake for 50 minutes and then turn out on a wire rack to cool.
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If needing to bake gluten-free bread is a way of life for you, like it is for us, trial and error is necessary. I hope this recipe works for you as well as it does for me. I made the original recipe maybe 10-12 times before I finally tweaked it enough and quit raising it too long.