Gluten-Free Whole Grain Bread for the Bread Machine Recipe

The first from scratch recipe I used is Bob's Red Mill Natural Foods recipe from his site:

I am impressed with Bob's Red Mill's Gluten Free product line and the dedication they have to make sure they offer quality products. For more about Bob's story go to:

http://www.bobsredmill.com/our-story-on-gluten-free.html

No, I am not being paid to say this!

http://www.bobsredmill.com/recipes.php?recipe=138

Used light crust setting and basic mode on my bread machine.

Whole Grain Bread for the Bread Machine (Gluten Free)

Contributed by: Bob's Red Mill Natural Foods

This gluten free recipe is over 50% whole grain using the Brown Rice Flour.

• 3 large Eggs, lightly beaten
• 1/2 cup Tapioca Flour (Ener-G Pure Tapioca)
• 1/2 cup Potato Starch
• 1/2 cup Garbanzo Bean Flour
• 1-1/2 tsp Sea Salt
• 2 cups Hot Water (150 degrees)
• 1 tsp Cider Vinegar
• 1/4 cup Canola Oil
• 4-1/2 tsp Xanthan Gum
• 3 Tb Sugar
• 3 Tb Non-dairy Creamer
• 2-1/4 tsp Active Dry Yeast
• 2 cups Brown Rice Flour

Directions

Stir together in a bowl: rice flour, tapioca flour, potato starch, cup garbanzo bean flour, sea salt, xanthan gum, non-dairy creamer and sugar.

In a separate bowl, whisk together the hot water, eggs, vinegar and oil. Place the wet ingredients in the baking pan. Pour the dry ingredients on top of the wet. Make a small well on the top middle of the dry ingredients and add the yeast.

Set the bread machine according to the bread machine directions and press start.

Remove from bread machine when bake cycle is complete. Invert pan and gently shake to remove bread. Cool upright on a rack before slicing.  Makes one 1-1/2 lb loaf (16 slices).

 I followed the recipe with a few substitutions only because I did not have the ingredients in my pantry:

1- Corn Starch instead of Potato Starch

2- Garbanzo Fava Flour instead of Garbanzo Flour

3- Smart Balance instead of Canola Oil

4- Fat Free Half and Half instead of Non-Dairy Creamer

I did not use Bob's Red Mill Tapioca Flour, because my usual grocery store does not carry it. I do have it now and will switch to that product once I have used all of the Ener-G tapioca flour.

To date this is by far the recipe my family enjoys the most. Great flavor and moist. I can get three days of freshness from this bread before my children complain that it is dry. It makes awesome toast once it gets to that point.

I have learned that it is never a good idea to microwave gluten free bread to warm it. The consistency completely changes. Use a toaster or oven.

I have used it three times now. The second time I substituted melted butter for the oil and added an additional egg. I will continue to do that.  Next I will review a couple of packaged mixes I tried.

Please comment and ask any questions you may have regarding gluten free bread baking.