Butter Basted White Bread
Gluten free bread taste so much better when you make it yourself! This is our favorite gluten free bread recipe by far. It’s great for sandwiches, garlic bread or just warmed up with some butter on it. It’s a long process, but well worth it. This recipe comes from Bette Hagman’s cookbook – More From The Gluten Free Gourmet.
Butter Basted White Bread
September 4, 2017
Ingredients
- 2 cups white rice four
- 1/2 cup potato starch flour (not potato flour!)
- 1/2 cup tapioca flour
- 2 1/2 tsp xanthan gum
- 2/3 cup dry milk powder
- 1 1/2 tsp salt
- 1 1/2 tsp egg replacer (optional)
- 3 TBS sugar, divided
- 2/3 cup lukewarm water
- 1 1/2 TBS dry yeast granules
- 4 TBS butter – melted
- 1 additional cup warm water
- 1 tsp vinegar
- 3 eggs – room temperature
Instructions
- In a large bowl, mix together the flours, xanthan gum, milk powder, salt, egg replacer and all but 2 tsp of sugar.
- Take your 2 tsp of sugar and dissolve it in 2/3 cup lukewarm water – mix in the yeast.
- Combine the melted butter with the 1 cup of water – add the vinegar.
- Slowly add the butter mixture to the dry ingredients. Then add the eggs, one at a time.
- Pour the yeast mixture in the bowl and beat on high for 2 minutes.
- Cover the bowl with plastic wrap and a towel and place in a warm spot for 1 hour or until it has doubled in size.
- After it has risen, mix the dough on high speed for 3 minutes and place in a large greased load pan. Let the dough rise for about 45 – 60 minutes or until it is slightly above the top of the pan.
- Preheat oven to 400 and bake for 1 hour. Cover with foil after 10 minutes of baking. Bread will have a slight hollow sound when done. Remove from pan immediately to cool.
