I just had to show off the bread we made the other day. Since we can't eat any store-bought bread anymore, we experimented, adapting a different gluten-free bread recipe to our own needs. This is the outcome!
It's almost unbelievable to see such a loaf - after all the loaves we've tried in the past, this is by far the very best bread we've made! Of course, the most important part is the taste.. and this loaf did not disappoint there either. It didn't taste overwhelming or heavy. It did have a different smell about it than "normal" bread, but we can certainly live with that. (The smell was caused by the olive oil - since replaced by rice bran oil to overcome this.)
Now, for the recipe:
½ cup potato flour / starch
½ cup tapioca flour
1 cup rice flour
1 cup brown rice flour
½ cup maize cornflour
2/3 tablespoon guar gum
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons yeast
2 tablespoons rice bran oil
about 350ml lukewarm water (blood heat)
1 teaspoon vanilla essence
We sifted all the dry ingredients into a large bowl, made a well in the centre and added the yeast last. Then we added the wet ingredients (about 200ml (6.5oz) of lukewarm water at this stage), and let it stand for a few minutes. Then we mixed it all together, gradually adding more lukewarm water as needed to form a thick cake-mix consistency. Then we poured it all into a loaf pan (which is coated in an allowed margarine), and popped it in a 190°C (375°F) oven for about 30 minutes.
There isn't any kneeding or rising involved in making this gluten free bread, which makes things even simpler. It cut without crumbling to pieces, and we stored the slices in the freezer and used it for yummy toast for days afterward. We'll be making this bread again, for sure!
** This bread recipe has been modified replace the xanthan gum after a suspected reaction to it **
** We will use less sugar next time, as it tastes slightly sweeter than we're use to these days **