One of my girl friends recently bought a condo. Upon moving in she realized the previous owner had left behind a handful of small kitchen appliances. She offered them up and I marched home with a bread machine. I was so excited. Easy bread!!! I was cautious, though, and checked out the advisibility of using a previously used bread machine. Poop. Looked like a no go. At that point I was so excited about using the machine that it became imperative I buy one for myself. Out to the store I went. After three stops with no bread machines in sight, I began to despair. Target was my last hope. I looked through thr kitchen ailse three times before I saw one box sitting on the bottom shelf. The clouds parted, a light shown down from the heavens, and a choir of angels began to sing. Not only was it a bread machine, it was the Breadman Ultimate Plus.... with gluten free setting! I grabbed the precious and ran home.
After priming the machine per the directions in the manal, I was ready to bake me up some bread. Woo!!! I did a bunch of research. I read posts all over the internets. Finally, I decided to just go with the Gluten Free Pantry Favorite Sandwich Bread Mix. Um, it might be someone's favorite if it is made in the oven, but that mix is not made for my bread machine. meh.
Bread machine, take two...
This time I decided to do something I had never done before: buy the 800 different alternative flours and xantham gun to make the bread truly from scratch. After doing some more research I settled on this recipe that was posted on ByTheBay's blog. I scooped and measured the five different flours. I ground the whole flax seed into meal in my mortar and pestle. I put the wet ingredients in first, topped them with the dry ingredients and made a little well for the yeast. I closed the lid, engaged the gluten free setting, and prayed. "Please," I beseached, "I just want it to be better than the previous loaf." A little over and hour later (yes, the cycle really is that short!) a beeping was heard throughout my apartment. I removed the loaf from the pan and set it out to cool.
I will admit, I can never wait for a baked good to cool completely. I always sneak a slice. This time I decided to try the first bite sans butter or any other topping. Oh. Um. WOW! I very nearly did cry. The flavor was perfection. The texture is amazing! Remember those adjectives I mentioned before? Soft, fluffy, moist, bendable. This recipe provides all of this! When it comes to a sandwich bread, I will never try another recipe again. Ever. I am sold. So here it is, the bread recipe that might make you cry (very slightly adjusted by me):
GLUTEN-FREE MULTIGRAIN MIRACLE BREAD
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all.
If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!