White Bread for the Bread Machine

White bread is one of the first things you begin to miss when you go gluten-free. It is one of the hardest things to make and have it resemble the original gluten-filled version. The gluten is the part that makes the bread chewy and delicious but without gluten, it would have the consistency of banana or zucchini bread. Although many of us still love those, the crumbly texture make it very difficult to produce something that will hold in your sandwich meat and other fillings.

Here in Niagara there is a Book Depot which has amazing deals on all sorts of books. I went there in search of gluten-free cook books first as they can be expensive and hard to find in small towns. I was able to get my  hands onto two Gluten-Free Bread books so I could test out a variety of recipes.

This recipe is from "125 Best Gluten-Free Bread Machine Recipes" by Donna Washburn and Heather Butt

2 1/4 cup  (550mL) Brown Rice Flour

2/3 cup     (150mL)  Potato Starch

1/3 cup     (75mL)    Tapioca Starch

1/4 cup     (60mL)    Nonfat Dry Milk Powder or Skim Milk Powder

1/4 cup     (60mL)    Granulated Sugar

2 1/2 tsp   (12mL)    Xanthan Gum

1 1/4 tsp   (6mL)      Bread Machine Yeast

1 3/4 tsp   (8mL)      Salt

1 1/4 cup  (300mL)  Water

1/4 cup     (60mL)    Vegetable Oil

1 tsp         (5mL)      Cider Vinegar

2                              Eggs, lightly beaten

2                              Egg Whites, lightly beaten

In a large bowl or bag, mix together all the dry ingredients very well.

Pour water, oil, and vinegar into the bread machine. Add the eggs and egg whites. 

Select the Dough Cycle and as the machine is running, slowly add the dry ingredients. Scrape the bottom and sides of the pan to make sure everything is mixed in.

When the mixing and kneading is complete, remove the blade but leave the bread pan in the machine. Smooth the top of the loaf quickly and , close the top and allow the cycle to finish. Turn off the bread machine. 

Select the Bake Cycle. Set the time to 60 minutes and the temperature to 350F. When the cycle is finished, take the temperature of the loaf with an instant read thermometer. It should be 200F. If it is between 180-200F, leave the machine on keep warm until baked the rest of the way through. If it is below 180F, put it back on the bake cycle and check every 10 minutes until it is done.

Once cooked, remove it from the pan and allow to cool completely on a wire rack. Sometime I place it in the oven (turned off) and allow it to cool on the rack in there. 

There you go! White gluten free bread from a bread machine! Once you have the recipe down, feel free to add some herbs or spices to it!

GF Blueberry Chocolate Banana Bread

I cannot explain how much I love banana bread. It has been the thing I break down and eat knowing its going to hurt later. I am so glad to have found this recipe to share with you so we can all enjoy our banana bread... and eat it too!
I have borrowed this recipe from another blog. I have included the link to it at the bottom of the page. When I make my own loaf I will update it with any changes I made and some pictures of my creation :)

1 1/2 cups almond meal
2       eggs
3       egg whites
1/4    cup canola oil
3/4    cup brown sugar
1       cup mashed banana
1       tsp vanilla extract
1       tsp cinnamon
3/4    tsp baking powder
1/2    tsp salt
1       cup blueberries
1/2    cup dark chocolate chunks

Preheat your oven to 350F. Grease a 5x10 loaf pan.

Mix together all the ingredients except the chocolate and blueberries until it is just mixed. Then fold in the blueberries and chocolate.

Pour the batter into the greased load pan and bake for about 50 minutes or until a knife comes out clean. Let cool slightly and enjoy.

How easy is that?!? Below I included a link to where I originally found this recipe!

http://keepitsweetdesserts.com/blueberry-chocolate-chunk-banana-bread-gluten-free/


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Gluten Free Pear Bread Recipe

I found this recipe just today and had to make it right away. I found it on another great gluten free blog site called Simply...Gluten Free. I knew I needed to share it with you all right away!

1 1/2 cups brown rice flour
1/2    cup tapioca, corn or potato starch
1       tsp baking powder
1       tsp kosher or sea salt
2       tsp ground cinnamon

2       eggs
1 1/3 cup sugar
1/2    cup grapeseed or canola oil
2       tsp vanilla

2       pears, peeled and grated
1       cup walnuts

1) Preheat over to 350F. Grease a 9x5 pan and dust lightly with brown rice flour.
2) Mix together rice, tapioca, baking powder, salt and cinnamon.
3) In another bowl, mix together eggs, sugar, oil and vanilla. Mix wet ingredients into dry ingredients. Add the pears and walnuts and mix lightly.
4) Bake for 60-70 minutes or until a toothpick comes out clean. Serve warm with homemade butter :)


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