In my house – bread finds its way into nearly every meal. Bread is such a basic food item that often times it is synonymous for food in general. Think of phrases such as “breaking bread together” indicating the sharing of a meal. As a matter of fact, bread is referenced multiple times in the Bible – Exodus 16:4 God rained down ‘bread from heaven’ to sustain the nation. Or John 6 where Jesus feed the masses with just 5 small loaves of bread and two fish from a boy. Finally, when the big storm is coming, what do you go to the store to get? Milk, BREAD and eggs (someone once called this the French toast forecast – lol). You get the point… bread is important part of life across the world in modern and historical societies. After being diagnosed with several food sensitivity, this was the first item we worked to master.
There are several great gluten free options on the shelves these days. Some gluten free bread is dry and crumbles in your hands while eating… I find toasting it and spreading a little diary free butter helps is hold up longer. If gluten is your only allergy, the Udi’s Gluten Free for making toast or Canyon Bakehouse bread for sandwiches are awesome options. Be sure to check both the shelves and the freezer section at your grocery store for gluten free breads. If you can’t have gluten, dairy, egg or soy – you must make your own bread. One of our favorite ready-mix is Pamela’s Bread flour. We have toyed with the egg free recipe on the back to create a nice, fluffy and crumble-less bread. This recipe is perfect for toasted and non-toasted sandwiches. Pamela’s even has a yeast free recipe for those who can’t have yeast. If you can’t find Pamela’s, grab your favorite gluten free bread flour and let’s get baking!
3 ½ cups of gluten free bread flour
2 cups of warm water separated
⅓ cup of oil
2 egg replacer equivalent or 2 large eggs
4.5 tsp active dry yeast (2 packets)
Using ½ cup of warm water, proof yeast (CAUTION – temps above 100° kill the yeast… keep it warm). Whisk with fork to activate then let stand 5-10 minutes. Foam is proof that yeast is active, once you see it – add it to the mix.
Whip up egg replacer as directed.
Add remaining ingredients, including proofed yeast, to mixing bowl and whisk until mixed (about 3 minutes).
Place dough in lightly greased 8×4 pan and let rise for 1 hour in or on a warm oven (100° or less).
Bake at 350° for 60 – 70 minutes
I’ve often been told that baking is a science, and that might be true. When my children were diagnosed with food sensitivities… I quickly became a scientist. What I’m saying is… don’t be afraid to adjust a recipe to achieve a different outcome. Maybe you want it fluffier, denser, less yeast… whatever. Try… mistakes are only mistakes if you don’t learn from them.
I continue to try some new recipes myself… check back for updates!