Table of contents
Ingredients to make Gluten Free Bread Loaf
Ingredients
Butter
Eggs
Milk
How to make Gluten-Free Bread Loaf
1. Add baking mix and ingredients to mixer. Use paddle attachment and mix well for 5 minutes.
2. Pour batter into 8×4 loaf pan. Cover and let rise in warm area for 1 1/2 hours.
3. Bake at 375° for 10 minutes, reduce heat to 350° and bake 40–45 minutes (210° center).
YIELD: ONE BREAD LOAF or one (14–16″) pizza crust
Gluten-Free Bread Loaf (GF Bread Mix)
Equipment
- Pullman Loaf Pan
Ingredients
- Gluten Free Bread Mix
- ¼ c. melted butter
- 2 eggs
- 1 ½ c. warm milk 105°
- 1 Tbsp. white vinegar
Instructions
PREP
- Grease bread loaf pan.
MAKE DOUGH
- Place mix in mixer bowl with the paddle attachment.
- Add melted butter, warm buttermilk, eggs, and vinegar. Beat for 5-8 minutes. Batter will look like cake batter, yet a sticky-like dough.
- Scoop batter into bread loaf pan. Use an off-set spatula (sprayed with cooking spray) and spread batter into corners of pan. Cover with saran wrap (spayed with cooking spray). Let rise in a warm place about 1 hour-1 1/2 hours. Bread is ready when it touches the saran wrap and is close to the top of the pan.
BAKE
- Bake at 375° for 15 minutes. Reduce oven to 350° and bake an additional 45 minutes until center is 210°. Store in airtight container and keep on counter 1-2 days, refrigerator for 3-5 days or freeze up to 6 months.
Notes
– Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. DIETARY SUBSTITUTIONS To make vegan: – In place of the buttermilk, use unsweetened oat, coconut or almond milk
– Use canola oil or vegan sticks instead of butter. I like Country Crock Olive Oil sticks.
– To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
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