Basic Bread – Gluten-Free Recipe

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Basic Bread – Gluten-Free
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Ingredients
13
Count
Nutrition
154
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

  • 2 1/4 tsp active dry yeast
  • 1 tbsp sugar, divided (4.5 tsp or 2 tbsp)
  • 1 cup water , 110 degrees f (1 1/2 cups or 2 cups)
  • 1 1/2 cups gluten-free flour, blend (2 1/4 cups or 3 cups)
  • 1/2 cup potato starch (1/2 cup or 3/4 cup)
  • 1/4 cup powdered milk (1/3 cup or 1/2 cup)
  • 1 1/2 tsp xanthan gum (2 tsp. or 3 tsp.)
  • 1 tsp guar gum
  • 3/4 tsp salt (1 tsp. or 1 1/4 tsp.)
  • 1/4 tsp soy lecithin (1/2 tsp. or 1 tsp.)
  • 1 large egg (2 or 2)
  • 1 tbsp butter (1 1/2 tsp. or 2 tsp.) or 1 tbsp canola oil (1 1/2 tsp. or 2 tsp.)
  • 1/2 tsp cider vinegar (1/2 tsp. or 1 tsp.)

Directions:

  1. HAND METHOD:.
  2. Prepare pan(s) by greasing according to the bread weight you’re making: 1 pound loaf uses an 8x4-inch pan, 1 1/2 pound loaf uses a 9x5-inch pan, 2 pound loaf calls for two 8x4-inch pans.
  3. Combine dry yeast, 2 teaspoons of the sugar, and warm water. Set aside to let yeast foam, about 5 minutes.
  4. In bowl of heavy-duty stand mixer using regular beaters, not dough hook, combine yeast-mixture with remaining ingredients, including the remaining sugar.
  5. Blend on medium speed for 1 minute, scraping down sides with spatula as needed.
  6. Place dough in prepared pan(s). Cover lightly with foil and let rise at room temperature (75 to 80°F) until dough is level with top of pan. Rising time will vary from 45 to 60+ minutes, depending on altitude and humidity.
  7. Preheat oven to 375°F Using sharp knife, make three diagonal slashes 1/8-inch deep in loaf so steam can escape during baking.
  8. Bake 55 to 65 minutes, or until nicely browned and internal temperature is 205°F on an instant-read thermometer. Do not underbake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
  9. BREAD MACHINE METHOD:.
  10. Follow bread machine instructions, making sure machine is appropriate size for recipe. Carol shisks dry ingredients together (including yeast) and adds to pan. She then whisks liquid ingredients together (water at room temperature) and pours carefully over dry ingredients.
  11. Set controls and bake. Carol uses the “Normal” setting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.17 Kcal (645 kJ)
Calories from fat 29.05 Kcal
% Daily Value*
Total Fat 3.23g 5%
Cholesterol 24.76mg 8%
Sodium 217.96mg 9%
Potassium 58.64mg 1%
Total Carbs 29.64g 10%
Sugars 2.32g 9%
Dietary Fiber 3.43g 14%
Protein 4.25g 8%
Vitamin C 0.3mg 0%
Iron 0.6mg 3%
Calcium 35.1mg 4%
Amount Per 100 g
Calories 181.47 Kcal (760 kJ)
Calories from fat 34.19 Kcal
% Daily Value*
Total Fat 3.8g 5%
Cholesterol 29.14mg 8%
Sodium 256.55mg 9%
Potassium 69.02mg 1%
Total Carbs 34.89g 10%
Sugars 2.73g 9%
Dietary Fiber 4.03g 14%
Protein 5g 8%
Vitamin C 0.3mg 0%
Iron 0.7mg 3%
Calcium 41.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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