Chef Amy Fothergill, who trained at Cornell University's School of Hotel Administration, developed this bread recipe (and many other new dishes) after her daughter was told to follow a gluten-free diet. Amy just kept experimenting with ingredients and techniques until she found the right balance of texture and flavor in the various recipes. She runs the website The Family Chef and has written a soon-to-be-released gluten-free cookbook.
Prep Time: 20 minutes
Cook Time: 40 minutes
In breadmaker, up to: 2 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Yield: 1 loaf gluten/dairy-free bread
- 3¼ cups gluten-free flour mix
- 2 teaspoons xanthan gum
- 1 – 1½ teaspoons sea or Kosher salt
- 2¼ teaspoons regular or quick rise yeast (1 packet)
- 1/8 teaspoon ground ginger (this helps the bread stay fresher)
- 1½ cups warm water (for breadmaker use, it can just be warm; to make in mixer, follow directions on package or jar)
- 1 teaspoon apple cider vinegar or white vinegar
- 1½ tablespoons olive oil or vegetable oil like safflower
- 1 tablespoon honey or agave nectar
- 2 eggs, beaten, at room temperature
Mix flour, gum, salt, yeast and ginger in a medium bowl.
Place breadmaker pan in breadmaker with the blade/paddle. Add water, vinegar, oil, honey or agave, and eggs to bread maker bowl/pan.
Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Use a regular 1½- to 2-pound setting for regular yeast, which usually takes two to three hours.
Note: gluten-free bread dough looks more like cake batter and it's very sticky; that is normal. You may need to scrape the corners of the bowl during mixing as the flour can accumulate there.
When the baking cycle is done, immediately remove the hot bread from bowl/pan and place on a wire rack. Carefully remove blade from bread. Wait at least 10 minutes before cutting.
Place flour, gum, salt, yeast and ginger in the bowl of a stand mixer. Using a whisk or fork, mix together.
Add beaten eggs, vinegar, oil and honey or agave to the flour and mix briefly on low. Add the water and mix on low speed until just blended. Raise speed to medium and beat for three to four minutes until glossy. It should look like cake batter, not traditional bread dough.
Using a greased spatula, place the dough in a greased loaf pan. Bake at 350°F for about 30 to 40 minutes or until brown on top.
Note from Chef Amy: "When I want to make the bread recipe more whole grain, I simply substitute whole-grain flours for my mix. For example, instead of 3 1/4 cups of my flour mix, I might use 2 1/4 cups of the flour mix, 1/2 cup of sorghum flour, 1/4 cup of teff flour and 1/4 cup of ground flaxseed meal. As long as the parts add up to 3 1/4 cups of flour, it seems to work. If you make your own flour blend, I would suggest using about 2/3 grain and 1/3 starch."