Oma’s Gluten Free Bread

I made a loaf of gluten free bread that was edible!! :) This is exciting news. My friend gave me a recipe that she guaranteed would work and I am happy to report that it did. Gluten free bread is hard to do. Often it doesn’t rise, falls apart, tastes disgusting or is horribly dense. I had to modify this recipe just a little since I didn’t have the same flours but it still worked. I will give you the original recipe and then at the bottom I will tell you what I did differently.

My version was dense but not disgustingly so, it held together, it rose and it tastes pretty good. I would still suggest slicing it up, freezing it and taking out just how much you’re going to eat at a time because it still did get a little weird tasting after a couple of days. I definitely only needed one slice for a meal. If I had seen that little bit at the end that said it was supposed to be 2 loaves it would most likely have been a little less dense because it would have more room to rise!!

Original recipe: (Oma’s Gluten Free Bread) – Oma Boot via my friend Chelsea

1/2 c warm water

2 tsp sugar

4 tsp yeast

Mix together and let stand while you mix up the rest.

Wet Ingredients:

1 1/2 c Warm Water

4 Eggs

4 Tbsp Oil

1 tsp Lemon Juice

Mix together and beat well.

Dry Ingredients:

2 c Tapioca Flour/Starch (use 1/4 c starch for Bread and 1/2 c for buns)

1 1/2 c Rice Flour

1/2 c Soy Flour

2/3 c Powdered Milk

4 tsp Xanthan Gum

1 1/2 tsp Salt

1/4 c Sugar

Add the wet ingredients to the dry and add the yeast mixture last. Beat well (by hand) for 2 minutes. (Add a bit more tapioca flour, if needed). The cough will be quite sticky. Allow to rise once in a warm place until doubled (about 1/2 hour).

Put in a well greased bread pan and bake at 350 for 25 minutes. (Oma bakes it 10 minutes longer then turns off oven and leaves for another 5 minutes)

Note: You can also make delicious buns. Either spoon onto greased cookie sheet or form each roll into a ball and flatten a bit. Allow to rise till double, then place on a greased pan.

You can make these into sandwich rolls or burger buns or even hot dog buns, it shapes that way. Brush the tops with egg yolk forĀ  a glaze (optional: sprinkle with sesame or poppy seeds)

Makes: 2 loaves

MY MODIFICATIONS:

I did not have the particular flours they called for so I substituted what I had on hand. I also substituted honey for sugar and did not have powdered milk on hand so, mine looked like this:

Wet Ingredients (including water for the yeast)

1 1/3 c warm water

2/3 c warm milk

1/4 plus a little honey

(all other wet ingredients were the same)

There is a total of 4 cups of flour used, I used:

1/4 c Tapioca Starch

1 c of sorghum flour

3/4 c of arrowroot flour

2 cups of Cloud 9 baking mix (available at Costco)

I used my Bosch to mix this up so I just throw everything in and turn it on until everything is incorporated. I missed the part where it should make two loaves so I had one rather large loaf…it definitely should have been 2!!

I hope it works for you as well as it did for me! Enjoy!

 

 

About Lani

With six kids, a farm, a ministry and dreams poking out in every direction I need plenty of grace to keep all the balls in the air. The sweet thing is that when I drop them, that crazy grace of God is there telling me I'm still okay...and you are, too...welcome to this place of grace.

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One Response to Oma’s Gluten Free Bread

  1. Debi Stangeland
    Twitter:
    January 29, 2014 at 1:15 pm #

    Sounds good. I might have to try this recipe. Does the Cloud 9 have dairy in it? I will have to find a substitute if it does. I’ll let you know how it goes. Thanks for the new recipe!
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