GLUTEN FREE BREAD

The Best Gluten Bread You Will Ever Taste!

Add to the bowl of your machine, and using a cookie dough paddle (I have a Bosch)

2 cups of hot water (110 F)
2 cups of hot milk (110 F)
1/2 cup of sugar (or honey, agave) ** I use sugar**
1 1/2 TBSP salt
1/2 cup of canola oil
Very last add 3 TBSP dry yeast (make sure it has been stored in refrigerator or freezer, do not store it in the pantry - it will not work)

Mix it once and cover with the lid or a towel to keep the heat in. Set it aside.
In a separate large bowl you will mix all the flours with a wire whisk to make sure it is well blended, you may not use all the content you are mixing depending on the humidity.

3 cups of oat flour (you can grind your own from oat groats, and you can make sure that they are gluten free certified)
2 cups of brown rice flour
2 cups of millet flour
1 cup of tapioca flour
1/4 cup of xantham gum

By the time flours are mixed, the yeast mixture is ready for you.  On speed #1 I start the mixer and start adding the flour mix slowly, until the machine changes sound making it harder to mix. The dough should be just starting to come clean from the side but still very sticky (you may have 1/4 to 1 cup of flour left over depending on the humidity).  If you put too much flour it will be really hard and heavy bread. The dough will be sticky, don't worry... after you have transferred the dough using a large spoon or a scraper, damp your hands with water and press gently on the dough to help you eliminate air bubbles and provide a smoother top.  Immediately after the mix is ready, transfer it to 2 bread pans that have been generously greased with Crisco/ Cover with clean dish towel and let it rise for 1 hour. Bake it at 350 F, for 45 minutes.  Remove from oven and from pans. Place breads on their side on a cooling rack to keep them from deflating. Use an electric knife to cut even slices for sandwiches; store in a zip lock bag, in the cabinet, drawer, etc.  They do not need to be refrigerated or frozen.

Notes: The 2 loaves will last my family about 1 week.  They taste as good at the end as they do at the beginning.  They taste like Homemade Wheat Bread.  It is heavier than store bought and slices are bigger making a nice sandwich instead of half of one like most gluten free breads you find at the store.

If you want more of these recipes, they are found on Buckner.glutards.blogspot.com.

Thank-you so much for the information, we all appreciate it.