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GF Delicate Buttermilk

4
Average: 4 (2 votes)
This recipe makes 1 loaf
Ingredients
Wet Ingredients
Water1+1/4 cup, plus 2 TBSP
Eggs, large, lightly beaten3
Canola oil (may substitute butter)1/4 cup
Dry Ingredients
White Rice Flour2 cup
Potato Starch1/2 cup
Tapioca Flour1/2 cup
Cornstarch1/3 cup
Xanthan Gum1 TBSP
Salt1+1/2 tsp
Sugar2 TBSP
Egg replacer, optional1 TBSP
Powdered Buttermilk1/2 cup
Active Dry Yeast2+1/4 tsp
Directions
Bread Machine Method

Combine wet ingredients; pour carefully into baking pan. Measure dry ingredients; mix well to blend. Add to baking pan. Carefully set pan in bread maker. Select NORMAL/WHITE cycle, or GLUTEN FREE CYCLE (if machine has one); start machine. After mixing action begins, help any unmixed ingredients into the dough with a runner spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing.


Traditional Method

Yeast may be used cold. All other ingredients should be at room temperature (70º - 80ºF). Combine the liquid ingredients in a mixing bowl and whisk together before adding to bread pan. All dry ingredients, including the Active Dry Yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-locking bag is suggested. Gluten-free flours are very fine and need to be well blended. Using a mixer, beat ingredients about 10 minutes. Check appearance of dough. Pour batter into greased bread pan. Allow batter to rise approximately 1 hour. Bake at 375ºF for 45 to 60 minutes; use a toothpick to test for doneness.

 

NOTE: You can substitute Instant (Quick Rise) in place of Active Dry Yeast in gluten free recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: substitute equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit Gluten Free tips and Lessons in Yeast & Baking for more information.

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