SS&GF: Simply Sugar and Gluten Free

Being enveloped by the unique warmth of freshly baked bread was something that didn’t happen at our house.  The crunch of toast spread with berry jam was but foggy memories and had long ago lost it’s allure.  Being quite content with life as it was, I didn’t feel compelled to venture into gluten-free bread baking.

That was, until I read this post on using a bread machine.  Fully inspired and craving a sandwich, I set out to bake delicious gluten-free, sugar-free bread.  It wasn’t long until those distant memories were replaced with pulled barbecue chicken heaped between two slices of homemade bread.

Best of all, this is so painfully simple.  The machine does all of the work.

The Taste & Texture

My Grandma Ruth regularly baked whole wheat bread when I was growing up.  It was just as coveted as her apple pies, strawberry jelly, and rice pudding.  One bite of my gluten-free bread prompted memories of big family dinners with everyone fighting over the last slice of Grandma’s homespun nourishment.

Have a piece of toast spread with almond butter.  You’ll find, at the least, a small, involuntary grin and sense of satisfaction.  It slices, holds, freezes, and thaws well.

Tips for a Great Loaf of Bread

As with most new recipes, I’ve played with proportions.  After many, many attempts I’m sharing what’s worked best.

• My Breadman TR520 set on the Rapid Rise Fast Bake cycle makes a stunning loaf of gluten-free bread.
• 1% milk and warm water produced the best all around results and was the only loaf that didn’t sink in the middle when cooling.  Any type of nut milk or rice milk will work, though.
• Make sure the eggs, agave, olive oil, vinegar and yeast are at room temperature.  Submerge your eggs in a cup of warm water for a few minutes if you need to warm them quickly.
• Scrape the bread maker down during the mixing cycle to help incorporate all the flour.
• Once the bread maker has finished the mixing cycle, remove the paddle with a wet hand  The water keeps the dough from sticking to your hands.  Then, use wet fingers to smooth the top.
• I needed an extra 10 minutes for the loaf to finish baking.  Additional minutes can be manually added at the end of the cycle.
• Remove the pan from the bread maker when it’s finished baking.  Leave the bread in the pan for 5 minutes then gently remove and let it cool on a baking rack.  If the loaf starts to sink, turn it on it’s side.
• Freeze any extras and use as needed.  This bread thaws well.

Share your best bread making tips and tricks.  Have a question? Ask away – if I don’t have an answer someone else always does.

Printer-friendly recipe

Gluten-Free Whole Grain Sandwich Bread
makes 1 loaf
adapted from Karina’s Kitchen

2/3 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
3/4 cup potato starch
2 1/4 teaspoon xanthan gum
1 1/4 teaspoon kosher salt
3/4 cup 1% milk
1/2 cup water
1 tablespoon instant or bread machine yeast
2 teaspoons agave nectar
1 large omega-3 free range egg, at room temperature, lightly beaten
4 tablespoons extra virgin olive oil
3 tablespoons agave nectar
1/2 teaspoon cider vinegar
1 tablespoon of sesame or other seeds to top bread

Whisk together sorghum, buckwheat, millet, potato starch, xanthan gum, and sea salt.  Set aside.

Mix milk and water in a glass measuring cup.  Heat to 110 – 120 degrees F.  Use an instant read thermometer to check the temperature.  Add 2 teaspoons of agave nectar and yeast.  Stir to combine.  Cover and set aside for a few minutes or until it’s a little bubbly.

In a medium mixing bowl, combine the egg, olive oil, agave, and vinegar.  Stir in bubbly yeast and milk mixture.  Pour wet ingredients into the bottom of your bread maker.  Top with dry ingredients.  Turn on Rapid Rise Fast Bake or equivalent cycle.  Remember to scrape down sides to help incorporate flours.

Once the mixing cycle stops, run a clean hand under water and quickly remove the mixing paddle.  Smooth the top with wet fingers.  Sprinkle with sesame or other seeds.  Now is when your bread maker works it’s magic.  When the cycle is over, check to see if the bread is done – it should sound hollow when thumped.    I needed 10 extra minutes of baking time.

Remove pan from bread machine.  Leave the loaf in the pan for about 5 minutes.  Remove and let cool completely on a wire rack.  If the loaf starts to sink in the middle, turn it on it’s side.  That usually helps.  Store in an airtight container in a cool, dark location.  Wrap any leftovers after a day or two and freeze.

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