This gluten-free yeast bread offers a hearty, international-style taste that rivals traditional wheat loaves. Using a blend of GF flour, xanthan gum, and dry milk powder, it achieves a tender crumb and satisfying chew. The dough is enriched with eggs and shortening for a rich flavor profile. Perfect for sandwiches, toast, or served alongside soups and stews. It rises beautifully and bakes to a golden brown. A reliable recipe for those avoiding gluten who still crave fresh, homemade bread with a classic texture and aroma.
Truly Yeast Bread (Gluten Free
Description
This gluten-free yeast bread offers a hearty, international-style taste that rivals traditional wheat loaves. Using a blend of GF flour, xanthan gum, and dry milk powder, it achieves a tender crumb and satisfying chew. The dough is enriched with eggs and shortening for a rich flavor profile. Perfect for sandwiches, toast, or served alongside soups and stews. It rises beautifully and bakes to a golden brown. A reliable recipe for those avoiding gluten who still crave fresh, homemade bread with a classic texture and aroma.Ingredients
Directions
-
Combine GF flour mix, 1/4 cup sugar, 3 1/2 tsp xanthan gum, 2/3 cup dry milk powder, 1 1/2 tsp salt, and 2 tsp sugar in the bowl of a heavy-duty mixer.
-
In a small container, dissolve the 2 teaspoons of sugar in 1/2 cup lukewarm water. Add the yeast (1 1/2 cakes or 1 1/2 tbsp granules) and stir to combine. Let sit for a few minutes to activate.
-
In a saucepan, combine 1/4 cup shortening and 1 1/4 cups water. Heat gently until the shortening is completely melted.
-
With the mixer on low speed, blend the dry ingredients. Slowly pour in the warm shortening mixture and 1 tsp vinegar.
-
Continue blending, then add 3 eggs to the mixture. Ensure the mixture feels slightly warm.
-
Pour the activated yeast mixture into the bowl. Beat on the highest speed for 2 minutes until well incorporated.
-
Cover the mixing bowl with plastic wrap and a towel. Place in a warm spot and let the dough rise for 1 to 1 1/2 hours, or until doubled in size.
-
Return the bowl to the mixer and beat on high for 3 minutes to degas the dough.
-
Spoon the dough into 3 small (2 1/2" x 5") greased loaf pans, 1 large loaf pan, or divide into muffin tins for approximately 18 rolls.
-
Let the shaped dough rise again until it is slightly above the top of the pans.
-
Preheat oven to 400&# 194;°F (200ðC).
-
Bake for 10 minutes. Then, cover the bread loosely with foil to prevent over-browning.
-
Continue baking large loaves for 50 minutes longer, small loaves for slightly less time, and rolls for about 25 minutes, or until golden brown and cooked through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 655.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 136.8g46%
- Dietary Fiber 4.9g20%
- Sugars 0.5g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough texture will resemble cookie dough more than traditional bread dough; this is normal for gluten-free baking.
Bread is best served fresh from the oven but can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
Ensure your GF flour mix is suitable for yeast breads, as some blends are designed for quick breads or cakes.
