Gluten Free Bread That Doesn't Suck - it's also Dairy Free
Serves: 1 loaf, about 15 slices
 
Ingredients
  • 2 cups warm water (110 degrees)
  • 2 large eggs
  • 2 tablespoons ghee, melted and cooled; can substitute butter if you're eating dairy
  • 14 ounces (3 cups plus 2 tablespoons) Gluten-Free Flour Blend
  • 4 ounces (1 1/3 cups) gluten free oat flour
  • 3 tablespoons powdered psyllium husk
  • 1 1/2 tablespoons coconut sugar
  • 1 package (2 1/4 tablespoons) instant or rapid rise yeast
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
Instructions
  1. Equipment needed:
  2. Standing Mixer
  3. Loaf pan 8 1/2 inch x 4 1/2 inch (you can use a 9 inch x 5 inch loaf pan but the bread will not rise as high and the loaf will not be as tall)
  4. Spray the loaf pan with vegetable oil spray or lightly coat with oil (I use coconut oil spray).
  5. Whisk water, eggs, and melted ghee together in a bowl and set aside.
  6. Put flour blend, oat flour, psyllium husk, sugar, yeast, baking powder and salt in the bowl of a standing mixer. Mix on low until combined.
  7. Keep mixing on low and slowly add water mixture and let dough come together. Increase speed to medium (5) and beat for 6 minutes. Dough will be sticky.
  8. Using a rubber spatula, scrape dough into greased loaf pan and press gently into corners with wet hands. Smooth top of dough and spray with water. If you don't have a sprayer, just use your hands to shake some water drops onto top of dough and gently spread so top is wet.
  9. Create a foil collar for the top of the pan: tear off a piece of foil long enough to fit around the rim of the pan. Fold in half the long way and then in half again. Wrap around top of pan so that about 1" of foil sticks above the pan. Staple foil together.
  10. Cover pan loosely with plastic wrap and let rise at room temperature until dough has risen about 1/2 inch above the rim of the pan (not the foil), about 1 hour.
  11. Adjust oven rack to middle position and preheat to 350°. Remove plastic and spray loaf (or wet with hands) with water. Bake for 1 1/2 hours.
  12. Remove from oven and let cool in pan for 10 minutes. Remove foil collar and transfer bread to a rack to cool. Let cool completely (at least 2 hours) before slicing. Don't try and slice while warm or it will fall apart.
  13. Bread keeps in the fridge for a day and freezes well kept in a ziploc freezer bag. Slice the bread before freezing so that you can pull off individual slices.
Recipe by Preheat to 350˚ at https://preheatto350.com/gluten-free-bread-that-doesnt-suck-also-dairy-free-and-paleo/