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Gluten-free bread at home

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Gluten free bread

Gluten free bread (Bill Hogan, Chicago Tribune)

1/2 cup/64 grams each: sorghum flour, cornstarch

1/3 cup/57 grams potato starch

1/3 cup/42 grams tapioca flour

1/3 cup/23 grams nonfat dried milk powder

1 1/4 teaspoons/11.25 grams xanthan gum

3/4 teaspoon/3 grams baking soda

1/2 teaspoon/3 grams fine salt

2 large eggs, at room temperature

1 large egg yolk, at room temperature

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

2 tablespoons honey

1/2 teaspoon cider vinegar

1.Combine the yeast, sugar and warm milk in a bowl of a stand mixer fitted with the paddle attachment and mix well. Set aside for about 10 minutes while the yeast proofs. Combine the millet flour, sorghum flour, cornstarch, potato starch, tapioca flour, milk powder, xanthan gum, baking soda and salt in a deep mixing bowl and whisk well.

2.When the yeast looks frothy add the eggs, egg yolk, melted butter, honey, and vinegar and mix well. Add the dry ingredients and beat at medium speed until combined. Increase the speed to high and beat the dough for 3 to 5 minutes, or until it has the consistency of a thick but still pourable cake batter.

3.Grease the inside of an 8 1/2-by-4 1/2-inch loaf pan with vegetable oil spray. Scrape the dough into the prepared pan, smooth the top with a rubber spatula dipped in water, and cover the pan with a sheet of oiled plastic wrap or a damp tea towel. Allow the bread to rise in a warm place for 40 to 50 minutes, or until it reaches 1/2 inch from the top of the pan. Preheat the oven to 375 degrees toward the end of the rising time.

4.Covering the loaf loosely with aluminum foil after 30 minutes, bake the bread for 50 to 55 minutes, or until the bread is golden brown, the top is firm and it has reached an internal temperature of 200 degrees on an instant-read thermometer. Remove the bread from the oven and allow it to cool for 30 minutes. Remove it from the loaf pan by running a spatula around the rim and invert it onto a cooling rack to cool completely.

Do you have a question about food or drink? E-mail Bill Daley at: Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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