How to make gluten-free bread rise

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Gluten-Free Yeast Bread

This is the best way I have found to make gluten-free bread rise. Here is the PDF of the presentation or see pictures below for more details. Let me know if you can get it to work. Good luck!

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Equipment:

  • Oven preheated to 350 degrees
  • Medium Pot with lid
  • ~1.5-quart bread pan
  • Saran Wrap
  • Stovetop

Ingredients:

  • 2 cups Cold Water
  • 1/4 cups Corn Meal
  • 1 ¾ cup + 1 cup Gluten-Free Flour
  • 1/3 cup oil
  • 2 Eggs
  • 1 tsp Xanthan Gum (if not in flour already… doesn’t hurt if you add more)
  • 1/4 cup Sugar
  • ¾ tsp Salt
  • 1 Tbs Yeast

Instructions:

  • Put 2 Cups of Cold Water in a medium pot (it must have a lid!)
  • Add ¼ Cup Corn Meal
  • Add 1 ¾ Cups Gluten-Free Flour
  • Mix well with a whisk
  • The mixture will look like milk
  • Put the pot on the stove on medium heat
  • Use a rubber spatula or wooden spoon to scrape and mix while heating
  • Heating up the GF flour changes it somehow so that it can rise
  • Keep mixing on the heat until the mixture can stick together like sticky dough (~5 mins)
  • Do not leave on the stove without mixing or else it will burn!
  • Turn off and remove from heat
  • Immediately after removing the pot from heat add these ingredients to the pot
    • 2 eggs
    • 1/3 cup oil
    • 1/4 cup sugar
    • ¾ tsp salt
    • 1 tsp xanthan gum (if the flour doesn’t have it)
  • Mix well until pudding texture
  • The dough should be cool enough (~100°) to add 1 Tablespoon of yeast
  • Cover the pot with a lid and let rise (30 mins)
  • Add 1 more cup of gluten-free flour
  • Mix until flour is incorporated into the dough
  • Transfer dough to bread pan (~1.5 quarts) and cover with saran wrap
  • Let rise a second time (30 to 45 mins)
  • Take off saran wrap and bake at 350 degrees for 27 mins

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2 thoughts on “How to make gluten-free bread rise”

  1. Love this May Bo! This is amazing! Thank you for taking the time and energy to do this. Bread has been a big challenge to me as well. I used to love to make homemade bread and most all gluten-free bread is a disappointment in comparison. My homemade gluten-free bread was flat and if it tasted good, it only lasted as long as it was hot from the oven. I’m going to try this today! Another challenge for some of us is that we are Vegan as well. Ground flax seed can be substituted for the egg. For the substitution of 1 Egg…1 tablespoon of Ground Flax seed and 3 Tablespoons of hot water. I also loved your Gluten Free Flour Mixture…thank you, thank you; I’ve put your recipe in my box! I was given a gf mixture that is pricey (like King Arthur’s) that is really good… “Steve’s Gluten Free Cake Flour.” I found that refrigerating any gluten-free flour helps it last and stay fresh.

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