In the gluten free bread world, the description “good” is relative and the standard of good often deteriorates over time. Most come to accept that GF bread is not the same, focus their diets on other foods, and move on, but it does not have to be that way. Ok, I get that you don’t believe that. I’m sure each of you has been burned with such promises before, which is why we are putting our money where your mouth is.
Last week, we discovered that our Ancient Grain Muffin mix also makes great tasting gluten free bread and is as simple to prepare as a cake mix. Because we use 9 different grains and don’t add any empty calorie starches, it actually has flavor and is good for you! We are so sure of the quality of this bread that if the bread fails or you don’t like it for any reason, we will refund your money. We have also included 4 secrets to making gluten free bread that apply to any recipe.
Pour muffin mix in bowl or mixer.
2 ½ tsp dry active yeast (or 1 packet)
1 ½ C water
2 T oil
Mix well for 3 minutes. Pour in greased 8 ½ x 4 ½” loaf pan. Let rise ½ inch. DO NOT LET BATTER RISE TO THE TOP OF THE PAN. Bake in preheated 350˚ oven for 50 – 60 minutes, until internal temperature is 202-205˚. If lighter crust is desired cover bread lightly with foil about 30 minutes into baking.
The 4 secrets to good GF bread are incorporated into the recipe, but here they are again.
1. Beat the batter for longer than you think you need to. It incorporates more air and allows time for the natural starches to hydrate which makes a lighter loaf.
2. Don’t let the batter rise all the way to the top of the pan. Gluten free bread does not have as much structure as wheat based breads and needs the pan to support it. If you accidentally let it rise too long, make a foil collar that extends above the top of the pan to provide extra support.
3. Use a small pan for the same reason as number two.
4. Test for doneness with a meat thermometer. Bread will look done long before it is.