Tender, high-rising, GLUTEN-FREE sandwich bread? Here’s how.
March 2nd, 2010 by PJ HamelRecipe: Gluten-Free Sandwich Bread
Baking gluten-free? This one’s for you.
NOT baking gluten-free? This one might still be for you.
The number of people choosing to eliminate gluten from their diet has been growing quickly for the past several years. Which means even if you, or your child, or your significant other, mom, or best friend aren’t testing life without gluten, it’s a good bet you know someone who is.
And what’s the #1 baked treat gluten-free dieters miss? Birthday cake? Pie? Brownies?
Well, our strictly anecdotal research shows that the top “must have” for those on a gluten-free diet is good bread.
Think grilled cheese. A PB & J sandwich. French toast. Croutons in salad, stuffing with chicken…
Bread may be the staff of life for most of us, but for gluten-free folks, bread is something to avoid. Unfortunately for those eating GF, there’s probably nothing so packed with gluten as a slice of bread. Gluten is what allows bread to rise; remove it, and you have a hard-packed puddle of soggy dough.
So what’s a gluten-free-diet sandwich-lover to do?
Bake high-rising, light-and-tender bread – without gluten.
That’s right. WITHOUT gluten.
And what’s the secret to gluten-free sandwich bread? Read on…
Many gluten-free recipes use a blend of gluten-free flours. Our King Arthur Gluten-Free Multi-Purpose Flour includes ingredients (stabilized brown rice flour, tapioca starch, and potato starch) that reduce the grittiness sometimes found in gluten-free baked goods.
Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home brown rice flour blend works nearly as well; and it tastes better than a blend using regular brown rice flour.
Stir together the following gluten-free ingredients:
6 cups (32 ounces) stabilized brown rice flour
2 cups (10 3/4 ounces) potato starch
1 cup (4 ounces) tapioca starch (or tapioca flour; same thing)
Store airtight at room temperature.
Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
Xanthan gum is another ingredient critical to gluten-free baking. It’s the “glue” that helps hold everything together, in the absence of gluten.
Before we start, I want to stress an important point: for best results, use an electric stand mixer or electric hand mixer to prepare this batter.
Can you stir it together by hand? Sure. But we don’t recommend it; your bread won’t look anything like the loaves in these pictures.
If you plan on doing much gluten-free baking, take the advice of every veteran gluten-free baker out there: start saving for an electric stand mixer, if you don’t already own one. It’s critical to success with GF yeast bread, pizza, muffins, and cake.
Place the following in a mixing bowl, or the bowl of your stand mixer:
3 cups (15 /4 ounces) King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend (13 1/2 ounces); see formula above
3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
Using an electric mixer (hand mixer, or stand), gradually beat in 1 cup warm milk.
The mixture will be crumbly at first, but once all the milk is added, it’ll come together.
Add 4 tablespoons soft butter.
Beat until thoroughly blended.
Next you’re going to add 3 large eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one.
Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.
At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It won’t look at all like a typical yeast dough: smooth, elastic, kneadable.
The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Have you ever repaired a wall with spackling paste? Same texture. It helps to keep a wet kitchen towel handy, to keep your hands clean as you work.
Leave the batter right in the mixing bowl. Or if you need your bowl for another purpose, scrape the sticky batter into a large measuring cup, or another bowl.
Cover the bowl or cup, and let the thick batter rise for 1 hour.
I often raise yeast dough in a measuring cup; it helps me track how much it’s risen. This batter won’t double in size, but it’ll definitely puff up.
Gently stir the batter down.
Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan.
Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked.
This is pretty smooth.
Cover the pan; a clear shower cap works well here. Let the dough rise…
…till it barely crowns over the rim of the pan.
Towards the end of the rising time, preheat the oven to 350°F.
See the divot on the front of the loaf? That’s from me brushing it with the edge of the shower cap when I was pulling it off. The dough is very delicate; try not to touch it.
Bake the bread for 38 to 42 minutes…
…until golden brown.
Remove it from the oven, and turn it out of the pan onto a rack.
Run a stick of butter over the top crust, if you like. It’ll help keep the crust soft, and add flavor.
Slice when cool. Imagine a ham and cheese sandwich. Or cinnamon toast.
Ready for some variations? Cheese bread is easy. Stir 1 cup (4 ounces) shredded cheese into the risen batter.
I’ve chosen a very spicy cheese, Cabot Hot Habanero. It’s too hot for me to eat out of hand, but in baking its flavor shines through, lending just the right amount of heat.
Don’t like heat? Choose a milder pepper cheese, like Pepper Jack. Or a good sharp cheddar.
Here’s a discovery I made while testing the recipes for this blog. Our 9” pain de mie pan is the ideal shape and size for gluten-free breads. Its straight, high sides lend a lot of support to the rising dough. The result? A very nicely shaped loaf.
Though the lid on this pan isn’t critical, it does protect the dough as it rises.
If you don’t have a 9” pain de mie pan, use a standard (8 1/2” x 4 1/2”) loaf pan.
Let the dough rise, covered, till it’s within about an inch of the rim of the 9” pain de mie pan. This should take about 45 to 60 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
Slide the lid of the pan closed, and bake the bread for 50 minutes. When you slide the lid open, the loaf should be golden brown.
Remove the bread from the oven, turn it out of the pan, and cool on a rack.
You can also choose to bake the bread with the lid off; bake the same amount of time, but tent with aluminum foil for the final 15 minutes, to prevent over-browning.
And, to use a regular 8 1/2” x 4 1/2” loaf pan, bake the bread for about 40 to 45 minutes, till golden brown.
Slice when cool. Now, is that one nice-looking gluten-free bread, or what?!
Next up: gluten-free cinnamon-raisin swirl bread.
Stir 1 cup golden raisins into the risen batter.
Like this. You don’t have to beat the raisins in; a spoon will do the trick just as easily as your mixer’s beater blade.
Scrape the batter into a lightly greased 9” pain de mie pan, or 9” x 5” loaf pan.
Sprinkle the top with 3 tablespoons cinnamon-sugar. If you’re making your own, combine 3 tablespoons granulated sugar with 1 teaspoon cinnamon.
Use a spoon to swirl the cinnamon-sugar into the batter, as though you were making a marble cake. (And if you’ve never made a marble cake, now you know how!)
Smooth the top with a wet spatula or wet bowl scraper.
Let the dough rise, covered…
…for about 60 minutes, till it comes to about 1″ below the rim of the pain de mie pan, or to just below the rim of the 9” x 5” pan.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread (covered, or uncovered) for 50 minutes. If it’s uncovered, tent gently with aluminum foil for the final 15 minutes of baking.
Remove the bread from the oven, and turn it out of the pan onto a rack to cool.
Slice when cool, revealing subtle swirls of cinnamon and raisins within.
I hear French toast calling my name…
Finally, when the bread is getting stale, go with it. Cut it in thin slices; place the slices on a lightly greased baking sheet. Brush or spray with olive oil.
Bake in a 350°F oven for about 15 to 20 minutes, till golden and crisp. Store airtight when cool. Crunchy and delicious with drinks, with dips and spreads… and irresistible just as is.
Oh, one last note: Can you bake this bread in a bread machine? One of our GF experts, Andrea, tried it in our Zo X20. Here’s her report:
“I used the quick wheat cycle. It wasn’t as good as making it in a mixer. The top was flat, and sunk a bit. Also, I needed to scrape the edges of the pan after 5 to 10 minutes of mixing.”
Read, rate, and review (please) our recipe for Gluten-Free Sandwich Bread.
Baking gluten-free is a new experience for us here at King Arthur Flour. We’re making progress, and still have a lot to learn. We look forward to gradually increasing our knowledge of this technically challenging style of baking, and sharing what we learn with you along the way.
Tags: bread, gluten-free, sandwich bread, white bread
March 2nd, 2010 at 8:00 am
I have a gluten free friend! This is very exciting looking bread. Do you think it would work just as well in a bread machine?
No, Suzy, I do know from watching my fellow test bakers struggle that it wouldn’t work just as well in a bread machine… but they might have made some adjustments to make it “OK.” I’ll gather some information and get back to you here, or post in the body of the blog. PJH
Suzy – Here’s the bread machine report from Andrea, one of our GF experts: “I used the quick wheat cycle. It wasn’t as good as making it in a mixer. The top was flat, and sunk a bit. Also, I needed to scrape the edges of the pan after 5 to 10 minutes of mixing.”
March 2nd, 2010 at 8:39 am
Thanks for the wonderful, step by step instructions for bread. We are a GF/DF family for three years and bread making can be overwhelming at first. Can’t wait to try the sandwich bread recipe. We can adjust most any recipe to eliminate the lactose and casein by using soy milk and other butter substitutes. Noticed the brownie mix does not have milk ingrediant–must try. Thanks for your efforts–there will be some very happy GF families.
March 2nd, 2010 at 8:56 am
I am about to climb through my computer screen! Thank you! Thank you! I have been gluten free for over a year now and I so very much miss grilled cheese and PB&J. I do make my own bread with a mix, but it goes stale so fast I binge for about two days on sandwiches and toast then go without for weeks. My only question is regarding bread machines. I currently use one with a gluten free bread setting. Have you tried your recipe with one? I would think the air capture would be difficult to recreate, but it might be worth a try.
Thanks again for thinking of wheat-a-phobes!
Hi Melie – I know they’ve tried our GF bread mix in the bread machine – let me ask my fellow test bakers what they’ve figured out re: bread machines. I’ll get back to you here- PJH
Melie – Here’s the bread machine report from Andrea, one of our GF experts: “I used the quick wheat cycle. It wasn’t as good as making it in a mixer. The top was flat, and sunk a bit. Also, I needed to scrape the edges of the pan after 5 to 10 minutes of mixing.”
March 2nd, 2010 at 9:08 am
Oh my!!!
THANK YOU, THANK YOU, THANK YOU!!!!! I can attest to the fact that those on a GF diet miss their breads! 
My father is gluten intolerant and I have struggled for years to find a really good bread recipe. 
I have some that have come “close” but they just aren’t the same as the good homemade breads he misses. I love the idea of the variations…that’s something I had never thought of to do with the other bread recipes I’ve tried. 
I’ll have to try that! I’ll be sure to come back and comment on how he likes this after I’ve tested it out. 
Blessings!
~Miss Rachel~
Thanks, Miss Rachel – I’ll look forward to your comments once you’ve made the bread. Hope your dad enjoys it – PJH
March 2nd, 2010 at 9:09 am
I’ve just sent an email to a friend of mine who is allergic to gluten and several other of the grains used to substitute for flour. I hope you have just made her life much easier. Thank you.
March 2nd, 2010 at 9:12 am
Thanks for the recipes. I have friends who eat gluten free and it’s nice to have more options for potlucks and such!
March 2nd, 2010 at 10:04 am
Re “I do make my own bread with a mix, but it goes stale so fast I binge for about two days on sandwiches and toast then go without for weeks. ”
GF breads always go stale more quickly than gluten breads. If you know that you can’t finish the loaf, try slicing it and freezing the slices individually. When I do this I wrap each slice in plastic wrap and then put them in a zip-lock bag and pull them out as needed.
BTW, you can get a good sourdough GF bread…hope to see KAF’s take on this too.
March 2nd, 2010 at 12:27 pm
I posted in on my FB…I have lots of GF friends. So It’s nice to share my adoration of all things KAF and help them with their GF needs, too.
KAF rocks…plain and simple…
March 2nd, 2010 at 1:03 pm
Glory Hallelujah!!! My adult daughter, adult son and his middle child are Celiac and must eat gluten free. My son’s wife is an amazing cook and makes amazing gluten free food. They were here last week visiting and she copied down the wonderful Brazilian buns you posted. Bread is always a tricky thing to make G-free. I am going to tell her to check this blog for this recipe. And thank you for now carrying gluten free flour!
March 2nd, 2010 at 1:11 pm
This looks great! And I love that you have the gluten free multi purpose baking mix
One of the teasers that you had was about the gluten “flying free” in a kitchen contaminating gluten free products. Do you have an answer for that? Can I make a traditional bread dough, wash everything, and then make a gluten free loaf?
From what Ive read, if a person is very intolerant, you almost have to get all new bake ware, and utensils and keep them strictly for gluten free.So I guess it depends on the tolerance level, but I don’t know if there are tests for that or not. You would need to talk to your medical team about that. Mary@ KAF
March 2nd, 2010 at 2:21 pm
Thanks! This is very cool. I’ve always held back from gluten free baking for lack of kitchen space for the different supplies I need in addition to my gluten baking. But now it’s all in one, handy box! It’s much less scary for someone new to GF baking.
But, like your unbleached cake flour in a relatively small size. This box appears to be 1.5 lbs and your cake flour is two pounds. Any chance of making these in five pound packages? I go through two pounds of cake flour in two weeks (I use it to make pizza dough as well as cakes).
Thanks
Aaron
Good thought, Aaron – I’ll forward this to our flour folks, who determine package sizing. PJH
Aaron, word is they’re considering a 25# bag of the gluten-free flour mix, though that might be TOO large for you… ?? PJH
March 2nd, 2010 at 6:18 pm
I´m happiness about this gluten-free recipe you publish now here. Gluten-free is one of breads my customers asks me to have in my chart, but i only have Cheese Buns.
Now i´ll test this amazing gluten-free recipe.
It looks wonderful!!
March 2nd, 2010 at 9:02 pm
I have no problem eating wheat but its kind of neat to see KA expand into this new area and support its products with a great series of photos explaining how to make GF bread and some variations. I hope as time goes on the folks who need GF products and recipes get a nice group of recipes and an expanded roster of products to use. This is why I’m devoted to KA and the blog. Congratulations.
Thanks, Allan – if we want to be a baking resource, we have to be a baking resource to as many people as possible – even those who can’t get near our signature product, King Arthur Flour. It’s about the baking, and enjoying food; everyone should be able to eat bread… PJH
March 2nd, 2010 at 10:27 pm
Thanks for this recipe! I am also wondering if you might explore some low GI bread recipes — I have yet to find a decent one. I have a daughter that is very sensitive to sugar spikes and does not do well on bread of any kind except the sprouted Ezekiel breads — I would love it if I could find a similar recipe to make at home.
March 2nd, 2010 at 10:34 pm
What is the difference between “stabilized” brown rice flour and, say, Bob’s Red Mill brand? Nuances in the ingredients for GF baking, coupled with inconsistencies in labeling, have made it hard for a newbie GF baker! I’m so glad to have my friends at King Arthur jumping in to the ring!
Sarah, brown rice flour is naturally less gritty than white, giving a better result. But since it’s also ground from the whole rice kernel, complete with germ, it can have a tendency to go rancid (off flavors) quickly. A certain type of heating process stabilizes that germ, thus extending the shelf life of the flour for many months beyond what it would ordinarily be. So stabilized brown rice flour (which is more expensive) tastes better and has a better shelf life. We did lots of experimenting with this, and often received regular brown rice flour from vendors that had already started to go rancid, its shelf life is so very short (and even freezing barely slows it down); so we decided we’d better go the more expensive, better-tasting route with our brown rice flour. Hope this helps – PJH
March 2nd, 2010 at 11:48 pm
Can’t wait to try your gluten free mixes. Thanks so much for developing these products.
It’s wonderful to have a company on the East Coast providing GF flour and starches.
I do a lot o baking. Will you be selling the GF brown flour and starches in larger packages or in bulk? I’d drive to Norwich to pick it up.
Hi Shirley,
We’ll certainly forward it along to the team that folks would like to see larger sizes available. ~ MaryJane
March 3rd, 2010 at 4:34 am
This recipe looks great. I’m going to order some of your new flours and try it out. I appreciate the comparisons to wheat flour baking to help guide the way. I never thought of the pain de mie pan, but it does have exactly the right shape with nice, tall sides. I’ll start saving my pennies so I can get a couple soon.
@AmandaLP- re: baking in a kitchen with glutenated & non-gluten flours. It’s next to impossible for even a careful and diligent baker to prepare a wheat flour based recipe and not scatter some flour about. So, it’s almost impossible NOT to contaminate the area. Since even a very small amount can cause gut damage that takes months to heal it’s important to be realistic about what’s possible as well as vigilant and thorough when you cook. My guy has celiac disease. I don’t but I eat GF almost always so as to decrease the cross contact risk and increase bonding. The little bit of non GF bread & cereal brought in is kept in sealed containers and dispensed very carefully away from the main prep zones. I use a separate cutting board (wood is porous so gluten can hide in the board) & only use pans that’re smooth metal/ glass/ pottery, with no seams or folds. Condiments & related foods are scooped out with a spoon and spread with a metal-bladed knife or spreader so the product doesn’t get contaminated.
Thanks for sharing these very helpful tips. I know I learned a LOT!~ MaryJane
March 3rd, 2010 at 7:54 am
Hi,
I have another question. Are there rules for substitution? How do I swap out KAF’s GF flour for all purpose or bread flour?
Thanks
Your best recipe for tender white bread that uses all purpose or bread flour would be King Arthur’s Classic White Bread. A recent blog entry was titled “Sandwich bread fit for the King” which features our company wide community service project where you can see the step by step procedure for making a terrific loaf of white bread. Irene @ KAF
Aaron, I wouldn’t try making a regular yeast bread recipe using our GF flour blend; it’s an entirely different process, with different liquid/flour ratio. Please start with this gluten-free sandwich bread recipe, and then try tinkering with it – adding fruit or nuts or cheese or flavorings, to taste. PJH
March 3rd, 2010 at 11:01 am
Finally!!!! I thank you from the bottom of my stomach for offering these G-free flours/mixes/recipes. I just printed out the sample letter to take to my store (Wal-Mart, Winco, Albertsons) so that they will consider carrying your items. Grilled cheese sandwiches are within my reach again…..
thank you, ~eve e
Ahhh, nothing beats a good grilled cheese. Good luck with the stores on your end, we’ll keep it up here too. ~ MaryJane
March 3rd, 2010 at 11:23 am
Halleluia! I’m SOO happy to see this today! My husband has been allergic to wheat for 25 years and my daughter is gluten intolerant so baking for them has been an issue for years. This will make my life a lot easier, thank you! I’m really impressed that KAF went this route. I’ve been waiting a long time for a major company to address the needs of the millions who can’t eat wheat.
As for the cross-contamination in a home kitchen, I’ve never heard of anyone who needed separate pans for baking in. Metal and glass can’t soak up the wheat. But rinsing or wiping out a pan after you’ve baked with wheat, then baking a GF recipe is a problem. To be safe you should use a squeaky-clean pan (I wash mine in a dishwasher to be sure it’s good and clean) and bake the GF bread first. THEN you can rinse or wipe it out and make your wheat bread. Traces of a GF bread aren’t going to harm anyone while baking the other way around very well could.
Thanks for the advice, Susan – we’re hoping lots of veteran GF bakers, such as yourself, help us out here as we continue to learn the “tricks of the trade.” PJH
March 3rd, 2010 at 11:44 am
Thank you so much for the step by step instructions, the pictures and instructions are the best I have seen. For over 3 years I have had to eat GF and this is so exciting, so looking forward to using KA flours once again. It will be great to have bread that tastes like bread.
March 3rd, 2010 at 2:01 pm
THANK YOU!!!! I have ordered my flour from KAF for many years and this is the reason why! Thank you for listening to our requests for a larger line of GF products. I would like to second Aaron Franks request for larger/bulk packaging on the AP GF flour! I am an avid baker who bakes everyday. My youngest daughter has been GF for a year and the struggle to find good GF baked good recipies for her has been eased by the staff at KAF! THANK YOU THANK YOU THANK YOU! My shipment of flour and mixes is already on the way to my house! I can’t wait!
March 3rd, 2010 at 4:01 pm
Thank you! Thank you! SOOO Much,
My son is allergic to everything under the sun so his diet is very limited. He is 8 he has never had any bread related and I trying so hard to widen his taste. Also I am new to baking bread. You made it look so easy I can’t wait to try this recipie!
March 3rd, 2010 at 4:03 pm
Just opened your email regarding GF bread and other baked goods. I was diagnosed about 7 months ago with Celiac-Sprue Disease. Have been having some luck with bread. I have a Zojirushi BBCC-V20 bread machine that has a home made cycle. Zo sent info on baking GF bread and said to use the homemade cycle and setting it for:
Preheat: 15 min.
Knead:30 min.
Rise 1: Off.
Rise 2: Off.
Rise 3: 55 min.
BaKe: 55 min. (I changed baking time to 65 min.
They have a bread recipe on their web site for GF bread.
I also use other GF bread recipes and just use the bread machine to Preheat and Knead. Take dough out and let rise in pan and than bake.
March 3rd, 2010 at 4:16 pm
Thank you, thank you, thank you, as a mom of 2 kids with celiac disease I can’t wait to try these new mixes and the bread recipe. I was raised baking bread and it is heart breaking not to give that experience to my kids. Can’t wait to give it a whirl. Keep the GF info and products coming!!!!
March 3rd, 2010 at 5:03 pm
I can’t wait to try this recipe. If I wasn’t on my way out the door it would be started already. Thank you. I really miss eating bread. I’m looking forward to your GF mixes.
March 3rd, 2010 at 5:06 pm
Great work! I am looking for the nutritional information, so I can figure out the points per slice. Is it two points? Three? Weightwatching G-F-ers want to know!
Sandy: I just checked the nutritional info (it’s at the bottom of the recipe online). If the loaf is cut into 16 slices, which is standard, it comes out to 3 points per slice. Sigh. Unfortunately, starches are doing all the work that gluten normally would, and they come at a high price in calorie land! Susan
March 3rd, 2010 at 5:07 pm
HI! I LOVE the look of this it is sooo hard to find decent GF bread, virtually impossible! and i love your stuff so much i usually just suffer!!! BUT…..i wonder two things….
I am a recent diabetic and am on a low sugar plan….Can i use 3 tbls STEVIA instead of the sugar (Im trying to be all natural, so trying to stay away from Splenda, but will use it if it is my only option)….
also, do u think I could use this (or perhaps your GF bread mix) as a pizza dough? I find that the GF pizza mixes are all so horrific and flat, yucky tasting…..would love your opinion…
thanks, LOVE you GALS AND GUYS at KAF!!!
Missy: try our GF pizza recipe. It’s really good. Sue and Andrea made it in a deep-dish pan last week and I never would have known it was GF! Susan
~Missy
March 3rd, 2010 at 6:34 pm
I am in love! I am gluten free for a year now and have not found one single bread that is acceptable. Can’t wait to make this bread tomorrow! Thank you King Arthur for being on the forefront of this disease/allergy. You are the best!
Great, Sallie – let us know how you like it – PJH
March 3rd, 2010 at 7:32 pm
I am still searching for an acceptable bread recipe for gluten-free diets. I am so glad to find this email from KAF today. I plan to try this recipe, however, I cannot afford to buy your GF flour. I was disappointed at your lack of GF products, but now I know that you were just waiting to reveal them to us!! I would love to do demonstations of your GF products in my area, but not many people around here could afford those prices. I am currently persuing a way to buy flour ingredients in bulk without shipping costs. 25 pounds, we can live with. Esp. if we can freeze it or share with others. But if the cost is too high, we just can’t right now. I am making all of our foods from scratch now. I know it was a lot of effort to provide for a place to develop and produce these products, but we need more affordable prices!!!! Huge coupons?
March 3rd, 2010 at 11:04 pm
Just one more thing. I started baking bread last year and even though the blog has great photos, and the recipes where clearly written, it still took me a number of tries to get the hang of it and have the dough actually turn out looking like bread. I’m not great at baking and it took me a while to get an idea of how baking bread works. This GF baking is kind of new for a lot of people, I guess including the test kitchen staff. But if you just hang with it and keep going (even if maybe doesn’t go right the first few times) it’ll be worth it. There is no simple sense of satisfaction better than cutting a few slices from bread you’ve baked yourself and having a sandwich.
You’ve got that right, Allan – practice may never make “perfect,” but every step along the way you learn something – and usually A) have fun, and B) enjoy what you’ve created. PJH
March 3rd, 2010 at 11:31 pm
I really like your blog and i respect your work. I’ll be a frequent visitor.
March 4th, 2010 at 3:41 am
Very interesting and amusing subject. I read with great pleasure.
March 4th, 2010 at 7:53 am
Having gone the GF route in our household, one of the things I miss most is that fresh-from-the-oven quality. Buying a package of GF anything from the store shelves doesn’t hold a candle to pulling warm bread/muffins/pizza from your own oven. This recipe is very exciting, as I KNOW you’ve tested it over and over to make sure it’ll work in MY home. Thank you!
My question is whether or not I can add milled flax in place of some of the butter. We were accustomed to eating only whole-grain products with lots of fiber, and I’d love to continue feeding my family high-fiber baked goods. Also, it couldn’t hurt to cut back on some butter at the same time, unless of course it plays an integral role in texture/flavor. Do you have any advice for increasing fiber in this recipe or for adding fiber to any of your new GF mixes? Is it as simple as adding a few spoonfuls of milled flax?
March 4th, 2010 at 9:10 am
You folks are KILLING ME! I just put in an order last week to make your GF rolls. Now I have to put in another one to get these new flours. Is there any way you could give us some notice about what ingredients will be used in upcoming blogs? It’s so wasteful to have to use so many separate orders.
March 4th, 2010 at 3:19 pm
I just heard about your new GF flour. Even though I am not much of a bread eater it’s nice to know it’s out there, because sometimes you just want a sandwich and when you are Celiac it’s not easy. Thank you.
March 5th, 2010 at 10:51 am
thanks……..very thanks
March 5th, 2010 at 12:44 pm
i have 4 gluten free grandchildren and i m always looking for gluten free products.i just ordered my first order from you and i hope since there are alot of gluten free people out there that you will keep the cost down.i love your site and looking forward in dealing with your products. thanks again
March 5th, 2010 at 12:54 pm
I’m excited to see that you have gluten free products available! I’ve loved King Arthur for years. Will you have organic gluten free products available as well? And, I do believe that King Arthur does not use GMO products, but I wanted to confirm. Correct?
Thanks, and I look forward to trying the mixes and sharing with others.
Yes, Terese, we don’t use or carry GMO products. Susan
March 5th, 2010 at 3:20 pm
I found out about your GF flours from a relative, and I’m intrigued with the brown rice flour! I’ll have to try some.
Two questions: have you thought about a multi grain GF bread mix? My standard loaf for everyday is made with Montina (lots of fiber). It would be nice to have something different that’s made from a lot of grains.
Second, how does your bread taste after only one rise? When I make sandwhich bread, I often only do one rise to save time and it turns out fine.
Christine, I’ll pass along the suggestion for the whole-grain sandwich bread mix – good idea. And I’m sure you could give this bread just one rise, if you’re in a hurry. Probably it wouldn’t rise as high; and the flavor wouldn’t be as good (bread develops flavor as it’s rising), but I’ll bet it would still turn out. PJH
March 5th, 2010 at 3:28 pm
Question on double rise–I baked traditional bread for many years before my son was diagnosed with Celiac. I then switched to baking GF bread. Everything I have read says that GF bread only needs one rise but I see that you do a traditional double rise. Did you try both and determine the double rise was better?
I am so thankful you have entered GF baking! We need expert bakers to develop great recipes. Thank you!!
I didn’t develop the recipe, Linda, but I assume our developers tried everything – they’ve been working on this for 2 years! You could email andrea.brown@kingarthurflour.com for more specific information. Thanks for connecting here – PJH
March 6th, 2010 at 1:21 am
This is so awesome to see you in the gluten free world. I have bought your flour since 1979 it’s the best but for the last 4 years I haven’t been able to eat anything I bake. I really would like to see some high protein breads. I have found that as time goes on without the whole grain I have developed Vitamin B deficiencies and the extra empty calories are not very healthy. Thank-you for joining the Gluten free community, we need you!
Can you add protein powder to your breads, Chris? Milk powder? What have you tried so far? PJH
March 6th, 2010 at 1:34 pm
Praise God! I am so excited that you follks are in the “trenches” with us GF folks! There are awesome folks out there helping us to figure out how to survive being GF, but now you’re here to help us ENJOY being GF! I applaud you for taking this step. I have been trying to bake my own GF bread for 2 years now, but like many others, I am trying to find ways to make it healthier (more protein, more fiber). I have tried using almond flour (tasted good, but was very heavy in my stomach) and Montina (I didn’t really like the flavor too much).
I have the same question: Linda Swinney Says:
March 5th, 2010 at 3:28 pm
Question on double rise–I baked traditional bread for many years before my son was diagnosed with Celiac. I then switched to baking GF bread. Everything I have read says that GF bread only needs one rise but I see that you do a traditional double rise. Did you try both and determine the double rise was better?
I am so thankful you have entered GF baking! We need expert bakers to develop great recipes. Thank you!!
Again, thank you for joining us! I am excited to learn more about GF baking!
Thanks for your input, Robin. Please read the answer to Linda’s question; it hasn’t changed (yet)… PJH
March 6th, 2010 at 2:16 pm
I have been recently trying Bob’s Red Mill whole grain brown rice flour and when I came across this comment/response I wondered how can we know if our brown rice flour is starting to go rancid? I recently made a loaf of bread with some brown rice flour that I had purchased a couple of weeks earlier (I did not refrigerate it either) and the third day of the baked loaf my engineer husband noticed some white in the bread and mentioned he didn’t think the batter got mixed well enough. I don’t think that’s possible because I used a KitchenAid and mixed for 10 minutes!
That leads me to a second question. You only recommend 3 minutes for mixing your dough. Is there such a thing as overmixing? I have found that I get a product with smaller air pockets when I mix for 10 minutes with the recipes I have used so far. Does it depend on the mix of fours you use?
Robin, you can taste rancidity in flour – a rancid flour will smell “old,” and/or you can taste it as bitterness on the back of your tongue. The way I tell if a whole-grain flour is rancid is simply to take a pinch, and put it on my tongue; if it tastes “sweet,” (i.e., no bitterness) after 5 to 10 seconds, it’s fine. If you get that bitter bite on your tongue, it’s going rancid. (It’s not going to hurt you, by the way; it just tastes bad.) Second question: I don’t believe you can over-mix your gluten-free dough. But I’m very new at this. If you’re having success by mixing for 10 minutes, stick with it – it’s obviously working for you. PJH
March 6th, 2010 at 9:56 pm
Hi, I have the same question about the double rise the batter for bread I am celiac for 4 years now and I always put the batter in the loaf pan and let it rise until double or so and bake it, but could I, may be punch down the batter or mix it a little bit in the loaf pan and let it rise again? Thank you so much for your help, also where can I buy this special loaf pan and how much they cost, since I can not affort to spend too much money since my budget is really low. Thanks again for your help
Lucy, I’d let the dough rise in its original mixing bowl first, then deflate, put it in the pan, and let it rise again; much easier that way. And we offer the pain de mie pan here. We’re working on getting these pains without lids, which will bring the price down somewhat, so you may want to wait till then. Good luck with your bread – PJH
March 7th, 2010 at 12:35 pm
Your Gluten-free sandwitch bread looks perfectly done, I will try your recipe, thank you for the instructions.
March 8th, 2010 at 6:22 pm
Thank you EVER so much for getting into the gluten-free field – we need your help! I can’t wait to try this recipe. My 6-year old son is mourning his gluten every day and the store-bought alternatives are so poor.
How about GF crackers next? Perhaps even include almond flour? (added nutrition) Already mouth watering
THANK you for being there for us!
March 9th, 2010 at 9:05 am
A couple of years ago my family spent 3 weeks in Ireland. We ate a lot of bread there. Our favorite was their gluten free whole grain spelt bread. We traveled all over the island and they sold it in every grocery store where we shopped. It was tender, high-rising, and had a decent fiber content from the flour. Something I do not think these breads have. Do you think they use a similar method. We much prefer the taste and consistancy of spelt to that of rice flour in our house. It was great bread, I would love to make it again, I never thought to ask you guys about it. Thank you.
Hi Blair – Unfortunately, spelt is wheat – just a different strain. It’s absolutely chock full of gluten, so it’s not a GF bread… People used to think that the gluten in spelt was more digestible than that in wheat, but long-term data has shown it’s just as harmful to celiacs as regular wheat; it just takes longer for the effects to be felt. Sorry I can’t help you here- PJH
March 11th, 2010 at 10:52 am
Hi, KA. Just to put a bug in your ear, are you also working on other allergy alternatives? Several of my customers are allergic to milk and eggs, and I am trying to come up with an “all-purpose”, allergy-free loaf, and it’s really hard! I will be trying this one, because none of mine rise like this one, so I’m looking forward to it! Thank you for all the energy you put into the world of baking!
March 13th, 2010 at 4:17 pm
@Karen,
There are many, many GF cookbooks out there that are “vegan” that offer baking , including bread recipes without any eggs, dairy, (or with some, even soy). I bought a couple of books that do not use these ingredients and I am allergic to eggs, and am lactose intolerant, but can work with that.
Normally, when one is allergic to one food/thing, etc., they are allergic to other foods, so cookbook authors take this into consideration when writing their books. It is easier to find the vegan books than it is to find those that just eliminate wheat/gluten.
I have also found mixes that are vegan. Do a google search for vegan bread recipes, or mixes, and you will find some. I have had success with researching on the Internet.
Good luck.
Thanks for sharing. It’s always great to see bakers supporting bakers ~ MaryJane
March 13th, 2010 at 4:26 pm
P.S.
Dear KAF,
Thank you for this great blog on the bread making. I am waiting for my huge box order, which may be here by Tuesday. I am going to be baking up some bread pronto!
As well getting started on the other 12 mixes I bought.
Will let you know how it all comes out!
I was participating in the Amazon blogs on GF baking, and put out the word you now have GF and placed your link for those looking for GF grains, flours and mixes…One question is whether you will be selling your GF products on Amazon as you sell other ingredients through them as well. I requested they carry your GF products too…
I hope you get a great response from bakers and Ammy!
Thanks,
Catie
Catie, thanks for helping us spread the word. We actually don’t sell anything on Amazon – we tried it, and it didn’t work for us. The flours you see there are third parties going “under the table” and reselling our flour… Nothing we can do to stop it. Anyway, I hope you enjoy all those mixes! PJH
March 13th, 2010 at 4:59 pm
Thank you so much for coming out with a line of Kosher, certified GF mixes! I know you guys have worked hard and invested a lot into it. I really appreciate it!
When I saw I can have chocolate cake at the holidays or my birthday I almost cried. I have always loved fresh baked bread, but over the years came to realize it made me very ill. Now, I no longer have to shy away from baking – I can save up for a bread maker even and have my own GF homemade bread!
I have always supported KAF products and am delighted I can continue to do so with your GF products.
Thanks again!
Anita, you don’t need a bread maker to make GF bread; it’s like beating up cake batter and pouring it into a pan. If you have an electric mixer, you can make GF bread just fine, no bread-maker needed… I’m glad we’re able to provide you with birthday cake! PJH
March 14th, 2010 at 7:50 pm
Thank you so much for this wonderful recipe – I made it today and it was by far the best I have ever made! I think two rises rather than one makes a difference here – every other recipe I’ve tried has said the bread should only rise once. The texture and look of this dough was different – stretchier. My whole family loved it!
March 16th, 2010 at 10:22 am
What stores carry these mixes in NYC?
I’m not sure where our gluten free mixes are available but ask your store manager to carry them. Molly @ KAF
No stores yet, Cate – but hopefully we’ll be rolling GF mixes into supermarkets this summer/fall. PJH
March 18th, 2010 at 6:30 am
Baked this bread twice for my college age daughter who loves bread but just recently found she is gluten intolerant. Both times the loaf fell a bit in the center while cooling. Thoughts on what I’m doing wrong?
You may be letting it rise too long before you bake it. Also, make sure your oven temperature is accurate and that you’re baking it long enough. Molly @ KAF
March 25th, 2010 at 12:15 am
I live in WI & have not seen King Arthur products in any grocery or whole food stores. Where can I buy your product (Milwaukee aree) or do you only sell on line? It’s hard to find food that is tasty plus allergic to eggs can only use eggs whites. Can’t find any receipe books. Live in a very small town. Also can’t have dairy products. Very frusted and have lost 25 pounds if not more. Can you help. Thanks. I can’t afford not to eat, lettuce, salads can get old real quick. Thanks again
Here is a link to stores that offer our flour. http://www.kingarthurflour.com/flours/where-to-buy.html. Our other items are available on line. Joan @KAF
April 4th, 2010 at 8:46 am
FYI; I heard you can buy fine ground brown rice flour at an oriental food store but I’m sure it’s easier to just buy your GF flour mix. And I’m sure the brown rice flour I could buy locally is not stablized. I didn’t realize that flour could go bad. I have only been baking for the last 8 months because we have an autistic foster child that does so much better with GFCF foods. Do you have any ideas what I could substitute the butter with?
Is margarine OK, Sue? I think they do an all vegetable oil margarine, right? You’d want the full-fat version, not “lite” margarine. Hope that helps – PJH
April 14th, 2010 at 9:57 am
Sue, there is a product by Earth Balance that is a vegan, gluten free, dairy free, margarine product, but it has soy. You could try it–it works very well in baking.
April 20th, 2010 at 7:07 pm
Sue, when baking for ‘dairy free’ friends I use Fleischman’s Unsalted Margarine. It is all veg oil and acts a lot like unsalted butter. I notice the taste difference, but folks on a dairy free diet seem to find it good.
The unsalted version is a little difficult to find here in Southeastern Wisconsin, but a call to the Fleischman’s customer service line netted me a local store that usually carries it. Good Luck.
April 28th, 2010 at 4:39 pm
The bread maker does fine for making the gf dough (using the dough setting). Have been doing so for a year now. Still have to do final rise in the pan and bake in the oven. After my bread machine broke last night, I tried your method using the stand mixer… it worked out wonderfully. Bread is still cooling as we speak but it sure looks fantastic!!! Have to try all of my favorites this way! Thanks King Arthur crew for some great recipes AND ideas.
May 14th, 2010 at 12:34 pm
I am thrilled at your new products – wow — My daughter can’t tolerate gluten and misses bread so much, I can’t wait to surprise her! This is such a life saver. Not a great baker – I do try tho – you make this bread look so do able for an amateur like me
I love your step by step instructions they are so helpful so much easier than a cookbook ! Way to go King Arthur !! Again !!!
June 17th, 2010 at 5:33 pm
Am I right in assuming that nut flours are gluten free? If this is true, may the nut flours be substituted in/for the gluten free flours in cookies, muffins, breads, etc., Or can they be used along with gluten free flour in bread recipes? Any info would be appreciated.
Unfortunately our nut flours are not packaged in a gluten free enviroment so are not gluten free. As these are not gluten free we have not experimented using nut flour in gluten free recipes. But they should work nicely as an add in in cookies. JMD@KAF
June 23rd, 2010 at 2:54 pm
Hi there,
I’ve made this bread a few times, it’s been awesome! Tastes like the real thing, if not better.
I am having one problem though, slicing the bread. I do wait till it’s completely cool, and try slicing it with a good, big serrated bread knife. I try to get pretty even cuts, but if I try to get thin, more ordinary “sandwich sized” slices, they either fall apart, or waver. If I try to pick up a slice with one hand, they waver in half, sometimes falling apart. I don’t mind picking up the pieces and eating it that way, but is there a way to combat this? Perhaps I need to cook it longer than recommended? It seems pretty moist inside when I slice it, perhaps that’s a clue?
I love your recipes, I know I will get the hang of this someday.
Thank you!
Hi Ingrid,
It might be worth cooking the loaf just a little bit longer. I’ve seen slices of all different sizes in the test kitchen, but nothing really super thin. You might need to just make your slices just a bit thicker. ~ MaryJane
July 23rd, 2010 at 7:46 pm
I’m going to quote my wife .. “I’m going to steal a little more bread, this is the first time since I went gluten free that I’ve even wanted to steal more bread” … I’ve tried several recipes the biggest problems have been the requirement of so many flours, the complexity of the recipe and the density and lack of rising of the bread itself. My wife also has sensitivities to potato so I substituted 1/2 arrowroot and 1/2 corn starch and substituted honey for sugar. I am a chef and now feel like I now can go back to some of the things I love .. such as gourmet sandwiches, dinner rolls, so many more options. Thank you for your research and efforts. This is truly a blessing to my family.
Your pleasure, and that of your family, is our best reward, Trent. Thanks for sharing – PJH
July 28th, 2010 at 11:44 pm
I read in the posts that I can substitute margarine for the butter, but do you know if I can substitute rice or soy milk for the milk? this bread looks amazing!
Yes many folks who are dairy sensitive find using rice or soy milk or even a combination of the two will work nicely. JMD@KAF
August 22nd, 2010 at 10:55 am
I’d love to see a recipe with gluten-free beer used as the primary liquid. I’ve heard of people doing this with fantastic results, as the carbonation really helps the inside of the dough take shape!
Most people say to replace any water used with gluten-free beer, but alas, this recipe called for no extra water! I think I may try replacing the 1 cup of milk with 1 cup of gluten-free beer and 1/3 cup of dry milk powder and see how it turns out!
Wow, that sounds fascinating – I’m turning this tip over to our GF development team… Thanks! PJH
November 8th, 2010 at 1:48 pm
I am waiting to see the results of tests to detrermine if I am allergic to wheat products. I have a hunch that I will turn out to be allergic to wheat. This last weekend, after my doctor’s appointment telling me that I could be wheat intollerant, I decided to try to go GF. I have purchased products from KAF before and found some GF items at our neighborhood HyVee. Made this bread reciipe in my bread maker. It did exactly what was described earlier in this bolog, was not as tall and sunk-in on the top, but the flavor was great. I love bread and was so afraid that I would not enjoy it again, but this recipe is not the same but just as good.
One question I have is that it went stale quicker than I would have thought. Is there anything that can be added to it to help it stay fresh longer?
Second questions – if KAF do offer larger packages of their flour mix (25 pounds), if I purchased the larger quanity, could I freeze part of it until I was ready to use it?
Thanks!!
The good news is that the gluten free bread will still make terrific bread cubes, toast or other bread crumbs for recipes. We do offer the flour in sets of 6 boxes (4699S). Irene @ KAF
November 8th, 2010 at 3:59 pm
I’ve tried a lot of the “best” gluten free bread recipes out there, and I have to say that this one is my favorite, and the one that is most reminiscent of “real” bread.
I made my own brown rice flour mix as described at the end of the recipe, using regular brown rice flour, used water and oil to make it dairy free, and it was still delicious. This was my first time using a double rise for gf bread, and the texture did come out very nicely, but I think I will experiment with a single rise next time, as the process did take a long time.
This recipe will also make great dinner rolls, I think. I’m going to try baking them in a muffin tin for Thanksgiving.
November 10th, 2010 at 6:09 pm
I forgot to add in my previous comment that I used a large food processor to make this recipe. I let it rise right in the processor and it came out looking just like the photos on the blog! It was so easy!
November 13th, 2010 at 9:50 am
My bread was wonderful, nice, fluffy, and soft when fresh out of the oven. However, it dried out and became crumbly the next day. I put the bread in the air-tight food container in the refrigerator. Do all Gluten-Free breads does that?
Thank you.
Pages on our website are a wealth of information for those new to gluten free baking from scratch or from mixes (http://www.kingarthurflour.com/glutenfree/). Tips on that page state,”Because they lack the structure gluten adds, some GF baked goods may seem more crumbly than their wheat-based equivalent. Because of the combination of flours used, they also may become stale more quickly. “. You might also consider calling our Baker’s Hotline to chat about GF baking at 802-649-3717. Irene @ KAF
November 22nd, 2010 at 11:10 pm
This bread was great! The best GF bread so far. Thanks so much for bringing some bread love back into my partners life!
February 4th, 2011 at 5:38 pm
I want to try some of your GF recipee but I can’t find Xanthan gum around here. Can I omit it or is there any substitute ?.
Xanthan gum is required. It takes the place of the gluten. There is no substitute. Try your local health food store as a possible source. Frank @ KAF.
June 22nd, 2011 at 10:53 pm
You could try Guar gum instead of Xanthan gum. It has similar binding properties – though I have found that xanthan tends to work better – apparently guar can inhibit the yeasts action a little and xanthan is apparently better at keeping the air bubble in the dough.
Many people use guar instead of xanthan – guar is very cheap compared to xanthan.
October 1st, 2011 at 11:53 am
Can you double this recipe with the same results?
You may try doubling the recipe by doubling all ingredients except for the yeast and the salt. You may increase both the yeast and salt only by half. I hope this is helpful. ~Amy
November 3rd, 2011 at 11:53 pm
Can we use this recipe with the hotdog/hamburg pan??
You can certainly try this recipe in either pan, I don’t see any reason why it shouldn’t work. Please feel free to call our baker’s hotline should you need advice along the way. ~Amy
November 28th, 2011 at 8:45 pm
Well, yum! I just baked it – because I HAD to have bread today. What an experience! This was my first gluten free bread – I have been baking White Bread Plus for ages before I found I thrive when gluten free. I was very disappointed to learn I didn’t have any xanthan gum, and highly relieved that I could use milled flax seed! I also did not have instant yeast, I had Fleischmann’s dry active yeast. So I rearranged a few things in the recipe’s order; I activated the yeast in the warm milk, and because I am dyslexic, the eggs went in before the butter. I can’t believe it came out as well as it did – its like Bisquick on steroids only better and in bread form! But for some almost I Love Lucy moments there, we had some serious over rising issues even while the bread was baking. With both portable fans and the range fan going and all windows open, the bread rose over its small enclosure about three inches up and one and a half over where it proceded to the bottom of the oven. Ms. Brilliance finally woke up from the bread lava lamp show and put a cookie sheet on the rack underneath the bread. But it was a great first non gluten experience. I think I have turned my husband and mominlaw on to gluten free baking, at least!
Thanks for the morning chuckle, Margot – your powers of description are much appreciated! Good luck with your future loaves – PJH
December 4th, 2011 at 10:35 am
The taste was great, but my bread fell in the middle during the cooking process. Any suggestions of where I went wrong?The taste was great, but my bread fell in the middle during the cooking process. Any suggestions of where I went wrong?
Well, I am happy the taste was satisfying. The bread does not crown like most regular wheat loaves. A little dip in the middle and a somewhat flat surface is not out of character for GF loaves. Perhaps you allowed the dough to rise too long in the second rise so cutting the rising time by 8-10 minutes may help. Maybe the pan was too small or your oven was not the correct temperature prior to baking. Good luck in your next try, Susan! Elisabeth
December 19th, 2011 at 10:17 am
Your GF flour is the best I have ever used. I just substitute it for regular flour 1:1, and people gulped down my biscotti like there was no tomorrow. When will you package it in 5# and 10# bags?
Also a GF crunchy French bread recipe?
Many many thanks!
That is great your biscotti were such a hit! I will put your request for larger quantities of our GF flour on our Customer Wish list and I know our test kitchen is working on developing recipes all the time. I’ll suggest a French Bread recipe, too. Elisabeth
December 20th, 2011 at 3:38 pm
Will this bread recipe work for dinner rolls (in a muffin pan perhaps)? I really want to make rolls for Christmas Eve dinner for my sister in law, niece & nephew AND them be tasty enough for the entire family to enjoy! I already plan on using your Pizza Dough recipe for our make-your-own-pizza night. I also hope to try out some chocolate crinkle cookies and chocolate biscotti with the Multi-Purpose Flour.
These should work just fine in the muffin tins as rolls. The shape of the pan will help provide structure as they bake. ~ MaryJane
February 15th, 2012 at 6:01 pm
I’m wondering if you have any guidance for a mom of a little boy just diagnosed allergic to eggs in addition to gluten and almonds? I have substituted yogurt (1/4 cup per egg) for a yeasted GF waffle recipe and was very successful. Just curious if you have any other recommendations for egg alternatives. (Egg replacer has gluten in it!!)
We do have a very lengthy list of egg replacers that we can email you. Just send us a note: bakers@kingarthurflour.com Frank @ KAF.
March 22nd, 2012 at 8:31 pm
I have successfully made many a loaf of gluten-free sandwich bread in your pain de mie pan but today have had a huge problem: the top blows off in the oven!! Three different batches I made, made sure and double sure that the lid was in the channels and secure and every batch the lid blew off in the oven after only 15 minutes. Okay, I thought, at least I can finish it off without the lid but then after another 15 minutes the sides start to pull in on itself and here’s another batch to throw away!! My yeast is fresh, the recipe is being followed exactly…I’m about to give up and let him eat the crappy stuff from the frozen food section. Could it possibly be that the eggs were too large? I’ve always used extra large eggs because that’s what I buy and its worked fine for months..any ideas??
Was there anything different or significant about this time vs. the other times you made it? There may have been too much dough for the pan, or the dough may have been under-proofed and it over-expanded when it hit the oven. ~Amy
April 12th, 2012 at 2:50 pm
hello, tried this bread,,substituted arrowroot for x-gum,,,rise was good on first rise,on second rise it started over flowing on to the counter ,,i had to put it on alum foil,,,, no oven spring…did i let the rise go to long….thx
Xanthan Gum is there to catch and hold the bubbles, it mimics the characteristics of gluten found in wheat, it provides the loaf structure. By omitting the xanthan gum you removed the stability of the loaf. Since there was nothing to catch the bubbles, they simply burst through the surface during baking, hence no oven spring. Arrowroot is a starch, not a gum. I suggest making the recipe as written. Any yeasted g-f loaf is going to need a stabilizing gum, either xanthan or guar. Give this one a second try. Frank @ KAF.