“No Corn For Me” Gluten Free Bread

No Corn for Me Gluten Free Bread - Conventional Oven

Many people who are gluten free also have issues with corn and xanthan gum. This recipe is based off of my popular Finally Really Good Sandwich Bread recipe, but the flour:liquid ratio has been altered to take into account the difference in the absorbency of masa harina, a corn flour, and almond flour. Check at the end for a variation on this recipe that one of the newsletter readers submitted.

By the way, the g stands for grams. I had a professional baker go over this recipes for me, and in the process he converted the recipe over to grams. If you’d like the weight measurements in oz., then click here.

“No Corn For Me” Gluten Free Bread

10 g      Active Dry Yeast
5 g      Sugar
300 g     Water (Carefully measured by weight and heated to between 95 and 100 Degrees F.)

186 g     Brown Rice Flour
140 g     Tapioca Starch
105 g     Sorghum Flour
 44 g     Almond Flour
 11 g     Guar Gum
 10 g     Salt
 
170 g     Eggs (3 whole eggs including adding extra water to achieve exactly 170 g)
 13 g     Olive Oil
  6 g     Apple Cider Vinegar

No Corn for Me - Sliced

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients.

2. Combine the flours, guar gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. Choose a setting that allows for a short rise. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake.

Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until it is near the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

Recipe Variations:
Flaxseed & Millet Bread: Add 2 tablespoons each of whole flaxseed and whole millet seed to the dough – submitted by Barb Reisner.

Flaxseed Millet Bread by Barb Reisner

Post your recipe variations in the comments or email them to maryfrances@glutenfreecookingschool.com and I’ll add them to this post.