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.
“No Corn For Me” Gluten Free Bread
16.7 oz of Mary’s gluten free corn free flour mix
1 tsp. salt
1 Tbsp. guar gum
3 large eggs (6 oz.)
1 1/2 Tbsp. oil
10.5 oz water
1 Tbsp. sugar
1 Tbsp. Active Dry yeast
Corn Free Flour Mix
Feel free to multiply this recipe by 2 or 3 and make a large batch of flour mix, so that you don’t have to mix flour every time you bake bread
6.5 oz brown rice flour
5.0 oz tapioca starch
3.7 oz sorghum flour
1.5 oz almond flour
Bread Instructions:
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.