Since I stared eating gluten free, my biggest source of frustration was finding a good bread recipe.
During that time I definitely fell in love with Udi's products and when I was not trying experimenting with a new bread recipe at home, I would simply buy a loaf at the store. But being the frugal person that I am I just couldn't bring myself to continue to pay upwards of $6 for a loaf of bread.
So, I was happy when last week during my latest "experiment" I finally found a recipe that worked for me.
This bread rose perfectly (given my previous experiences with gluten free recipes and the need to rise I was sceptical) and tastes great. The flax taste is not overpowering and you don't even notice the taste of the vinegar. I have used this now for toast in the morning and sandwiches (I still always toast my gluten free bread for sandwiches as I prefer but I think this one would be good enough on it's own).
I found this recipe over at The Baking Beauties, ironically a site where I have previously found multiple gluten free recipes I rely on. Titled "Another Wonderful Gluten Free Sandwich Bread", this will definitely now be my regular go to recipe for bread!
1 cup warm water
2 tsp instant yeast
2 Tbsp granulated sugar
1 1/4 cup brown rice flour
1/2 cup ground flax
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup skim milk powder
2 1/2 tsp xanthan gum
1 1/4 tsp salt
2 tsp apple cider vinegar
2 Tbsp vegetable oil
2 egg whites
Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture & combine.
With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.
Spoon into prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.
Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
Bake 12 minutes for 11 mini loaves.
Note: I always let my bread cool first and then wrap and place in the freezer in a freezer bag. This is great since it is only me eating it and everything is portioned out ready to go.