I’ve made this bread twice since finding it on Pinterest a few weeks back. This is the blog. It’s quite honestly the best gluten free bread recipe I’ve tried. My bread didn’t rise as much as it PJ’s did, but I can only think it’s because I’m also dairy free and use Earth Balance butter and softened it in order to measure it out. Other than that, I followed the recipe to the letter.
My recipe came out much denser and without a lot of bubbles in the finished product. But I can assure you, if you also have to use a DF butter like we do, that it in no way takes away from the taste.
My husband eats 3 slices at a time. He says it’s even better the next day toasted with butter and peanut butter. I have to agree. Anyway, enjoy it whether it rises that high or not, it’s delicious.
3 cups – King Arthur Gluten Free Flour
3- Tablespoons of sugar
2 teaspoons- instant yeast
1 and 1/4 tsp. -salt
1 and 1/4 tsp.- xanthan gum
1 cup- warm almond or coconut milk (regular milk if you’re not allergic)
3- large eggs
4 Tablespoons – Earth Balance (or regular butter, if you like)
Place the 3 cups of GF flour in your bowl, add in your sugar, instant yeast, salt and xanthan gum and mix.
Warm your milk in the microwave and with your mixer on, drizzle it down the side of the bowl until well mixed together.
Add in your butter and mix well.
Add in your eggs one at a time, allowing each egg to be thoroughly mixed in before adding the next egg.
Once all three eggs are added and mixed in well, mix for a full 3 minutes.
Using a rubber spatula, move the mixture out of the bowl into a greased loaf pan.
Cover, and allow to rise for one hour.
After an hour, turn your oven to 350 degrees and bake for 40 minutes.
(Note: If you look at the blog where I found the recipe, her directions indicate that she allowed it to rise twice. Mine did not rise very much the first time, let alone a second time. Again, it’s probably because of the dairy free butter I used softened.)
The next day, you can toast a slice and have butter and peanut butter on it or my favorite way… with raspberry jam!
Here is the King Arthur recipe site where if you read the comments, some others had the same issue with the dough not rising as much. Try it and let me know how yours turns out, k?