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Below is the recipe that I use to make gluten free bread. I use Bob’s Red Mill gluten free baking flour. When you use this baking flour, you do not use xanthan gum.
In the video we used rice flour we ground from white rice. Add xanthan gum to any recipe that you use flour that doesn’t have a binding agent already added.
3 cups of flour (rice flour)
3 tablespoons sugar
1 teaspoon baking powder
1 1/4 teaspoon salt
2 1/4 teaspoons instant yeast
1 1/4 teaspoons xanthan gum
1cup milk warm not hot!
4 tablespoons melted butter
3 large eggs
Take out all ingredients and let them reach room temperature.
Make sure to use dough hooks with your mixture. And make sure they are in correctly. Dough will clog up regular beaters and will rise on hooks if put in wrong. ( learned the hard way!)
Mix dry ingredients together and gradually add warm milk.
Add butter to mixture.
Add eggs one at a time, beating thoroughly after each one.
Beat at high speed 3 minutes, scraping down sides several times. Dough should look like butter cream icing. Do not knead.
Leave in bowl to rise for about 2 to 3 hours. Cover with light cloth.
Dough should rise about halfway up the bowl. It doesn’t look like regular bread.
Scrape dough into greased bread pan. Smooth top and let rise again for 1 to 1 1/2 hours.
Do not touch top of dough at this time.
Place pan in 350 degree oven. Bake 40 minutes. Test to see that center is not still damp. Can be baked 5 to 10 minutes more if needed.
( We added about 1/4 cup of water to the recipe in the video because the mixture was dry. Rice flour tends to absorb more liquid than some flours. )
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