The Pioneer Woman Tasty Kitchen
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Gluten-free Bread

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Level: Intermediate

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Description

More and more people are allergic to gluten because it upsets the stomach and can mess up the whole body. It is quite hard to find a good tasty gluten-free bread so I decided to figure it out myself and made it even tastier than regular bread with gluten. I usually freeze it and use some later, as finishing the whole loaf can take some time.

Ingredients

  • 1 cup Warm Milk (about 110ºF Or 40°C) Of Choice (nut Milk, Fresh Coconut Milk, Cows Milk Also Okay)
  • ¼ cups Organic Cane Sugar
  • 2-¼ teaspoons Active Dry Yeast
  • 2-½ cups Gluten-free All-purpose Flour
  • 2-½ cups Gluten-free All-purpose Flour
  • 1 teaspoon Salt
  • ¼ cups Butter Melted And Cooled (I Like Using Ghee For Extra Flavour)
  • 2  Eggs

Preparation

In a bowl, mix warm milk, sugar and yeast. Stir until yeast is dissolved. Allow mixture to sit for around 10 minutes.

In another bowl, use a mixer to combine gluten-free all-purpose flour and salt. Add yeast mix and combine on low for 30 seconds.

Add butter and eggs and blend. Mix until dough is well blended. The batter has to be smooth.

Cover bowl with a towel and let rise in a warm place for around 1 hour. You can also heat the oven up to 100ºF (40 °C) and then turn oven off and place dough in the oven for around 1 hour.

Grease bread pan with butter or coconut oil. Mix dough after it has risen and gently place into the prepared pan. Cover with a piece of greased plastic wrap and allow bread to rise again in a warm place for 20–30 minutes more or until bread rises just to the top of the loaf pan.

Preheat oven to 350 ºF (180ºC) and bake bread for 50 minutes. The bread will become golden brown on top. Remove bread from the pan and completely cool before slicing.

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