My current favorite gluten free bread, delicious with a little pat of butter or jam, toasted. Freezes very well after being sliced and wrapped in foil. The flavor is dependent on the type of gluten free flour you use. I tend to prefer a flour that has a good mix of grains like oats, millet, rice, sorghum, etc. If you use one specific grain for the gf flour, note that it’ll tend to become dominant in the flavor of the bake. I usually just grab a bag of Red Mill one to one gluten free, as it is premixed with xanthan gum to add some chew to the finished loaf.
Ingredients:
3 cups (360g) gluten free flour
1/2 cup (45g) rolled oats, old-fashioned or quick work
1 1/2 teaspoons instant yeast
1 teaspoon salt (6g)
3/4 cup (170g) warm milk - I subbed with almond milk
2 tablespoons (43g) honey
4 tablespoons (57g) butter, softened - I subbed with coconut lard (get the low odor type if you don’t want the loaf to have coconut in the flavor)
4 large eggs
(optional) 1/2 to 1 tablespoon molasses (depending on how much you like this flavor)
Instructions:
1) Combine dry ingredients, flour, oats, yeast, salt in a stand mixer (a bowl and handheld mixer works too). Mix well to combine.
2) Combine wet ingredients excluding eggs, mix well separately. My preferred method for this is to use the microwave to heat up the almond milk and coconut lard (just lukewarm as you don’t want to kill the yeast) and mix the molasses in with that if you’re adding it. I tend to just like a bit of molasses in my gluten free bakes because to give the loaf a more robust flavor, as the rice and sorghum can be a little bland. You can also make the bread more or less sweet by adjust the amount of honey.
3) Combine wet and dry ingredients with mixer (still excluding eggs here). Mix for a few minutes on medium to medium/high, scrape down the sides of the bowl, and do another 3 minutes mix on medium speed. The resulting mixture will be pretty dense and clumpy.
4) Now add eggs one at a time into the mixer. The dough/batter will be thick and smooth.
5) Let batter rise in covered bowl for 30 minutes. This will give you just a bit of a rise likely around 50% depending how warm your kitchen is. Then pour the batter into a standard size loaf pan that you’ve greased with nonstick spray. Let the batter rise covered for about an hour - it should rise right to top edge of the pan. If it’s not rising then your room isn’t warm enough or you killed your yeast.
5) Preheat oven to 350, bake for 40-50 minutes. Turn once halfway through bake, and check for doneness however way you usually do. My oven is perfect at 40 minutes and yields a golden brown crust, but ovens vary. Let rest in pan for 30 minutes, then remove loaf from pan (should release easily) and cool on a wire rack for 2-3 hours before slicing. This bread toasts and freezes very well, and I love it with a bit of jam