Gluten Free bread in a bread machine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup (8 fl oz) Water, tap 2 tsp Active Dry Yeast (by GRTMOMX3) 2 tsp Granulated Sugar 2 large Egg, fresh, whole, raw 1 large Egg white, fresh 1.5 tbsp Apple Cider Vinegar, Bragg's Organic 4.5 tbsp Olive Oil 420 gram Pamala's Product Gluten Free Bread Mix (by LILCHAOTICONE)
1. In a measuring cup, warm 1 1/2 cups water until it reaches 105-110°. Add the yeast and sugar and mix. Set aside to foam. This should take about 10 minutes
2. In a bowl beat together the 2 eggs and 1 egg white, then add to baking pan of bread machine.
3. Add apple cider vinegar and oil to baking pan.
4. Once the yeast is foamy add it to the baking pan.
5. Finally add your Gluten-free flour
6. Place baking pan in bread machine and set to Gluten free setting
7. After mixing cycles, but before rising cycle starts, use a spatula to stir in any remaining flour that might be stuck in any corners or the bread pan. You can also remove the mixing blade at this time so it won't be left in the baked bread.
8. As soon as the bread is done, remove from the pan and place on a cooling rack. Allow to cool completely before slicing or covering to store.
TIP: I've found through experience that homemade bread spoils faster than store bought bread. I recommend slicing the bread completely and placing in ziplock bags in slices of 3 or 4 (depending on how thick your slices are). Place the extra bags in the freezer. Once your bread on the counter/breadbox is starting to run low, remove a bag from the freezer and allow it to thaw out to room temperature.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user CARINAG4039.
2. In a bowl beat together the 2 eggs and 1 egg white, then add to baking pan of bread machine.
3. Add apple cider vinegar and oil to baking pan.
4. Once the yeast is foamy add it to the baking pan.
5. Finally add your Gluten-free flour
6. Place baking pan in bread machine and set to Gluten free setting
7. After mixing cycles, but before rising cycle starts, use a spatula to stir in any remaining flour that might be stuck in any corners or the bread pan. You can also remove the mixing blade at this time so it won't be left in the baked bread.
8. As soon as the bread is done, remove from the pan and place on a cooling rack. Allow to cool completely before slicing or covering to store.
TIP: I've found through experience that homemade bread spoils faster than store bought bread. I recommend slicing the bread completely and placing in ziplock bags in slices of 3 or 4 (depending on how thick your slices are). Place the extra bags in the freezer. Once your bread on the counter/breadbox is starting to run low, remove a bag from the freezer and allow it to thaw out to room temperature.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user CARINAG4039.
Nutritional Info Amount Per Serving
- Calories: 243.1
- Total Fat: 6.9 g
- Cholesterol: 31.0 mg
- Sodium: 314.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.2 g
- Protein: 2.7 g
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