Awesome Homemade Gluten Free Bread


I make my own Gluten Free bread and I love the rewarding experience it has become.

For years I ate and accepted sub-par store bought bread. You know what I'm talking about- the frozen, tasteless brick that is dense and could break a window when thawed. I had heard the horror stories about baking Gluten Free bread at home. For a long time I had not dared to attempt it myself.

Why did I finally decide to make my own bread at home? The rising cost of food in general, not just the GF food cost increase.This gave me the boost I needed to try baking my own bread. A little bit of inspiration can go a long way.Good bye $7.99 a loaf  of bread.

On to the bread making. Being new to it I decided to try mixes instead of making the bread from scratch. The first bread mix I purchased was an epic failure and danced right into the garbage can. Disappointed I was, but not enough to give up. Round two with a new mix was slightly better but not the quality I was looking for. Instead of throwing my creation into the garbage I decided to find another purpose for it. Stuffing it became! Easily made and easily frozen for future use. This made me realize there are a few ways to re-purpose bread that does not turn out well. So if your bread ever fails, try making not only stuffing but croutons or bread crumbs.

By chance, I  stumbled upon Duinkerken White Sandwich Bread Mix.Hoping luck would be on my side this time, I purchased a box. It turned out to be a beautiful beginning.  This mix makes light and airy sandwich bread! Not only is it delicious, the texture is just like "normal" bread! Finally a bread that I don't have to "toast" to eat!

Its so easy to make! I blend this mix in my BeauMark Mixer with the dough blade. Add yeast to the mixture and give it a good blend. Then add 2 eggs (room temp), oil and water. That easy! Pour the mixture which should be fairly wet looking, into bread pan that has been greased /sprayed with cooking spray. I dip my spatula in water a few times while smoothing the top of the loaf. I then make a crease in the middle of it. After this I put the loaf in a dark place to rest for about 45 minutes. Then into the oven it goes.

***After a few tries with this bread, I decided to alter a few things. I added 2 tablespoons of honey and
1 1/2 tablespoons of sugar to the mixture. I find it adds the right amount of sweetness.

 ***I bake the bread for 1 hour instead of 45 minutes. In my oven it needs the full hour. Taking it right out of a hot oven and cooling in on the counter is a bit of a shock to the loaf. This small trick prevents the bread from sinking: when baking time is up, I turn off the oven and leave the door closed until the temperature inside cools down to  room temperature. This helps prevent the loaf from sinking.

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