I have chosen and ordered one of the three bread machines reviewed here last week. I’m pretty excited about it! I hope you are too.
I don’t want to sound mysterious by not mentioning my choice yet though. I just thought it best to wait until it arrives so I can share the excitement of getting it with you by video. Please be sure to watch for it next week.
In the meantime, I have been searching through gluten free recipe blogs in an attempt to locate the best gluten free bread machine recipe I could find. What I discovered is amazing! There are many of them out there, but I have finally narrowed it down to one which I believe is really special.
Jules Speaks Gluten Free blog, is by Jules E. Dowler Shepard–who is reported to be one of the top experts on gluten free living in Washington!
As I took a ride through Jules Speaks Gluten Free I found myself feeling so good about the integrity of her products and presentations. It made me want to make a trip up to Washington just to meet her.
Everything you might want to know about gluten free living is on her site in some form, and it is well organized and easy to find information on recipes and products that she offers–not to mention her very impressive credentials. You have to go by Jules Speaks Gluten Free to see for yourself!
The recipe that I found On Jules Speaks Gluten Free, and chose to try first, is her Gluten-Free Beer Bread. I have always wanted to try beer bread, and this seemed a great opportunity to learn to make it–and eat it too!
In addition to the recipe below, I wanted to add one more link from Jules’ site–that being her Tips for Baking Better Gluten Free Bread–in the hopes that all of us newbes can save ourselves from some common mistakes.
This recipe can be printed out or can be saved to your computer, or you can just go over to Jules Speaks Gluten Free and print it out there.
- 10 oz. gluten-free ale (I like Green’s Quest Tripel Blonde Ale or New Planet Pale, Amber or Blonde Ales for this recipe) or sparkling water, club soda or gingerale – room temperature
- 3 large eggs — room temperature
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 2 Tbs. honey or agave nectar (omit if using gingerale)
- 2¾ cups Gluten Free All-Purpose Flour
- ¼ cup dry milk powder/non-dairymilk powder OR almond meal
- 1 tsp. sea salt
- 1 Tbs. granulated cane sugar
- 2¼ tsp. (one packet) rapid rise or bread machine yeast (Red Star® Quick Rise)
- Milk for brushing on bread (dairy or soy, coconut or hemp work well)
- Sesame seeds, poppy seeds or other topping of choice
- Beer Bread made in a bread machine
- Add the liquids into the machine first;
- Then add the dry ingredients on top.
- Set your machine on gluten-free setting--or only one rise and no punch-down.
- Beer Bread made without a bread machine
- Prepare a regular loaf pan by oiling it well. Set aside. (note: I prefer metal pans to glass for baking bread)
- In a large mixing bowl, whisk together the ale, eggs, oil, apple cider vinegar and honey.
- In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the ale to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes. (This is a batter, not a dough)
- Pour batter into oiled pan, filling no more than half-way up.
- Cover with oiled wax paper and let rise in a warm, moist place for at least 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the bread rise over the side of the pan, or it will rise too much to support itself and may collapse when cooling.
- Once the bread has risen, lightly brush with milk to help it brown, then sprinkle any toppings on at this point.
- Bake at 375º F (static) or 350º F (convection) for approximately 35 minutes. The internal temperature of the bread should be approximately 205 – 210º F. The loaf should have risen above the top of the pan, and will be golden brown with a nice crust.
- Remove to cool in the pan for 15 minutes, then gently remove from the pan and finish cooling on a wire rack. Cut when fully cooled. Store in a sealed ziptop bag on the counter – do not refrigerate, or it will dry the bread out.
Gluten Free Bread Machine Recipes—#1 of five recipes …
Eat Well~ Feel Well~ Live Well,