Bread Recipe

This is my new favorite bread recipe. I don't remember where exactly I got it. I think it was a recipe that I found on a blog and then adjusted to my needs. My computer crashed and the site was in my favorites, now lost (back up your computers people!). The recipe can be used both in a bread machine or baked traditionally in the oven.

1 Tbsp dry yeast
1 Tbsp sugar
1 1/2 cups hot tap water (not too hot or yeast will die)
2 1/2 cups gluten free all purpose flour mix (I use Bavaria Mills)
2 tsp xanthum gum (1/2 tsp if flour mix has xanthum gum in it)
1 tsp salt
2 eggs (or 6 Tbsp water + 2 Tbsp ground flax seed)
1 1/2 Tbsp oil
1 tsp cider vinegar (I've always skipped this since Kayden wasn't allowed apples)

*For a yeast free version: skip the yeast and sugar, substitute hot water with carbonated water.

If using bread machine, add wet ingredients, then dry ingredients then create a well in the dry ingredients and add the sugar and yeast. Set the bread machine to a rapid cycle and voila! You have bread. :)

IF YOU DON'T USE A BREAD MACHINE...

1) Mix yeast,sugar and hot water in a small bowl, let sit until foamy.
2) Combine flour, xanthum gum and salt in a large bowl. Blend well to activate and web the xanthum gum.
3) In a third bowl, whisk eggs, oil and vinegar until eggs are a bit frothy.
4) The yeast should be foamy now, add wet ingredients to the dry ingredients and mix. No need to knead your dough since there is no gluten in it. Put dough into bread pan.
5) Place dough in a warm place with a towel over it. (see tips below) Let rise for 45 mins or until dough doubles in size.
6) Bake at 350 degrees until bread is done (oven times vary but you can use a digital thermometer, 206 deg = done)

Better Bread Tips (I haven't tried all of these but thought they were good to share):

*Work with room temperature ingredients.
*Use GF flour blends high in protein (aka sorghum, millet, amaranth, teff, oatmeal, buckwheat)
*Measure flour the right way.
*Look for recipes that call for eggs.
*Substitute carbonated water for water.
*Add 1/8 tsp powdered ascorbic acid (vitamin C) to dry ingredients, promotes better volume.
*Use olive oil.
*Use a digital thermometer. Bread temperature of 206 degrees Fahrenheit is done.
*Fill pan no more than 2/3 full of dough
*Gluten free bread requires more liquid than regular bread. Keep in mind when converting recipes. The dough should be too soft and sticky to knead but not as thin as cake batter.
*Easy warm environment: Warm oven to 200 degrees and turn off. Place a shallow baking pan partially filled with hot water in oven. Lightly cover loaf pan with damp towel and place in oven for 20 -30 mins or until dough rises to the top of loaf pan.