Light Brown Yeast Bread
Gluten-free, Lactose-free, FODMAP-friendly, low sugar
Prep time: 2 hours
Why do I bother baking gluten-free bread, when there are good GF breads on the market? They all seem to include ingredients I’m avoiding—brown rice, honey, molasses, cornstarch, etc. Here’s a new recipe with just half a teaspoon of sugar per loaf.
I did try a wonderful GF bread mix called “Timtana Light Brown,” made by Montana Gluten Free Processors. However, apparently I’m allergic to timothy grain (SO unfair) as well as brown rice. Their method suggested some steps that I was able to modify for my own flour blend. Result: the best brown-rice-free, GF bread recipe I’ve found. I still think the crust is a little biscuit-ish, but I can slice it for sandwiches without having to apologize for the texture. It’s tender and stretchy. Like … you know … bread.
If you can find “Timtana Light Brown” bread mix, give it a try. If not, or if you find you can’t digest timothy either, here’s my version.
By the way, you’ll want to use a stand mixer. This recipe calls for a lot of beating.
Ingredients and Instructions
Stir together in a large mixer bowl:
- ½ cup teff flour*
- ½ cup sorghum flour
- ½ cup sticky rice (“sweet rice”) flour
- ½ cup gluten-free oat flour
- ½ c millet flour
- ½ cup tapioca flour (starch)
- ½ cup potato starch
- 1 tsp xanthan gum
- 1 ¼ tsp salt
- In a measuring cup, dissolve ½ tsp sugar in ½ cup warm water. Mix in 2 ¼ tsp (1 envelope) yeast. Let it set out—“proof”—until it’s bubbly.**
- Turn mixer on low. Slowly add the yeast mixture to the flours and starches. Beat until crumbly.
- Keep beating as you add 3 eggs, ¼ cup light olive oil, and 1 tsp vinegar.
- Blend thoroughly, then add another ½-1 cup warm water, until the mixture has the consistency of cake batter or a really thick milkshake.
- Beat on highest speed 3-4 minutes, scraping the bowl’s side every minute or so.
- Remove bowl from mixer stand. Cover it with a plate and a towel. Don’t put away the mixer, but do scrape and rinse the beaters.
- Let the batter rest 40 minutes in a warm place. It won’t rise much yet.
- Preheat oven to 400 F.
- Return bowl to mixer and beat on high speed for another 3 minutes, scraping the sides as before.
- Grease a large (9” X 5”) bread pan with about 2 tsp solid shortening.***
- Pour batter into the bread pan, leveling as best you can.
- There is no “second rise” in the loaf pan. Bake 10 minutes, then cover with a foil tent. Don’t worry—it’s still not finished rising.
- Bake 45 minutes longer.
- Remove loaf from pan. Cool on wire rack before slicing with a serrated knife or electric knife. Or a lightsaber, if you can borrow one from your nearest young Jedi.
This recipe was developed and tested at 4500’ elevation.
Cooking For One: When fully cooled, slice the loaf with a sharp serrated blade or electric knife (slicing homemade bread is one good reason to keep an electric knife) (Yes, my young Jedi and I used to call it my “lightsaber”). Then tuck the sliced loaf into a heavy freezer bag and freeze it. For one slice of toast, spread a piece of frozen bread with softened butter and tuck it into the toaster oven or run it under the broiler. For sandwich making, thaw your bread slices overnight, in a plastic bag in the refrigerator, if possible. Thawing baked goods in the fridge minimizes condensation and mushy spots.
**Proofing yeast: The yeast dissolves in the sugar water and starts to reproduce, releasing carbon dioxide. Not enough to contribute to global warming, but enough to raise the bread. Proofing will probably take 2-5 minutes. If the mixture doesn’t bubble, your yeast has died. Throw it out, go buy some more, and keep it in a cool dry place. My jar says “refrigerate and use within six months,” but I use the freezer.