This article is on how I make my homemade gluten (and milk) free bread. (Pictured below) 
What you'll use:
This is everything that you will use for supplies, ingredients, and the amount for each loaf. Please make certain that you have all the ingredients before you start so that you'll know that you'll be able to finish without running to the store.
Things you'll need:
1 Food Processor
1 Bread Pan
1 large bowl
2 Medium-Sized bowls
1 Measuring Cup
1 Measuring Scale
Different size measuring spoons and cups
Whisks
Flour mix:
140 grams of Oat flour. (I sometimes use other types of flour in the place of oat. My favorite to use is Teff flour, and other people have preferred the taste of Millet, but for this article, I'm using Oat. Whatever flour you decide to use, it'll always be 140 grams.)
140 grams of Sorghum flour.
140 grams of Potato Starch. (Not to be confused with Potato flour. I made that mistake once, just to realize the two go through two different processes.)
Two 1/2 TBSPs of Xanthan Gum (one 1/2 TBSP leveled, one 1/2 humping a little. I really don't know why I don't just use one TBSP, but the Xanthan seems to work better the way I do it.)
2 TBSPs of Ground Flax Seed Meal. (Level each TBSP.)
1/2 TBSP of Salt
Yeast mixture:
1/4 cup of Honey (I like using raw honey)
1 1/3 cup of warm water (I use the hottest water that comes out of my faucet, but if your faucet water is too hot, you might not want to have it as hot as possible. The temperature should be around 100-115 degrees Fahrenheit.)
2 1/4 tsp. of Dry Active Yeast
The rest of the ingredients:
3 room-temperature eggs (I place these in a bowl of warm water to warm up faster, but if you don't refrigerate your eggs, you won't need to do this.
1/4 cup of Olive Oil
1 tsp. of Apple Cider Vinegar
Grease for greasing bread pan
Doing the Flour Mixture:
First, get out the ingredients for the flour mixture. The picture below is what I'm using for this recipe, but you can use any brand that you want. As far as potato starch, I prefer Anthony's, but they were all out so I couldn't use it for this article. On the oat flour, I'm usually getting from my local health food store, but I haven't got a chance to get some more later, so I'm using Bob's Red Mill. I usually always use Bob's Red Mill for the Sorghum. I'm using Anthony's Xanthan gum in this recipe, but I keep it in a Now Real Food Xanthan Gum container. I'm using the Now Real Foods Organic Flax Seed Meal like I usually do. I am using Sea Salt that also came from my local health food store that is being stored in a Hain Pure Foods container.
Next, get out your scale. I use a Conair Digital Food Scale. I used to use a non-digital scale, but I like the digital one better because I think that I can get a more accurate measurement. Because my scale doesn't come with a bowl, I just use one of my breakfast bowls.
If you're using a digital, place the bowl on and set the correct measurement. Make certain that you have it on the correct measuring unit, which is grams.
Measure 140 grams of the Oat flour.
Measure 140 grams of the Sorghum flour. (Both the Oat and Sorghum are very similar in color, so sometimes I'll do the potato starch in between the oat and the Sorghum to avoid mistakes. I did that with this batch.)
Measure 140 grams of Potato Starch. Again, don't get Potato Starch mixed up with Potato flour. They're two different things.
Add the two 1/2 TBSPs of Xanthan Gum. I do one 1/2 TBSP leveled with the other 1/2 TBSP humping a little. Be careful not to put in too much or not enough, for that can affect the texture.
Add 2 TBSPs of Ground Flax Seed Meal. I have both TBSPs leveled.
Add 1/2 TBSP of salt. When I first started making this recipe, I used 1 1/2 tsp. of salt, but after being told that 1/2 TBSP is basically the same as 1 1/2 tsp. I decided to use the 1/2 TBSP.
Stir well. I used to sift the flour mix, because of the Potato Starch, but because of the food processer, I decided that sifting isn't necessary.
Once everything is mixed, you are now done with the flour mix part. I like to make several flour mixes at a time. I set up several bowls measuring the ingredients out: one for each loaf. After everything is measured and stirred, I put each of the flour mixes in quart-sized bags and put them in the refrigerator. I did this with this article, but am really only showing one. I was able to make one loaf with three other flour mixes with this article. I'm only showing you how to make one loaf, not several in this article. I am telling you that I do several flour mixes at one time because if you're like me and is looking for convenience, it's convenient to grab out an already made flour mix when it's time to make bread instead of having to measure out all the flours and everything when it's time.
Doing the Yeast Mixture:
Now that you have the dry mixture all done it's time to move onto the yeast. I'm using local raw honey, warm water straight from my faucet (If your faucet water isn't good to drink, warm up the bottled water.), and Dry Active Yeast from my local health food store.
Preheat oven to 350 degrees Fahrenheit. For my oven, it takes about eight minutes to heat up. I sometimes start preheating it once the yeast starts rising, but oftentimes I start preheating it beforehand so that I don't forget to. It's quite disappointing to me when I have a loaf that needs to go into the oven because it's starting to crack and discover that I forgot to preheat it.
If your eggs are refrigerated, this is the time to place them in a medium bowl of warm water to bring them up to room temperature. I just use the hot water out of my faucet, but if your faucet water is too hot, use warm. I like to check the freshness of the eggs while they're in the warm water. If they lay on the bottom, they're good. If they stand up, they're still good but are getting old. They should be used for boiling instead. If they float, they're bad, spoiled. Don't use them. Set the eggs aside. In the picture below, I'm using my hens Rocky the Golden Comet, Aundria the Blue Rock, and Penny the Silver-Laced Wyandotte's eggs. Those were laid the day before.
Measure 1/4 cup of Honey, and pour into medium-sized bowl. (I like to use raw honey.) I prefer local, and the more local it is, the better tasting it is.
Measure 1 1/3 cup of hot water and pour into bowl with honey. I use the hottest water that comes out of my faucet, but if your water isn't safe to drink, heat bottled water up to 100-150 degrees Fahrenheit.
Stir the honey and hot water together until well mixed.
Add 2 1/4 tsp. of Dry Active Yeast. Sprinkle it gently over the honey water. Do not drop in.
Stir well, gently if possible, with a whisk.
Let rise for 10 minutes.
The Other Part:
While the yeast is rising, I like to do this part, but you can do it before the yeast if you want. I use 3 eggs from my hens, Filippo Berio Virgin Olive Oil, Bragg organic Apple Cider Vinegar, and Spectrum Culinary Organic Shortening. I love using my own hen's eggs, but because I'm sometimes ain't getting enough a day, I'll use other people's eggs. I like getting those locally when possible. I've used anywhere between small to jumbo-sized eggs in my bread. The egg size affects the size of the bread. I loved using my EE hybrids' jumbo-sized eggs for my bread because I would get a large loaf out of them. If using small eggs, you might want to use four eggs instead of three. Over time, I've used different brands of olive oil. The olive oil that I used to use I would get at my local health food store, but it's now getting a little too expensive, so I've been using Filippo Berio. I've always used Bragg's Apple Cider Vinegar. It has the "Mother" in it, so if you're using it, make certain to shake it first.
Lightly grease the bread pan. I'm using Shortening, but you can use other things like lard and stuff. You can use more grease than I do, but I like to do it lightly so if the bread is in the pan too long, the bottom doesn't get soggy. As you can see in the picture below, I use a paper towel to grease the pan.
Now for those eggs that was set aside earlier. Take them out of the bowl of water and rinse the bowl out. Then crake those eggs back in the medium-sized bowl.
Add 1/4 cup of Olive Oil to the eggs. I reuse the same measuring cup that I used on the honey for the Olive Oil.
Add 1 tsp. of Apple Cider Vinegar to the eggs and Olive Oil. I use the same measuring spoon that I used on the yeast for the vinegar.
Stir the eggs, Olive Oil, and Vinegar up well with a whisk.
Pour into a bowl of flour. No need to stir together, yet.
The Rest:
Once the timer goes off of the yeast, it's time to do the rest.
This is about what the yeast should look like after 10 minutes. Sometimes it'll look different, say- the water was hotter or cooler than usual, or the kitchen was warmer or colder than usual.
Gently move the bowl with the yeast over to the flour bowl and pour in with the egg mixture.
Stir everything together with a spoon. It's not necessary to stir well because it's going into the food processer, but you want it mixed well enough so that the flour doesn't go everywhere when you pour it into the food processer. Also, the amount stirred will sometimes affect the texture, though not all the time.
Now pour the mixture into the food processer. Warning: Sometimes the food processer will shake around a lot.
After you've put the cover on securely, press the button Dough (If Dough is available, if not, just push whatever button that'll get it to spin.) and let it blend for 4 minutes.
After 4 minutes, stop the food processer and remove the lid.
Pour into the pan with the help of a spoon. If appearing runny, there's probably the wrong amount of Xanthan Gum that you put in (or you accidentally used potato flour instead of potato starch). Don't worry, it'll still be good to eat.
Using a spoon, smooth out the top of the bread and form it into the way you want it shaped. I like having it taller in the middle with it lower on the sides. Because this bread is Gluten-Free, it will not form itself into the right shape. Unless of course, it's too runny. Then you'll have a flat-topped loaf.
Next, wet your hands with warm water. Not hot, not cold, warm. With your hands wet, but not really dripping, gently smooth out the rest of the bumps. Let rise for anywhere from 15-35 minutes, or until desired height. Don't place in the oven before a minimum of 10 minutes because the bread could rise too fast while in the oven and cave badly once out. I like letting it rise in between 15-21 minutes. If you see the bread starting to crake on top, then it's rising too much. Make certain that your bread is rising in an evenly warm room. If the room is too hot, the bread will rise too fast. If the room is too cold, the bread will take longer to rise. Out of hot and cold, a colder room is better than a hotter room. Try not to let rise right next to the oven, because that too will cause the bread to rise too fast.
After the bread has risen for the needed time, gently place it in the already preheated oven. Let cook for 36 minutes.
After being cooked for 36 minutes, take out of the oven and let cool.
Once cooled enough to touch, take it out of the pan and let it finish cooling on a cooling rack. Don't take it out while it's too hot because you might get burned, and the loaf will bow down through the bars of the cooling rack. I like to take it out of the pan as soon as possible because sometimes if left in the pan too long, it'll stick badly to the pan and the bottom might be soggy.
Once cooled, it's time to slice, serve, and enjoy! If it's completely cooled off, you can sometimes get thinner slices.
This bread will stay good for about 3-4 days. Once it starts smelling like it's fermenting (and your pet geese will turn their noses up to it), that's when it's starting to go bad, and/or if you're seeing mold, too. When it starts getting old, it'll also start falling apart more, too. My family typically eats about a loaf a day, so if you're like my family, you shouldn't have to worry about it going bad on ya.
Thanks for reading my article. I hope that you enjoyed it and will enjoy making and eating my bread.
~Lacy Duckwing
What you'll use:
This is everything that you will use for supplies, ingredients, and the amount for each loaf. Please make certain that you have all the ingredients before you start so that you'll know that you'll be able to finish without running to the store.
Things you'll need:
1 Food Processor
1 Bread Pan
1 large bowl
2 Medium-Sized bowls
1 Measuring Cup
1 Measuring Scale
Different size measuring spoons and cups
Whisks
Flour mix:
140 grams of Oat flour. (I sometimes use other types of flour in the place of oat. My favorite to use is Teff flour, and other people have preferred the taste of Millet, but for this article, I'm using Oat. Whatever flour you decide to use, it'll always be 140 grams.)
140 grams of Sorghum flour.
140 grams of Potato Starch. (Not to be confused with Potato flour. I made that mistake once, just to realize the two go through two different processes.)
Two 1/2 TBSPs of Xanthan Gum (one 1/2 TBSP leveled, one 1/2 humping a little. I really don't know why I don't just use one TBSP, but the Xanthan seems to work better the way I do it.)
2 TBSPs of Ground Flax Seed Meal. (Level each TBSP.)
1/2 TBSP of Salt
Yeast mixture:
1/4 cup of Honey (I like using raw honey)
1 1/3 cup of warm water (I use the hottest water that comes out of my faucet, but if your faucet water is too hot, you might not want to have it as hot as possible. The temperature should be around 100-115 degrees Fahrenheit.)
2 1/4 tsp. of Dry Active Yeast
The rest of the ingredients:
3 room-temperature eggs (I place these in a bowl of warm water to warm up faster, but if you don't refrigerate your eggs, you won't need to do this.
1/4 cup of Olive Oil
1 tsp. of Apple Cider Vinegar
Grease for greasing bread pan
Doing the Flour Mixture:
First, get out the ingredients for the flour mixture. The picture below is what I'm using for this recipe, but you can use any brand that you want. As far as potato starch, I prefer Anthony's, but they were all out so I couldn't use it for this article. On the oat flour, I'm usually getting from my local health food store, but I haven't got a chance to get some more later, so I'm using Bob's Red Mill. I usually always use Bob's Red Mill for the Sorghum. I'm using Anthony's Xanthan gum in this recipe, but I keep it in a Now Real Food Xanthan Gum container. I'm using the Now Real Foods Organic Flax Seed Meal like I usually do. I am using Sea Salt that also came from my local health food store that is being stored in a Hain Pure Foods container.
Next, get out your scale. I use a Conair Digital Food Scale. I used to use a non-digital scale, but I like the digital one better because I think that I can get a more accurate measurement. Because my scale doesn't come with a bowl, I just use one of my breakfast bowls.
If you're using a digital, place the bowl on and set the correct measurement. Make certain that you have it on the correct measuring unit, which is grams.
Measure 140 grams of the Oat flour.
Measure 140 grams of the Sorghum flour. (Both the Oat and Sorghum are very similar in color, so sometimes I'll do the potato starch in between the oat and the Sorghum to avoid mistakes. I did that with this batch.)
Measure 140 grams of Potato Starch. Again, don't get Potato Starch mixed up with Potato flour. They're two different things.
Add the two 1/2 TBSPs of Xanthan Gum. I do one 1/2 TBSP leveled with the other 1/2 TBSP humping a little. Be careful not to put in too much or not enough, for that can affect the texture.
Add 2 TBSPs of Ground Flax Seed Meal. I have both TBSPs leveled.
Add 1/2 TBSP of salt. When I first started making this recipe, I used 1 1/2 tsp. of salt, but after being told that 1/2 TBSP is basically the same as 1 1/2 tsp. I decided to use the 1/2 TBSP.
Stir well. I used to sift the flour mix, because of the Potato Starch, but because of the food processer, I decided that sifting isn't necessary.
Once everything is mixed, you are now done with the flour mix part. I like to make several flour mixes at a time. I set up several bowls measuring the ingredients out: one for each loaf. After everything is measured and stirred, I put each of the flour mixes in quart-sized bags and put them in the refrigerator. I did this with this article, but am really only showing one. I was able to make one loaf with three other flour mixes with this article. I'm only showing you how to make one loaf, not several in this article. I am telling you that I do several flour mixes at one time because if you're like me and is looking for convenience, it's convenient to grab out an already made flour mix when it's time to make bread instead of having to measure out all the flours and everything when it's time.
Doing the Yeast Mixture:
Now that you have the dry mixture all done it's time to move onto the yeast. I'm using local raw honey, warm water straight from my faucet (If your faucet water isn't good to drink, warm up the bottled water.), and Dry Active Yeast from my local health food store.
Preheat oven to 350 degrees Fahrenheit. For my oven, it takes about eight minutes to heat up. I sometimes start preheating it once the yeast starts rising, but oftentimes I start preheating it beforehand so that I don't forget to. It's quite disappointing to me when I have a loaf that needs to go into the oven because it's starting to crack and discover that I forgot to preheat it.
If your eggs are refrigerated, this is the time to place them in a medium bowl of warm water to bring them up to room temperature. I just use the hot water out of my faucet, but if your faucet water is too hot, use warm. I like to check the freshness of the eggs while they're in the warm water. If they lay on the bottom, they're good. If they stand up, they're still good but are getting old. They should be used for boiling instead. If they float, they're bad, spoiled. Don't use them. Set the eggs aside. In the picture below, I'm using my hens Rocky the Golden Comet, Aundria the Blue Rock, and Penny the Silver-Laced Wyandotte's eggs. Those were laid the day before.
Measure 1/4 cup of Honey, and pour into medium-sized bowl. (I like to use raw honey.) I prefer local, and the more local it is, the better tasting it is.
Measure 1 1/3 cup of hot water and pour into bowl with honey. I use the hottest water that comes out of my faucet, but if your water isn't safe to drink, heat bottled water up to 100-150 degrees Fahrenheit.
Stir the honey and hot water together until well mixed.
Add 2 1/4 tsp. of Dry Active Yeast. Sprinkle it gently over the honey water. Do not drop in.
Stir well, gently if possible, with a whisk.
Let rise for 10 minutes.
The Other Part:
While the yeast is rising, I like to do this part, but you can do it before the yeast if you want. I use 3 eggs from my hens, Filippo Berio Virgin Olive Oil, Bragg organic Apple Cider Vinegar, and Spectrum Culinary Organic Shortening. I love using my own hen's eggs, but because I'm sometimes ain't getting enough a day, I'll use other people's eggs. I like getting those locally when possible. I've used anywhere between small to jumbo-sized eggs in my bread. The egg size affects the size of the bread. I loved using my EE hybrids' jumbo-sized eggs for my bread because I would get a large loaf out of them. If using small eggs, you might want to use four eggs instead of three. Over time, I've used different brands of olive oil. The olive oil that I used to use I would get at my local health food store, but it's now getting a little too expensive, so I've been using Filippo Berio. I've always used Bragg's Apple Cider Vinegar. It has the "Mother" in it, so if you're using it, make certain to shake it first.
Lightly grease the bread pan. I'm using Shortening, but you can use other things like lard and stuff. You can use more grease than I do, but I like to do it lightly so if the bread is in the pan too long, the bottom doesn't get soggy. As you can see in the picture below, I use a paper towel to grease the pan.
Now for those eggs that was set aside earlier. Take them out of the bowl of water and rinse the bowl out. Then crake those eggs back in the medium-sized bowl.
Add 1/4 cup of Olive Oil to the eggs. I reuse the same measuring cup that I used on the honey for the Olive Oil.
Add 1 tsp. of Apple Cider Vinegar to the eggs and Olive Oil. I use the same measuring spoon that I used on the yeast for the vinegar.
Stir the eggs, Olive Oil, and Vinegar up well with a whisk.
Pour into a bowl of flour. No need to stir together, yet.
The Rest:
Once the timer goes off of the yeast, it's time to do the rest.
This is about what the yeast should look like after 10 minutes. Sometimes it'll look different, say- the water was hotter or cooler than usual, or the kitchen was warmer or colder than usual.
Gently move the bowl with the yeast over to the flour bowl and pour in with the egg mixture.
Stir everything together with a spoon. It's not necessary to stir well because it's going into the food processer, but you want it mixed well enough so that the flour doesn't go everywhere when you pour it into the food processer. Also, the amount stirred will sometimes affect the texture, though not all the time.
Now pour the mixture into the food processer. Warning: Sometimes the food processer will shake around a lot.
After you've put the cover on securely, press the button Dough (If Dough is available, if not, just push whatever button that'll get it to spin.) and let it blend for 4 minutes.
After 4 minutes, stop the food processer and remove the lid.
Pour into the pan with the help of a spoon. If appearing runny, there's probably the wrong amount of Xanthan Gum that you put in (or you accidentally used potato flour instead of potato starch). Don't worry, it'll still be good to eat.
Using a spoon, smooth out the top of the bread and form it into the way you want it shaped. I like having it taller in the middle with it lower on the sides. Because this bread is Gluten-Free, it will not form itself into the right shape. Unless of course, it's too runny. Then you'll have a flat-topped loaf.
Next, wet your hands with warm water. Not hot, not cold, warm. With your hands wet, but not really dripping, gently smooth out the rest of the bumps. Let rise for anywhere from 15-35 minutes, or until desired height. Don't place in the oven before a minimum of 10 minutes because the bread could rise too fast while in the oven and cave badly once out. I like letting it rise in between 15-21 minutes. If you see the bread starting to crake on top, then it's rising too much. Make certain that your bread is rising in an evenly warm room. If the room is too hot, the bread will rise too fast. If the room is too cold, the bread will take longer to rise. Out of hot and cold, a colder room is better than a hotter room. Try not to let rise right next to the oven, because that too will cause the bread to rise too fast.
After the bread has risen for the needed time, gently place it in the already preheated oven. Let cook for 36 minutes.
After being cooked for 36 minutes, take out of the oven and let cool.
Once cooled enough to touch, take it out of the pan and let it finish cooling on a cooling rack. Don't take it out while it's too hot because you might get burned, and the loaf will bow down through the bars of the cooling rack. I like to take it out of the pan as soon as possible because sometimes if left in the pan too long, it'll stick badly to the pan and the bottom might be soggy.
Once cooled, it's time to slice, serve, and enjoy! If it's completely cooled off, you can sometimes get thinner slices.
This bread will stay good for about 3-4 days. Once it starts smelling like it's fermenting (and your pet geese will turn their noses up to it), that's when it's starting to go bad, and/or if you're seeing mold, too. When it starts getting old, it'll also start falling apart more, too. My family typically eats about a loaf a day, so if you're like my family, you shouldn't have to worry about it going bad on ya.
Thanks for reading my article. I hope that you enjoyed it and will enjoy making and eating my bread.
~Lacy Duckwing
