Our Family’s Basic Gluten & Dairy Free Bread – Gluten Free Ratio Rally

by angelaskitchen on June 6, 2012

This is the recipe I use to make gluten free dairy free basic sandwich bread for my family every week.  Enjoy!

 

I am SO very excited to be part of the Gluten Free Ratio Rally!   Each month the group posts recipes based on a specific food (normally made with gluten but changed to gluten free) that they have created by starting with a ratio.  Some use the same proportions (taken from Michael Ruhlman’s book Ratio), but you also have the freedom to create new ones based on your preferences. The goal is to remove the mystique from baking and inspire a sense of ability and adventure.  That is my kind of fun!

 

This month, Karen of Cooking Gluten Free challenged us with bread.  You know, that stuff you gave up on when you became gluten free, that stuff that is ridiculously expensive if you by it pre-made (and is a bit of a dry disappointment, if you DO buy it).  Yeah, that stuff.  The ratio for gluten bread is 5:3 (flours to water).  However for gluten free bread, I do not find that to be the case.  Gluten free works much better if you start with a wetter dough.  My ratio works out to be about 2 parts flours and starches:1 part liquid:1 part eggs or flax egg replacer.

 

At first, I was all excited to offer up some fancy-scmancy bread; something flavored, something braided or something with surprising ingredients.  But then I realized ALL my breads start with one base, the bread I make every week for my family.  Have taught this bread in classes.  I have increased the sweetener and fat and used it as a base for cinnamon rolls.  Half of the time I make it with eggs, the other half without.  I change the sweetener and flours a bit and turn it into Swedish limpa bread at Christmas time.  I add herbs and use it as my bread to make stuffing out of.  Etc., etc., etc….  I make two to three loaves of this bread most Sunday afternoons (if I make three, two are regular loaves and one has a cinnamon swirl inside). Yeah, all that and I have never offered it up on the blog.  It is just something I make and don’t really think about, but it is the base bread almost all other breads I make start from.  So, come on.  Stop paying big bucks for gluten free bread.  Make it your self.  Everything is better fresh from the oven and made with love.  I hope you like it as much as we do.  🙂

 

For those of you wanting a chick update, our chicks are 2 weeks old today.  They have progressed in feathering to have little epaulettes on their shoulders.  So cute!

I make a sponge with part of the ingredients and let it rest for 2 hours to overnight.  I do this with most of my breads.  I think it adds a better flavor, texture and evens out some of the flavors of some of the gluten free flours.  Try it with your bread recipe.  You will be surprised how much this technique changes things!

Printable recipe card for Our Family’s Basic Gluten Free Dairy Free Bread

Our Family's Basic Gluten Free Dairy Free Bread
 
This is the base gluten free dairy free bread I make every week for our family. I change it up when we need variety.
Author:
Recipe type: Gluten Free, Dairy Free, Bread, Yeast Bread
Serves: makes one 8x4 loaf
Ingredients
  • ¾ cup room temp. milk substitute of choice (rice, almond, etc.) or water (169 grams)
  • ½ cup (63 grams) garbanzo or garfava flour
  • ¼ cup (31.75 grams) sorghum flour
  • 2 ¼ teaspoons dry active yeast
  • 2 tablespoons sugar or sweetener of choice
  • 1 teaspoon cider vinegar
  • *2 large (110 – 114 grams) room temperature eggs
  • 2 Tablespoons oil
  • ½ cup (64 grams) corn starch
  • ½ (96 grams) cup potato starch
  • ½ cup (60 grams) tapioca starch
  • 1 Tablespoon xanthan gum
  • 1 teaspoon salt
  • depending on bread dough texture: up to 2 tablespoons more milk substitute of choice
Instructions
  1. In a non-reactive bowl, combine ¾ cup milk substitute, garbanzo flour, sorghum flour, yeast, sugar, and cider vinegar. Mix well. Cover bowl and set aside for 2 to 4 hours.
  2. In the mixing bowl of a heavy-duty mixer, beat eggs until frothy. Add oil, blend. Add garbanzo flour mixture and stir well. Wisk dry ingredients together in a separate bowl. Add dry ingredients, mix well on low speed until all ingredients are incorporated. Check texture of dough. If needed, add 1 Tablespoon of milk substitute at a time until the correct texture is achieved (not too stiff, not soupy – thick and sticky). Beat at high speed for 3 minutes. Scoop dough into an oiled 8 inch x 4 inch bread pan. Smooth dough with oiled hands.
  3. Let dough rise in a warm area, covered with oiled plastic wrap for 20-45 minutes. Do not let dough rise past top of pan or it will be over proofed.
  4. Bake in a preheated 375 degree oven for 50 -60 minutes. If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.
  5. One more tip for all gluten free bread baking: If you take some ice and put it on an old baking pan you don’t mind warping, and put it in the oven (on the bottom rack) with the bread (on the rack next one up from the bottom one), you will get steam in your oven which I find helps eliminate the weird hard top gluten free crusts can get sometimes.
Notes
*For an egg free version: Mix 2 Tablespoon ground flax seed, golden or dark varities, with 6 Tablespoons warm water. Let this sit for a couple of minutes, stir again, then add to recipe when the eggs are called for. Due to not needing to worry about the variables in egg size (lucky you!) you should be able to use the entire cup of milk substitute.

 

Need more gluten free bread?  Check out what everyone else baked up:

~Aunt Mae (aka ~Mrs. R) | Honey From Flinty Rocks – Millet Chia Bread & Variations
Adina | Gluten Free Travelette – Seedy Sandwich Bread
Angela | Angela’s Kitchen – Our Family’s Basic Gluten Free Dairy Free Bread
Brooke | B & the boy! – Buckwheat-Oat Bread
Charissa | Zest Bakery – Cherry Pecan Pot Bread, Gluten Free
Claire | This Gluten-Free Life – German Vollkornbrot (Seeded Bread)
Erin | The Sensitive Epicure – English Sandwich Bread (gluten-free & egg-free)
Jenn | Jenn Cuisine – Gluten Free Boule
Jonathan | The Canary Files – Gluten-Free, Vegan Mediterranean Soda Bread
Karen | Cooking Gluten Free – Gluten Free Sandwich Bread and Gluten Free Naan
Meaghan | The Wicked Good Vegan – Vegan Gluten-Free Bread
Meg | Gluten-Free Boulangerie – Ciabatta (gluten-free, egg-free/vegan)
Monika | Chew on This! – amaranth skillet flatbreads, amaranth mini pita rounds
Morri | Meals with Morri – No Knead Sun-dried Tomato & Basil Flatbread (yeast free & grain free)
Pete & Kelli | No Gluten, No Problem – Gluten-Free Challah
Rachel / The Crispy Cook – Gluten Free Chickpea Sandwich Bread
Tara | A Baking Life Gluten-Free Sandwich Bread & Boule
TR | No One Likes Crumbley Cookies Gluten Free White Bread

{ 15 comments… read them below or add one }

~Aunt Mae (aka ~Mrs. R) June 6, 2012 at 9:22 am

This looks amazing! Thanks for participating in the month’s rally!! I will have to try your technique and see how my bread improves…

Reply

Jenn June 6, 2012 at 1:05 pm

Wonderful! I’m so impressed that you make bread each week – I really need to work on baking more so I can get there with regular bread baking – lovely looking loaf!

Reply

charissa (zest bakery) June 6, 2012 at 1:49 pm

Your ratio looks very similar to what I ended up with. I love the rise on your loaf!

Reply

Tara June 6, 2012 at 6:22 pm

You’re bread looks gorgeous! Now I want to check out all the variations you make from it. (Three loaves a week? Impressive!) But what I’m really in love with are your chicks. We’ve got six of our own (three Araucanas and three Silver-Laced Wyandottes) that just turned 5 weeks old today, and it has been such a sweet adventure watching them grow and come into their own personalities! Yours are adorable!

Reply

Tara June 6, 2012 at 6:23 pm

Sheesh. I’m clearly exhausted. That first word was supposed to be *Your.*

Reply

Jonathan June 6, 2012 at 10:32 pm

“Everything is better fresh from the oven and made with love” – totally second that. Beautiful words to go with a beautiful bread recipe. Thanks for sharing!

Reply

Monika {wcv} June 7, 2012 at 6:58 am

I bake up bread for my family every weekend, too. What a great way to prepare for the coming week! Thank you for including an egg-free version of this bread, it looks wonderful!

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nina December 22, 2012 at 7:18 pm

Hi,
I would like your Swedish Limpa Version of bread if you would like to share your recipe.
Thanks,
Nina

Reply

angelaskitchen December 23, 2012 at 8:54 am

I’ll be sure to share with a photo tutorial as soon as my oven is repaired, mid-January. 🙂

Reply

angelaskitchen March 6, 2013 at 9:00 pm

Hi, Nina! Alrighty, the Swedish Limpa version is up. Thanks for being patient while I was having oven issues. 🙂 Enjoy!

Reply

Sarah March 23, 2013 at 3:11 pm

What a beautiful loaf! I want to try this but am missing the first bean flour. Could I substitute brown rice flour for it? I haven’t done any real GF baking yet and am afraid to try anything untried. Trying to avoid expensive mistakes! 😀

Reply

angelaskitchen April 15, 2013 at 6:49 am

I am just seeing this… I wouldn’t use rice flour as it doesn’t have the protein that the bean flour does. I haven’t tried another flour to replace that one in this recipe yet, so you could try it (or millet flour, sourghum, aramanth, or a combination) with the understanding that it may change to texture of the bread dramatically. It you want to try it still, try baking the batter in 3 mini loaf pans instead of a larger loaf. When cooled, cut the bread the long way for a regular sized piece of bread. You will have 6 end pieces, but the extra crust created by baking in the mini pans will give the yeast bread support, giving a better result while learning the quirkiness of gluten free yeast bread baking. I baked my bread like that for 6 months when I first was diagnosed! Yeast breads are a bit of a learning curve, so if it does get wonky, you can still use the loaf as bread crumbs and the like. Hope that helps!

Reply

Sheila April 19, 2013 at 10:55 am

We have only been gluten/dairy free for 2 months, due to allergies. I have been looking for a basic, everyday sandwich bread that would satisfy my sons (10 & 11). I didn’t expect to have any trouble with gluten & dairy free recipes. I am an excellent baker and bake almost everything my family eats because it is much better than store bought. They will eat store bought cakes/cookies/pies if they must. However, I honestly don’t think some bloggers even try the recipes they post. They are horrible!

You have restored my faith in bloggers with your bread recipe. It did take me a couple of tries. The first two tries I was not getting the consistency correct. I need to add a little more liquid which you stated might be needed. It took me a couple of tries to “eye ball” the correct consistency.

The first attempt was inedible, the second my family said was good but I wasn’t happy with, the third batch was perfect in taste but not shape. I do think that this recipe is probably best in a smaller bread pan than the ones I own. I only have large ones that I have previously used for sweet breads. I have bought smaller bread pans ($1 each) and will bake 3-4 loaves this weekend for my family.

Reply

Nadeane April 28, 2013 at 7:35 am

have you ever tried making sourdough with this recipe.. we have a sourdough starter and I was just curious if that would work?

Reply

angelaskitchen April 30, 2013 at 3:13 pm

I haven’t with this bread, however, it should work with a bit of tweaking. In the first soaking step, replace the liquid with your starter. Do not add yeast. When you mix again after adding the rest of the ingredients you may need to increase the liquid or gluten free flours slightly to get the right texture. Sour dough always needs a bit of tweeking due to the awesome live nature of it. Let me know if you try it. I would love to hear how it works! 🙂

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