The best delicious Gluten-free True Yeast Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gluten-free True Yeast Bread recipe today!
Hello my friends, this Gluten-free True Yeast Bread recipe will not disappoint, I promise! Made with simple ingredients, our Gluten-free True Yeast Bread is amazingly delicious, and addictive, everyone will be asking for more Gluten-free True Yeast Bread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gluten-free True Yeast Bread.
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-NORMA WRENN-
3 c Gf flour mix
1/4 c Sugar
3 1/2 ts Xanthan gum
2/3 c Dry milk powder*
1 1/2 ts Salt
2 ts Sugar
1/2 c -lukewarm water
1 1/2 tb Yeast granules or yeast cake
1/4 c Shortening
1 1/4 c -water
1 ts Vinegar
3 Eggs
*For the lactose intolerant, you may delete the dry milk powder called for
in yeast bread recipes and substitute, instead equal amounts of powdered
baby formula: Isomil, ProSobee, Nursoy (soybased), or Pregestimil
(corn-based). Each foumula reacts differently and the taste varies. If the
bread dough feels thin, add up to 1/2 cup more rice flour in the first
beating.
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of
heavy-duty mixer. Use your strongest beaters.
Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix
in the yeast. Set aside while you combine the shortening and 1-1/4 cups
water in saucepan and heat until shortening melts.
Turn mixer on low. Blend dry ingredients and slowly add shortening and
water mixture and the vinegar. Blend, then add eggs. This mixture should
feel slightly warm.
Pour yeast mixture into the ingredients in the bowl and beat at highest
speed for 2 minutes.
Place mixing bowl in a warm place, cover with plastic wrap and a towel, and
let the dough rise approximately 1 to 1-1/2 hours or until doubled.
Return to the mixer and beat on high for 3 minutes.
Spoon the dough into 3 small (2-1/2″ x 5″) greased loaf pans or 1 large
one. Use muffin tins and bake any remainder as small rolls. Or make all
rolls (approximately 18).
Yields
18 Servings
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