Lindsay's Bread - a new gfcf bread recipe

This is a great, moist, easy to make gluten and casein free bread (soy/rice/corn-free too). It's a variation of Tom's Bread, which many of you already are familiar with. I developed this variation for my daughter's lunches. It's moister, for one. She didn't like dry bread. And, second, I didn't want to use the bean flour, nor did I prefer the brown rice flour. So, I tried sorghum flour, which I love for my baking. This is a yeast bread. And, it has eggs. I've not tried making this without real eggs, but, I'll bet you could make this using flax egg alternatives. See my recipe for flax eggs to try it out. You'll also note that I use a flax egg in this recipe along with real eggs.

So, here's how I made it. I hope you enjoy Lindsay's Bread (she calls it Salami Bread -- it's the bread we use for her salami sandwiches).

- 1 cup sorghum flour (see Bob's Red Mill)
- 1/2 cup potato starch (potato starch is key here -- adds moisture)
- 1 1/2 cups tapioca starch/flour
- 3 1/2 tsp. xanthan gum
- 1 1/2 tsp. sea salt
- 3 tbs. sugar
- 1/4 tsp. creme of tartar
- 3 medium eggs, lightly beaten
- 1 flax egg (I use golden flax seeds, ground fine -- you can do this in your coffee grinder, or buy it ground. See directions below)
- 1 1/3 cup warm water
- 3 tbs. oil (I use canola oil)
- 2 1/4 tsp. yeast

Make the flax egg -- mix 1 tbsp ground flax with 3 tbsp water. Heat in microwave for 30 secs. Let sit for at least 5 mins.

Meanwhile, mix all other dry ingredients, including yeast. Using potato starch makes a world of difference. I've tried this using corn starch, but it's just not as moist. So, if you cannot use potato, I'd suggest adding more water to the recipe or cutting back on the starches.

Then, mix all the wet ingredients, including flax egg, in another bowl.

Pour wet ingredients into the dry ingredients and mix until blended. Scrape sides to get it all mixed in.

Grease a bread loaf pan -- I use Spectrum organic shortening. Cover with plastic wrap and let sit until it doubles in size -- about 40-50 mins.

Heat oven to 375 degrees. Bake for 40-45 mins until toothpick comes out clean. This rises! So, if too tall, consider cutting off the top. And, next time, don't let it rise so long. Let it sit 5 mins. Then put onto wire rack to cool. It will sort off deflate slightly. It's OK.

Once cooled, slice and eat.

Oh, and I'm working on a yeast/egg-free bread for my other daughter. Stay tuned.


Tenille said…
Just curious - do you ever use a bread machine? ;)
jim said…
Early on I tried, and if I remember, I made Tom's Bread in the machine and it worked. I think I also made a Haggman bread using the bean flour mix. The reason I turned to oven baking really was because I could more easily make bread that resembled store-bought sandwich bread -- shape, size, texture -- that my oldest daughter will eat. I've had success with it, so I stuck with it. Maybe at some point here I'll go back and try all these recipes in the machine.
Casey said…
Your bread was great. Just what I was looking for. Both my kids loved it and it is not as crumbly and more moist then other breads i have made.
Casey said…
I also made this in a bread machine on a GF cycle. 1.5 lb loaf at medium crust and it was perfect
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Anonymous said…
Canola oil is very bad for you. It is a GM food for starters.

You are better off with coconut oil instead.

Google Canola Oil dangers, or such like and you won't be using canola oil again.

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