1. Preheat oven to 375 degrees. Siftall dry ingredients in a bowl. In a separate large mixing bowl, mix all wet ingredients until well blended. (I use my electric stand mixer with the dough hook attachment.) Add dry ingredients to wet ingredients, 1/2 cup at a time while the mixer is mixing and beat well, until dough is thick, but not too stiff. Pour batter into a greased loaf pan.
2. Cover and set aside in a warm location for one hour to rise.* Once dough rises, bake for 50 to 60 minutes or until edges are well browned. Remove immediately from pan and brush butter on top of bread.
* I heat a cup of water in my microwave oven for about 1 to 2 minutes and then place my bread dough in the warm
Regular glutenous bread is probably one of the hardest things to replace when you start a gluten-free diet. Why? Because gluten-free bread doesn’t possess the obvious…Gluten! Gluten is what gives the bread the glue to hold it together and also gives the dough that stretchy elasticity.
When I was first diagnosed with celiac, I tried and tried to make a good gluten-free bread. The loaves were small, dense and fell apart. I tried store bought gluten-free bread or rather mail order bought bread. It was worse! It was dry, and had a dried out sponge like texture. I got so discouraged that I stopped trying and just started eating rice cakes as a bread substitute.
Well that got old real fast. So I went back to the drawing board. I finally hit on the need for Xanthan Gum. It’s been so long that I don’t remember exactly where or how I learned about the addition of it, but it mimics gluten enough that it helps to give gluten-free bread dough that elasticity. After many tries, this is the recipe that stuck. With Thanksgiving coming up, I figured that this would be a good time to share a bread recipe. Hope you enjoy it! Let me know in the comments below if you try it and what you think.