Gluten Free 2-Step Machine White Bread

Gluten Free Machine White Bread
This recipe has been perfect quick easy everyday
sandwich bread. Slices stay together perfectly smooth
for sandwiches. The crust is soft and comes out
looking bubbly beautiful, like an egg bread.

Here I used a light plain white gluten-free blend.
The fine crumb reminds me of an angel cake.
If you use grainier gluten-free blends like oat flour,
brown rice flour, or sorghum, you’ll get heartier
results.

You can make it hearty and more nutritious
using an oat flour blend and flaxseed meal,
but that may impact the baking time. (Better to
make my flaxseed bread recipe instead)

 Variations and substitutions are easy.

*This can also become Chocolate Babka
or Cinnamon-Raisin Breakfast Bread.
(see variations below)

INGREDIENTS
1 cup + 1 tsp warm water (105-110°)
     any more water and the loaf collapses in the middle.
2  tsp. active dry yeast
2 -1/2 tsp. raw or coconut sugar or honey

2 large whole eggs (room temperature), beaten
1 additional egg white (room temperature), beaten

1 1/2 Tsp. apple cider vinegar
4 1/2 Tbsp. oil (olive, avocado, coconut)
(equal to 1/4 cup + 1/2 tbs.)
2 1/4 cups Multi-purpose gluten-free flour blend
Or blend  1+1/4 cup of oat flour with 1 cup tapioca
(I prefer Walmart’s True Value it contains xanthan gum)
You need to add 2 tsp. xanthan if yours doesn’t contain
stabilizers.

INSTRUCTIONS

In a glass measuring cup, warm 1+ cups water until it
reaches 105-110°.

Add the yeast and sugar and stir to mix. Set aside until foamy,
about 8-10 minutes.

Use a fork or whisk to beat together the 2 eggs and
1 egg white, then add to baking pan of bread machine.

Add apple cider vinegar and oil to baking pan.

Add foamy yeast/water mixture to baking pan.

Lastly, add the Multi-purpose gluten-free flour Mix on top.

Place baking pan in bread machine and set for gluten-free
bread setting or one-rise quick cycle and hit start.

After mixing cycle ends, and before rising cycle starts, use a spatula
to stir in any remaining flour that might be stuck in any corners or
on the bread pan.

You can also remove the mixing blade at this
time so it won’t be left in the baked bread.

Makes great French Toast

Top with Maple syrup or cinnamon-sugar
.

RECIPE NOTES
Tips:
*Make sure your water is the proper temperature. Too cold,
and your yeast won’t be effective, too hot and it can kill
your yeast.
*Make sure your yeast is good. If your yeast doesn’t foam,
use new yeast. I keep my yeast in the refrigerator so that it
lasts a long time.

*Use room temperature eggs. If they are cold, your bread will

not rise as much.

*If your bread machine beeps after all mixing, before it starts

rising, then at that beep, use a spatula to mix in any remaining

flour and also pull out the blade from the baking pan so it won’t

be stuck in there during baking.

When the bread is done, immediately remove and invert pan
onto a cooling rack to remove the bread from the baking pan.

Allow to cool completely before slicing or covering to store.

Please note that results of home-baked bread can vary
depending on humidity and on which bread machine you are
using. You may need to make some adaptations for perfect
results in your machine, but this should give you a good
starting point.

*This can become chocolate babka
or cinnamon-Raisin Breakfast Bread.

* Variations and substitutions are easy.
I also use these to make a gluten-free Chocolate Babka by
adding a swirl made out of the ingredients below.
First I add a bit of sugar and cinnamon to the dough while it’s
kneading so the basic loaf is a bit sweet. Then I make the swirl
in a separate bowl then mix all the ingredients together.

When the machine stops kneading and is at the very beginning
of the rising phase, I open it up (I don’t need to unplug it or stop
it, but other machines may be different). I just dump the gooey
swirl in all at once. It goes all over the top of the loaf. Then I
gently fold it in with a big spoon or spatula, looping the dough
around the swirl in various directions, trying to mix it enough
so that it is not too concentrated in any one part of the bread,
but not so much that it stops being a swirl. Then
I let the bread rise and bake as usual.

To Make Cinnamon Swirl:

1/2 cup melted butter or 3/8 cup coconut oil
1/2 cup sugar
1 tablespoon cinnamon
1 teaspoon vanilla

Optional Add-Ins:
1/4 cup sweetened cocoa powder

1/4 cup golden raisins or dried cherries
1/2 cup chocolate chips, coarsely chopped
1/4 cup chopped walnuts
Drizzle finished cooled loaf with Ganache