The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss




A Large Loaf

delicious bread is a great place to start. Our tender loaf has the consistency of a homemade white bread and the rich taste of millet and sorghum, two ancient grains that will more than make up for the lack of wheat flavor. Even better, it won't harden like a rock or become crumbly. You can make kid friendly peanut butter and jelly sandwiches for a school lunch, or scrumptious grilled cheese and Philly Cheese Steak sandwiches when you're near a stove. You can also make a yummy piece of buttered toast. The recipe makes a loaf that you can easily cut into 16 perfect slices with a heavy serrated knife (not including the ends).

Gluten–Free Archive




Food Philosopher’s® Gluten–Free


Makes one 1 lb. 14 oz. loaf

3 large eggs (room temperature is best)
¼ cup Canola oil
1 ¼ cups milk (110°F)
3 cups Food Philosopher® Bread Flour Mix A*
2 ½ teaspoons xanthan gum
¾ teaspoon salt
1 ½ teaspoons unflavored gelatin
3 tablespoons sugar
1-¼ oz. packet active dry yeast granules (not quick-rise)

  1. Lightly spray a 9 x 5 inch loaf pan (not non-stick) with cooking spray and dust with rice flour.
  2. Mix eggs and Canola oil together in a small bowl and set aside.
  3. Mix all dry ingredients in large bowl of electric mixer. Quickly add warm milk and egg and oil mixture to the bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 3 minutes. Spoon dough into prepared pan; cover with a light cloth and let rise in a warm place for 30-40 minutes or until dough just reaches ½ inch below top of pan. If you use a warm 80°F oven to help the bread rise, and you have only one oven, you will have to pull the bread out before it is finished rising in order to preheat the oven to bake it.
  4. Place shelf in center of oven. Preheat oven to 400°F while bread is rising (do not use a convection oven because it will brown the bread too quickly).
  5. Bake bread in center of preheated oven for 10 minutes; cover bread with aluminum foil and bake another 50 minutes. Bread should have a hollow sound when tapped on the sides and bottom. Instant read thermometer should register about 205°. Remove bread from oven and turn onto a rack to cool. Wrap well in plastic wrap and then foil. Store in refrigerator for up to 1 week or freezer for up to three weeks. Can pre-slice into 16 slices, not including ends.

* This recipe makes 3 cups of Bread Flour Mix A:
1 cup millet flour, ½ cup sorghum flour, ½ cup corn starch, ½ cup tapioca flour (also called tapioca starch), ½ cup potato starch. Find directions for mixing and measuring gluten-free flours in the Gluten-Free Cooking Archive on this Website (look for column: "6/03 Our Gluten-Free Philosophy").

Cook's Note:
Dry ingredients can be mixed ahead and stored in plastic containers for future use. But do not add yeast until just ready to bake bread.

Allow the bread to rise slowly. Don't put it in a place that is too warm- the ideal temperature is about 80°F. A fast rise will contribute to an unstable bread that is likely to fall. The xanthan gum needs time to "set" in gluten-free breads. Also, try not to let the bread rise above the pan before you bake it because this will also contribute to instability.

© 2008 by Claudia Pillow and Annalise Roberts