Gluten Free & Dairy Free Bread

This next recipe is what I call my Pièce de résistance. Not because it's the sweetest or fanciest gluten-free eat out there but because it seriously took me such a long time to find and alter a bread recipe that would be GF and DF yet still taste close to the "real" thing. 

This bread is so delicious right out of the oven! I've given it to many of my gluten-eating friends and they seriously can't tell much of a difference. We love to put raw honey on ours or use it for sandwich bread. My sweet daughter loves it any way she can get it. So without further ado...I present to you my Gluten-Free, Dairy-Free Bread Recipe.  

Gluten Free & Dairy Free Bread in the Bread Machine or Oven

Adapted by jalene

Dry Ingredients:
Whisk these together and set aside:

• 1 cup sorghum flour
• 1 cup potato starch (NOT potato flour)
• 1/2 cup white rice flour OR 1/2 cup millet flour (*see note)
• 2 teaspoons xanthum gum
• 1 and 1/4 tsp sea salt

• 2 and 1/4 tsp of yeast
  

Wet Ingredients:

• 1 and 1/4 cup + 1 Tbsp warm water (110 to 115 degrees)
  
• 3 tablespoons olive oil
  
• 1 tablespoon honey or raw agave nectar
  
• 1/2 tsp fresh squeezed lemon juice or apple cider vinegar
  
• 2 eggs whites or 1 egg (whipped until just barely frothy)
  
• 
  

Oven Directions:

1. Preheat oven to 375 degrees.
   
2. Mix the dry into the wet and mix on med-low speed for 8 minutes (helps the dough form elastic bonds).
   
3. Spoon into a 8 1/2 by 4 1/2 non-stick bread pan. Smooth the top. 
   
4. Bake for 35 min or until golden brown and when you tap on the bread it sounds hollow.
   
5. Take out of pan to cool. Bread is the most delicious right out of the oven!
   
   

For best results, after the bread has cooled completely, keep in an airtight bag or container. For long term storage, cut into slices and keep in the freezer. Refrigeration is not recommended. Flavor is fullest when reheated. 

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BONUS Tip!
This bread can also be made in your bread machine!
Directions for the breadmaker: 

1. Mix all dry ingredients together first and set aside.
   
2. Add all wet ingredients first into the pan and then the dry. 
   
3. Set breadmaker to 1.5 lb load, medium color, and select the “Gluten-Free” setting. If your breadmaker does not have this setting I believe it will work also on “Rapid Rise.”
   
4. Be sure to check the bread after it has started mixing to scrape down the sides. It will make a raised ball in the middle as it mixes. This is normal. 
   
5. After the bread is finished, remove from pan immediately to cool.

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Notes & Tips from jalene: 

If you have never used Millet, it's a super healthy and beneficial seed. You can read more about it here. I don't, however, recommended using Millet all the time in your diet because of the effect it has on your thyroid. It actually works as a mild thyroid peroxidase inhibitor so if you have thyroid disease I would stay away from it. 

If you cooked your bread in a regular oven and it turned out with a funky shape, try mixing your dough more before putting it into the pan. Also, be sure you smooth the dough out after you put it into your pan. You can even wet a spatula in water to help the process. That should prevent uneven raising and baking.