Best GFCF Bread Recipe

Good gluten free and casein free bread recipes are difficult to find. If you buy the GFCF breads in the store, they tend to be very dry. You have come to the right place! I have a gluten free and casein free recipe that is pretty moist and pretty yummy. My son tells me that "he loves the bread that I make for him." That makes me feel really good because I have spent a lot of time experimenting with gluten free and casein free bread recipes and have tweaked my favorite one. So here it is...ENJOY.

Gluten Free and Casein Free Bread Recipe

Ingredients:

1/2 cup warm water

2 tsp. sugar

4 tsp. or 2 pkg Yeast


4 TB. CF Butter or oil (I use Earth Balance sticks)

1 tsp. apple cider vinegar

1 1/2 cups water

3 Eggs or 4 tsp. Egg Replacer mixed with 1/4 cup of water


4 Cups Bette Hagman flour mixture
(2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour)

1/4 Cup sugar

4 tsp. xanthan gum

1/2 cup Vance's dairy free milk powder

1 1/2 tsp salt

Pre-heat oven to 400 degrees. Spray two bread pans with non-butter cooking spray.

In a glass measuring cup, add 1/2 cup warm water with 2 tsp. of sugar Next add the yeast. Mix well and let stand for 5-10 minutes. (It will rise and get all bubbly)

Now in a bread mixer combine the casein free butter or oil, the vinegar, the water and the eggs or egg replacer. Set aside for now.

In a separate bowl combine all the dry ingredients. Mix together the 4 cups of pre-mixed flour mixture, the sugar, xanthan gum, Dairy Free milk powder, and the salt. Slowly add half of the dry mixture to the wet ingredients. Mix well. Use a spatula to scrape down the sides of the mixing bowl. Now add the yeast mixture to the mixing bowl and finish with the rest of the flour mix. Add more flour if needed until the sides of the dough don't stick to the mixing bowl.

**This will be a very sticky dough, unlike gluten bread dough.**

Spread some rice flour on your counter top. Take the dough out of the bowl with the spatula now. Make sure you have flour on your hands. Kneed the dough a bit making sure you have plenty of flour on your counter so the dough won't stick. Shape dough into a big ball and place in large bowl. Cover with a damp kitchen towel and let rise 1.5-2 hours.

Now, cut the dough in half and shape into loaves and place in bread pans. Let dough rise 1 more hour. (If you are in a hurry, you may cut the rise time in half)

Bake for 45 minutes until golden brown on top. This bread is very white looking so don't be fooled if it doesn't look done. Watch for the brown on top.

**I double this recipe and make four loaves at once (in my Bosch mixer) then I cut up the bread and freeze it for my son. The dough can also be used for rolls, bread sticks, or pizza crust**

For pizza crust, freeze in balls and thaw or pre-cook the crust for 10 minutes. Then add toppings and cook until crust is done.

Recipe adapted from "Marci's Soft White Bread and Rolls" in the book, Special Diets for Special Kids, by Lisa Lewis

Enjoy this bread it is the best!