Powell River Best Baker Competition

March 24th was the great Powell River Best Baker Contest! What fun it was to have so many people trying samples from professional bakers to mere mortals such as Will and I. 
So many people asked for the recipes for the gluten-free baking on my table, that I will be posting the ones I don't have up yet, and linking to the rest.

Best Gluten Free Bread Ever

1 1/3 cups brown rice flour (super-fine grind)
1 1/3 cups tapioca starch
1 1/3 cups corn starch
1 Tbsp potato flour
1 Tbsp xanthan gum
2 tsp salt
1/2 cup powdered milk
    (or nondairy milk powder substitute)
1 1/4 tsp active dry yeast
3 large eggs
1/4 cup butter
2 tsp cider vinegar
1/3 cup honey or agave nectar
2 cups warm water (110 - 115 degrees F)

Grease & flour (or line with parchment paper) two 8-inch bread pans (I used six mini loaf pans)
Mix dry ingreadients together in a medium bowl. Set aside.
Place eggs, butter, vinegar & honey in the mixing bowl of a heavy-duty mixer. Mix ingredients approximately 30 seconds, until blended. The butter will be chunky.
Add half the dry ingredients to the wet. Mix just until blended. Add remaining dry ingredients and mix for approximately 30 seconds, until blended.
With the mixer on low speed, slowly add warm water until well absorbed. Turn the mixer to medium high speed and beat for 4 minutes (use a paddle attachment if you have one). Bread dough should resemble cake batter.
Spoon the dough into prepared pans. Set aside in a warm place to rise, about 50 - 60 minutes. While dough rises, preheat oven to 375F.
Place pans in preheated oven on middle rack and bake for 50 - 60 minutes (30 minutes for mini-loafs.  or until bread’s internal temperature reaches 200 degrees with an instant-read thermometer.
Let bread cool in pans for 10 minutes. Then remove loaves from pans and place on rack to cool.

1 comment:

  1. Thanks Nicole and Will the instructions are great. I should have no trouble following them