This was my first attempt at creating bread like Udi’s Gluten Free Whole Grain Bread. If you haven’t heard of Udi’s gluten free bread, you’re missing out on a great textured gluten free bread that is also dairy-free. However, if you’re into gluten free baking or avoiding processed food, this recipe may help you. It is the softest gluten free bread I have made thus far, and works wonderful for sandwich bread, as well as kid-friendly. It turns out a large slice, and when the crust cools it softens like gluten white bread. I continue to improve upon this recipe continuously. Currently, you need to slice off the ends to allow the steam to escape or it will cave in on the sides and bottom.
Though I used Expandex modified tapioca starch in first recipe I made, with the improvements made in later attempts it rose just as much without the use of Expandex. Udi’s gluten free bread is made with tapioca maltodextrin. I avoided it and all of the rest of the chemical-like additives which make many gluten free baked goods, as well as other baked goods, have a better texture. I avoided the use of a mold inhibitor (cultured corn-syrup, citric acid). Instead, I substituted apple cider vinegar. Instead of using dry molasses which contains molasses and maltodextrin, I used regular unsulphurated molasses. In addition, I avoided ascorbic acid which contains ascorbic acid, microcrystalline, cellulose and cornstarch. I used 1/8 teaspoon of Vitamin C in earlier versions as a preservative, but it is not needed. And instead of using sunflower oil I used grape seed oil. However, you can use any neutral oil. I’ve even used extra virgin olive oil.
Udi’s gluten free bread contains evaporated cane juice (less processed sugar) in addition to the natural sweeteners. Sugar makes gluten free bread soft, especially when rewarmed. In addition, it feeds the yeast. You may skip the evaporated cane juice, if desired, as the the molasses and brown rice syrup were enough to proof the yeast, but feel free to add some, as it the more sugar you use, the softer the bread. When viewing the order of the Udi’s ingredients the evaporated cane juice is pretty high on the list, meaning the quantity is pretty high, though I only suggest 2 teaspoons.
Read the ingredients for Udi’s Gluten Free Bread – Whole Grain at http://udisglutenfree.com/products/#ixzz1YvJbzWak
As I try different methods that turn out well, I will update this recipe.
Best texture gluten free bread ever! Very soft! Still being perfected, though. You need to slice the ends off during the cooling process.
Ingredients
- 1 cup filtered water, heated to 110-115°F
- 2 teaspoons evaporated cane juice or sugar
- 2 teaspoons unsulphurated molasses
- 2 teaspoons brown rice syrup
- 2 teaspoons instant dry yeast
- 1 1/8 cup brown rice flour
- 3/4 cup tapioca starch
- 3/4 cup potato starch
- 1/4 cup teff flour
- 1/8 cup (2 Tablespoons) flax seed meal
- 2 teaspoons xanthan gum*
- 3/4 teaspoon salt
- 1/2 teaspoon gluten-free baking powder (I use Rumford's)
- 1/4 cup neutral cooking oil (I used grape seed oil.)
- 2 teaspoons apple cider vinegar
- 3 large egg whites, at room temperature
Directions
- Grease or spray oil a 9×5 inch metal loaf pan.
- Preheat oven to 170 – 200°F (lowest possible).
- Mix warm water with brown rice syrup, molasses, and yeast in a cup larger than 8 oz., as it may bubble over; set aside until foamy on the top, no more than 5 minutes.
- In the bowl of your mixer, beat the eggs at high speed in a large mixing bowl until large bubbles form, about 20 seconds.
- Whisk together the dry ingredients; set aside.
- Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a few seconds.
- Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened. Then beat on high for 1 minute.
- Add dough batter to prepared pan and distribute and smooth the top using a rubber spatula. You'll want to meet all sides of the pan. If you miss the corners that will still be okay. It will fill in upon rising. To even out top, drop a few drops of filtered water on top, and spread evenly with a rubber spatula, or dip spatula in water several times.
- Place the bread pan in the oven. Turn oven off. Allow the dough to rise until the center is about 1/2” over the top of the pan, about 22 minutes. It will rise more while out of the oven and during baking.
- Remove pan from oven and preheat oven to 375°F.
- Place the pan on the center of the rack in the center of the oven and bake for about 35 minutes or more, or until the bread reaches about 210°F.
- Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot), and set the loaf on a cooling rack to cool. If you do not remove it right away the steam will make the crust soggy.
- Slice off the two ends to allow the steam to escape, or it will begin to sink in on the sides and bottom.
- Once cooled, slice completly with an electric slicer, electric knife or serrated knife. You'll get about 13-16, depending upon how thick you slice it.
Tips
If you desire a darker bread, use additional molasses or substitute more molasses for some brown rice syrup or evaporated cane juice.
For corn-free dieters, use guar gum instead of xanthan gum.
You can skip the evaporated cane juice and substitute with more brown rice syrup and molasses.
Update - April 9, 2012: I tried using only 1 1/2 teaspoons yeast this time around. I allowed it to rise about 1" over the top of the pan. In the past it continued to rise, way too much, during the baking process. This time it ended up even with the pan after baking. No more denting/caving in on the sides or bottom. However, I'd like it to a little higher and lighter next time. Perhaps a longer rise will help or 1 3/4 teaspoon yeast.
Hello, I too have tried to recreate the Udi’l show grain bread as it’s the only bread my son likes.
My son was diagnosed with ADHD. About a year ago we started him on a gluten free and casein free diet, along with supplements. He is like a different child now, it has done wonders for him.
I started a blog to share our story and the journey to become gluten and casein free. Here is a link to my blog if anyway cares to read it.
http://troysnewstart.blogspot.com/
Thank you!!
Udi’s uses modified tapioca starch to keep the bread soft. I recently purchased some and it has done wonders for the texture of my breads. They stay soft for days!
Hi Pam,
I am familiar with Expandex, but was going for a natural product. I am, however, going to use it my next experiment with cinnamon rolls, as nothing else gets the job done.
Have a wonderful weekend!
Carla
Yes, this recipe sounds very tasty. i have most of the GF products already on hand. Thanks for posting it, I will have to make it to see if it is as great as Udi’s.
does this bread stay soft like Udi’s? On the counter? How about after defrosting or do you need to microwave it to restore softness?
Thanks.
Hi Caroline,
Since this bread is not full of preservatives, it does not stay fresh on the counter. You can add 1/8 teaspoon of Vitamin C (capsule or well crushed) to the dry ingredients as a preservative, though. I suggest freezing whatever you do not plan on using soon. I haven’t tried letting it defrost on its own, but it’s so soft, it may work out. I haven’t left it on the counter, either. Old habits die hard. I don’t leave Udi’s bread out, either. So far, I’ve microwaved it. As with all gluten-free bread, it is best to freeze whatever you do not use (never refrigerate, as this dries it out), and then defrost on low in the microwave or microwave a moistened paper towel and lie it on top of the bread until defrosted. Let me know if you give it a try!
Hi. I’m just baking the bread now. The top is lumpy looking, not smooth. Not sure what I did wrong there. However it rose like crazy. Looking forward to tasting it and seeing how long is stays soft.
Caroline,
Did you smooth it out with a wet rubber spatula? Looking forward to hearing back on how it turns out for you!
Carla
Hi Carla! I’m thrilled to see your recipe…I’m going to bake it this week & will let you know our results. :-) Thanks for sharing!
Hi Carla! I just wanted to stop by and thank you for the Udi’s shout-out. It’s nice to hear when you’re not making your own bread that you think ours is a great substitute.