Udi’s-Style Gluten Free Whole Grain Bread Recipe

This is 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 dairy-free. However, if you’re into gluten-free baking or avoiding processed food, this recipe may help you a bit. My intention is to improve upon this recipe in the very near future, making it either healthier or improving the texture, and trying the addition of some evaporated cane sugar, as Udi’s bread includes.

UPDATE Oct. 9, 2011: I made this bread again, not using any Expandex and updated the recipe below. Now it is light and soft, using natural ingredients! The one thing I need to work on is giving it a little more structure, as one side of the bread began to indent during the cooling process. Slicing off the ends to allow moisture to escape and lying the bread on its side to cool helped immediately. Gluten free bread often shrinks while cooling, and this one did a little bit, but not a lot. Smaller holes will prevent as much steam from being trapped in the holes. Therefore, I suggest beating the egg whites to fine foam, not quite soft peaks. I’ll work more on this recipe in the very near future and update you on this page. Meanwhile, this gluten free bread recipe is now my husband’s favorite! – and he’s tasted a lot of gluten-free bread! See Tips to modify the recipe to your liking and for ingredients you may have on hand.

ORIGINAL BLOG POST:

Though I used Expandex, a modified tapioca starch, Udi’s gluten free bread is made with tapioca maltodextrin. I avoided all of the rest of the chemical-like additives which make 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 Vitamin  C. And instead of using sunflower oil I used grape seed oil. However, you can use any neutral oil.

Udi’s gluten free bread contains evaporated cane juice in addition to the ingredients, which will make it even more soft, especially when rewarmed. However, I skipped that, as the molasses and brown rice syrup were enough to proof the yeast, but feel free to add some, if you desire, without adjusting anything else. Just don’t use more than 1/4 cup, and that’s quite a bit. However, 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. That will be my next experiment, which I will report to you the findings.

This recipe, as is, is a bit heavy, as is the trouble with most whole grain breads, but it has a flavor much like wheat bread.

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 add my updates to this page.

Udi’s Gluten Free Bread Recipe – Whole Grain Style Recipe

UPDATED INGREDIENTS:

Ingredients

• 7/8 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 cup brown rice flour
• 1 cup tapioca starch
• 3/4 cup potato starch
• 1/8 cup (2 Tablespoons) 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

1. Grease or spray oil a 9×5″ silver metal loaf pan
2. Preheat oven to 170 – 200°F (lowest possible).
3. 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, at least 5 minutes, or until you have completed mixing the dry ingredients.
4. In the bowl of your mixer, beat the eggs at high speed in a large mixing bowl until a fine foam forms, not large bubbles. Go pass that point, but not firm as soft peaks.
5. Whisk together the dry ingredients; set aside.
6. Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time.
7. Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened. Then beat on high for 1 minute.
8. 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.
9. Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is at least 1/2 – 1” over the top of the pan, about 37 minutes. It will rise more during baking.
10. Remove pan from oven and preheat oven to 375°F.
11. Place the pan on the center of the rack in the center of the oven and bake for about 25-33 minutes or until dough reaches about 200°F.
12. 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.
13. Slice with an electric slicer, electric knife or serrated knife.

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.