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 decent sized slice, and when the crust cools it softens like gluten sliced sandwich bread.
Though I used Expandex modified tapioca starch in the first recipe that I made, with the improvements made in later attempts it rose just as much without the use of Expandex (modified tapioca starch). Udi’s gluten free bread is made with tapioca maltodextrin (update 7/25/2014: and now with modified tapioca starch). 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/whole-grain-bread/
As I try different methods that turn out well, I will update this recipe.
UPDATE March 15, 2013: Now that I have more experience in gluten free bread baking, I am updating some of these recipe. This particular bread just wasn’t baked long enough. I have updated the baking time from 35 minutes to 45 minutes. That should do the trick, though I haven’t tried it myself. It will not be as soft as you see in the photo when baked longer. Therefore, it’s up to you if you wish it soft, or prevent the sides or bottom from caving in a bit. I prefer soft.