If you were a gluten white bread fan, where the bread would stick to the roof of your mouth, you’ll love this bread. While I haven’t experienced the dough sticking to the roof of my mouth, it does stick together when leftovers are not properly frozen. This gluten free maple bread is moist, sweet, doughy, and delicious.
Watch the video at Gluten Free Maple Bread Video.
Gluten Free Maple Bread
- 1-1/2 cups + 2 tablespoons water
- 1/4 cup light extra virgin olive oil or oil of choice
- 2 large eggs 1/3 cup, at room temperature
- 1/4 cup pure maple syrup or agave or sugar
- 1 teaspoon salt
- 3/4 cup gluten-free oat flour (or sorghum flour)
- 2/3 cup brown rice flour
- 1 cup + 2 tablespoons potato starch
- 1/2 cup cornstarch or tapioca flour/starch
- 2 tablespoons apple pectin
- 1 tablespoon xanthan gum or guar gum for corn-free
- 1/4 cup non-fat instant dry milk or use non-fat milk instead of water or water for dairy-free
- 2-1/4 teaspoons instant dry yeast
To Make in a Bread Machine:
Add the wet ingredients to the bowl of your bread maker; set aside.
In a separate bowl, whisk together the remaining dry ingredients and add to the top of the wet ingredients.
Using a bread machine with a gluten free setting, follow the manufacturer's instructions. For my Breadman BK1050S (see above link), I use setting number 10 for gluten free.
Help stir the ingredients in the beginning, making sure to scrape the bottom of the bowl as well as the sides. Once the machine stops to rise, remove the paddle from the bottom (a messy job but it prevents a larger hole from being at the bottom of your bread). Allow the machine to do the rest. Mine takes a full 3 hours. Machines will vary.
Also, if desired, add oatmeal or your favorite seeds to the top of the bread. Using moistened fingers, pat the oatmeal and/or seeds into the dough using the back of your fingers.
Once baked, remove the kneading peddle, if still in the bottom of bread. Transfer to a wire rack to cool completely, about 2 hours.
Slice using a serrated knife, electric meat/bread slicer fitted with a serrated blade, or electric serrated knife.
Use for sandwiches, toast, or French toast. Freeze leftover slices and thaw as needed in the microwave or at room temperature for a short period.
!To Make in an Oven:
Perform steps 1 - 2 (above) in the bowl of your stand mixer. Beat on medium speed for 6 minutes using the paddle attachment. Transfer to an oiled 9 x 5-inch loaf pan; allow to rise at room temperature for 40 minutes or until 1-inch over the rim of the pan.
Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
Immediately remove from the pan and cool completely on a wire rack, 2 hours. Slice and store as described in the above instructions.Learn about Mexico's national holiday, Day of the Dead and how to make a buttery, sweet gluten free Mexican bread of the dead recipe. Similar to brioche (sweet buttery bread) and pannetone (Italian brioche), in that this gluten free version is just as buttery and sweet. The main difference is that Bread of the Dead has an orange flavoring along with some versions adding anise, a black licorice flavor. If using anise, you'll be surprised how well they pair; a scrumptious delight.