Make this gluten free milk bread for any special occasion. Its soft, flavorful, moist dough looks stunning, without the need for braiding. You’d swear it contains dairy. While you can rise this dough only two times, a third time develops more flavorful dough. This bread reminds me of a gluten loaf my husband once made in our bread machine in the mid 90’s. Mmmm.
Links You May Need:
Carla’s Gluten Free All-Purpose Flour Blend Recipe
Brod & Taylor Folding Proofer/Slow Cooker (optional)
Add 5 cups of the flour blend one cup at a time and mix on medium speed after addition.
Whisk together 1 egg and 1 teaspoon water and baste on top of each ball. Don’t baste into the cracks otherwise, they will turn dark brown and not show off those white cracks. (Don’t sweat it if the egg get into those cracks though.)
Bake on the center shelf for 25 minutes for an 8 x 4-inch pan. I Baked one in a 9 x 5 pan for 50 minutes and the inside dough was no different. The outside just had a crunchy crust. I don’t care for crunchy, so I wrapped the whole thing in foil, while still hot, to steam for about a half an hour. The crust softened perfectly.
Remove from the oven and immediately remove from the pan and transfer to a cooling rack. Baste the top with your favorite dairy free buttery spread. Slice immediately and serve. Alternatively, you may allow the loaf to cool entirely, slice, and freeze in a zipper storage bag. You can also freeze an entire unsliced loaf once cool. Freeze all leftovers, defrost at room temperature, and rewarm as desired such as the toaster or in the microwave on low.
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Can you provide the GF flour in grams instead?
Jennifer,
When I first started my blog, no one owned a scale, or hardly anyone did. Therefore, I omitted grams. Since then, I have been adding grams to recipes that I remake or newly add. Meanwhile, you’re welcome to use the approximate grams based on how I measure in this chart: https://glutenfreerecipebox.com/gluten-free-flour-conversion-chart/
Carla
Can you use store bought almond milk? And can you substitute coconut oil for the basting instead of dairy free margarine? I don't use margarine of any kind.
So excited to try this! Ty!!
Suzanne,
I recommend Simply Almomd for store-bought as it does not contain gums. If you’d like to experiment, you can use almond with gum and slightly reduce the gum in the flour blend.
Coconut oil will make the bread crust harder and crisper. You can try an organic buttery spread.
Carla