Gluten free bread | Perfect | Soft & delicious

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Product links:
Active Dry Yeast - https://amzn.to/30sTRT2
Xanthan Gum - https://amzn.to/2GBZGq4
Potato Starch - https://amzn.to/36reSBs
Corn Starch/Flour - https://amzn.to/3jvWefc
Tapioca/Sabudana - https://amzn.to/2GnUpmp
Canola Oil - https://amzn.to/34qFwaK or https://amzn.to/2GDv0ER
Sesame Seeds - https://amzn.to/36wFJMo
Kitchen-aid hand whisk - https://amzn.to/2Gf4SAH
Kitchen-aid measuring cups - https://amzn.to/3itul6g
Mixing bowls - https://amzn.to/30vOcvz or https://amzn.to/2EZSxzF
OTG: https://amzn.to/3lc3pK7 (Small) or https://amzn.to/3jy5NKC (Big)
Mixer Grinder: https://amzn.to/30wQbQa

Ingredients:

Warm Water : 1 & 1/4 cups / 237ml & 59ml
Sugar : 3 tbsp
Active Dry Yeast : 1 tbsp
White Rice Flour : 1 & 1/3rd Cups / 215 gms
Sorghum/Jowar flour : 2/3rd Cup / 70gms
Potato Starch : 1/2 Cup / 55gms
Corn Starch : 1/2 Cup / 55gms
Xanthan Gum : 1 tbsp
Salt : 1 & 1/2 tsp
Eggs. : 3
Canola Oil : 1/3 cup / 79ml
Bread Pan Dimensions: 7 X 3.5 X 3 inches

Recipe:

We will take a bowl, put warm water, add sugar, slightly mix it and then add Active dry yeast.

Mix it for a couple of seconds to dissolve the yeast and then keep the mixture in a warm place for proofing.

In the meantime, let's mix our flours. Take a large bowl, put white rice flour, then put Sorghum/Jowar flour, Potato starch, cornstarch, Xanthan gum and salt. Give it a slight whisk.

I am using a stand mixer but you can use hand whisk to mix the flours.

The yeast is now ready, Pour it into our flour mix and start whisking using hand or stand mixer. Then add oil (i have used Canola Oil but any light non-fragrant oil would be fine), and eggs. Whisk the mixture for about 3 mins on a medium speed. You might need to scrape off the dough from the sides, a couple of times, for the dough to combine evenly, without any lumps.

Since the dough will be a wet and sticky dough, so you need to oil all sides of your bread pan. I prefer using the parchment paper, especially for the bottom part, as even after oiling, the bread might get stuck to the bottom, and it becomes difficult to pull it put, without damaging the bread. Though this isnt the issue for the sides, the sides can easily be pulled away with the help of a knife. If you don't have parchment paper, u can use alumnium foil, just on the bottom, not on the sides, else it might not let your bread cook properly from the sides, resulting in a dense bread.

Our dough is ready, i am taking help of my son to hold the parchment paper, as otherwise the sticky dough pulls the parchment paper from the sides, along with it and then since the paper becomes damp, it starts tearing off, when you try to re-align it.

Even out the surface with the help of a damp spatula or your fingers.

Keep the pan for proofing in a warm place covered with a plastic wrap or plastic polythin for 30mins or till it rises till about 1/2 inch above the pan.

Please do not use a wet towel, as the risen dough will stick to it, resulting in an uneven bread surface.

The soft and delicious Gluten Free bread is ready. Let it cool down completely, before slicing it. You can keep this bread, wrapped with a parchment or food wrapping paper in the fridge for about 4-5 days. Avoid Cling film, as due to moisture lock-in, the bread starts to become wet from the middle, making it taste like raw dough.

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