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The GFCF Recipe Experience: Buttermilk White Bread (Bread Machine)

Posted Jun 22 2011 9:49am
When we got our first bread machine many years ago, I went out and bought the book "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger. On the cover, the book proclaims it is "A Master Baker's 300 Favorite Recipes for Prefect-Every-Time Bread." But that's not what motivated me at the time to buy the book. What motivated me was the fact that it included a collection of gluten free recipes.

All 7 of them.

The other irony is that, in the many years I have owned this book, I have never tried any of those 7 recipes. Until now.

Now I have touted the virtues of this new bread machine we bought a few months ago and using the gluten free cycle that it has. And also the honey white bread (see bread machine link for recipe) that is (or should I say was) the staple yeast bread I have made. But I wanted to try something different. So I looked into my bread machine cookbook, figuring I would find a gluten-based recipe that I could simply adapt to make gluten free. But on page 175, in the gluten free section, the book features a recipe for gluten-free buttermilk white bread.


What was really nice about this recipe was that I really did not have to do much in the way of adaptation - just make CF Buttermilk and use the standard 3 cup flour mix I have been using. Other than that, the recipe is pretty much as outlined in the book.

And if you don't have a bread machine, I think that you could try this in a loaf pan - just mix and knead all the ingredients for about 15 minutes with a stand mixer, pour into a greased standard-sized loaf pan, let the dough rest in the pan for 10 - 15 minutes (it will rise as it bakes) and bake in a preheated oven on a low temp (say, 325°) for 45 minutes to and hour, or until the bread is done. If someone tries to make it this way, please let me know.

I hope you will try this one - this is some of the most delicious GFCF bread I have ever tasted. And if you want proof, look no further than this: I made a loaf yesterday afternoon, then had to take my daughter to piano practice just before it was finished. When we returned (about an hour later), and after we each had one slice, this was all that was left

Adapted from a recipe in The Bread Lover's Bread Machine Cookbook by Beth Hensperger


1 cup CF Buttermilk
1/2 cup water at room temperature
1 tsp. rice vinegar (or cider vinegar)
4 tbsp CF butter, cut into pieces (I used Earthbalance Buttery Sticks)
4 large egg whites, beaten until foamy
1/2 tbsp. salt
3 tbsp dark brown sugar

1 3/4 cup GF all-purpose flour (I use Bob's Red Mill)
3/4 cup tapioca flour
1/2 cup brown rice flour
1 tbsp plus 1/2 tsp xanthan gum

1 tbsp plus 1 tsp quick rise yeast

Whisk the flours and xanthan gum together in a medium mixing bowl. Set aside.

Add the first seven ingredients to the bread machine, followed by the flour mixture, and finally the yeast. Set your machine for the gluten free cycle (or the quick yeast cycle), and press Start.

When the machine begins the final rise (rest) cycle, I like to pause the machine and remove the mixing flapper, scraping as much of the dough as possible back into the machine. By doing this you won't have the flapper making a big gap in the bottom of your bread. After removal, restart the machine and let it continue through the rest and baking cycle.

When the machine is finished, check the bread for doneness and bake for additional time as necessary - this loaf baked an additional 15 minutes.

After baking remove the pan from the bread machine and place it on a rack to cool. After 10 minutes, remove the bread from the machine and place the loaf on the rack to finish cooling. Let the loaf cool to room temperature before slicing (if you can wait that long!!).

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