Spongy Gluten Free Bread Recipes

Steps:

• Preheat oven to 200 degrees fahrenheit.
• Fill a medium saucepan with water and bring to boil.
• Prepare bread pans by greasing and flouring with gluten-free flour.
• Mix all dry ingredients together well with whisk.
• Mix all liquid ingredients together.
• Combine wet and dry ingredients together until well incorporated. Dough will have a thick, batter-like consistency.
• Pour batter into one bread pan about 3/4 full and pour the rest into the other bread pan.
• Turn oven off.
• Pour boiling water into large glass dish and place it on the bottom rack of the oven.
• Put bread pans on the top rack of the oven and close the door. Remember that the oven must be switched off at this point.
• Allow the dough to rise for about 45-50 minutes.
• Remove the bread pans form the oven and heat the oven to 350 degrees fahrenheit.
• Bake on the center rack of the oven for 40-50 minutes or until the loaf is golden brown. I use a convection oven and my loaves are done after about 25 minutes. Do not let the crust become too dark or the bread will be crumbly.
• Remove loaves from the oven and let them cool for 10 minutes.
• Remove by gently loosening the bread from the pans with a knife.
• Cool loaves covered with a dish towel for 30 minutes before slicing.
• Hope you enjoy!

Steps:

• Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.