DIY Gluten-Free Mix™ — Bread Mix
I hope you will give this DIY bread mix a try. I use it for almost everything I bake in the bread category. I use it to bake my Cuisinart bread machine bread almost every week. It makes a very tasty loaf that I slice thinly for toast and for sandwiches. I find most gluten-free bread to be quite heavy, so being able to slice this bread thin makes it much lighter and more satisfying. We also mostly eat open-face sandwiches–so we usually eat only one slice. Because of the convenience of making gluten-free bread in a bread machine, it is a staple in our diet. But I have successfully made French bread with this recipe, plus baguettes for appetizers, cinnamon raisin bread and a lovely easy bread loaf. Not bad from one DIY bread mix that I can have on the pantry shelf!
Gather your ingredients and set up gallon zip bags. Since this mix makes a 1 1/2 pound loaf of bag, you need to use the larger bags. Just be sure to set the bags in larger bowl to help keep them upright as you add the ingredients. I usually make 3 bags of mix for my pantry shelf and one mix for the bread machine to bake immediately. That will handle our needs for almost a month! I’m way ahead on the time management by having the mix already measured in the pantry. I start with weighing the flour and putting each weighed amount in a bag or in a bowl. Then I put the flour away. By putting the ingredient away after I add it to the bags, I don’t get confused. My family is trained not to bother me for the 5 minutes it takes to measure everything for the mixes.
Freedom Delivered used to offer a bread mix a $10.95 per box. It made one loaf and it included an envelope of yeast. I calculate that the mix costs $3.55 to put together. My costs are as follows: Flour $3.21, Xanthan Gum $0.04, Baking Soda $0.06, Salt $0.04 and Sugar $.20. There are additional ingredients: Yeast $.57, Milk $.61, Butter $.41 and 2 eggs $.38 for a total of $1.97. That means that a complete loaf costs $5.52. I have bought gluten-free loafs for about $6 but they tasted like cardboard. That is the main motivation I had in developing this recipe and this mix. I think this mix is excellent–please give it a try!
Now you will notice that I add just a bit of Xanthan gum even though there is some in our flour. I feel that this little bit really adds to the texture of the bread. Xanthan gum is quite expensive, I paid $10.95 for 8 ounces. However, that was over 2 years ago! I use so little in this recipe and a few other recipes that it lasts a very long time. Also, I don’t include the yeast in the mix until I’m ready to make the bread. I just want to be sure that the yeast I use in this recipe is fresh and ready to make the bread rise.
I am very happy to share this recipe fo the bread mix with you. It has developed over several years and I feel is just about as good as it gets. I also am happy to show you some of the variations I make for my family, such as the cinnamon raisin bread I made recently in my bread machine. Believe me, that loaf didn’t last long!
I know from experience that is isn’t easy to remain gluten-free all the time, but it must be done for our health. I feel empowered when I can provide especially good food for my family that is gluten-free. Having several tried and true recipes to make basics that I know will work for my family goes a long way to making gluten-free living easier for all of us. As always, I encourage you to manipulate the ingredients to make this mix something that works for you and your family. I would love to hear how our DIY bread mix works for you. Enjoy!
- 3 cups Baking Free gluten-free All Purpose Flour (372 g)
- 1 teaspoon Xanthan gum (the flour has enough for most baking but bread needs this addition)
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 cup milk, dairy or non-dairy, water or juice (If you use pineapple juice--you make Hawaiian bread!)
- ½ cup butter, dairy or non-dairy (melted and cooled to near room temperature)
- 2 eggs
- 2¼ teaspoons instant or bread machine yeast (one envelope--not pizza yeast)
- Gater the dry mix ingredients and mark the zip bags. I use gallon zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each opened bag in a container to hold them upright.
- Carefully weigh the flour for each bag. Measure the Xanthan gum, salt, sugar and baking soda and add to each bag. I do not include the yeast at this time. Zip each bag closed. I stack these bags flat with a copy of the recipe for future baking under the top bag.
- If you are using the DiY bread mix in your Cuisinart bread machine--assemble as directed by manufacturer. Liquid in the bottom of the bread pan, DIY bread mix gently on top of liquids, and yeast in a dent in the top. Set bread machine for 2 pound loaf, dark crust and gluten-free program. I remove the paddle when the machine sounds to get a lovely loaf for toast and sandwiches.
- For regular loaf or French bread. Pour DIY bread mix in large bowl of a stand mixer with paddle. Add yeast and mix on low for a minute. Mix butter and milk together and add to dry ingredients while mixer is on low. Finally add each egg, mixing as added. Turn mixer up to medium and mix for about 3 minutes until batter is smooth.
- Turn oven on to 200 degrees F. Line bottom of loaf pan with parchment and spray with baking spray or line French bread pan with parchment,. Gently place bread batter into pan smoothing top with spatula. I smooth the top of the bread with wet fingers.
- When oven has reached 200 degrees F. turn it off. Place bread, covered with sprayed plastic wrap and a clean kitchen towel on the back of the stove (where the oven heat exits) and leave for about 1 hour. This creates a nice, warm area for the bread to rise. When bread has risen--almost to double its volume, turn the oven on to 350 degrees F.
- When the oven reaches 350 degrees F. remove the plastic and cloth from over the bread. For French bread--make 3 slanted slices on the top of the loaf. Bake at 350 degrees for 25 minutes. Lower the temperature in the oven to 300 degrees F and continue to bake the bread for 30 minutes. I usually spread some butter on the top about 10 minutes before the end of the baking time. I want the butter to help the top brown but don't want it wet--so just a touch here!
- Take bread out of oven and let cool for 10 minutes in the pan. Then remove parchment and cool on rack until completely cool. Wrap in plastic. Bread keeps for 3-4 days on counter and 5-7 days in the refrigerator.