On tips for a good gluten free bread, the key is to not do anything to it after it rises. Don't punch it down (that's to elasticize the gluten, but it doesn't have any). I like to rise my own in the oven, so I don't have to even move it after rising.
I have a really good egg-free base recipe (I have to see if I can find it online so I can share the link) and I use the following resource to mix and match my flours- https://glutenfreeandmore.com/substitutions (you can google about whether to substitute 1:1 or at a different ratio or it's often listed on the back on the Bob's Redmill packages). The flour mixes at the end of that page were also very helpful.
Keep in mind that unlike wheat, gluten free flours in the US are not enriched, so make sure you are getting your B vitamins some other way. Mixing and matching flours can help with getting in a bit more vitamins than sticking with just rice and corn based flours and starches.
I use Psyllium Husk Powder instead of Xanthan gum, that make such a difference for us.
And I see that it does call for eggs but I must have substituted them out. I think I used apple sauce and baking powder, but I'm not sure since the notes I have the recipe are faded and it's been a few years since I've made it (my son outgrew his wheat allergy a bit over 5 years ago)
Yes, but it will be more moist, so freeze whatever you aren't going to use within a day or two. Also, apple sauce only works well (regardless of the recipe) when substituting up to 2 eggs, after that the texture often suffers. For more than 2 eggs or for recipes that need the "eggy" texture (like bread pudding) I used pureed tofu (which is only an option if you can use soy).
On tips for a good gluten free bread, the key is to not do anything to it after it rises. Don't punch it down (that's to elasticize the gluten, but it doesn't have any). I like to rise my own in the oven, so I don't have to even move it after rising.
I have a really good egg-free base recipe (I have to see if I can find it online so I can share the link) and I use the following resource to mix and match my flours- https://glutenfreeandmore.com/substitutions (you can google about whether to substitute 1:1 or at a different ratio or it's often listed on the back on the Bob's Redmill packages). The flour mixes at the end of that page were also very helpful.
Keep in mind that unlike wheat, gluten free flours in the US are not enriched, so make sure you are getting your B vitamins some other way. Mixing and matching flours can help with getting in a bit more vitamins than sticking with just rice and corn based flours and starches.
I use Psyllium Husk Powder instead of Xanthan gum, that make such a difference for us.
THIS IS SO HELPFUL, thank you ☺️
Here is the recipe: http://www.chocolateandquinoa.com/gluten-free-bread-that-looks-tastes-like-bread-pain-sans-gluten/
And I see that it does call for eggs but I must have substituted them out. I think I used apple sauce and baking powder, but I'm not sure since the notes I have the recipe are faded and it's been a few years since I've made it (my son outgrew his wheat allergy a bit over 5 years ago)
Oh awesome, yay! I’m a big fan of the applesauce sub for general baking, but it didn’t even occur to me for bread 😂 thank you so much!! I
Yes, but it will be more moist, so freeze whatever you aren't going to use within a day or two. Also, apple sauce only works well (regardless of the recipe) when substituting up to 2 eggs, after that the texture often suffers. For more than 2 eggs or for recipes that need the "eggy" texture (like bread pudding) I used pureed tofu (which is only an option if you can use soy).
One more thing, it's worth buying Bob's Redmill rice flour. It's the least "gritty" of all the brands I tried.