Hey folks Paul here from ImpulsiveCulinarian.com and in this video we’re going to be talking about home made
gluten free white bread that rocks! okay so let me just talk a little bit about
the cost of white bread versus gluten free white bread, if ever you’ve been to
the store to buy a regular good old-fashioned loaf of just
run-of-the-mill, bread you could probably get it for around two to three bucks,
maybe a little less tastes like cardboard but, a general price, you know for
normal bread is around two to three bucks. I was extremely surprised to find out
early on in my culinary adventures that a loaf of gluten free white bread is like
double the price, six, seven, eight bucks the worst part is that compared to the
normal size bread a gluten free piece of bread is tiny so you’re paying double
the price and you’re getting half the bread, what a ripoff!
So it didn’t take me long to figure out that it’s a very good idea, if you have
the inclination to start making your very own homemade gluten-free white
bread. So before I get into the actual ingredients list for my recipe what I’d
like to talk to you about is the fact that there’s so many gluten-free flours
and starches out there and it can be a real pain in the butt trying to navigate
what has good flavor what has the proper consistency the chemistry of these
ingredients is very daunting I’ve spent years, years trying to perfect all of my
various gluten-free recipes. White bread was a challenge for me because there’s a
lot of gluten-free flours that are different colors okay different textures
that would make it look like a whole-wheat bread I didn’t want that I
wanted a good gluten-free white bread so finding gluten free flours and
starches that mix together well and still yield a white bread product, that was the tough challenge. This recipe has been years in the making okay
so let’s talk about the specific ingredients, all right, here’s how it goes.
Okay so the ingredient list is going to be broken down into three parts, one
being the yeast mixture, for that you’re going to need 3/4 of a cup of warm water,
three teaspoons of active dry yeast okay the traditional kind is just fine, and
two teaspoons of sugar I like to use golden organic cane sugar because … it’s what I use!
Part two is the dry ingredients, for that is as follows, 1 and 1/3 cup of tapioca
flour, tapioca starch and tapioca flour are the exact same thing, 2/3 of a cup of
potato starch, make sure not to use potato flour, potato starch, 2/3 of a cup of corn
starch, and again the starch not the flour, and certainly not the
cornmeal, 2/3 of a cup of white rice flour, brown rice flour has a little bit
of a gluten free taste to it that I don’t particularly like in this recipe so I
highly recommend 2/3 of a cup of white rice flour, ok 2/3 of a cup of sweet rice
flour, this is a very interesting ingredient it acts almost like a starch but
it still retains a lot of the flour properties, ok so after that flour and
starch mix you’re going to add 1 tablespoon of baking powder, 1 teaspoon
of guar gum or xanthan gum, guar gum is more affordable I usually
keep that in the pantry but either one will do, and then 1 teaspoon of fine sea
salt. Third and last section of this recipe is the wet ingredients, which are,
1 cup of warm/lukewarm water, 1 egg, preferably organic, 1/3 of a cup of
butter or margarine whatever your family uses, 2 tablespoons of organic honey. Ok
let’s put all this together and get started. Alright let’s make some
delicious homemade gluten-free white bread, none of this gluing free after taste
stuff, not in my kitchen ok, first thing you want to do, first step, is to make
your yeast mixture and let it proof off to the side so get yourself 3/4 of a cup of
warm water. We’re lucky in our town the tap water is absolutely perfect so we
can totally drink it, if not all you have to do is boil it and let it cool down until it
gets to 100 degrees Fahrenheit 40 degrees Celsius. I do this by hand
because I do it a lot! I gotta know let’s see if I got it right.
So if I’ve done my job right my instant-read thermometer should give
me 100 degrees. Hoho I’m not making this up, hahaha! Once you get your warm water at exactly a
hundred degrees you want to get your yeast and your sugar in the bowl. I use
this you see it everywhere it’s the Fleischmann’s traditional active dry
yeast there’s bread machine versions and all this stuff, get the active dry yeast, the traditional version is perfect. So to get this sucker started I usually
use this little gravy whisk and I get it going to mix it up until it’s all
blended together. Is that a video or not? Yeah yeah for real. Ah! Come and say hi? Hello! Sous-chef hee hee! So once the yeast mixture is
whisked together nicely you’re going to see that there are no more grains of
that yeast and the sugar is completely dissolved so you put this aside in a
warm location for a little while to sit. So next thing you want to do is get a
great big mixing bowl all your dry ingredients go right in there. Take a
great big egg whisk and make sure that they’re all blended properly. For the
third and last part of the recipe you want to put together your remaining wet
ingredients so get yourself a fresh clean bowl and add one cup of warm water
doesn’t have to be spot-on 100 degrees as long as it’s not cold.
Add to your water one organic egg, go organic. Next you want to take 1/3 of a
cup of butter or margarine, we use dairy free soy free margarine because in our
family we have a problem with soy and dairy so this is a product that we need to use. If you can have butter or you’re dairy friendly go right ahead
one third of a cup. While you’re microwaving your margarine or butter put
2 tablespoons of organic honey into your water mixture. So once your butter is
melted add it to the water egg and honey mixture and it looks pretty gruesome
I know but you whisk that together to make sure that it’s completely mixed and
consistent through out. I wanna take a second to talk to you about bread pans it’s
very important you do not use the smaller eight and a half by four and a
half inch bread pan, it’s too small, the bread dough is going to come right out and
it’s going to fall all over the oven you’re going to hate me you’re going to curse
my name under your breath, you have to use the full five inch by nine inch by
three inch deep pan. If it doesn’t say on the pan what the size is how do you know
get a measuring tape measure it from the inside dimensions, can you see that? Five
inch by nine inch by three inch deep that’s the right pan to use. So once you
know you’ve got the right size bread pan take a little bit of margarine or butter
and make sure to grease the inside of your pan there you go nicely greased bread pan
ready to put the stuff in I do this before mixing my ingredients so that the
baking powder and all the guar gum doesn’t sort of congeal until I’ve got it
in the pan. Gluten free bread, you never knead you do not knead the dough it’s
impossible it’s a soup in order for it to be nice and light and puffy you have
to make it almost like a liquid. So you can see my yeast is nicely proofed there’s a nice
dome there over the top, depending on the weather and the humidity
this dome can get quite large while you’re mixing your dry ingredients, it
almost looks like a mushroom sometimes but I know that this is nicely proofed
and ready to go, there’s my other wet mixture of egg and butter etc and of
course I’m going to put all of those into the same big mixing bowl where I’ve
whisked together my dry ingredients so that they are consistent. So having said
that get a good cake spatula and let’s mix parts 1 2 & 3 of all of our
ingredients together in the great big mixing bow. All right let’s start with
the yeast mixture, give your egg mixture another quick whisk before adding it in
just to make sure that the honey is dissolved in there, now with your cake
spatula go to town mix this up as good as you can. So you can see I’m almost
done mixing my bread dough and it’s looking like stew or soup believe me
this is the right consistency all right I’m going to finish mixing this both hands.
Now to finish this off properly I’m going to use my whisk for the last stage
of mixing I want to get rid of all the lumps and the last little bits that have not
been mixed together. All right that’s where you want it to be nice and smooth
no lumps no bumps. So with your bread dough all mixed together and nice and
smooth use your cake spatula and get it into your greased bread pan. Okay so with
all of this stuff in the bread pan let it rise for 20 minutes, set a timer
because you do not want it to rise above the edge of the pan, as soon as it gets
just around a quarter inch below depending on the temperature it might
rise faster or slower so just keep an eye, you want it to be around a quarter
of an inch just below the top of your pan. While you’re doing that set your
oven to 375. And now we wait! So look at that after 18 minutes it’s
risen, wow I waited a little bit too long I got around eight of an inch just
before the top of the pan so time to put that in for 40 minutes at 375 . Okay
40 minutes to the second take it out! Hoho that’s some bread, eh? Now I admit I
waited a little bit too long while it was rising and as a result it just
drooped a little bit over the edge, but when you’re on your game and you’re paying
attention unlike me it’s going to be just right it will fit exactly in the
pan but this is not a big deal you can always cut that off and fit it in your
toaster. If you do not have Teflon hands wait five minutes for the pan to cool
and then flip it out onto a handy cooling rack, otherwise just do it right
away. You let this cool for at least 20 to 30 minutes before you even dare slice
into it. So after 30 minutes put your hand on the loaf just feel it if it
still feels really hot it could be a warm day outside, it’s taking a while for it
to cool down, let it rest for another 15 to 30 minutes however long it takes. Best kind
of knife to use for cutting bread is a large serrated knife like this. Look at
the beautiful bread that’s inside waiting for you okay it’s a wonderful
airy fresh moist spongy cake it’s delicious and the size of the bread it’s
big, it’s a normal sandwich bread, so much more interesting to use this for
sandwiches then those tiny little Udi gluten-free breads so if you’re the type
of family that goes through a loaf or two every week then you do what we do is
I usually just take this put it in a plastic bag or a ziplock and I put it in
the fridge and as I need it it’s nice and cool it’s easy to slice you can
toast it you can freeze it you can do whatever you want it’ll last round a
week in the fridge that way. Kids are watching, c’mon in!
Alright cool, Sam’s shy but Cassidy wants it do you like you’re gluten-free bread yes
or no? Yes. Good answer! Bunch of superfans over here if you like this video what
are they supposed to do girls? Like & subscribe! Like & subscribe that’s right, my name is Paul from
ImpulsiveCulinarian.com and thanks for watching!