This is a wild divergence from my usual writing blogs, but I hope equally helpful. Several years ago I got very ill from wheat, one of many who suddenly cannot eat it any longer. I survived for a while without bread, but finally I began to crave it. After reading recipe after recipe online, trying most with equally as many failures, some not even edible, I finally came up with one that works. More than works, it is delicious! No kneading! I use a mixture of several flours: white rice, brown rice, a touch of buckwheat (go easy on the buckwheat, it has a strong flavor), oat, and all purpose. I have to be careful with my all-purpose flour because some brands have xanthum gum in them, and xanthum gum has been implicated in allergies. If you are allergic to xanthum gum, just leave it out, as the cornstarch and flaxseed will go a way to taking its place. Remember: gluten free baking does better with several flours together. I also bake in either my cast iron bread pan or a glass/pyrex bread pan, as I discovered bread loves either!
So here we go:
Mix together and set to activate for 10 minutes:
1-1/3 Cups lukewarm water
2 tsp sugar
2 tsp (1 packet) fast acting yeast (regular if you wish but allow more time)
At same time, mix together and set to ‘slurry’ for 10 minutes:
2 tsp ground flax seed (available in every co-op and organic food store)
5 tsp warm water
Sift together in large bowl:
2 Tbsp cornstarch per cup of flour
3-1/2 cups any blend of oat, white rice, brown rice, buckwheat, all purpose, and whatever else flours you like but remember, use a mixture of flours.
1 tsp salt
2 tsp baking powder
2 tsp xanthum gum
1/2 cup sugar
Beat together and add to dry ingredients along with yeast and flax:
1 Tbsp oil (I use canola, but use what you like)
Add the yeast, flax slurry, and egg/oil mixture to the dry ingredients. Stir until you have a mixture that feels like banana bread. If it is too runny, add more flours (NOT white rice, it has no bulk) until you have a mixture that drips sluggishly off the spoon.
Pour batter into greased bread pan, and spread evenly. Allow to rise.
Bake in metal/cast iron pan at 375 F for 35-40 minutes.
Bake in glass pan at 325 F for 50-55 minutes.
This is a very spongy, dense loaf and, as gluten free products can be, will get crumbly, so eat over a plate.