Ruth's best gluten free bread recipe

A little off topic for a travel blog, but because many of you know that Ruth eats gluten free we're often asked about eating that special diet. When we're not traveling, Ruth makes a lot of food from scratch and bread is one of the more popular items.

Gluten free bread is often heavy, and falls apart easily. This is by far the best bread recipe she's found, and I like it too!

Ruth comments...

"It was actually our daughter Lindsey who gave me this recipe, and said that it was delicious. We were down in Mexico at the time and I just never got around to making it. Since being back in Canada, I have now made the recipe three times and it has turned out great each time. The first time I just made a single batch and found that the bread didn't rise a whole lot, so the second time I tried it I made 1 1/2 times the batch to make a slightly higher loaf along with some hamburgers buns. To do this I decided the easiest way to make the hamburger buns was to use a thin layer of the dough in a 8" x 8" square baking pan and then just cut them into 4 squares."

Fresh bread and hamburger buns, ready to eat!

Gluten-Free Sandwich Bread 

Enough dough for 1 slightly larger loaf of bread and 1 thinly layered square 8" x 8") pan of buns. 

Ingredients:

1 1/2 cup warm water

1 Tbsp instant yeast

3 Tbsp granulated sugar

1 3/4 cups plus 2 Tbsp brown rice flour

3/4 cup ground flax

3/4 cup potato starch

1/4 cup plus 2 Tbsp tapioca starch

1/4 cup plus 2 Tbsp skim milk powder

3 3/4 tsp xanthan gum

1 3/4 tsp salt

1 Tbsp apple cider vinegar

3 Tbsp olive oil

3 eggs

3 egg whites

Directions:

Combine warm water, yeast & sugar in a glass bowl. Stir & let sit 5 minutes.

While the yeast mixture is sitting, you can separate the eggs and get the rest of the ingredients together.

In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.

In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook (I did it by hand), combine remaining ingredients until well blended.

Mixing things together.

Add water/yeast mixture & combine.

With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.

It's a bit of work mixing it with a wooden spoon, but it does the job!

Putting the dough into the baking pans.

Spoon into prepared bread pan and 1 thinly layered square pan. Let rise, uncovered (I covered mine lightly with a layer of wax paper and a clean drying towel placed lightly over the pans), in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.

Bread rising.

Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.

Baked and ready to cut up!

Slice up loaf once it has cooled and put in airtight plastic bag. Freeze up to 6 weeks. For the buns, I cut the pan into quarters and then slice each quarter in half and then freeze in a plastic bag. When needed I take one out an hour or so before needed and have Kevin warm it up on the BBQ.

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Danielle Walker's Against All Grain: Meals Made Simple: Gluten-Free