I've done this many times and varied it in many ways. Here's how it basically goes:
In a breadmaker, you'll have to go with the instructions that comes with your maker, but mine calls for wet ingredients before dry ones and to make a little hollow in the dry ingredients to put the yeast into (not a big deal if you're baking right away, but might be if you're putting it on a delay). I like to whisk together the wet ingredients, though you probably don't have to. The instructions call for baking on the "sweet dough" cycle if you have one.
In a breadmaker, you'll have to go with the instructions that comes with your maker, but mine calls for wet ingredients before dry ones and to make a little hollow in the dry ingredients to put the yeast into (not a big deal if you're baking right away, but might be if you're putting it on a delay). I like to whisk together the wet ingredients, though you probably don't have to. The instructions call for baking on the "sweet dough" cycle if you have one.
3 eggs
1 TBSP apple cider vinegar
1/4 cup olive oil
1/4 cup honey
1.5 cup buttermilk
1 tsp salt
1 TBSP xantham gum
1/3 cup corn starch
1/2 cup potato starch
1/2 cup soy flour
2.5 cups rice flour
1 TBSP active dry yeast
You can find xantham gum, starches, and flours generally under the Bob's Red Mill brand in the crunchy section of stores. I've had luck with Kroger, Big Lots and Walmart. I managed to find all of this in my small town!
VARIATIONS
I've subbed out for the flours quite a bit. I have interchanged the soy flour for quinoa flour instead when I was trying to be soy-free. I've put in Teff flour, white rice, brown rice, a bit of golden flax meal, hemp powder, all sorts. My picky family prefers the white/brown rice flour on its own. I still sneak in some golden flax meal - shhhh, don't tell 'em!
It appears that subbing out canned coconut milk for buttermilk is a good sub for me so far.
Highly recommend measuring out all your dry stuff into multiple ziploc bags (minus the yeast) so it's easy to just dump and go in the future. I've priced this out and for me, it's much cheaper than buying a loaf of GF bread at the store! Tastier too. It also freezes nicely, and I tend to freeze what I haven't eaten that first day for later. My husband and both girls all prefer this bread over even the glutened store stuff! :-)
VARIATIONS
I've subbed out for the flours quite a bit. I have interchanged the soy flour for quinoa flour instead when I was trying to be soy-free. I've put in Teff flour, white rice, brown rice, a bit of golden flax meal, hemp powder, all sorts. My picky family prefers the white/brown rice flour on its own. I still sneak in some golden flax meal - shhhh, don't tell 'em!
It appears that subbing out canned coconut milk for buttermilk is a good sub for me so far.
Highly recommend measuring out all your dry stuff into multiple ziploc bags (minus the yeast) so it's easy to just dump and go in the future. I've priced this out and for me, it's much cheaper than buying a loaf of GF bread at the store! Tastier too. It also freezes nicely, and I tend to freeze what I haven't eaten that first day for later. My husband and both girls all prefer this bread over even the glutened store stuff! :-)
