Gluten-free Sweet Bread

Time to prep: Anywhere between 3-6 hours (bread needs to rise)
Time to Cook: 45-minutes to an 1-hour
How many it can serve: 6 servings

**This recipe was originally designed for a bread machine. When using this recipe in a bread machine use 3 cups of flour not 4. UNLESS your bread machine can hold 4 cups of four. Mine could not....

Recipe:
4(3) cups of Sweet Almond Flour
1 cup of Milk
2 cups of Warm Water
1/4 cup of Vegetable Oil (any kind preferably Olive Oil)
2 tsp of Dry Yeast (NOT instant dry yeast)
2 large Eggs (yolk or no yolk it doesn't matter)
1/4 cup of Sugar
1 tsp of Salt
1 tsp Xanthan Gum


'How-to Steps'

1) In a medium sized bowl put the 2-teaspoons of Dry Yeast in first. Then pour the 2-cups of Warm Water and stir gently for 5-seconds. Let sit for about 10-to-15-minutes, do not stir anymore, and wait for the yeast to get scuzzy or foamy at the top. Once the yeast has become scuzzy at the top of the water this means your yeast has become active. To further this you can add 1-tablesoon of sugar to help boost the activity.

2) At this time stir gently the yeast water with a fork or spoon for 2-seconds. Stir in your 1-teaspoon of Salt and 1-teaspoon of Xanthan Gum, stir; add your 1/4-cup of sugar then pour in 2-cups of the flour blend and begin stirring.

3) Pour in the Milk and Vegetable Oil then stir in another 2-cups of flour. Finally crack and drop in your 2-large Eggs. You can de-yolk the eggs if you want to reduce the calories, but that is your choice.

4) Once your dough begins to form after mixing all the ingredients together shape into a ball and leave in the bowl for 2-hours with a cloth over the bowl.

NOTE: If your dough is still a little runny you can add in another 1/2-cup of flour at this time BUT if your dough is to dry then (to the side in a glass measuring cup mix 1/2-cup of warm water and 1-tsp of Xanthan Gum together and stir) add in an additional 1/2-cup of warm water.

5) After the first hour has past look at your dough. If it whether or not it rose even a little then take it and knead it some more and place back into the bowl for another 2-hours to rise.

NOTE: Gluten-free dough doesn't rise very well and tends to be a little thicker and heavier than normal breads so you may think you're doing something wrong, but you
re not. HOWEVER here is an alternative to the rising method. Instead of letting it rise for only 4-hours you can let it rise for 10-hours over night. This will allow the dough to rise longer and grow at the pace it can. This will also give the end result a natural tastier outcome. Because of the lack of gluten in the flour the dough wont naturally rise like it would with regular flour dough.

6) Take a baking pan of any size and spread a very thin layer of Vegetable Oil all over the pan with your hands. Preheat the over to 350 degrees Fahrenheit. If you want a crispier crust to your bread you can place a small over-safe bowl full of water in the bottom of the oven during the cooking portion of this recipe.

7) Spread a layer of All-purose Gluten-free Flour on your workstation and take your dough out and knead it lightly on your surface.

NOTE: You don't want to mix in the flour you put down into the dough you just want to give yourself some playability between your dough and your work surface so the dough doesn't get stuck.

8) Once you're done kneading the dough shape it however you want and place the dough on your oiled pan. Take a serrated knife run it under cold water for 2-seconds; gently, quickly, and right off the top cut diagonally across the dough.

NOTE: Doing a shallow cut like this will help any gasses out safely during the baking process so the bread wont "explode". This is done normally with regular bread because of the gluten in the flour, but because there is no gluten this last part may be unnecessary. However I've always done it this way anyways because it makes the bread look better visually after its done baking.

9) Place your bread dough in the oven and back for 45-minutes to an hour at the most. When done baking take out of oven and let cool for 5-minutes or cut into it right away and spread a little butter on a slice and enjoy your bread.


**This recipe was originally designed for a bread maker, but alternatively if you follow the steps above you can do this in an oven with out the bread machine it is totally up to the baker to decide**