Breads: Gluten Free

Gluten Free Bread recipes are difficult to Master.  The flours used can differ in texture, taste, and cost.  The fine textures can be difficult for kneading.  I consider making gluten free breads and pastas much like life's lessons; you are never done learning, you can constantly improve.  These are recipe basics that I use for baking Gluten Free Breads:

Gluten Free Bread Recipe 1:
2 tsp sugar
1/2 cup warm water
1 tsp yeast
1 1/4 cup tap water
1/4 cup butter
3 cups gluten free flour
1/4 cup sugar
2/3 cup dry milk
1 1/2 tsp salt

In a small bowl dissolve 2 tsp sugar into 1/2 cup of warm water and sprinkle 1 tsp yeast over the top, set aside.  In a small saucepan combine 1 1/4 cups water and 1/4 cup butter.  Warm to melt butter and then cool to room temperature.  In a large bowl combine 3 cups of gluten free flour mix, 1/4 cup sugar, 2/3 cup dry milk, 1 1/2 tsp salt.  Add yeast mix and butter mix to flour mix and blend well.  Knead with oiled hands and spread out in greased bread pan.  Cover with a damp towel and rise overnight.  Bake at 375 degrees for 30 minutes.  Cool, remove and serve.
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Gluten Free Bread Recipe 2:
1 tbsp yeast
1 tbsp sugar
1 1/2 cup warm water
2 1/2 cups gluten free flour
1 tsp salt
3 eggs
1 1/2 tbsp oil
1 tsp cider vinegar
 

Mix 1 tbsp yeast, 1 tbsp sugar and 1 1/2 cups warm water in a small bowl and set aside.  Mix 2 1/2 cups gluten free flour and 1 tsp salt in a medium bowl.  In a third bowl mix 3 eggs, 1 1/2 tbsp oil and 1 tsp cider vinegar.  Add all mixes together and blend well.  Scoop into greased bread pan and rise covered with damp towel for a few hours.  Bake at 375 degrees for 50 minutes.
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Gluten Free Flax Bread:
2 cups gluten free flour
1/4 cup flax seed
2 tsp yeast
1 tsp salt
2 eggs
2 egg whites
1 cup water
2 tbsp oil
2 tbsp honey
2 tsp red wine vinegar

In a medium bowl mix 2 cups gluten free flour, 1/4 cup flax seed, 2 tsp yeast, 1 tsp salt and set aside.  In a separate medium bowl mix 2 eggs, 2 egg whites, 1 cup water, 2 tbsp oil, 2 tbsp honey and 2 tsp red wine vinegar.  Add mixes together and blend well.  Pour into greased bread pan and rise with damp towel covering for 80 minutes.  Bake at 350 for 40 minutes.
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Gluten Free French Bread:
3 cups gluten free flour
1 1/2 tsp salt
2 tbsp sugar
1 1/2 cups warm water
2 tbsp yeast
3 egg whites
2 tbsp melted butter
1 tsp cider vinegar
1 tsp melted butter (for brushing)

In a medium bowl mix 3 cups gluten free flour and 1 1/2 tsp salt.  In a small bowl dissolve 2 tbsp sugar in 1 1/2 cups warm water and sprinkle with 2 tbsp yeast, set aside until foamy.  Blend the two mixes together and add 3 eggs,  2 tbsp melted butter and 1 tsp cider vinegar.  Grease baking sheet and sprinkle with cornmeal.  Knead dough into two french bread shapes and place on baking sheet.  Cut strips half through in a diagonal pattern down the two breads and brush with 1 tsp melted butter.  Cover with damp towel and rise until doubled (at least 80 minutes).  Bake at 400 degrees for 40 minutes.
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And for those of you watching your carbs and craving bread for sandwiches or burgers, here is a bread alternative.

Zero Carb (& GF) Cloud Bread: 
3 eggs
3 tbsp cream cheese
1 tsp sugar
1/ 4 tsp cream of tartar

Separate 3 eggs into two medium bowls.  In yolk bowl add 3 tbsp cream cheese and 1 tsp sugar.  Mix well and clean beaters before mixing next bowl.  In egg whites bowl mix 1/4 tsp cream of tartar.  Blend for several minutes until white foamy peeks form.  Fold yolk mix into egg white mix using rubber spatula.  Scoop into 10 rounds on greased baking sheet and bake at 300 degrees for 30 minutes.  Forms 10 bun-like breads.  Cool before serving.