Orly's Gluten Free Bread Machine Bread
For this recipe, you will need a Bread Machine with a gluten-free setting and a bag of Blends by Orly Tuscany Blend. Gluten-free yeast breads do not handle two rises well at all. They need extra mixing time, and only one rise cycle. You need to make sure to get a bread machine with a gluten-free setting as it is programmed for this method. I know of three bread machines brands that have models with a gluten-free setting. For this recipe I used my Cuisinart 2 lb bread machine. I set it to bake with a dark crust on the gluten free setting. Because of the high liquid content in the recipe, the bread rose really high and was extremely moist and fluffy. I was shocked to see that it rose as much as regular bread and was not dense at all!
1 1/2 cups warm water (105-110°)
2.5 tsp. active dry yeast (1 packet)
2 tsp. sugar
1 egg white
1 Tbsp. apple cider vinegar
4 1/2 Tbsp. olive oil
420 grams Blends by Orly Tuscany Blend
1 tsp salt
In a glass measuring cup, warm 1 1/2 cups water until it reaches 105-110°. Make sure your water is the proper temperature. Too cold, and your yeast won't be effective, too hot and it can kill your yeast. Add the yeast and sugar and stir to mix. Set aside until foamy, about 5 minutes.
Use a fork or whisk to beat together the 2 eggs and 1 egg white, then add to baking pan of bread machine. Add apple cider vinegar and oil to baking pan. Add foamy yeast/water mixture to baking pan. Lastly, add the Tuscany Blend and salt.
Place baking pan in bread machine and set for gluten-free bread setting. Set color to dark. Press start.
After mixing cycles, and before rising cycle starts, use a spatula to stir in any remaining flour that might be stuck in any corners or the bread pan. You can also remove the mixing blade at this time so it won't be left in the baked bread.
When the bread is done, remove from the baking pan and invert pan onto a cooling rack. Allow to cool completely before slicing or covering to store. Makes awesome toast bread and sandwiches! Can be left covered at room temperature for 1 week or stored in the freezer for up to 6 months.