Gluten-Free Bread, Take #1: Bette's Four Flour Bread

I made this bread in late August, and it was my first attempt at gluten-free baking. I used a recipe out of "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman and my roommate's breadmaker. The "Four Flour Bread Mix" is a really good bread mix to have on hand, and I've since made it in larger batches (the cookbook gives a recipe for 24 cups of the stuff).


Bette's Four Flour Bread Mix (4 cups)

Ingredients:
1 cup garfava bean flour
1/3 cup sorghum flour
1 1/3 cup tapioca flour
1 1/3 cup cornstarch
1 tablespoon xanthan gum
1 teaspoon salt
1 teaspoon egg replacer
1 envelope of unflavored gelatin
1/4 cup sugar

Blend ingredients well.


Bette's Four Flour Bread 

Ingredients:
3 1/3 cups of Bette's Four Flour Bread Mix
2 1/4 teaspoons dry yeast granules (rapid rise)
1 egg plus 2 whites
4 1/2 tablespoons butter or margarine
3/4 teaspoon vinegar
1 1/2 cups warm water

Mix together wet ingredients (including butter, which isn't actually wet but a solid that happens to have a really low melting point). If you are using a breadmaker, you are almost done (seriously). Put wet ingredients into basin of breadmaker, pour flour mix on top, and then add yeast. Push the appropriate buttons and wait. I used the "Gluten-Free" setting on our breadmaker for this batch.

If you aren't using a breadmaker, you're allegedly supposed to mix the yeast and flour mixture together, then slowly combine with wet ingredients. Beat with a mixer for 3 1/2 minutes, then put into a floured pan. Cover and let the loaf rise for 35-45 minutes. Bake at 400 degrees for 10 minutes, then cover with aluminum foil and bake for another 40-50 minutes.


So, here is my loaf straight out of the breadmaker:

Having never made gluten-free bread (or any bread at all for that matter), I didn't know that this was pretty undercooked. Which is why this happened:

So sad. But it was still super delicious. I tore hunks out of it and made an egg "sandwich"!

In short, I would (and have) made this again, but it needs to be cooked longer. It has a similar texture and taste to normal white bread, and since you can pre-make the flour mix it's pretty easy to whip a loaf up mid-day.