Ok, Maninis flour has this: Flour blend (organic millet, tapioca, teff, organic sorghum, organic amaranth), corn starch, organic cane sugar, GF xanthan gum, Atlantic sea salt
Pamela's flour has this: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal (may appear as brown flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum
These use to be our favorite gluten free flours, but for a few years now CUP4CUP G.F. ALL PURPOSE FLOUR HAS BEEN AMAZING.
It has: corn starch, white rice flour, brown rice flour, bst-free milk powder, tapioca flour, potatoe starch, xanthan gum. This particular g.f. flour gives amazing rise to the bread.
THE BASIC RECIPE:
on the morning when you get up...
take the one cup of starter and put into a bowl, add 1 TB sugar and 3 tsp xanthan gum, mix well and put into a 100 degree oven for a while, how long(if you oven does not go that low, just find a warm place)? until your ready to make the bread...the yeasties are multiplying fast, eating on the sugar..
WHAT THE HELL IS XANTHAN GUM: Gum, Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread. basically we are using it to make our dough stretchy and hold onto the gas bubbles, that is what the gluten in normal flour is partially doing. Without the gluten, we need something to make the dough stretch and hold form.
Now, when ready, put the mixture into your kitchenaid mixer with the dough hook...
add 2 whole eggs
2tsp real salt, not that sea salt crap, you can if you want, but then you die because you don't get iodine which the human body needs...and I believe regular salt adds better flavor.
add 1/2 tsp cream of tarter...i have no idea why, but it works.
add 1/2 cube (that's 4 tablespoons, or 1/4 cup) of real butter, ..melt it first
mix it all in the mixer
now start adding g.f. flour 1/2 cup at a time and use a rubber spatula CAREFULLY to scrape down the sides to get it to mix.
MIX A LOT
I ended up using 1 1/2 cups flour and a few more tablespoons..
you want to mix A LOT...
you want the dough to be not to wet and not to dry...you want a dough ball that kind of barely holds form...THIS IS VERY DIFFERENT FROM A NORMAL BREAD DOUGH BALL....this should look like cookie dough....it is a wet dough ball, you want to take out a tablespoon or so and in oiled hands make a ball and put it on the counter, does it hold shape,,,,its ready,,,if it flattens a lot, it needs more flour.....be careful, too much flour and you will bake a brick..
ok, now get a bowl and put some olive oil in it and swirl the oil around...
take the dough out of the mixer with oiled hands and split in two, massage one of the halves to make a SMOOTH round ball looking loaf, work it, push it, to make it smooth, roll this in the oiled bowl and then place on an oiled cookie sheet...do the same for the second ball..the secret here is to keep working the balls to make them smooth all around......oil them up good....
now, flatten the balls down to spread them out and make them look like round loaves...flattened.....flatten them down to about 1 inch thick and looking like a thick pancake...
cover them with a plastic wrap, like cling wrap and put them into a 100% oven for 1 RISE ONLY, this took 5 hours for mine.....
do not punch down the loaves.....This is a big difference than traditional bread making, where you let the bread rise and then punch it down and let it rise again.....in traditional bread making, this process develops the gluten and spreads it around.....we don't have gluten so the punch down is not needed or wanted....
watch your loaves and do not let them dry out, keep them oiled, g.f. flour dries out a lot quicker than normal flour, we need it to stay moist so that it can stretch..
when you feel they have risen as much as they can, take them out of the oven..
raise the oven temperature to 375%
you can very gently make a slice in the top of the loaves before baking, do this with a sharp, wet knife, this makes a cool design.
then bake the loaves checking at 15 minute intervals for doneness..watch the color, you want light brown and a hollow sound when tapped on the bottom of the loaves....this may take 20-25 minutes or just 15 minutes..
I spray the loaves with olive oil again when I take them out of the oven..
cool and eat..
This is a basic recipe that makes a great loaf of g.f. bread.....you want to make it awesome, before baking, baste the top of the bread with melted salted butter....
cheers
chris
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