It's taken me three months of constant trying and tweaking to create this recipe which turns out the same every single time. It's perfect for toast, it WILL brown easily in the toaster, stays soft for at least 5 days, it freeezes well too. Could it be the best white gluten free bread ever?! I like to think so! Makes a large loaf. You'll need a breadmaker that can handle 2-2 1/2 pound loaves.
The Hovis® yeast may contain traces of gluten, so use a different brand of yeast if you are overly sensitive. The Hovis® yeast also has bread improvers, which work well with this loaf. If using a different yeast, use any gluten free quick/fast yeast and add 1/2 teaspoon vitamin C powder to the dry ingredients.
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
Adding cider vinegar is not necessary if you use yeast with dough enhancers, such as the Hovis® yeast. Or you could leave out the vinegar and add 1/2 teaspoon of vitamin C powder to the dry ingredients.
I have just made this recipe and tried a slice with flora.... It actually tastes like real bread and feels like it in your mouth, instead of cardboard. I have been using a Doves Farm recipe for a couple of years now as it was the best I could find, but this recipe beats it hands down! I did have to tweak it a bit as it was rather too much for my bread machine, and I left out the pysillium husk powder as I don't have any and couldn't get it locally. Still a very nice loaf of bread, I am pleased with it, at least it didn't end up in the bin as some other recipes I have tried. I will be making it again and again and again etc. - 13 Mar 2015
Well i did everything as per the recipe with EVERY ingredient on the list - result - nice colour bake but didn't rise to create a "dome" it is completely concave....I haven't tasted it yet, but visually it doesn't look like a "normal" loaf - I will report back after my friend has tasted it :-) I wonder if it has anything to do with the "dark crust" setting I had it on so it "overbaked" it a bit!?? - 18 Jul 2017
I made this bread last week and was very impressed with how it turned out. I have also been using the Doves Farm recipe but found it very heavy and cakey as it includes a lot of oil. This recipe is much lighter and less cakey, it stayed fresh for around 5 days, and then the small amount remaining was a little drier but still palatable as toast. I sourced the ingredients from Real Foods online where you can buy in bulk and it works out better value - this will be really useful for me as this will now be my regular GF loaf - thank you for sharing :-) - 06 May 2015