Before we discovered I had Celiac Disease and was banned for life from wheat, barley, and rye, I was the bread baker (no wonder I never felt well) and expected to bring multiple loafs for all the holiday meals. Imagine my horror when I tried to bake Gluten-Free bread and found out it had its own list of rules to follow, and I knew none of them! Loaf after loaf tried, tossed, and fed to the chickens and the birds before I eventually gave up.
Finally, after a bit of reading, I figured out why I was failing, and not just failing.... these were epic failures!
1.) It can't be done by hand like I was used to, so we invested in a Kitchenaid stand mixer, something I had never owned before and the only way to get the guar gum and xantham gum to activate.
2.) For gluten-free anything to rise, it has to have humidity...don't ask me why, I don't know.
3.) It's picky stuff so I learned not to expect perfection every time. I swear the weather somehow messes with it, but it's still better than store bought, and leftovers make the best bread crumbs.
What you will need:
Add your dry ingredients in a medium mixing bowl. With a mixer, blend the eggs, oil, honey and vinegar together. Add in potatoes and water. With the mixer on low, start to add in your dry ingredients. Once both dry and wet ingredients are together, turn mixer up to high and beat for 3 1/2 - 5 minutes.
Spoon into a bread pan and let rise for 10 - 20 minutes in a warm oven with a bowl of hot water on the bottom rack (I usually use an oven safe bowl and just leave it in there while it bakes.) Bake at 350 for 25 minutes. Cover with aluminium foil and bake for another 40 minutes. (Temp should read 200 degrees.)
If you're looking for another cozy, fall recipe, check out my all natural pumpkin spice creamer. I promise, you won't regret it.