Baking GF Bread in the Breadmaker or Challah Pan with Pamela's

Zojurushi breadmaker and Pamela's GF Bread Mix

You can make delicious, fresh gf bread in under 5 minutes! Well, it takes about 3 ½ hours to be ready, but your work is done. I have lost count of how many in our NJ group bake this as their daily bread after a quick demo in my kitchen. Your friends eating store-bought glutinous bread will be envious. They will ask you to bring it hot to their dinner parties.

When the kids were still packing lunches for school, we baked bread every 1-2 days. Our 10+ year-old machine has held up great, although I did need to replace the pan a few times. Resist the temptation to eat it all when it first comes out hot, or you will not have any left for school lunches! I often timed it to be done when the kids weren’t home so I could keep up.

This bread mix can also be made in the oven, which is what I do when I want it shaped like a challah.

Challah Baked in the Oven

I have a recurring subscription order on Amazon, so bread mix magically appears before I run out. The individual bags include the yeast packet and make one loaf. Yeast packets are sold separately if you opt for the larger bag. This bread can be sliced and frozen for toasting. Remember not to share toasters with your glutenous friends, and to protect yourself by lining the rack with aluminum foil if you are sharing a toaster oven. Here are two variations, but you can be creative and try more.

INGREDIENTS

The Mix:

• Pamela’s gf bread mix  (6 pack on Amazon)

Everyday Bread

Wet ingredients mixed in a 2-cup measuring cup, added in this order:

•  ⅓ cup canola oil

• 2 eggs

• Warm water from the tap to just over the 2 cup line (not too hot)

Dry ingredient:

• Pamela's gf bread mix (includes yeast packet)

Optional add-in:

• Trader Joe’s Everything but the Bagel Sesame Seasoning Blend  

Cinnamon Raisin Challah

Wet ingredients mixed in a 2-cup measuring cup:

• 3 eggs

• 1/4 cup melted margarine (or butter)

• 3/4 cup warm water

• 1/2 cup plain almond milk (or soy milk or milk)

Dry ingredients:

• Pamela's gf bread mix (includes yeast packet)

• 1/4 cup sugar (I shake up with bread mix in the bag a bit after removing yeast packet)

Optional sprinkle:

• Cinnamon

Delayed addition:

• 1 cup raisins

BAKING IN THE BREADMAKER:

1. Check that the pan is snapped in properly and that the spinning pieces are in position

2. Pour wet ingredients into the pan

3. Remove the yeast packet and dump the dry ingredients on top of the liquid

4. Use the edge of the packet to spread out the bread mix, keeping the packet dry, and make a small dry trench in the middle. Add the yeast to the trench

5. Add the optional sprinkle ingredient across the top

6. Plug in the machine and choose your crust control. I usually push it to the dark setting as we prefer crusty bread. Hit Start!

7. Delayed addition ingredients are added when the machine gives loud beeps after 35-40 minutes

8. Cool finished bread on the rack right side up. Can be frozen whole or sliced.

BAKING CHALLAH VARIATION IN THE OVEN:

For a beautifully shaped challah, use a challah mold pan.

Shout out to Gluten Free Friend, Daena, for first sharing this challah-shaped version with our group in 2015.

1. Spray the pan with Pam

2. Mix all the ingredients, including yeast, in a mixer for 3 solid minutes (I usually blend the wet ingredients first and then add the rest)

3. Put the batter into the prepared pan

4. Cover with a warm, damp paper towel and let sit for at least 3 hours to rise. Longer is even better.

5. Bake for 45 minutes in a preheated oven at 350 (Don't put the rack too close to the bottom of your oven, or it could burn the tops of the bread.)

6. Remove from oven and flip over onto a parchment-lined baking sheet

7. Brush the top with a beaten egg

8. Bake another 15 minutes at 350

9. Slide onto the cooling rack

10. Cool before slicing. Can be frozen whole or sliced.

ENJOY!

Sheryl