This is made in a Zojirushi Bread Machine
Ingredients
1 1/2 cup water (temperature 100 to 120 degrees Fahrenheit)
1 tbsp sugar
1 tbsp yeast or 1 packet ( which has 2 1/4 tsp)
425 g King Arthur Gluten Free flour (about 3 cups)
2 1/4 tsp xanthan gum
1/4 tsp tartar
1 tsp salt
1 tsp baking powder
1 tbsp psyllium husk
1 tbsp apple cider vinegar
4 tbsp light olive oil
Directions
I like to bloom my yeast first, even though it could bloom in the bread machine. To do this, I warm the water to around 120 degrees Fahrenheit. (I have learned lately that my sink outputs at 115.6 degrees Fahrenheit. I always double-check with a thermometer.
In the water, I put the sugar and yeast. The sugar is for the yeast to snack on.
I let this sit for 10 minutes. I am looking for the yeast to get foamy-looking.
While the yeast is blooming, I measure the flour, xanthan gum, tartar, salt, baking powder, and psyllium husk into a bowl. I stir with a fork to mix.
In the bread machine pan, I put the yeast mix, apple cider vinegar, and olive oil. Then on top of the liquid, I put the dry ingredients.
I put the pan into the bread machine. Set the course to 5 and crust control to dark. And let the machine go to work 🙂
Notes
Putting your dry ingredients into the bread machine first leads to things not mixing well… I have had to learn this the hard way. Because the mixing paddles are on the bottom, having the liquid on the bottom allows the paddles to mix and draws the dry ingredients into the wet ingredients to allow for mixing.
I have been brazen and have not bloomed my yeast. I mixed it in with the dry ingredients. Luckily, it was not expired and the bread did rise.
The baking powder is the extra help that allows the bread to rise, from what I was reading. This round of bread is my test run of this theory.
I have tried using the cups variation, but I like weighing out the grams.
I checked on the bread while baking… and it’s not shaped like bread… I think for the 2lb machine this is a 1-pound recipe.