After baking the other gluten-free loaf for Michelle and Elaine, I had enough gluten free baking mix to do another loaf for them as well. The author recommends this one sliced and toasted fresh. (Which I realize now, I forgot to tell Michelle. Oops.)
Ingredients for this loaf include: 1 cup buttermilk, 1/2 cup water, 1 teaspoon apple cider vinegar, 4 tablespoons butter (cut into pieces,) 4 large egg whites (beaten until foamy,) 1 1/2 teaspoons salt, 3 cups gluten free baking mix (I used Bob’s Red Mill,)* 3 tablespoons dark brown sugar, 1 tablespoon plus 1/2 teaspoons xanthan gum, and 1 tablespoon plus 1/2 teaspoon bread machine yeast.
*In the cookbook, Ms. Hensperger used her own blend of gluten free flours, 1 cup white rice flour, 1 cup brown rice flour, 3/4 cup potato starch flour and 1/4 cup tapioca flour. The Bob’s flour blend includes: garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. Apparently the loaf was pretty heavy, my flour substitution may be the culprit there.
Mom’s bread machine has a gluten-free setting I was able to use. The loaf smelled very nice while it was baking and rose quite high for a gluten free bread.
I just got their feedback today.
“The buttermilk bread, although very tasty with very little to no chalkiness, it was very heavy. I’m not entirely convinced that it wasn’t supposed to be that way. . . Aren’t all buttermilk breads heavy?”
Honestly, Michelle, I have no idea. I want to thank you and Miss Elaine for being my guinea pigs on these gluten free breads.