Formula Change!! After trying to figure out what went wrong with a gluten-free bread recipe made with Cup4Cup, I found a thread on Reddit where someone said they changed their formula and took out the dairy. All of my loaves have, so far, been made with the older formula that contains milk.
I have re-tested the recipe and the new formula works with some slight adjustments in the amount. I will update the photos soon.
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Cup4Cup Gluten-Free Bread
Cup4Cup has most of the ingredients you need right in the blend including xanthan gum and milk powder. However, for this gluten-free sandwich bread you're still going to need extra milk powder. Update: As of August 29, 2024, the Cup4Cup no longer has milk powder.
Psyllium Powder
And you're also going to need psyllium powder. The two main types of psyllium used in gluten-free baking are psyllium husk powder and whole psyllium husks. Psyllium husk powder is finely ground, while the whole husks are larger, fluffier and lighter in weight spoon for spoon. The two can be used interchangeably if you use the same weights, but powder should give you a finer crumb. For this bread I use psyllium husk powder, specifically Now brand, which will not turn your bread purple.
Milk Powder
Milk powder is another key ingredient in this this gluten-free bread. Milk powder's dairy helps keep the bread soft, and its protein helps with structure. So if you are okay with dairy, it's always worth having dry milk powder around for bread making. Plus it comes in handy when you need a little bit of milk for any recipe. I've also noticed brands of milk powder vary in weight. Bob's Red Mill is a little heavier than Carnation. I use 32 grams which is ¼ cup of Bob's.
Other Ingredients in the Loaf
All of the other ingredients are basics that you'll find in most gluten-free sandwich bread recipes. Baking powder is used in addition to the yeast to assist the rise. Sugar adds a little sweetness. In the past I used honey, but this version only calls for sugar. Eggs add structural support, moisture and flavor, while melted butter helps keep the bread from being too crumbly and dry. I haven't tested this one with oil yet.
Baking Good Gluten-Free Bread Out of the Pan
If you are new to baking gluten-free bread, you'll quickly get used to the fact there's no kneading involved and that the dough is more like a batter. I'm always so happy when the batter actually rises, and even happier when the risen baked bread doesn't collapse. So far, this loaf seems to hold up well even though it starts out very loose.
Cup4Cup Gluten-Free Bread Loaf Size
The size of your loaf pan affects the shape of the bread. Sounds obvious, but it's easy to forget or to just think you can scale up or down etc. etc. For best results, it's best to stick with the size given in the recipe. For this recipe I always use a 1 pound high sided Pullman without the lid. The high sides help support the dough as it rises. Also, if you are new to bread baking or if you love baking bread and want to make multiple small loaves to give away, you can buy a ½ pound cube shaped Pullman. Before baking a full batch, I usually test a half batch in a cube shaped Pullman.
Notes and Variations
I still love experimenting with gluten-free bread recipes and will continue to post any updates and variations here. The version below is fairly straightforward and should work if you use the correct size loaf pan.
Avoiding Dense Bricks
Please weigh the Cup4Cup with a scale. Cup4Cup is absorbent. 1 cup of it can weigh 126 to up to 160 grams depending on how a person scoops it and how lumpy it is. The "dough" is really more like a thick muffin batter as shown in the photo above. If it looks like actual gluten-bread dough (thick), it will not rise properly. The new formula of Cup4Cup weighs about 130 grams per cup.
Blue Bag
Also, be sure to use the "multipurpose Cup4Cup in the blue bag. The kind that comes in the green bag is called wholesome blend and will not work for this recipe.
Recipe
Cup4Cup Gluten-Free Sandwich Bread
Ingredients
- 2 ⅓ cups Cup4Cup (new formula (300 grams)
- ¼ cup nonfat milk powder (Bob's Red Mill (32 grams)
- 1 ½ teaspoon salt
- 4 teaspoons psyllium powder (12 grams)
- 1 teaspoon baking powder
- 2 ½ teaspoons quick acting yeast
- ¼ cup sugar (50 grams)
- 9 oz water, warm (130 degrees F)
- ¼ cup plain Greek yogurt (56 grams)
- 2 large eggs, room temperature
- 2 tablespoons salted butter, softened until squishy
Instructions
- Grease an 8 x 4 ½ inch Pullman pan or other deep loaf pan.
- In the bowl of a stand mixer, combine Cup4Cup, milk powder, salt, psyllium husk powder, baking powder, yeast and sugar.
- Pour in the water and mix it up with the scraper, then mix in the yogurt and eggs.
- Set the bowl on the mixer stand and begin beating on low speed with the paddle. Add the butter and continue beating for 3 minutes or so, scraping side of the bowl every minute and a half or so.
- Scrape the dough into the center of the bowl. It should be kind of like a muffin batter with elasticity at this point. If you feel like it's too dry or it resemble bread dough, add a tablespoon more warm water.
- Scrape it into a Pullman pan or high sided (deep) loaf pan. It should have enough room to double. in the pan. Cover with a piece of greased plastic wrap and allow it to rise in a warm place for 45 to 60 minutes. It will rise substantially but won't come to the top of a Pullman.
- Bake in a preheated oven at 350 degrees F for about 45 minutes or until the internal temperature registers at least 205.
- Allow the bread to cool completely before slicing. I know this difficult, but it is not really done until it has finished cooling. It's best if you can let it sit and cool overnight.
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