Gluten Free Bread Recipe

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Gluten Free Bread Recipe

Want to enjoy bread but can’t eat gluten? You’re in luck! Making gluten-free bread at home is easier than you might think. With just a few ingredients and simple steps, you can bake a delicious loaf of gluten-free bread that’s soft, fluffy, and perfect for sandwiches.

Whether you have celiac disease or are just cutting out gluten, these recipes will help you make tasty bread without the fuss. From classic white bread to focaccia and banana bread, you’ll find options to satisfy your cravings. Get ready to fill your kitchen with the amazing smell of freshly baked bread!

Exact Ingredients (Gluten Free Bread Recipe)

Here’s what you’ll need to make tasty gluten-free bread at home. These ingredients work together to create a soft, springy loaf without wheat flour.

Possible Substitutes

For the flour mix, use 2 cups of gluten-free all-purpose flour and 1 cup of almond flour. You can swap almond flour with coconut flour if you prefer. Add 3 tablespoons of sugar, 1 tablespoon of active dry yeast, and 1 teaspoon of salt.

For liquids, you’ll need 1 1/2 cups of warm water, 2 eggs, 1/4 cup of honey, and 1/4 cup of vegetable oil. You can use maple syrup instead of honey for a different flavor.

Don’t forget 1 tablespoon of apple cider vinegar and 1 teaspoon of xanthan gum. These help with texture. If you can’t find xanthan gum, try using psyllium husk powder.

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For extra nutrition, add 2 tablespoons of flax seed meal. This is optional but adds fiber to your bread.

Instructions

Here’s how to make tasty gluten-free bread:

  1. Mix warm water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes.

  2. In a large bowl, combine gluten-free flour, xanthan gum, salt, and any other dry ingredients.

  3. Add the yeast mixture to the dry ingredients. Mix well.

  4. Beat in eggs and oil until the dough is smooth and sticky.

  5. Transfer the dough to a greased loaf pan. Smooth the top with wet hands.

  6. Cover the pan with plastic wrap and let it rise in a warm spot for about an hour.

  7. Preheat your oven to 375°F (190°C).

  8. Remove the plastic wrap and bake the bread for 45-50 minutes.

  9. Check if it’s done by tapping the top – it should sound hollow.

  10. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack.

  11. Wait until it’s completely cool before slicing.

Your homemade gluten-free bread is now ready to enjoy! Serve it warm with butter or your favorite toppings.

Tips, Tricks & Storing

Measuring flour correctly is key for gluten-free bread. Use a spoon to fill your measuring cup, then level it off with a knife. This prevents packing down the flour.

Mix wet and dry ingredients separately before combining. Add the wet to the dry in stages, mixing well each time. Your dough will be more like thick cake batter than traditional bread dough.

Let your bread rise in a warm, draft-free spot. It may not double in size, but should increase by about 50%. Don’t let it overproof or it could collapse.

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Bake until the internal temperature reaches about 195°F. Use a thermometer to check – visual cues can be misleading with gluten-free breads.

Cool your bread completely before slicing. This helps the texture set properly. Store at room temperature for 2-3 days, or slice and freeze for longer storage.

Try adding buckwheat flour to your mix. It’s naturally gluten-free and adds a nutty flavor and some elasticity to your loaf.

Experiment with different flour blends. Each type of gluten-free flour has unique properties that can affect your bread’s texture and taste.

Don’t be afraid to get creative! Add herbs, seeds, or dried fruit to your dough for extra flavor and interest.