The Coziest Comfort: My Go-To Gluten-Free Bread Recipe
Hey friends! Let's talk bread. I know, I know, for some of us, "bread" is a four-letter word—especially if you're navigating the world of gluten-free eating. But I'm here to tell you that delicious, soft, satisfying gluten-free bread *is* possible! And not only possible, but shockingly easy. This recipe isn't some complicated science experiment, it's a hug in loaf form, and it's one I've been making for years. I've tweaked it, adjusted it, and honestly, it's become a staple in my house. When I think of weekend breakfasts or a warm, comforting sandwich at lunchtime, this is the recipe that always comes to mind. This isn't just a recipe; it's become part of my routine, shared with my family for countless memories over sliced bread and toasted smiles.
For years when I was first diagnosed with Celiac it was the mystery of how to get bread that had both soft texture, but could also hold into sandwich without it all just crumbling apart. Finally I stumbled upon a recipe and made it my own and I keep it nice and simple for my family. You know how sometimes those elaborate gluten-free recipes just feel like… work? Not this one. Whether you are used to making gluten-free bread or this is your first time I have full faith you will absolutely love baking this recipe.
So, grab your apron and let's get baking!
What You'll Need (The Ingredients)
Here's everything you're going to need to whip up this beautiful loaf of gluten-free goodness. Don't worry if you don't have everything; I've thrown in some substitution ideas too.
- 1 ½ cups warm water (around 105-115°F): The warmer temperature is what activates our yeast, it's important to not go too hot here, or it'll kill the yeast!
- 1 tablespoon of honey or maple syrup: A bit of sweetness helps the yeast along and adds to the tender texture of the bread. If you're vegan, maple syrup works great!
- 1 packet (2 ¼ teaspoons) active dry yeast: This is the magic ingredient that gives our bread its lovely rise. Make sure it's fresh for the best results.
- 2 tablespoons olive oil: This adds moisture and tenderness to the loaf. You could also use melted coconut oil for a slightly different, subtle flavor.
- 3 cups gluten-free all-purpose flour blend: This is key! Make sure your blend already has xanthan gum in it. If not, you'll need to add a teaspoon. I personally find Bob's Red Mill or King Arthur's blends work best.
- 1 teaspoon salt: Essential for flavor, don't skip it!
- Optional: 1 teaspoon of your favorite dried herb or seed mix (such as flax seed, caraway, or rosemary): For extra flavor - you could add everything bagel seasoning here which is my families favorite add on.
Getting Down to Business (The Instructions)
Okay, let's walk through the process together. Don't worry, it's much easier than it looks!
- Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer), pour in the warm water. Add the honey or maple syrup, and then sprinkle the yeast over the top. Give it a gentle stir, then let it sit for 5-10 minutes. You should see the yeast getting all bubbly and foamy - that's how you know you're onto a winner!
- Add the Oil and Dry Ingredients: Make a well in the center by stirring the yeast mixture, pour the olive oil in the center, and then in a separate bowl, whisk together flour, salt and the optional seed or herb mix. Start adding the flour mixture to the wet ingredients little at a time, mixing on low, until it's roughly all combined in the wet ingredients, and then scrape the sides and the bottom of the bowl down and continue mixing on medium speed (or if by hand with a sturdy spoon) for 3-5 minutes. The dough should be thick, but still a bit sticky.
- Rise Time: Here's where the magic happens. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour. It should double in size. A warm oven (turned OFF!) makes a great proofing environment, or even a sunny spot on your counter!
- Prepare the Pan: Grease a standard loaf pan. I have a nonstick loaf pan that makes it so easy, but parchment paper will also prevent your loaf from sticking.
- Shape: Gently scrape the dough out of the bowl and place it into your prepared loaf pan. It doesn't need a lot of shaping. You just want to get it all into the pan evenly.
- Second Rise: Cover the loaf pan and let it rise in the warm area again for an additional 30-40 minutes while you preheat the oven.
- Bake: Preheat your oven to 375°F (190°C). Once your oven is ready, bake the loaf for 45-50 minutes, or until it's golden brown on top and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temp should be around 200-210°F.
- Cool: Once it's baked, place it onto a wire rack and allow it to cool completely before slicing. This is crucial so it the bread does not become gummy when sliced. Trust me, patience will be rewarded!
Tips & Tricks for Even Better Bread
- Oven Temperature is Key: The recipe temperature is a recommendation, and you may need to adjust based on your oven. As you continue to make this loaf, you'll figure out how your oven and climate factors into the baking process.
- Always have fresh yeast: Check the expiration date, older yeast will not rise like new yeast does. If you have not used your yeast recently, run a simple test in the warm water with a bit of sugar to make sure your yeast is active.
- Add a little sweetness: if using honey, a light honey like wildflower will add a more subtle flavor. If using maple, stick to the traditional grade maple syrup, not a flavored type.
- Texture Love: If you want it more like sourdough and less like a soft sandwich bread, remove the honey or maple from the recipe and add one tablespoon of apple cider vinegar to the dough. The vinegar adds a slight tang like sourdough.
- Mix Ins: Don't be afraid to experiment with other add ins - my family also loves garlic as an addition to this recipe. Add a tablespoon of dried/roasted garlic to the dry ingredients before mixing in with the wet.
- Presentation: Try different shapes - I like to separate the dough into small round shapes for easy single serve rolls. A Silpat baking mat like this will help make sure they don't stick.
Recipe Card
Ingredients:
- 1 ½ cups warm water (around 105-115°F)
- 1 tablespoon honey or maple syrup
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 tablespoons olive oil
- 3 cups gluten-free all-purpose flour blend (that includes xanthan gum)
- 1 teaspoon salt
- Optional: 1 teaspoon dried herbs or seed mix
Instructions:
- In a bowl, combine warm water, honey (or maple syrup), and yeast. Let sit for 5-10 minutes until foamy.
- Add olive oil to the yeast mixture. Separately whisk together the flour, salt, and optional herbs and seeds.
- Slowly add the dry ingredients to wet, then mix on medium for 3-5 minutes until thick but sticky.
- Cover and let rise for an hour, until doubled in size.
- Grease a loaf pan, then scrape the dough into it evenly.
- Cover and let rise for another 30-40 minutes. Preheat oven to 375°F (190°C).
- Bake for 45-50 minutes, until golden brown and fully cooked.
- Cool on a wire rack before slicing.
Product Recommendations
If you're looking to up your baking game, this kitchen scale is a serious game changer for precise measurements or this bread knife can be so helpful in slicing evenly.
There you have it! A simple, yet delicious gluten-free bread recipe that's perfect for any occasion. This is not just a recipe; it's a journey filled with the aroma of baking bread and the joy of creating something wonderful, right in your own kitchen. I hope you loved this recipe as much as my family does.
Happy baking and let me know how this turns out for you in the comments below. Happy baking my friends!
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