The Best Gluten-Free Bread Recipe

Okay, let's get baking! You know, sometimes I think the universe has a way of dropping little bread-shaped gifts into my life. And this, my friends, is one of them – the most ridiculously good gluten-free bread recipe you'll ever stumble across. It's not just "good for gluten-free," it's plain *good*. I remember the first time I tried a truly decent loaf after being diagnosed with a gluten intolerance; it felt like a celebration. Now, instead of searching for that elusive perfect loaf, I bake it myself! This recipe isn't complicated, I promise, and it's about to become a staple in your kitchen too. Forget those dry, crumbly loaves you've seen before—this one is soft, fluffy, and perfect for sandwiches, toast, or just tearing off a chunk and enjoying it on its own. Ready to make some magic?
Gluten-Free Bread: The Real Deal
This recipe isn't about deprivation; it's about embracing the delicious possibilities of gluten-free baking. It's a journey, really, and today we're headed somewhere warm, fragrant, and incredibly satisfying. This loaf has a delightfully crisp crust that gives way to a soft, almost bouncy interior. The best part? It's surprisingly simple to make, even if you're new to the gluten-free game.
What You'll Need (aka the Ingredient Lineup)
Alright, let's talk specifics. Here's what you need to gather for this baking adventure:
- 1 1/2 cups (190g) of Gluten-Free All-Purpose Flour Blend: Choose one that contains xanthan gum, it helps bind the bread together. You can usually find great options in most supermarkets today! If your blend doesn't have xanthan gum, you'll need to add 1 teaspoon (4g) of it to the recipe).
- 1 teaspoon (4g) of Instant Yeast: This is essential for that lovely rise and airy texture. Make sure it's fresh for best results!
- 1 teaspoon (5g) of granulated Sugar: A little sugar helps activate the yeast and also adds a touch of sweetness.
- 1½ teaspoons (9g) Salt: This balances the sweetness and brings out the flavors.
- 1 1/2 cups (360ml) of Warm Water: Make sure the water isn't too hot, as that can kill your yeast. Lukewarm is just right.
- 2 tablespoons (30ml) of Olive Oil: This adds moisture and richness to the bread. You can also use melted coconut or avocado oil.
- 1 tablespoon (15ml) of Apple Cider Vinegar: Don't skip this! It helps with the rise and also improves the texture of the bread.
- Optional: 1 teaspoon (5g) Herbs such as Italian blend or minced garlic for an extra kick.
Let's Get Baking: The Step by Step
Okay, now that we have our ingredients, let's move on to the fun part—the actual baking!
- Prep the Yeast: In a large mixing bowl, combine the warm water and the sugar. Sprinkle the instant yeast over the top. Let this sit for about 5-10 minutes until it's lovely and bubbly. This proves that your yeast is active and ready to go. If your yeast doesn't foam up, you might need to replace it.
- Mix the Dry Ingredients: In separate bowl, grab all your dry ingredients, the blend Gluten-Free Flour, salt, herbs that you chosen now, whisk gently until combine. This makes mixing it everything evenly easier!
- Combine Wet and Dry: Pour the melted olive oil and the apple cider vinegar into the yeast mixture and mix it gently. Now, gradually add the dry ingredients to the yeast mixture. Mix on low speed if you are using a stand mixer or mix by hand using a spoon or spatula. Mix until all the ingredients are well combined for about 2 to 3 minutes. Keep scraping the bowl make sure that all the flour is incorporated. You want a smooth, sticky dough. It will be quite wet, don't panic.
- First Rise: Now cover your mixing bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 1 and a half hours , or until it has roughly doubled in size. Time will vary depending on the temperature of your kitchen.
- Shape the Dough: Once your dough has risen, it is time to shape it. Flour your hands and a clean work surface generously with a gluten-free flour. Gently transfer the dough onto the floured surface. The dough will be sticky, that ok, be patient. Using a spatula or your hands shape into a circular or oval loaf.
- Pre-Heating and Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully place the shaped dough onto the prepared baking sheet.
- Second Rise: Cover the dough with a tea towel for 15-20 minutes to allow it to rise slightly for a second time.
- Bake Time: Slide the baking sheet into the preheated oven to bake for around 35 - 45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Baking time may vary with different ovens.
- Cool Down: Remove the bread from the oven and transfer it immediately (and *carefully!) to a wire rack to cool completely. This is crucial—don't try to slice it while it's still warm; it needs time to firm up.
My Tried and True Tips & Tricks
- For Extra Flavor: Consider adding a tablespoon of flax meal or chia seeds for added nutrients and texture. A dash of garlic powder or dried rosemary can also be a great addition!
- Don't Overmix: Gluten-free dough doesn't like to be overworked. Once the ingredients are just combined, stop mixing – this prevents the bread from becoming tough.
- The Poke Test: Check if the bread is done by inserting a toothpick into the center. If it comes out clean, it's ready. If not, bake for a little longer.
- A Crisper Crust: For a crispier crust, try brushing the loaf with a little melted butter or olive oil just before baking.
- Variations: Get creative! Add some shredded cheese, olives, or sun-dried tomatoes to the batter for a savory twist.
- Storage: Leftovers can be stored at room temperature for a few days or sliced and frozen for later.
Get Your Exclusive Cookbook: "Be Gluten Free"
Recipe Card
Yields: 1 loaf
Prep time: 25 minutes
Rise time: 1 hour 15 minutes
Bake time: 35-45 minutes
Ingredients:
- 1 1/2 cups (190g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 teaspoon (4g) Instant Yeast
- 1 teaspoon (5g) granulated Sugar
- 1 ½ teaspoons (9g) Salt
- 1 1/2 cups (360ml) Warm Water
- 2 tablespoons (30ml) Olive Oil
- 1 tablespoon (15ml) Apple Cider Vinegar
- Optional: 1 teaspoon (5g) dried herbs
Instructions:
- Combine warm water and sugar. Sprinkle yeast on top. Let sit for 5-10 mins until frothy.
- Combine all dry ingredients in a separate bowl and whisk.
- Add oil and vinegar to the yeast mixture, then add dry ingredients. Mix until dough forms (2-3 mins)
- Cover and let rise for 1- 1 ½ hours until doubled.
- Flour your hands and work surface. Gently shape the dough into a loaf.
- Preheat oven to 400°F (200°C). Place shaped dough on a lined baking sheet
- Cover with tea towel and second rise for 15-20 minutes
- Bake for 35-45 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Must Have Baking Gear (because we all need it!)
For this recipe, a few good tools can really make your life easier. Here are a couple of things I swear by:
- A good mixing bowl set makes all the difference, especially when you're managing a sticky gluten-free dough. I love having multiple sizes available for baking.
- A sturdy baking sheet to bake your beautiful loaf, is essential for nice, even baking. And don't forget a good quality wire rack for cooling and air circulation!
- A quality and durable Measuring Cups and Spoons Set to ensure you have always the right proportions in your ingredients to get the best baking result.
So there you have it – a gluten-free bread recipe that is simple, foolproof, and absolutely delicious. Give it a try, and I'm betting it becomes your new go-to loaf! Happy baking, friends!
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