Remarkable Gluten-Free Bread
Okay, let's get cooking! I'm so excited to share this recipe with you. It's not just any recipe; it's a game-changer. For years, I've been on this endless quest for a truly delicious, genuinely satisfying gluten-free bread. You know the drill – the kind that doesn't taste like a sad, crumbly compromise. And after countless attempts (think gluten-free dough explosions and loaves that resembled hockey pucks), I finally cracked the code and I can say, I am in love with this new baby. What I've finally realized is that gluten-free baking shouldn't be about what's missing, but, rather, about what flavors and textures you can bring to life. So, buckle up, buttercup, because we're about to enter a world of light, fluffy, dare I say, *remarkable* gluten-free bread.
Gluten-Free Bread Recipe
Prep Time
20 minutes
Rise Time
45-60 minutes
Bake Time
35-40 minutes
Total Time
1 hour 40 minutes
The Magic Ingredients
Before we jump in, let's gather our supplies. Here's what you'll need:
- 1 1/2 cups (180g) Gluten-Free All-Purpose Flour Blend: Now, not all blends are created equal. I've had the best results with a blend that includes rice flour, tapioca starch, and potato starch. If you have a favorite brand, stick with it! You can even get creative and mix your own if feel adventurous. If you are using a blend including xanthan gum, make sure to remove it from the recipe. This recipe already includes some.
- 1 teaspoon Xanthan Gum: This is your secret weapon. It acts like the gluten we're missing, giving the loaf that lovely structure and chew. Don't skip it!
- 1 teaspoon fine Sea Salt: A good pinch of salt elevates all the flavors so don't forget to add it.
- 1 tablespoon Honey A touch of sweetness makes a world of difference and helps with the dough activation, if preferred use maple syrup or agave
- 1 tablespoon Dry Active Yeast: make sure that your yeast is not past date.
- 1 1/4 cups (300ml) Warm Water (around 110°F or 43°C): Not too hot, not too cold. We're looking for that sweet spot that activates the yeast. You can get this easy with a thermometer.
- 1 tbsp Apple Cider Vinegar This will activate the rise together with the liquid, and adds a bit of flavor.
- 2 Tablespoons Extra Virgin Olive Oil: For a soft crumb and richness and flavor. You can use avocado oil if you like.
- 1 Large Egg: This will help with the texture and flavor of the loaf.
- Additional Flour for dusting
Let's Get Baking: Step-by-Step
- Activate the Yeast: In a mixing bowl, mix warm water, honey, and yeast. Give it a gentle stir and let it sit for 5-10 minutes. You should see some bubbles forming - that's when you know it's ready to go. This is the most critical step to making a successful bread. If the yeast doesn't activate, you have to make again the process. Don't be concerned if it is a little foamy; it means it's ready to bake.
- Dry Meets Wet: In a separate mixing bowl whisk together gluten-free flour, xanthan gum, and salt. Add the activated yeast mixture to the dry ingredients. Then add, 1 tablespoon of apple cider vinegar, 2 tablespoons of extra virgin olive oil and egg into the mixture. Mix with a spatula to combine.
- Kneading Time (Sort of): Now, here's where things get interesting. We're not kneading like a traditional dough. Instead, using a stand mixer mix on low speed for 5-7 minutes. If mix by hand, using a large spatula, mix vigorously until a soft dough forms. It will be sticky – that's absolutely fine, just make sure all the ingredients are well combined and the resulting dough is soft and a bit fluffy.
- Rise and Shine: Lightly grease your loaf pan I always prefer loaf pans with a dark coating. Pour the dough evenly into the loaf pan. Cover the dough with a lid or a kitchen towel and let it rise in a warm place for about 45-60 minutes, or until the dough has almost doubled.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Place the bread in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. An oven thermometer ensures your oven is at the perfect temp for ideal results.
- Cool Down: Once out of the oven, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is super important! Don't give in to the temptation of cutting it open. The texture needs time to set, and if cut early, it tends to be gummy. Be patient, It's going to be worth the wait!
Tips and Tricks of the Trade
- Flavor Boost: Feel like getting fancy? Add a tablespoon of your favorite herbs or spices (like rosemary, thyme, or garlic powder) to the dry ingredients for extra flavor. You can also add some seeds or nuts.
- Sweet Tooth Alert: To get a sweeter bread, add more honey to the recipe.
- Egg-Free Option: If you are allergic to eggs or want a vegan recipe, you can substitute for flaxseed egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).
- Storage: Once completely cooled you can store the bread in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. You can also wrap individual slices tightly and freeze them for longer storage. It is always best to slice the entire load before freezing so you can take out what you need.
- Toasting for the Win: Toasted slices of this bread are incredibly delicious for your morning breakfast.
The Recipe Card
Gluten-Free Bread
Prep Time
20 minutes
Rise Time
45-60 minutes
Bake Time
35-40 minutes
Total Time
1 hour 40 minutes
Ingredients:
- 1 1/2 cups (180g) gluten-free all-purpose flour blend
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 tablespoon honey
- 1 tablespoon Dry Active Yeast
- 1 1/4 cups (300ml) Warm Water (around 110°F/43°C)
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoon extra virgin olive oil
- 1 large egg
Instructions:
- Activate yeast with warm water and honey, and let rest for 5-10 minutes.
- Mix dry ingredients. Add yeast mixture, egg, apple cider vinegar, and olive oil. Mix until combined.
- Pour into greased loaf pan, let rise, covered, for 45-60 minutes.
- Bake at 375°F (190°C) for 35-40 minutes.
- Cool in pan for 10 minutes, then on wire rack completely.
There you have it, my friends! A gluten-free bread recipe that actually delivers on flavor, texture, and satisfaction. Baking doesn't have to be scary and with this recipe, you can bring joy to anyone with some delicious and healthy gluten-free bread. Be sure to share your masterpiece with me. Happy baking!
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