Okay, friend, let's talk about bread.
But not just any bread. Let's talk about that elusive, light, fluffy, and downright delicious gluten-free bread that we've all been chasing. I know, I know, the gluten-free aisle can be a bit of a minefield. There are loaves that taste like cardboard, loaves that crumble at the slightest touch, and loaves… well, let's just not talk about those. But trust me, I've finally cracked the code! This isn't some magical, impossible feat; it's a wonderfully simple recipe that will have you wondering why you ever settled for those store-bought sadness-loaves. This one is a game-changer, a hug in bread form, and I'm so excited to share it with you today. This recipe holds a special place for me because it reminds me of my grandma's warm kitchen. Remember the joy of fresh bread straight out of the oven? We can have that again, the gluten-free way! So, let's get baking, shall we?

Gluten-Free Classic Loaf
Ingredients:
- 1 ½ cups (190g) Gluten-Free All-Purpose Flour Blend
- 1 teaspoon (4g) Active Dry Yeast
- 1 teaspoon (5g) Granulated Sugar
- ½ teaspoon (3g) Salt
- 1 ½ cups (350ml) Warm Water (105-115°F/ 40-46°C)
- 2 tablespoons (30ml) Olive Oil
- 1 Large Egg, lightly beaten
- Optional: 1 Teaspoon Xanthan Gum (if your flour blend doesn't include it)
Instructions:
- Combine warm water, sugar, yeast; let sit 5-10 mins until foamy.
- Whisk together gluten-free flour, salt, and xanthan gum (if needed).
- Pour yeast mix and egg into the dry ingredients along with the olive oil. Mix until combined. The batter will be sticky.
- Cover bowl; let proof one hour.
- Grease an 8x4 inch or 9.5x5 inch loaf pan.
- Pour dough into a pan and proof again for 30 minutes.
- Bake at 375°F (190°C) for 40-45 minutes, or until golden and a toothpick comes out clean.
- Cool in the pan 10 minutes before transferring to a wire rack. Cool completely.
Tips & Tricks: The Bread Whisperer
Alright, let's chat about some ways to make this bread your own and achieve absolute gluten-free bread mastery.
- Herbs and Flavors: Add dried herbs like rosemary, thyme, or Italian seasoning for a savory touch. About a teaspoon will be enough. You can also add a clove of minced garlic in the batter for some added flavor.
- Seed Sensations: Sprinkle sesame, sunflower, or poppy seeds on top before baking. This makes it very visually appealing
- Sweet Bread: For a sweeter bread, consider using a small amount like 2 to 3 tablespoons of honey or maple syrup. You can even add a teaspoon of cinnamon! Consider adding a mix of dried cranberries and/or raisins for some added sweetness.
- Cheese Please: For a cheesy loaf, mix in 1/2 cup of shredded cheddar or parmesan cheese with your dry ingredients! Your kitchen will smell amazing after this one!
- Proofing Pro-Tip: If your kitchen is cold, place the bowl in a warm (but not hot) oven or on a heating pad to help the dough rise.
- Troubleshooting: If your bread is dense, it could be because the yeast didn't activate properly or you added too much flour. If it's gummy, it might need to bake a little longer or an improper xanthan gum addition. Next bake try adding it to the liquid mixture instead of the dry ones, then continue with the recipe the same way. Every oven and every environment is different, adjust baking times accordingly.
- Slicing Superstition: Use a serrated knife and slice the bread only when it's completely cool to prevent tearing.

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Product Recommendations
Okay, friends, let's talk about some tools that will make baking this lovely loaf even easier. If you don't have them already, these are some of the things I use that make my baking journey so much better:
- A good quality stand mixer: I use this a lot because it saves so much energy and mixing consistency is much more uniform.
- An instant read thermometer: This helps a ton with getting the water right for the yeast. A must have tool in any chef's kitchen.
- Parchment Paper: This makes the life that much easier, especially when you're baking a lot!
- I would also recommend getting a digital scale if you don't have one already. Baking is an exact science and having a scale really makes the difference.
So, there you have it! A delicious, easy, and—dare I say—foolproof gluten-free bread recipe that you can make anytime. Remember, baking is a journey, and there is always room for improvement. Don't be afraid to experiment and put your own personal touches on it. I have faith in you! Happy baking, and I hope you love it as much as I do! Leave a comment below to let me know how it went. I can't wait to hear about your amazing gluten free bread!
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