Use Room Temperature Ingredients
Although gluten-free flours are often stored in the refrigerator or freezer, your gluten-free bread will have better results if the ingredients are at room temperature. Using chilled ingredients will significantly slow the yeast’s ability to leaven bread, as yeast loves a warm environment and bread will rise more quickly and completely when ingredients are warm rather than cold.
A convenient way to bring chilled flours to room temperature is to measure flour for your recipe and place in a bowl on the counter the night before baking. For perishable ingredients, like eggs and milk, set on the counter about 1 hour before preparing your recipe.
Do You Need Gluten Free Bread Flour
Now I know a lot of you are struggling to get hold of gluten free flour and yeast at the moment, but I’m optimistic that hopefully the supermarkets and suppliers will be able to restock soon.
I also know a lot of people could only find gluten free bread flour and not ‘normal’ gluten free flour, so I am hoping this will help you out!
I’ll admit in my experimentations with this recipe, I haven’t tried it with plain gluten free flour, so I can’t comment as to whether it will produce the same results.
My inclination is that it would work with a plain gluten free flour mix, but I want to be honest with you guys and don’t want to comment on a method I haven’t yet tried! As soon as I give it a go, I’ll come back and update this post.
This recipe is dairy free and I can recommend using vegetable oil instead of olive oil, as it produces a much lighter bread.
How Long To Bake Gluten
This gluten-free bread recipe works best when baked for 60-65 minutes in the oven or on the gluten-free setting in a bread machine.
See my notes on gluten free bread recipe for the bread machine below.
Remember to cover your gluten-free bread with foil half-way through baking so it doesn’t over-brown.
You might read that a loaf is done baking once it hits around 200 degrees F. Please bake this loaf 60-65 minutes even if your thermometer says otherwise.
You May Like: Gluten And Dairy Free Frozen Meals
Why Was My Gluten Free Bread Dense
For your bread machine, does it have a gluten free setting? This setting is important because it only does one mix cycle, not two mix cycles like you get with other settings.
If you don’t have the gluten free setting option, use a quick program that features one mixing cycle, rather than two. Mixing it twice will always cause the bread to be denser.
Are you scooping your measuring cup into the flour? Or spooning the flours into the cups then leveling? You should always spoon then level.
Otherwise you’ll end up with more flour then you want which causes the bread to be dense.
Are you storing your flours in the freezer or refrigerator? If flours are stored that way they loose moisture and when they are mixed with other ingredients they tend to absorb more of the moisture and the bread is denser.
I don’t have a recipe for bagels but you might like these Gluten-Free Bagels from Salted Plains. My newest recipe – Gluten Free Rolls!
I hope I’ve set you up for success with making the best gluten-free bread you’ve ever had. If you have any questions about this gluten-free bread recipe, leave a comment. Also, if you make it I want to know what you thought! Please come back and share your experience.
Dense Or Gummy Interior Or Inadequate Rising In My Gluten
If the breads in Gluten-Free Artisan Bread in Five Minutes a Day are coming out dense or gummy, or dont seem to rise as much as you expect, here are the things to check:
Expectations: No question about it, gluten-free breads are denser than wheat breads, and they dont rise as high. Plus, they get most of their loft in the hot oven . Dont expect to see a lot of visible change while the loaf is resting .
If youre not loving the no-egg version: Since 2009, our wheat books have included one chapter with gluten-free recipes, always with eggs. Many of our gluten-free readers asked for gluten-free recipes that were also egg-free, so when we wrote Gluten-Free Artisan Bread in Five Minutes a Dayin 2014, we made our default Master Recipe egg-free, with a variation that includes whole eggs or egg whites . Buttheres no question that the egg versions have better rise and are less dense. If you can eat eggs, our favorite is the egg white version theres more on this at a post describing the version with egg. If you cannot eat eggs and youre finding the no-egg version too dense, go through all the tips on this pageand if youre still not happy with the density of the loaf-breads, consider using the dough for flatbreads that wont require as much structure and loft.
Oven temperature may be off which can wreck your oven spring. Always check with an oven thermometer.
Recommended Reading: Is Knorr Chicken Bouillon Gluten Free
Surprisingly Soft Gluten Free Bread
Can’t afford to spend $6-7 for a half sized loaf of stale GF bread at the grocery store? Neither can I. There are a ton of gluen-free bread recipes out there. I’ve tried a few with mixed results. Mixes or made from scratch, they all turned out as some form of crumbly, dry foam-loaf that most resembles bread when viewed from across the room. I’ve seriously geeked out on GF baking for the last year, and finally feel like I’ve got a recipe worth sharing with the world. I started with the Udi’s multigrain bread ingredients list that I took from the back of the bag, did some educated guesswork on the amounts, and made the best substitutions I could make. I must’ve lucked out, because this far surpasses the Udi’s loaf. Soft, no weird flavors, and toasts well. Did I mention that it’s dairy-free as well? Well if that’s an issue for you, you’re in luck. There is no dairy.
Tips For Baking Gluten
- Make sure you have fresh yeast .
- Always use room temperature ingredients! Yeast thrives in a warm environment.
- You can bring your egg whites to room temperature by pacing the whole large eggs in a bowl of really warm water and let them sit for 5 minutes.
- Always use gluten-free non-stick cooking spray to grease your pan and the plastic wrap. I like either coconut oil or olive oil cooking spray.
- Bake the bread on the middle rack.
- I also like to bake my bread horizontally for even baking.
- Remove the loaf from the baking pan and place it on a cooling rack. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
Read Also: What’s In Gluten Free Bread
Starbucks Gluten Free Pumpkin Bread Recipe
If you miss the famous coffee shop pumpkin bread this Starbucks Gluten Free Pumpkin Bread Recipe is a must make!
I love to recreate popular foods so that I can make a homemade gluten free version of my favorite foods anytime I want to.
When I make a copycat version at home I can control the ingredients to make sure that it is safe for my family. Plus the at-home version is often better than the real thing.
A History Of Gluten Free Bread
When I nailed the recipe for this gluten free bread way back in 2010, I knew lunch would never be the same again. In the very best way.
When the first edition of the very first Gluten Free on a Shoestring cookbook came out, I was downright terrified that someone would take it upon themselves to post this entire recipe online, without permission. The horror!
It was truly revolutionary when I first created it, even though now it seems like old school gf bread. And I felt super protective of this recipe that Im sharing with you today, which is straight out of the second edition of my first cookbook.
Now, I wont lie: when I first learned that my son had to be gluten free for life, I distinctly remember saying, wait, so youre telling me he cant have a cupcake at a birthday party? ?
Of course, it quickly became clear that bread ? was going to be the biggest day to day issue with going gluten free. Especially in our bread-obsessed culture, we all define ourselves by whether we eat bread, how much we eat of it, and what type of bread we eat.
Also Check: Is Liquid Iv Gluten Free
The Best Whole Grain Gluten Free Bread
This homemade gluten free whole grain bread is filled with whole grains, healthy fats, and can be made at home without the help of a bread maker. It is also simple enough to make that a new cook or someone new to gluten free baking I think will be more than capable of handling this recipe.
If you need to follow a gluten free diet then you know that finding a gluten free bread that is as delicious and holds up as well as regular bread is pretty tough to come by. Ever since I found out I had celiac disease and needed to go gluten free I have been on the search for a truly delicious whole grain gluten free oat bread, and until now I have for the most part come up empty-handed.
While it is wonderful that there are so many gluten free options for people who need to be gluten free today, I also think that in many ways we have just replaced processed gluten-containing products, with other even more processed gluten free products that people for some reason think of as being “healthy”.
An Honest Disclaimer About This Gluten Free Bread
I’m not going to make any absurd claims: this is not to the standard of some of the master gluten free bread makers, such as Naomi Devlin or The Loopy Whisk.
But while their recipes are EXCELLENT, they use a lot of different flour blends and at the moment, getting hold of gluten free flours like this is just not realistic.
In fact, a lot of gluten free products are difficult to source so I have had to rely on my storecupboard at home.
So while this is not some gluten free artisan loaf recipe, what this IS, is a basic gluten free bread recipe which will suit your needs for a sandwich or slice of toast in the morning.
The best thing you can do is bake this gluten free bread recipe with enough time to give it 30 minutes to an hour to cool before you eat it.
This way you’ll still enjoy the warm dough and freshness from the oven.
If you can’t eat this within a few hours of baking it, I recommend using it for toast. I personally prefer all gluten free bread as toast, but this is where this loaf really comes into its own.
So if you’re struggling to get hold of gluten free bread at the moment, then this recipe is definitely for you.
Also Check: Gluten Free Pita Bread Whole Foods
Secret #: No Substitutions
Try to avoid making any substitutions the first time you make a gluten free bread recipe, especially one which is unfamiliar to you. If you have chosen a recipe that you can only make with substitutions, select another recipe.
Whenever a reader tells me that they are having trouble with a recipe, my first question is always whether they have made any substitutions. Some may work, but many will not. And early failure will make it very hard to stay motivated.
The easiest gluten free bread recipe to begin with is the recipe for the gluten free white sandwich bread recipe from my first cookbook. I posted it on the blog when the second edition of the book was published.
Its a super simple recipe, and since theres a video above, you can even look over my shoulder as I make it first. Its pictured right below this paragraph, and if you click the photo it will link you right to the recipe.
Light And Fluffy Gluten Free Bread Recipe
This gluten free bread recipe makes a light and fluffy loaf that is delicious!
A reader recently let me know that she had tried my gluten-free dinner roll recipe as bread and she loved it. After she left the comment I realized that I had never shared the bread version with you.
I cant believe I have never shared the bread version because I make it all the time. The reader was not the only one that loves that recipe as bread. My family loves it that way too.
I recently made this bread and was able to get a few pictures before my family devoured the loaf. It really is that good. A loaf does not last long at our house.
See how light and fluffy that is? It really is delicious. And not only that it is easy to make.
This gluten-free bread recipe is simply my gluten-free roll recipe made into a loaf of bread. I love the basic dough I use for my gluten-free rolls and I know some of you do as well.
After posting my roll recipe I did a follow-up post on gluten free brands and if they matter. For this recipe, I used all Bobs Red Mill brand products and it has turned out great every time.
If you are missing bread this gluten-free bread is a must make. I have made this so many times over the last year. It is one of my favorite gluten-free doughs to work with and works great for bread, rolls, monkey bread, and even pizza. It is a great gluten-free dough.
Read Also: How To Treat Gluten Intolerance
Can I Under Or Over Proof The Loaf
You bet! Baking with yeast requires some patience and often just learning from your own mistakes. So how do you know when your loaf is properly proofed? First, dont pay so much attention to time. Proofing times given for any recipe are just guidelines and arent set in stone. Sometimes my house is colder and it will take a small loaf over an hour to rise. Other times, like in the summer months, 30 minutes is all a loaf needs. My rule of thumb is this: set a timer for 30 minutes and check the loaf. If it doesnt look visibly puffed and slightly larger, turn the oven on the warm function and then turn it off quickly. Let it rise in the warm oven for another 30 minutes before checking again.
