What Does This Mean For You
Now that you have the lowdown on what makes up your gluten-free loaf from the supermarket, its pretty apparent that GF bread is nutritionally vastly different from regular loaves. While going for the GF loaf isnt an option for many people, having a better understanding of what is in your gluten-free substitutes can be a useful tool in helping you to maintain a nutritionally balanced, gluten-free diet.
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How Long Should I Knead The Dough
You might think that over kneading will make it a tougher bread with a more dense crumb, but Ive found this to be just the opposite with most of my gluten free bread recipes. Im not sure the reason, but like Ive said before, gluten free baking is a whole different beast. Some of the rules that would apply for gluten baking dont work here.
A Vegan Gluten Free Microwave Bread
Yes! This quick gluten free microwave bread uses no eggs, no butter, and no animal products of any sort.
The psyllium husk, xanthan gum, and apple cider vinegar along with the rising agents give this bread its amazing soft and fluffy texture. I can tell you right now, you wont find any gluten free bread like this at any store! This recipe is gold.
I am using olive oil as the main fat in this recipe simply because of its flavor, but if you would like to choose a different fat, you are free to experiment and try out different things. Just make sure to keep it to the amount stated in the recipe.
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Canyon Bakehouse Ancient Grain Bread
Price: $$
Canyon Bakehouse has been producing gluten-free breads for over 10 years in its dedicated gluten-free facility.
In addition to being certified gluten-free by GFCO, all of their products are soy-free, dairy-free, tree-nut-free, and peanut-free.
Canyon Bakehouse Ancient Grain Bread is made from a base of both tapioca and brown rice flour. It also contains several whole grains and seeds, including sorghum flour, oat flour, sunflower seeds, millet, teff, amaranth, and quinoa.
However, as it does contain egg whites, this bread is unsuitable for vegans or those with egg allergies.
In addition to containing high quality ingredients, Ancient Grain Bread is low in sugar and has a thickness similar to that of traditional sliced bread. Reviewers like that its enjoyable both toasted and straight from the package.
One slice provides 70 calories, 1.5 grams of fat, 0 grams of saturated fat, 90 mg of sodium, 13 grams of carbs, 1 gram of fiber, 2 grams of sugar, including 2 grams of added sugars, and 2 grams of protein .
Unlike many gluten-free breads, Canyon Bakehouse Ancient Grain Bread doesnt need to be frozen or refrigerated. Due to its packaging process, an unopened loaf will keep for 90 days after packaging. Once opened, it should be enjoyed within 5 days.
Store Bought Vs Homemade Gluten
Baking gluten-free bread at home will make it fresh tasting and more delicious. In addition, the bread will be more nutritious because you control the ingredients.
Store bought bread often contains preservatives, colours, excess sodium and artificial ingredients. But the comforting smell of bread baking lingering through the house is a good enough reason for me to bake bread at home.
These gluten-free bread recipes were chosen by you for texture, flavour and simplicity. So get ready for bread baking this autumn season because anyone can master these bread recipes, even novice bakers.
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Three Bakers Great Seed Whole Grain And 7 Seed Bread
Price: $
Three Bakers Great Seed Whole Grain and 7 Seed Bread is one of the best rice-flour-based gluten-free breads.
Made with whole grain rice flour, this loaf has a limited ingredient list that contains other high quality, non-GMO-verified ingredients, including chia, flax, pumpkin, hemp, and millet seeds.
Additionally, as with all of Three Bakers products, its Great Seed Whole Grain and 7 Seed Bread is certified gluten-free by a third-party organization called the Gluten Intolerance Group .
This sandwich bread is also a good source of fiber, as well as dairy- and soy-free.
One slice provides approximately 100 calories, 2 grams of fat, 0 grams of saturated fat, 130 mg of sodium, 19 grams of carbs, 3 grams of fiber, 2 grams of sugar, and 1.5 grams of protein .
While the bread will keep for up to 5 days at room temperature, for longer periods of storage, keep separated slices in the freezer and thaw as needed.
Little Northern Bakehouse Seeds And Grains Bread
Price: $
Little Northern Bakehouse is a gluten-free, plant-based bakery that produces products in a facility that has been audited and certified by the Gluten-Free Certification Program and GFCO.
In addition to being gluten-free, all of its products are non-GMO-verified and free of major allergens, including eggs, soy, dairy, tree nuts, and peanuts.
Its Seeds and Grains Bread has an overall short ingredient list that includes a mixture of gluten-free flours, whole grains, and seeds, including flax, chia, and pumpkin seeds.
One slice provides approximately 85 calories, 2.5 grams of fat, less than 0.5 grams of saturated fat, 110 mg of sodium, 16 grams of carbs, 2 grams of fiber, 4 grams of sugar, and 1 gram of protein .
Little Northern Bakehouse Seeds and Grains Bread can be stored at room temperature for up to 9 days. However, for longer periods of storage, its recommended to keep the bread in the freezer for up to 6 months.
In addition to sandwich bread, the company offers gluten-free bagels and hamburger buns, both of which are likewise made with high quality ingredients and free of major allergens.
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Gluten Free Artisan Bread
This gluten free artisan bread is the crusty bread you thought youd never have again. One bite and youll be in absolute HEAVEN! Better still, NO ONE will know its gluten free!
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
This bread started out as pizza. Well, pizza dough. When I created my gluten free pizza dough, the whole family absolutely loved it. And none of them are gluten free, which to me always says a lot. When you feed something gluten free to people that dont need to eat gf and they love it, you know youve done it. So what else could I make out of this dough?
The most logical idea was artisan bread, mainly because its made with the most basic ingredients. Flour, water, yeast, and salt are transformed into something almost otherworldly. Its crusty on the outside with a perfect chew and an open crumb. Would it work though?
The answer is a resounding YES!!!! This artisan bread was the first gluten free bread I ever created, and its been a staple in our home since.
Mixing The Ingredients And Kneading The Dough
First, mix the yeast and sugar with some warm water to activate the yeast. After 5 10 minutes, it will become bubbly and frothy, which means that the yeast is active. If theres no bubbles and/or foam formation, youll know that its inactive and you should open a new yeast package.
Next up, prepare the psyllium gel by mixing the psyllium husk with some water. The gel will begin to form within seconds.
Then:
Now, we come to the mixing and kneading stage theres really no right or wrong way to knead gluten free bread, as you dont have to go though the stretching motions youd typically use to build up the elasticity in a gluten-containing wheat bread.
Once the wet and the dry ingredients are combined, I tend to squeeze the dough through my fingers until smooth and homogeneous. After a few minutes youll notice the dough coming away from the sides and it will be easy to form it into a rough ball.
While it wont have the same super-stretchy elasticity of a gluten-containing wheat dough, theres enough elasticity there that you can stretch portions of it without them breaking off.
Once you complete one 360 degree rotation of the dough, you should be left with a ball of dough. Flip it seam side down and rotate in place to seal the seams.
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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.
St Rise: Bulk Fermentation
For the bulk fermentation, place the dough into a lightly oiled bowl, cover with a damp tea towel and let the dough to rise for 1 hour in a warm place. It will approximately double in volume.
The purpose of the bulk fermentation is primarily flavour development this is what ensures that your loaf will have that wonderfully complex flavour we associate with properly baked bread.
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Breaking Up With Gluten Free Bread
It all began as a kid Peanut Butter & Jelly sandwiches on white bread with a big glass of milk. We were all trained meal-by-meal how to love the concept of the sandwich. And how could you not? I certainly did. PB & J and grilled cheese sandwiches were staples for many years of my life. Even in adulthood, everything seemed to taste better as a sandwich.
Whatever the issue, it felt like bread made everything about eating better. I can recount many instances where the bread was the best part of the meal and made meals feel incredibly portable.
I mean Who has time to bother with clumsy utensils?
But gluten free bread just isnt the same.
Its often frozen to keep it longer than a few days and just doesnt have the same texture and quality normal bread has. And it certainly doesnt smell the same, but we keep on buying the gluten-free versions hoping to maintain some semblance of normalcy away from our former gluten-eating selves.
I have to ask: What is bread even doing for you?
Aside from convenience, do you have a real reason why youre still eating bread at all?
My guess is no.
Ive heard every single excuse in the book about why gluten-free folks continue to include gluten free bread in their diet and I dont buy it even if youre new to being gluten-free.
You went gluten-free for your health, right? You felt sick and now you feel better , but you kept eating convenience food that now has a gluten-free label.
Its not.
The Consistency Of Your Gluten Free Dough
The consistency of your gluten free bread is also a big deal.
If your bread is too wet, it will take much longer to bake it in the microwave, and it might turn out gummy in the end.
If your gluten free bread is too dry, your microwave bread will turn out very dry, and it will be much more difficult to bake it in the microwave. You might even end up with a gummy inside, and a hard outside.
To prevent this problem, try measuring your ingredients as accurately as the recipe states in order to get the perfect microwave bread.
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The Best Ingredients For Gluten
Look for gluten-free whole grains, legumes , and nuts. Youll get more filling fiber and often protein, plus key vitamins and minerals without having to rely on fortification. Just a note about fiber: Some grain-free breads made from beans and nuts can be very high in fiber. Check the label to see how many grams. Where does it fit into that recommended 25 to 35 grams of fiber per day? Especially if youre not used to it, enjoying a sandwich made with two slices of high-fiber bread can be a little rough on the gastrointestinal system. Start with one slice and drink with plenty of water if youre not sure how two slices will feel.
You also want to check to see whether the product has been certified gluten-free by a third-party organization.
How To Create A Steam Oven At Home
Most bakeries bake their breads in steam ovens. Steam ovens release steam at the right time when breads are baked. Again, I took a page from Gluten Free Artisan Bread in Five Minutes a Day. Take a shallow pan, such as an old broiler pan, and put it on the bottom rack of your oven. Put a baking steel or baking stone on the middle rack and preheat the oven to 450 degrees.
When the dough has fully proofed, slash it with a wet, sharp bread knife or lame . You can be creative with your slashing as well. Slide the shaped bread into the oven, parchment and all, onto the steel . If you dont have a steel or stone, an overturned baking sheet will do in a pinch.
Carefully pour a cup of hot tap water into the broiler pan, which creates instant steam. Quickly shut the oven door to keep the steam in. This allows the bread to gain its initial rise in the oven before the crust begins to set.
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Gluten Free Bread: Are You Married To It
Did you ever stop to think about how deeply in love Americans are with the idea of the sandwich? It didnt much occur to me until I began working with clients several years ago. Many expect and continue to demand that every meal revolves around a sandwich. No matter how many solutions Id present, theyd always revert back to those 2 pieces of gluten-free bread.
This tug-o-war got me thinking are you so in love with bagels, breakfast muffins, bread, rolls, etc that you cannot imagine your existence without it? Will your life end without bread ? And what the heck are you so afraid of? Starvation is nowhere on the horizon and yet you cling to bread.
