The Best Gluten Free Bread Recipe
Several months ago, I did the gluten free diet myself for a few months and some of the breads I would buy scared me. When going gluten free, I think one of the best recipes to have is a good gluten free bread recipe, because it’s a staple pantry item and when you have that it makes being gluten free seem a bit easier. I tried a few recipes for gluten free bread and this is definitely the one I liked most. My whole family actually loved it, and my husband couldn’t get over how good it was. He even said he liked it better than regular white bread, believe it or not. He likes that it has more substance to it. If you are new to gluten-free bread, yes it does have a different texture, which will quickly grow on you. The taste of this bread is amazing! When you eat a piece warm out of the oven it’s so dreamy.
Homemade Gluten Free Bread Ingredients
This easy gluten free bread recipe uses more ingredients than your average loaf of white bread, but I promise every single one is needed to achieve the fluffiest gluten free bread possible.
Active dry yeast Sugar Warm water Milk Canola oil Butter Eggs Lemon juice White rice flour Tapioca flour Potato starch Corn starch Xanthan gum Salt Baking powder
How to Make Gluten Free Bread
Making homemade gluten free bread is kind of like making a muffin batter. As in, the consistency will be different from the traditional white flour bread dough, so no kneading is required, wahoo!
Pour yeast into the bowl of an electric stand mixer, along with sugar and warm water. Whisk to dissolve yeast, then let rest 5 – 10 minutes to proof yeast.
Add in remaining granulated sugar, the milk, canola oil, butter, eggs and lemon juice. Fit mixer with paddle attachment and whip on low speed to combine.
Add in all remaining ingredients and mix on low speed to combine, then increase to medium speed and mix 5 minutes.
Pour bread dough into a buttered 9-by-5-inch baking dish and spread to both ends with a rubber spatula. Smooth top with wet hands, while slightly doming loaf.
Transfer to a warm place free from draft to rise for 1 hour to 1 hr 15 minutes. Preheat oven to 375 degrees during last 10 minutes of rising.
Bake bread in preheated oven for 20 minutes, then reduce oven temperature to 350, tent loaf with foil and bake 20 minutes longer, or until loaf is done (top center of loaf should no longer be doughy). Cool in loaf pan several minutes, then invert onto a wire rack to cool completely.
Do I Have to Use Xanthan Gum in This White Bread Recipe?
Yes! It offers elasticity in the dough and with the lack of gluten here it acts as the binding agent for the flour. It also helps hold onto some moisture, and gives the bread some structure.
How to Store Gluten Free Bread
This homemade gluten free bread needs to be kept in an airtight container or resealable bag in the refrigerator. Let it cool completely on your countertop before storing in the fridge, though.
How to Serve Gluten Free Bread
Once chilled, I recommend warming each piece for about 10 – 15 seconds in microwave before enjoying it. This homemade white bread will seem dry once chilled in the fridge, but if you warm it up it will become moist again. It’s also delicious toasted!
Tips for the Best Gluten Free Bread
Scoop and level the dry ingredients when measuring rather than pour them from package into a measuring cup. Just be careful not to pack it when measuring! Wet the top of the white bread loaf before setting it aside to rise. Wetting the top prevents it from drying out while it’s rising (you can’t use plastic wrap on this bread since it’ll stick). If you have a scale, use that to measure out the ingredients.
More Delicious Gluten Free Recipes You’ll Love:
1 Hour Gluten Free Cinnamon Rolls Gluten Free Chocolate Chip Cookies Gluten Free Banana Muffins Gluten Free Brownies Gluten Free Buttermilk Pancakes Gluten Free Cauliflower Pizza Crust
