Gluten-Free Bread

Making bread can be an enjoyable, creative process, especially if you need gluten-free options. Gluten-free bread is often challenging. Many find that gluten-free versions do not rise or have the same texture as regular bread. This gluten-free bread recipe aims to tackle that problem. With the right ingredients and a few simple steps, you can create a delicious loaf of bread that everyone can enjoy. This recipe is perfect for both those with gluten sensitivities and anyone who wants to explore bread-making.

WHY YOU WILL LOVE THIS RECIPE

You will love this gluten-free bread recipe for many reasons. First, the ingredients create a light and airy loaf. You can feel good sharing it with friends and family, knowing it’s gluten-free. It is easy to customize. You can add seeds, herbs, or your favorite spices to create new flavors. The recipe is simple to follow, making it great for beginner bakers. Also, this bread is perfect for sandwiches or just toasting with a bit of butter.

 

 

HOW TO MAKE Gluten Free Bread

Making gluten-free bread is easier than you think. With only a few steps and essential ingredients, you can bake a loaf you will be proud of. Follow this guide to create your gluten-free bread.

EQUIPMENT NEEDED

To make gluten-free bread, you will need the following equipment:

• A stand mixer with a paddle attachment
• A 9-inch x 5-inch loaf pan or a Pullman-style loaf pan
• Parchment paper (optional)
• A sharp knife or lame for slashing
• A wire rack for cooling

Ingredients You’ll Need:

• 3 cups all-purpose gluten-free flour blend (See Recipe Notes)
• 3 teaspoons xanthan gum (omit if your blend already contains it)
• 2 1/2 teaspoons instant yeast (See Recipe Notes)
• 1/4 teaspoon cream of tartar
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1 1/2 cups warm milk (about 95°F) (See Recipe Notes)
• 4 tablespoons unsalted butter (melted and cooled, plus more for brushing if using seeds) (See Recipe Notes)
• 1 teaspoon apple cider vinegar
• 2 egg whites (at room temperature) (See Recipe Notes)
• Toasted sesame seeds for sprinkling (optional)

STEP-BY-STEP INSTRUCTIONS

1. Prepare the Loaf Pan: Start by greasing or lining your loaf pan. If you use a 9-inch x 5-inch loaf pan, make sure it has 4-inch sides. You can also use a Pullman-style pan with a lid. If you want, line the bottom and sides of the pan with parchment paper.
2. Mix the Dry Ingredients: In the bowl of your stand mixer, put the gluten-free flour blend, xanthan gum, instant yeast, cream of tartar, and sugar. Use a separate, handheld whisk to mix these ingredients together. Add the kosher salt to the bowl and whisk again to combine.
3. Combine Wet Ingredients: Add warm milk, melted butter, apple cider vinegar, and egg whites into the dry mixture. Use the paddle attachment on low speed to mix everything. Scrape the sides of the bowl every so often to make sure everything blends well.
4. Beat the Dough: Increase the mixer speed to medium-high. Let it mix for about 3 minutes. The dough will be thick and wet, looking slightly whipped.
5. Fill the Loaf Pan: Scrape the dough out of the bowl and into your prepared loaf pan. With a wet spatula, smooth the top of the dough.
6. Let it Rise: Cover the loaf with lightly oiled plastic wrap or put the lid of the Pullman pan on top. Find a warm place for the dough to rise for 30 to 45 minutes. It should grow to about 150% of its original size. Patience is key!
7. Preheat the Oven: As the dough rises, preheat your oven to 375°F. Watch for signs of overproofing. If you see cracks or craters on top, it may be overproofing, and you should quickly move to the next step.
8. Prepare for Baking: Remove the plastic wrap and lid if using. Use a sharp knife to make a slash on the top about 1/4-inch deep. If you want seeds on top, brush the loaf with melted butter and sprinkle the seeds.
9. Bake Your Bread: Place the loaf pan in the middle or top rack of the preheated oven. Bake for 45 minutes to 1 hour. If you’re using a Pullman pan, take off the lid after about 40 minutes, then return it to the oven.
10. Check the Bread: The bread will be ready when its internal temperature reaches about 205°F. You can also use a toothpick to check; it should come out mostly clean. The outside should have a thick, brown crust.
11. Cool Down: Once done, take the bread out of the oven. If it feels soft outside, put it back in the pan or on a lined baking sheet in the oven at 300°F for another 20 minutes. This helps firm up the crust. After baking, let it cool for about 10 minutes in the pan. Then, move it to a wire rack to cool completely. It’s best to wait for at least 1 hour.
12. Slice and Store: Once cool, slice the bread into 10 equal pieces with a serrated knife. Wrap the loaf and slices tightly in plastic wrap. Store at room temperature for up to 2 days.
13. Freezing Option: To freeze, cool the bread completely. Wrap it tightly and place it in the freezer. You can also slice the loaf, wrap slices separately, and freeze them. When ready to eat, just defrost in the toaster or at room temperature.

 

 

HOW TO SERVE Gluten Free Bread

Serve the gluten-free bread fresh with your favorite toppings. It’s delicious with butter, jam, or honey. You can use it for sandwiches, toast it for breakfast, or enjoy it as a side with soups and salads. Feel free to experiment with flavors by adding garlic powder, herbs, or even cheese before baking.

STORAGE & FREEZING: Gluten Free Bread

Store the gluten-free bread at room temperature for up to 2 days. Keep it in a plastic wrap to maintain its moisture. If you want to keep it longer, freeze the loaf. When you need it, simply take it out and let it defrost. This way, you always have gluten-free bread on hand.

SERVING SUGGESTIONS

There are many ways to enjoy gluten-free bread. Here are some serving suggestions:

• Spread with almond butter or peanut butter for a tasty snack.
• Make a hearty sandwich with turkey, lettuce, and tomato.
• Serve with a warm bowl of soup for a comforting meal.
• Toast it and enjoy with scrambled eggs for breakfast.
• Top slices with avocado and sprinkle with salt for a quick brunch.

VARIATIONS

You can easily change this gluten-free bread recipe to suit your tastes. Here are a few ideas:

• Herb Bread: Add Italian herbs like basil, oregano, and rosemary for a savory bread.
• Cheese Bread: Mix in shredded cheese like cheddar or mozzarella into the dough for a cheesy flavor.
• Sweet Bread: Stir in cinnamon and raisins or add a bit of honey for a sweet twist.
• Seeded Bread: Add sunflower seeds, chia seeds, or flaxseeds for added texture and nutrition.

FAQs

1. Can I use a different type of flour?
   • This recipe uses a gluten-free flour blend. Using a different type may change the texture and rise.
2. What if I don’t have xanthan gum?
   • If your gluten-free flour already contains xanthan gum, you can skip adding it. Otherwise, consider using psyllium husk as a substitute.
3. How can I tell when the bread is done?
   • The best way is to use a thermometer. The inside should be about 205°F. You can also check with a toothpick; it should come out mostly clean.
4. Can I make this recipe without eggs?
   • Yes, you can try to use an egg substitute like applesauce or a commercial egg replacer. The texture may change slightly.

MAKE-AHEAD TIPS FOR Gluten Free Bread

If you want to prepare for your gluten-free bread, here are some tips:

• Prep the Dry Ingredients: You can blend the dry ingredients ahead of time and store them in an airtight container.
• Make the Dough: You can prepare the dough and allow it to rise, then store it in the fridge for several hours before baking. Bring it back to room temperature before baking.
• Freeze the Bread: As mentioned, bake the bread ahead of time and freeze it. This way, you can have fresh gluten-free bread whenever you need it.

This recipe will help you create a delightful gluten-free loaf. Enjoy the baking process and share it with your loved ones. Happy baking!

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