If you’re searching for a way to enjoy bread without gluten, the Basic Bread – Gluten-Free recipe is just the ticket. With a delightful texture and flavor, it makes for a fantastic homemade loaf that everyone can savor, gluten-free or not.
When it comes to gluten-free baking, the quality of your ingredients is vital. For the gluten-free flour blend, choose one that suits your taste and dietary needs. If you need to avoid dairy, feel free to swap the powdered milk for a non-dairy alternative. Keep an eye on the yeast; it should be fresh for the best rise, and if you’re sensitive to soy, the soy lecithin can be omitted or replaced with sunflower lecithin.
Bread & Rolls
Basic Bread – Gluten-Free Recipe
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar, divided (4.5 teaspoons or 2 tablespoons)
- 1 cup water, 110 degrees F (1 1/2 cups or 2 cups)
- 1 1/2 cups gluten-free flour, blend (2 1/4 cups or 3 cups)
- 1/2 cup potato starch (1/2 cup or 3/4 cup)
- 1/4 cup powdered milk (1/3 cup or 1/2 cup)
- 1 1/2 teaspoons xanthan gum (2 t. or 3 t.)
- 1 teaspoon guar gum
- 3/4 teaspoon salt (1 t. or 1 1/4 t.)
- 1/4 teaspoon soy lecithin (1/2 t. or 1 t.)
- 1 large egg (2 or 2)
- 1 tablespoon butter (1 1/2 T. or 2 T.) or 1 tablespoon canola oil (1 1/2 T. or 2 T.)
- 1/2 teaspoon cider vinegar (1/2 t. or 1 t.)
Instructions
- Prepare your pan by greasing it based on the weight of the bread you plan to make: an 8×4-inch pan for a 1-pound loaf, a 9×5-inch pan for a 1 ½ pound loaf, and two 8×4-inch pans for a 2-pound loaf.
- Combine 2 1/4 teaspoons active dry yeast, 2 teaspoons of sugar, and 1 cup warm water in a bowl. Let the mixture sit for about 5 minutes until it becomes frothy.
- In the bowl of a heavy-duty stand mixer, combine the yeast mixture with the remaining ingredients: 1 tablespoon sugar, 1 1/2 cups gluten-free flour, 1/2 cup potato starch, 1/4 cup powdered milk, 1 1/2 teaspoons xanthan gum, 1 teaspoon guar gum, 3/4 teaspoon salt, 1/4 teaspoon soy lecithin, 1 large egg, 1 tablespoon butter or canola oil, and 1/2 teaspoon cider vinegar.
- Blend the mixture on medium speed for 1 minute, scraping down the sides with a spatula as necessary to ensure everything mixes well.
- Transfer the dough into your prepared pan. Cover it lightly with foil and let it rise at room temperature (about 75 to 80°F) until the dough reaches the top of the pan. The can take anywhere from 45 to 60 minutes, depending on your kitchen conditions.
- While it’s rising, preheat your oven to 375°F. Once the dough has risen, use a sharp knife to make three diagonal slashes about 1/8-inch deep on top of the loaf. The will allow steam to escape while baking.
- Bake the bread for 55 to 65 minutes, until it’s nicely browned and the internal temperature reaches 205°F on an instant-read thermometer. If the bread starts to brown too quickly, cover it loosely with foil after the first 20 minutes of baking.