There is a reason I don’t bake bread often. It’s because in the presence of a freshly baked loaf of bread I have very little self-control. I can’t stop eating it. But then I got a reader request for a gluten-free bread recipe. Since I aim to please, here it is reader, you know who you are, the best and easiest gluten-free bread recipe.
Making gluten-free bread is no easy feat. Gluten gives bread its light, airy structure and enables it to hold together as it rises. Trying to mimic that is downright hard. Once you dive into the world of gluten-free bread baking you will soon discover recipes with ingredients as long as a thesis! Ingredients such as whey protein powder, powdered milk, Ultratex 3, Expandex, xanthan gum, guar gum and many more.
I have tried to keep this recipe as simple as possible. I was once a newbie, I know what its like. Expensive flours and exotic sounding ingredients can unfortunately produce a substandard, disappointing loaf of bread. I am still experimenting with my own all-purpose gluten-free flour mix but until it is perfected I use Schar bread mix B.
In North America I believe this flour mix is called Schar Naturally Gluten-Free Classic White Bread Mix. I get excellent results with this bread mix every time. Its pretty fool-proof. If you are new or seasoned to gluten-free bread making this is the recipe for you.
I suspect that another gluten free mix combined with my tips and tricks below will also result in a great loaf of bread. I have heard good things about King Arthur Gluten Free Multi Purpose Flour and Bob’s Red Mill Gluten Free 1 to 1 flour If you do experiment with an alternative mix be sure to let me know how it turned out in the comment section.
UPDATE for my readers in Australia and New Zealand! Edmonds flour works perfectly in place of the Schar flour.
This is a long post I must warn you. I wanted to detail every step especially for those new to gluten-free bread making.
Easy Newbie Gluten Free Bread Ingredients
Organic Buckwheat Flour – adding a high protein flour to your mix adds structure and flavor to the bread. Feel free to experiment with other high protein flours like sorghum, millet, amaranth, teff, gluten-free oat flour. Just beware that it will affect the taste.
Sparkling water – contains carbon dioxide which helps the loaf rise and develop air bubbles.
Organic Psyllium Husk Powder – is an excellent binder and really gives the bread that ‘bread like’ texture.
Olive oil – adds moisture, a tender texture and extends shelf-life.
Easy Newbie Gluten Free Bread Tips & Tricks
This gluten free bread dough is more like a batter than a dough. You wont be able to knead it. Do not be tempted to add additional flour or it will result in a dry loaf.
Sprinkle Omega Seed Sprinkles onto the surface of the loaf with for a nutrition boost!
I highly recommend using a scale. You’ll get the best results. I have this one.
I use the Lekue Silicone Bread Maker The bread comes out of the maker so easily without any extra flour, greasing or prying. The end result is a beautiful artisan bread with a nice crust. I love Lekue products! Their silicone is 100% BPA free dishwasher, freezer, microwave and oven safe. If you half this recipe all the mixing, rising etc can actually be done in the bread pan. If you decide to purchase the bread maker please use my affiliate link. Your cost remains the same, but I earn a small percentage to help support this blog. Thank you!
Freeze your newbie gluten free bread for later
This loaf lasts a couple of days at room temperature. I usually slice up half of the loaf. Wrap each slice in plastic wrap or wax paper. Flash freeze the wrapped slices then place them in a freezer bag. When I need a slice I simply defrost one overnight in the fridge. Frozen slices can be warmed up in the oven or toaster as well.
With a few adaptations you can also make dinner rolls.
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- 2 ½ cups Schar Bread Mix B
- ¾ cup organic buckwheat flour
- 2 teaspoons dry active yeast
- ½ teaspoon whole psyllium husks
- ½ teaspoon salt
- 1 ¾ cups sparkling water
- 1 tablespoon honey
- 2 tablespoons olive oil
Combine the dry ingredients in a large mixing bowl and make a well in the middle
Combine wet ingredients in a microwave safe bowl or jug. Nuke in the microwave on high for 30 seconds to one minute. The water should be warm not hot to the touch in order to activate the yeast.
Pour wet ingredients into well.
Mix until combined
Cover with plastic wrap & place in a warm spot for 1 hour
After 1 hour remove the plastic wrap & transfer dough to the Lekue bread maker
Brush the top of bread with olive oil and slash a few incisions on an angle with a sharp knife
Dust the surface of the loaf with Omega Seed Sprinkles
Preheat oven to 200ºC / 400ºF
Bake for 50 mins
Transfer bread to a wire cooling rack and leave to cool for at least 20 mins before serving