Gluten Free Bread Recipe
User Reviews
5
Gluten Free Bread Recipe
Description
The Gluten Free Bread Recipe features a blend of gluten free all-purpose flour, almond and tapioca flours, along with ground flaxseed to provide texture and structure. Instant yeast activates the dough, which contains eggs, warm water, olive oil, and maple syrup or honey for moisture and slight sweetness. The dough is mixed into a thick batter rather than traditional kneaded dough.
The batter is transferred to a greased loaf pan and allowed to rise for about an hour until approximately doubled, though gluten free doughs typically rise less than wheat breads. Baking at 375 degrees Fahrenheit for 45 to 50 minutes yields a golden brown domed loaf with a hollow sound when tapped, indicating doneness. Cooling thoroughly before slicing maintains the bread's texture.
This bread serves as a homemade gluten free staple, adaptable to those avoiding gluten while still enjoying sliced bread for sandwiches or toast. The recipe advises using flour blends with xanthan gum for structure and encourages tapping the bread to check for doneness.
Store the cooled bread in an airtight container at room temperature for up to three days, or freeze individual slices for up to three months. Using reputable gluten free flour blends such as King Arthur or Bob's Red Mill enhances the outcome.
Ingredients
- 2 ½ cups all-purpose flour see note, gluten free 1 to 1
- ½ cup almond flour
- ½ cup tapioca flour
- ¼ cup Flaxseed ground
- 2 tsp instant yeast
- 1 tsp salt sea salt
- 1 ½ cups water about 110℉, warm
- 2 tbsp olive oil
- 2 tbsp maple syrup or honey
- 3 egg large
Instructions
- First, in a large mixing bowl, whisk together the gluten free flour, almond flour, tapioca flour, ground flaxseed, instant yeast, and salt.
- In a separate bowl, combine the warm water, olive oil, maple syrup (or honey), and eggs. Whisk until well blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring well with a wooden spoon or spatula. Mix until a thick, sticky batter forms.
- Transfer the bread batter to a greased 9-inch by 5-inch loaf pan. Smooth the top with a wet spatula.
- Cover the pan loosely with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size. Gluten free dough may not rise as much as traditional bread dough.
- Preheat your oven to 375 degrees Fahrenheit while the dough is rising.
- Once the dough has risen, place the pan in the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Finally, remove the bread from the oven. Cool for 10 minutes. Then, transfer it to a wire rack to completely cool before slicing.
Notes
- Use a gluten free flour blend containing xanthan gum for best texture.
- The bread will rise less than traditional wheat bread; a golden dome shape indicates doneness.
- Tap the baked loaf; a hollow sound means the bread is fully baked.
- Allow bread to cool completely before slicing to preserve crumb structure.
- Store at room temperature in an airtight container for up to 3 days or freeze slices up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 212mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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