Gluten-Free Bread

Prep Time:

90 Minutes

Cook Time:

35 Minutes

Serves:

1 Loaf

Level:

Intermediate

About the Recipe

Embark on a culinary journey of gluten-free goodness with this simple and satisfying gluten-free bread recipe. Perfect for those with gluten sensitivities or anyone looking to explore alternative baking options, this recipe delivers a loaf of bread that is soft, flavorful, and free from gluten-containing ingredients.

The foundation of this gluten-free bread is a carefully selected blend of gluten-free all-purpose flour, which forms the backbone of the recipe. This specialized flour blend provides the structure and texture necessary for a successful gluten-free bread, ensuring a final product that is light, airy, and delicious.

To enhance the texture and rise of the bread, xanthan gum may be added to the flour blend. This ingredient mimics the binding properties of gluten, helping to create a cohesive dough and a well-structured loaf. However, if your flour blend already contains xanthan gum, there's no need to add extra.

The magic of bread-making begins with activating the yeast, a crucial step that ensures proper fermentation and rise. A mixture of warm water, sugar (or honey), and active dry yeast is left to rest until it becomes frothy and bubbly, indicating that the yeast is alive and ready to work its magic.

Next, the wet ingredients, including olive oil and eggs, are combined with the activated yeast mixture, creating a liquid base that will bring the flour blend to life. This wet mixture is then poured into the well of the dry ingredients, where they are gently incorporated to form a sticky yet manageable dough.

As the dough rests and rises, it develops a light and airy texture, thanks to the activity of the yeast and the structure provided by the flour blend. This rise is essential for achieving the desired height and crumb structure in the finished bread.

Once the dough has doubled in size, it is transferred to a loaf pan and given a final rise before being baked to golden perfection. The aroma of freshly baked bread fills the kitchen as the loaf transforms into a beautiful golden brown, signaling that it is ready to be enjoyed.

Whether sliced for sandwiches, toasted for breakfast, or served alongside soups and stews, this gluten-free bread is a versatile and flavorful addition to any meal. With its soft texture and delicious taste, it's sure to become a staple in your gluten-free baking repertoire. Enjoy the warmth and comfort of homemade bread, now accessible to all with this delightful gluten-free recipe.

Ingredients

2 cups gluten-free all-purpose flour blend

1 teaspoon xanthan gum (omit if your flour blend already contains it)

1 tablespoon active dry yeast

1 tablespoon granulated sugar or honey

1 teaspoon salt

1 cup warm water (about 110°F or 43°C)

2 tablespoons olive oil

2 large eggs

Preparation

Instructions:

Activate the Yeast: In a small bowl, combine the warm water, sugar (or honey), and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the yeast is foamy and activated.
Mix the Dough: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), and salt. Make a well in the center of the flour mixture.
Combine Wet Ingredients: In a separate bowl, whisk together the olive oil and eggs. Pour the activated yeast mixture into the bowl with the eggs and oil, and stir to combine.
Form the Dough: Pour the wet ingredients into the well of the dry ingredients. Use a spatula or wooden spoon to mix everything until a sticky dough forms. The dough should be thick but still sticky.
First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 45-60 minutes, or until it has doubled in size.
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan.
Transfer Dough to Pan: Once the dough has risen, gently deflate it by stirring it a few times with a spoon. Transfer the dough into the greased loaf pan and smooth the top with a spatula.
Second Rise: Cover the loaf pan with a kitchen towel and let the dough rise again for about 20-30 minutes. This helps the bread to achieve a better texture.
Bake: Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Slice: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.