Gluten Free Bread

So, it’s taken me a while, but finally I’m here. I’ve had a busy week with kids, but managed to squeeze in a day of bread baking. My kids love this bread and frankly, so do I. It’s much tastier and oh, so much yummier than that rock hard  gluten free bread that you buy at the grocery store. In the past couple of years I’ve tried almost every store bought bread out there and have not found one that I actually like. And, I’ve baked more loaves than I can count at home. Mostly because I believe my kids have a slight addiction to this bread. They love to help out with making it and just can’t wait to get their hands on a slice after it comes out of the oven.  This recipe is straight forward and doesn’t require a lot of babysitting like other gluten free breads I’ve tried. And, just to be clear, it’s completely dairy free, soy free and of course, gluten free! So, because this is my first recipe post on the blog, I thought it was appropriate to post this bread recipe. I know that when I first went gluten free, the thing I missed the most was bread. So here it is …

Gluten Free Bread

2  cups Jenny’s Gluten Free Flour Blend * (see note below)

1/2 cup tapioca flour

2 tbsp white sugar

2 tsp xanthan gum

3/4 tsp salt

3 tbsp flax seed meal (optional)

2 1/8 tsp dry active yeast

2 large eggs

1 tsp apple cider vinegar

3 tbsp canola oil

1 cup warm water + 1 tsp white sugar

** please check with the manufacturer to ensure the products you use are gluten free

Preheat your oven to 200 F. Place bread pan in your oven to warm up. Once the oven has reached 200 F turn off the oven and turn on the light.

In your mixer (using paddle attachment) mix gluten free flour blend, white sugar, xanthan gum, salt and flax seed meal together. Blend well.

DSC_0294Measure out the warm water (not too hot as it will kill the yeast). Mix in 1 tsp white sugar until dissolved. Add dry active yeast to the water/sugar mixture and let proof  (about 5 minutes) while you prepare the rest of the bread.

In a separate bowl beat eggs slightly. Add to dry ingredients.

DSC_0291 Add canola oil and apple cider vinegar to the dry ingredients.

DSC_0295 Once your yeast is ready, add the water/yeast mixture into your mixer slowly while your mixer is mixing. The mixture will be very moist compared to regular gluten bread. This is how it should look.

DSC_0298Mix well.  Remove warmed bread pan from the oven. Line with parchment paper. Scoop bread dough into the pan and smooth the top of the dough using a spatula or a wet finger. Place the pan back into the oven. Cover with a light towel and close the door. Make sure your oven light remains on as this will help keep the heat and rise the bread. Let rise until double in size. (This time will vary.)

After the dough has risen to double in size, preheat the oven to 350 F. Bake for 35 – 40 minutes in the oven. The top should turn a beautiful golden brown colour and the bread will sound hollow on the bottom when it’s done.  Remove from the oven, and remove the bread from the pan immediately.  Place on a wire rack and cool completely.  Ta Da! Glorious Gluten Free Bread in all it’s glory! Enjoy!

DSC_0309This bread will last for several days on the counter, sealed. But, because there aren’t any preservatives, it will spoil after that. I usually slice the loaf once cooled or after a day and place it in a sealed bag in the freezer. Then your bread slices are ready when you want them!

* Jenny’s Gluten Free All Purpose Flour Blend

1 cup tapioca starch

1 cup brown rice flour

1/2 cup sorghum flour

 Jenny 

Glorious Gluten Free Bread
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Breads
Ingredients
  • 2 cups Jenny's Gluten Free Flour Blend * (see note below)
  • 2 cups Jenny's Gluten Free Flour Blend * (see note below)
  • ½ cup tapoica flour
  • ½ cup tapoica flour
  • 2 tbsp white sugar
  • 2 tbsp white sugar
  • 2 tsp xanthan gum
  • 2 tsp xanthan gum
  • ¾ tsp salt
  • ¾ tsp salt
  • 3 tbsp flax seed meal (optional)
  • 3 tbsp flax seed meal (optional)
  • 2⅛ tsp dry active yeast
  • 2⅛ tsp dry active yeast
  • 2 large eggs
  • 2 large eggs
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar
  • 3 tbsp canola oil
  • 3 tbsp canola oil
  • 1 cup warm water + 1 tsp white sugar
  • 1 cup warm water + 1 tsp white sugar
  • ** please check with the manufacturer to ensure the products you use are gluten free
Instructions
  1. Preheat your oven to 200 F. Place bread pan in your oven to warm up. Once the oven has reached 200 F turn off the oven and turn on the light.
  2. In your mixer (using paddle attachment) mix gluten free flour blend, white sugar, xanthan gum, salt and flax seed meal together. Blend well.
  3. Measure out the warm water (not too hot as it will kill the yeast). Mix in 1 tsp white sugar until dissolved. Add dry active yeast to the water/sugar mixture and let proof (about 5 minutes) while you prepare the rest of the bread.
  4. In a separate bowl beat eggs slightly. Add to dry ingredients.
  5. Add canola oil and apple cider vinegar to the dry ingredients.
  6. Once your yeast is ready, add the water/yeast mixture into your mixer slowly while your mixer is mixing. The mixture will be very moist compared to regular gluten bread.
  7. Mix well. Remove warmed bread pan from the oven. Line with parchment paper. Scoop bread dough into the pan and smooth the top of the dough using a spatula or a wet finger. Place the pan back into the oven. Cover with a light towel and close the door. Make sure your oven light remains on as this will help keep the heat and rise the bread. Let rise until double in size. (This time will vary.)
  8. After the dough has risen to double in size, preheat the oven to 350 F.
  9. Bake for 35 - 40 minutes in the oven. The top should turn a beautiful golden brown colour and the bread will sound hollow on the bottom when it's done. Remove from the oven, and remove the bread from the pan immediately. Place on a wire rack and cool completely.

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4 Replies to “Gluten Free Bread”

  1. Thanks for the bread recipe. I’ve already used it to make breadmaker bread, hotdog buns and cinnamon buns – great for all these recipes.

    1. Hi Sandy! Thanks for your comments! I’m so glad that you’ve had so much success using this recipe! Let us know if you’ve tried any of our other recipes in the future! Happy Baking!

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