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Gluten-free bread: a must-know recipe

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Gluten-free bread: a must-know recipe

Buying gluten-free bread at the store can be really expensive, up to almost $5.00 a loaf. It wasn’t really worth it for me, so I just cut bread out of my diet. There’s plenty of other breakfast options, like fruits, yogurt, tapioca pudding and oatmeal. But it doesn’t mean that I don’t miss bread from time to time, especially for sandwiches. I’ve tried making gluten-free bread before, but I was never all that successful. It didn’t help that I didn’t have an actual bread pan. But… I recently bought one and I found this great recipe just a few weeks ago. I must say, whoever thought of replacing water with club soda in gluten-free baked goods to help make it rise better and be more airy, is a genius! The recipe has onion and garlic powder, but obviously, you can omit that if you want breakfast bread, maybe even replace it with cinnamon and nutmeg. I modified a few things, so here’s what you’ll need:

My first loaf of bread!

Dry Ingredients:

  • 1 cup potato starch
  • 1 cup tapioca starch
  • 1 cup + 2 Tablespoon brown rice flour
  • 1/2 cup amaranth flour
  • 1/2 cup chickpea flour
  • 1/3 cup buttermilk powder
  • 1 1/2 Tablespoon guar gum
  • 1 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 5 teaspoon gluten-free dry yeast granules
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Wet Ingredients:

  • 3 room temperature eggs
  • 1/2 cup olive oil
  • 1 Tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cup club soda

Dry ingredients and wet ingredients.

The recipe is very simple. Mix the dry ingredients in large bowl. Mix the wet ingredients in a separate bowl. Slowly add the wet ingredients to the dry ingredients while constantly mixing, until they are well combined (it takes a few minutes).

Scrape the side of the bowl with a spatula and form a nice ball of dough. Cover with a wet towel and let it rest for one hour.

After 50 minutes, preheat the oven to 400F. Grease the bread pan with butter. Cut a piece of aluminum foil big enough to cover the top of the bread pan and brush olive oil on it to make sure it doesn’t stick to the bread.

All that’s left to do it to cover it with aluminum foil and bake it!

With a spatula, scrape the dough into the bread pan. Dip the spatula in water and use it to smooth the top. Cover the dough with the greased piece of aluminum foil and bake in the oven for about 40 minutes. It will smell incredible when done, but make sure to let it cool before slicing it.

I recommend keeping this bread refrigerated in a bread bag. The first time I made it, I left it on the counter and it was moldy after two days. But in the fridge, it stayed nice and fresh for almost a week, so that’s definitely the way to go!

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About Naelle

I'm very passionate about nutrition and health. I don't have an education in this field, but I try to keep myself informed as much as possible. I stopped eating gluten two years ago, which led me to become very interested in cooking, so that I could keep eating well on my budget. I like to experiment and find ways to make my time in the kitchen as much fun, cost effective, healthy and tasty as possible.

8 responses »

  1. Love the blog Naelle! It’s awesome and very well designed 🙂 The bread looks great too! If I knew anything about cooking I’d give it a try. Keep it up 🙂

    Reply
  2. Hello Naelle! The blog looks great. And this bread looks SUPER yummy! Could I use egg powder instead of the buttermilk powder? Also, how do you keep this bread to keep fresh? Thanks!

    Reply
    • Sorry, I do see that you say how to keep the bread fresh. But I still wonder if the egg powder would work in the bread to keep it dairy free, but still have a protein component. Thanks again!

      Reply
      • Hi Julie! Thanks for dropping by 🙂

        I don’t think egg powder would be a good replacement for buttermilk powder. There’s already 3 eggs in the recipe and the buttermilk adds a lot of acidity, which eggs would not do.

        I suggest actually using either 1/3 cup of rice milk or almond milk, pour a Teaspoon of an acid medium in (lime juice, lemon juice, apple cider vinegar) and let it stand for 10 minutes before adding it to the recipe. I don’t think it would be a big deal to use a liquid to replace the powder, you may have to offset it with a little more flour, but it’s only 1/3 cup.

        This is a great website, if you need to find dairy substitutes for recipes. http://www.godairyfree.org/
        I hope it helps!

      • Thanks Naelle! I will give that a try. I thought “powdered protein” was the issue, but thanks for clearing that up. 🙂
        Looks like a good weekend to bake.

  3. Pingback: Gluten-Free Falafels « glutenfreequest

  4. Pingback: Gluten-free Sandwich Wraps « glutenfreequest

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