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.