Gluten Free White Bread Recipe
HTML-код
- Опубликовано: 11 сен 2024
- The gluten free lifestyle is all about change, and like anyone going through changes we often find that it's not so difficult as we may have originally thought. Humans are resilient and change is very normal, but there are always just a couple things that we all wish we could have back sometimes.
On the short list of things that gluten free folks would like to have back, there's one unmistakable item right there at the top: bread ... soft, chewy, glutinous bread, damn you gluten!
I’ve worked very hard to come up with what I believe to be the best homemade gluten free white bread I’ve ever tasted. Developed through years of experimentation and late nights baking, the recipe above represents my own personal benchmark for good sandwich quality bread, and thankfully it also meets the high standards of our young girls, which is saying a lot.
Hope you enjoy, and happy gluten free cooking!
Yeast Mixture Ingredients
- 3/4 cup Warm Water (100°C max)
- 3 tsp Traditional Active Dry Yeast
- 2 tsp Sugar
Dry Ingredients
- 1 1/3 cup Tapioca Flour
- 2/3 cup Potato Starch
- 2/3 cup Corn Starch
- 2/3 cup White Rice Flour
- 2/3 cup Sweet White Rice Flour
- 1 tbsp Baking Powder
- 1 tsp Guar Gum
- 1 tsp Fine Sea Salt
Wet Ingredients
- 1 cup Warm Water
- 1 Organic Egg
- 1/3 cup Dairy Free Margarine, melted
- 2 tbsp Organic Honey
INSTRUCTIONS
STEP 1: Proof the yeast mixture ingredients (*3/4 cup warm water, yeast and sugar) in a small bowl, whisk together well and set aside until it starts to get frothy
STEP 2: Whisk all dry ingredients together in a large mixing bowl
STEP 3: In a small microwave-safe bowl, melt the margarine by warming it in the microwave for around 30 seconds
STEP 4: In a separate medium-sized mixing bowl, combine the melted margarine and all remaining wet ingredients (egg warm water & honey) and whisk together well
STEP 5: Add the yeast mixture and wet mixture to the flour mixture
STEP 6: Combine the bread dough thoroughly until smooth, either with an electric mixer or vigorously by hand using a large whisk, until there are no lumps remaining at all
STEP 7: Pour the smooth dough into a greased 5" x 9" x 3" bread pan ... be careful NOT to use a 4.5" x 8.5" x 2.5" bread pan as it will not be large enough to accommodate the rising dough!
STEP 8/ Set the dough aside in a warm place until it has risen to 1/4" below the top of the bread pan ... approximately 15 minutes
STEP 9/ Preheat oven to 375
STEP 10/ Once the dough has risen to just under the lip of your bread pan, put it in the oven right away and bake in the center rack for 40 minutes
STEP 11: Remove bread from the oven and let the pan cool for 5 minutes, then carefully transfer the loaf to a cooling rack
STEP 12: Let it cool for one hour before slicing
STEP 13: Store the bread in a plastic bag or air-tight container at room temperature for up to 5 days ... slice and freeze if necessary
Full recipe with instructions can be found here:
bit.ly/3YN9G3D
This is great, thank you for sharing :D
I've gone ahead calculated the volume to weight of the flour(s) for those interested in using a scale ;)
Tapioca flour - 1 1/3 cup US = 160 grams
Potato starch - 2/3 cup = 128 grams
Corn starch - 2/3 cup = 85 grams
White rice flour - 2/3 cup = 105 grams
Sweet rice flour - 2/3 cup = 106 grams
Our family thanks you for this wonderful recipe. I have been baking this bread for 3 months already on a daily basis. We just completely stopped buying the frozen gluten-free bread. This is the best gluten free bread...ever!!!!!!
Couldn't have asked for a better comment, thanks so much for making my month, I'm very thankful that you all are enjoying this recipe. Very best regards to you and happy cooking!
Looking forward to your series! Love that it is so pliable and soft not stiff nor crumbly! Great job
Thanks for your kind comments Terri! Cheers😃🍷
Can’t wait to try your recipe! I love your energy, yes I’m tired of paying 7.00 for small loafs at grocery!
Right? Who could blame you! All the best Darlene, and Merry Christmas.
Mine got firm on the counter after 2 days. I had it wrapped in food service film and in a plastic bread bag. Still good, I grilled it. Thanks.
Sadly the freshness goes away fairly quickly with almost any GF bread, and freezing/toasting is the ideal option after a couple days 😭
Can't wait to try your bread recipe!
Can't wait to hear how it turned out!
Sweet rice flour is easily found in Asian grocery stores. We are lucky to have quite a few here in California desert 🌵
Sweet Lani!
Thanks a lot for sharing! This looks by far the best GF recipe. And it seems easy to make. I will be trying it this week!
Thanks Gustavo, hope it turned out wonderfully!
@@ImpulsiveCulinarian It did! I loved it!
@@gustavomattos7669 WOOHOOOO!
hello cant wait to try this recipe. Do you have recipe for Italian bread? thank you
Technically no, but I did at one point try making this recipe into brochette style loaves, same recipe just a different shape and slightly less cooking time ... but a bit of fresh oregano and dairy free cheese in the mix wouldn't hurt either!
I made this last night.....and my kids devoured it. So I have two more loaves in the oven right now. The taste and texture are absolutely wonderful. So much better than commercial gf breads and I would also say a lot better than any store bought gluten bread. I have a couple questions though.
1. Have you tried freezing a loaf and if so what was the outcome?
2. I'm at 4,500' elevation. My loaves are taking up to 30 minutes to rise, and almost an hour to bake (to achieve an internal temp of 207). Am I doing something wrong, or are there any adjustments to be made for my higher altitude? What altitude are you located at?
Hi Matthew, our elevation is near sea level (around 200 ft), it sounds to me like you are taking exactly the right steps to accommodate for the higher altitude. As you know first hand, this dough is unlike many others out there so I'm glad to hear that you've found a workaround. I'm so thankful for your kind comments too, much obliged!
Hey, When you measure your dry ingredients in the proper measuring cups, do you use a spoon to fill the measuring cups then level with a knife or use the measuring cups to scoop the flour? I just started using a scale bc that's the easiest way to get things exact every time and it takes less time to measure. Any chance you have the weights? I usually weigh in grams. Thanks for this recipe. I just bought a 9x5x3 bread pan and I'm soooo excited and thankful for this recipe!
Hi Carolyn, yes indeed i do use my measuring cups to scoop out and level afterwards ... but I agree weights are very helpful indeed. One of my plans for the near future is to provide weights for some of my main recipes ... once the girls are back in school the pandemonium should subside lol!
Thoroughly enjoy watching and look forward to making most of your delicious recipes. 100 degrees celsius in near boiling isn't it? Im a Yank, and refer to fahrenheit! Thanks for the great instructional videos.
Hi Todd, thanks for the kind comments, and yes just around boiling :)
2 questions, When proofing the yeast, can you substitute maple syrup or honey? Also, if I wanted to season the bread with garlic powder, would that throw off the recipe?
2 answers, yes absolutely syrup or honey would be just fine, and as for the garlic powder ... omg YES that sounds delicious, although I would suggest using the slightly granular kind rather than the fine powder, let me know how it turns out!
Can you please tell me if tapioca flour is the same as tapioca starch? Please reply as I want to make one asap. Both of my boys just got diagnosed with Celiac Disease last month. Like you said in the video, I bought a gluten bread before I even know there is a gluten-free bread recipe. I bought it for about $7 or more and was very small and starts to get hard after one week. My sons hate it. I do want to try making your recipe. Thank you.
Hi Lotus, my apologies for the delayed reply, but yes tapioca flour and tapioca starch are the same thing. Good luck and happy cooking!
Looking forward to trying your white bread recipe. Can you replace the butter with Coconut Oil***?????
Thanks for all the tips
Hi Lynette, yes coconut oil would be a lovely substitute!
I am ready to make this bread. Issue is no yeast during Covid. I found two kinds but not sure what to do. I have one package of Saf-instant RED and saf instant gold. Am I am able to use this yeast and at what measurements?
Great videos. I’m wondering if you can give me some advice. I’m only wheat sensitive so I can bake with other flours. I have found a wheat free flour with rye, oats and barley flours mixed together. Do you think I could make bread with this flour? Thanks
Hi Dale, I'm sure it's worth a try, although if you are sensitive to the gluten found in wheat, sadly that will also be found in the gluten found in both rye and barley. If your doctor gives the green light though for rye and barley than I'd love to hear how it turns out!
Hey, late to the game. But can this recipe be used with Bob Red Mills 1 to 1 flour?
Hi Shelby, speaking of late to the game ... how about a year-late reply (ugh, my apologies). Since all the pre-mixed blends have varying ingredients from brand to brand it's hard to say exactly the right amount. A 1-to-1 ratio is always a good starting point though and I'd be glad to learn how your recipe turned out!
Can i use phsyllium husk instead guar gum 🙏
Doesn't Bob's red mill get contaminated with soy I do not use it cause that reason I read that on the package. Is there another brand of sweet rice flour that you would use? Have a great day😊💜
Hi Christeen, I see the line on their package that you're talking about ... it says "manufactured in a facility that also uses tree nuts and soy". In my experience, this probably means your best option is to seek out a locally-sourced organic mill or manufacturer. Your local health food store might be able to suggest a manufacturer, and hopefully they deliver. I love contacting small volume local producers directly, you'd be surprised what lengths they are willing to go to in order to accommodate new dedicated clientele 😃🍷
Impulsive Culinarian thank you for getting back to me😊
Can you make this in a bread maker?
Sadly I don't think this would yield good results in a bread maker
thanks for sharing！love it！
Thanks Xiu!
Impulsive Culinarian looking forward your new video！
@@xiu9843 Coming VERY soon :)
Incredible gluten free bread...Eat a lot of this and be a glutton!
You said 100C for warm water, that's boiling. You probably meant 100F.
Going to try this tonight. Better to use grass fed butter (natural occurring fat). Our ancestors that were farmers were all healthy. Man made fats can't be good for you.
Can you freeze this bread? If so, how do you do it?
Hi Kara, I recommend slicing the loaf once it has cooled and freezing it in a plastic bag :)
What can be substituted for sweet rice flour? Would additional white rice flour work?
You can try replacing with rice flour yes, although the consistency may be a little dryer than normal it should work ... let me know how it goes!
@@ImpulsiveCulinarian thanks