There is a reason I don’t bake gluten free bread often. It’s because in the presence of a freshly baked loaf of bread I have very little self-control. I can’t stop eating it. But then I got a reader request for a gluten free bread recipe. Since I aim to please, here it is reader, you know who you are, the best and easiest gluten free bread recipe you will ever make!
Easy Gluten Free Bread
Making gluten free bread is no easy feat. Gluten gives bread its light, airy structure and enables it to hold together as it rises. Trying to mimic that is downright hard. Once you dive into the world of gluten free bread baking you will soon discover recipes with ingredients as long as a thesis!
Ingredients such as whey protein powder, powdered milk, Ultratex 3, Expandex, xanthan gum, guar gum and many more.
Making GOOD gluten free bread is challenging but not impossible. I have experimented A LOT throughout the years and have learned a few tricks which I will share with you in this post.
How to improve the taste and texture of gluten free bread
- Adding a high protein flour to your mix adds structure and flavor to the bread. I have used Organic Buckwheat Flour but feel free to experiment with other high protein flours like quinoa, sorghum, millet, amaranth, teff and gluten-free oat flour. Just beware that it will affect the taste.
- Sparkling water – contains carbon dioxide which helps the gluten free loaf rise and develop air bubbles.
- Organic Psyllium Husk Powder – is an excellent binder and really gives the bread that ‘bread like’ texture.
- Olive oil – adds moisture, a tender texture and extends shelf-life.
How to make gluten free bread step by step
Easy Gluten Free Bread – More Tips & Tricks
Gluten Free Bread dough
This gluten free bread dough is more like a batter than a dough. You wont be able to knead it. Do not be tempted to add additional flour or it will result in a dry loaf.
A scale – I highly recommend using a scale. You’ll get the best results. I have this one.
Lekue Bread Maker – I bake this gluten free bread in the Lekue Silicone Bread Maker There is no need for any extra flour, greasing or prying the bread out. The end result is a beautiful artisan bread with a nice crust. I love Lekue products! Their silicone is 100% BPA free dishwasher, freezer, microwave and oven safe.
How to store your newbie gluten free bread for later
This loaf lasts a couple of days at room temperature. I usually slice up half of the loaf. Wrap each slice in plastic wrap or wax paper. Flash freeze the wrapped slices then place them in a freezer bag. When I need a slice I simply defrost one overnight in the fridge. Frozen slices can be warmed up in the oven or toaster as well.
With a few adaptations you can also make dinner rolls.
Easy Newbie Gluten Free Bread Recipe with Schar Mix B Flour
My original recipe uses Schar Mix B Flour. In North America I believe this flour mix is called Schar Naturally Gluten-Free Classic White Bread Mix. I get excellent results with this bread mix every time.
I suspected that other gluten free flour blends combined with my tips and tricks would also result in a great loaf of bread and luckily I was able to get my hands on Bob’s Red Mill 1to1 Gluten Free Flour and Dove’s Farm Gluten Free Flour . I have included the recipes using those flours in this post as well.
If you do experiment with an alternative mix be sure to let me know how it turned out in the comment section.
Easy Newbie Gluten Free Bread Recipe with Bob’s Red Mill One to One Gluten Free Flour
I finally got my hands on Bob’s Red Mill One to One Flour!
So many of you had written to me asking if this gluten free bread recipe works with Bob’s Red Mill One to One Flour that I just had to find a way to test it out. I ordered the flour through iHerb and had it delivered here to Spain so I could put it to the test. And now I can confidently report that YES it does!
Easy Newbie Gluten Free Bread Recipe with Bob’s Red Mill One to One Flour Recipe
Overall I’m quite pleased with the end result of this gluten free loaf. I do find that the bread is a bit wet / gummy compared to the other loaves and I suspect it’s because the Bob’s Red Mill mix contains xanthan gum. For this reason I prefer this Gluten Free Bread with Bob’s Red Mill One to One Flour toasted.
The recipe is basically the same as the original. The only change I made was to use 2 tablespoons psyllium husk.
Easy Newbie Gluten Free Bread Recipe with Doves Farm Gluten Free Flour
I spotted Doves Farm gluten free flour at my health shop the other day and couldn’t resist putting it to the test for my UK followers.
Easy Newbie Gluten Free Bread Recipe with Dove’s Farm Flour Recipe
I am truly impressed with this gluten free flour AND with the end result ! The recipe is basically the same as the original. The only change I made was to use 2 tablespoons psyllium husk.
Easy Newbie Gluten Free Bread Recipe with Edmonds Gluten Free Flour
For my readers in Australia and New Zealand Edmonds flour works perfectly in place of the Schar flour. I haven’t tried it personally but check out the comment section below for a testimonial from a reader from down under 🙂
Don’t forget to Sprinkle Omega Seed Sprinkles onto the surface of the loaf with for a nutrition boost!
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Easy Newbie Gluten Free Bread with Schar Mix B
- 2 ½ cups Schar Bread Mix B
- ¾ cup organic buckwheat flour
- 2 teaspoons dry active yeast
- ½ teaspoon psyllium husk powder
- ½ teaspoon salt
- 1 ¾ cups sparkling water
- 1 tablespoon honey
- 2 tablespoons olive oil
- Combine the dry ingredients in a large mixing bowl and make a well in the middle
- Combine wet ingredients in a microwave safe bowl or jug. Nuke in the microwave on high for 30 seconds to one minute. The water should be warm not hot to the touch in order to activate the yeast.
- Pour wet ingredients into well.
- Mix until combined
- Cover with plastic wrap & place in a warm spot for 1 hour
- After 1 hour remove the plastic wrap & transfer dough to the Lekue bread maker
- Brush the top of bread with olive oil and slash a few incisions on an angle with a sharp knife
- Dust the surface of the loaf with Omega Seed Sprinkles
- Preheat oven to 200ºC / 400ºF
- Bake for 50 mins
- Transfer bread to a wire cooling rack and leave to cool for at least 20 mins before serving