The first thing I missed when I went gluten and dairy free was, of course, bread. At first, I ate Udi’s gluten free bread, but it got expensive. Fast.
I tried several recipes and combined them to come up with this recipe. It is mostly based on recipes from the Art of Gluten Free Baking, but I experimented with different flours.
For this recipe, a Kitchen Aid type stand mixer makes it easier, but a regular hand mixer would work. Here are the ingredients:
- 1 1/2 cups warm water (I microwave for 50 seconds). You can experiment using warm milk or milk substitute if you’d like.
- 2 tbsp yeast
- 2 heaping tbsp sugar
- 2 large eggs (room temp is best, but cold will work)
- 1/4 cup olive oil
- 3 cups gluten free flours of choice
- 2 tsp xanthan gum
- 4 tsp baking powder
- 1 tsp salt
1. Proof the yeast by whisking 1 heaping tbsp sugar into the warm water, followed by the yeast. Wait a few minutes for the yeast to puff up, meaning it is working. My kids love to watch this part!
2. While yeast is proofing, mix 2 eggs and 1/4 cup olive oil until combined. Add in yeast mixture and mix until combined.
3. Slowly mix in 2 tsp xanthan gum, 4 tsp baking powder, 1 heaping tbsp sugar, 1 tsp salt, and 3 cups gluten free flours of choice. I often use this gluten free flour mix, but you can use any store bought or home made mix. Here are some delicious combinations I love:
- 1 cup all purpose mix, 1 cup gluten free oat flour, 1 cup teff flour
- 2 cups all purpose mix, 1 cup teff flour
- 1 cup buckwheat flour, 1 cup all purpose flour mix, 1 cup teff flour
I want to experiment with quinoa flour and millet flours, but I haven’t had the chance! **It’s important to know that the xanthan gum makes the bread stick together. If you are not using an all purpose flour mix with xanthan gum in it, you will need to experiment and possibly increase from 2 tsp to 3 or more.
**Since I cannot tolerate gluten-free oats, my favorite combination of flours is 1 cup teff flour, 2 cups all-purpose gluten-free flour mix.
4. Set the stand mixer on high and mix for 3 minutes.
Gluten free bread batter is not doughy like regular bread dough. Instead, it is wet and has the consistency of cake or brownie batter.
5. Preheat oven to 375 degrees. Spoon bread batter into a greased loaf pan—I like to use olive oil spray and glass loaf pans. Place on top of stove and let rise for 30-40 minutes. I use this time to make another loaf of bread, usually baking 3 loaves at once.
6. Once bread has risen, bake for 25 minutes, then cover loosely with foil and bake for 10 more minutes.
If you will be eating the entire loaf that day, simply place bread cut side down on a cutting board. I like to bake several loaves at once and cut into slices once they are cool. I freeze individual bread slices wrapped in plastic wrap. Simply pop a slice in the microwave or toaster (reserved for gluten free bread only) to warm it up!