FINALLY! I have Gluten Free bread that doesn’t suck! 🙂
I adopted this Gluten Free Bread from cookingclassy.com. I’ve made a few changes and arrived with the best looking and tasting Gluten Free Bread ever!
I know, you just want to go straight to the recipe, hurry up and make this Gluten Free Bread for yourself, so let’s get started!
First and THE most important step in making this Gluten Free Bread – proof the yeast!
Proof the yeast the right way! Make sure your water is 110ºF! If the water is too hot, you will kill the yeast. If the water is too cold, the yeast will not develop! Also, make sure you let the yeast proof in warm place! I usually place it on a cooktop in between 2 burners on low.
Do it right! If after 10 minutes, the yeast does not look frothy and risen (picture below), dump it out and start again!
The milk needs to be warm too!
I do take its temperature to make sure it is close to 110ºF.
While the yeast is developing, I gather all the dry ingredients and give it a whisk:
After 10 minutes of proofing, the yeast mixture is ready to go!
I add all the wet ingredients, minus the warm milk. I suppose, you could dump the milk in too, but I rather stay on the safe side; I don’t want to temper the eggs…
I mix the wet ingredients first and then add the warm milk in.
Yes, this does NOT look like traditional bread dough!
Gluten Free baking is very different from traditional baking.
You can’t add as much flour as you would have with traditional bread. Or, you could, but… you would end up with a brick! It’s a given! I’ve tried it! I’ve made a lot of mistakes! You don’t have to! Check out my Gluten Free Biscuits recipe! I always use this recipe as an example why you can’t work with gluten-free baked goods the same way as traditional!
Trust me, this batter will work!
Make sure your bread form is well buttered!
Transfer the bread batter into the prepared pan and spread with a rubber spatula. Then, clean the spatula off and spray with cooking spray. That will allow you to smooth the top of the bread and give it a nice loaf shape.
Now, take a piece of plastic foil; enough to cover the bread pan. Spray the area over bread with cooking spray. Then, flip it over and cover the bread to raise.
Find a warm spot for your bread!
I am fortunate to have an oven with a bread proof setting – 100ºF!
Here we are! Our bread is nicely risen.
See, why we sprayed the foil?… Nothing sticks to it when peeling it off!
Although this is very delicate looking bread, it is solid enough to brush the top with an egg wash.
The egg wash makes the bread nice and glossy and holds the sunflower seeds in place.
I like to tent the bread pan with aluminum foil.
Why? The high foil sides will help the bread to raise up instead of going out sideways.
I bake the bread for 20 minutes at a higher temperate first (375ºF) to ensure a good raise, and then I allow it to cook on the inside at a lower temperature (350ºF) for 25 minutes.
Isn’t that a beautiful looking loaf of bread???
Let’s do a happy dance! 🙂
Yes, it is Gluten Free Bread!
I know, it’s hard to believe it after being disappointed so many times…
This Gluten Free bread not only looks good, but tastes even better and has a great, non-crumbly texture!
I have enjoyed it in so many ways since I had started baking this bread!
Here are some of them:
1/Ham and Cheese Sandwich!
Notice – the bread is NOT toasted!
Can you do that with any of the store-bought breads???
2/Peanut Butter and Jelly Sandwich!
Yes! Again, the bread did not need to be toasted!
Although the bread did not need to be toasted, I toasted it, wanting the whole thing to be hot! 🙂
4/Bacon, Egg and Cheese!
Te bread was a little over toasted because I put it in the oven to melt the cheese and did not set the timer!
Always set the timer! 🙂
5/ French Toast!
Yes, it held up! 🙂
6/Open faced sandwiches. Polish style! 🙂
This. Is. Delicious!
8/Nutella with Banana and Chia seeds!
I know, I know… Nutella is not good for you…
It’s my guilty pleasure though and once in a blue moon won’t kill me…
This! This is just pure love! ♥
I am so happy my son shares my love for Tuna Melt…
10/Bacon, Lettuce and Tomato Sandwich!!!
Again, the bread was NOT toasted!
I had not had a BLT like forever, so this was a special treat for me!
In fact, I loved it so much that I made BLT sandwiches to take along with us on a hike! And, guess what? It survived the hike!
I toasted the bread, so it didn’t get soggy from the tomatoes.
I slathered the bread with mayo, seasoned with salt and pepper. The bacon was nice and thick… It was a beautiful sandwich that made a hike just that much better.
Lord, I am so thankful for this Gluten Free Bread!
YOU will be too!
As Always, Eat Well, Spend Wisely!
- 2 ½ tsp (7g packet) ACTIVE dry yeast
- ½ tsp white sugar
- ¼ cup warm water (MUST be 110ºF!)
- 2 Tbsp coconut oil
- 2 Tbsp butter, softened
- 3 large eggs
- 1 Tbsp lemon juice
- 3 Tbsp sugar
- 1 ¼ cups warm milk (110ºF)
- 1 cup white rice flour
- 1 cup almond flour
- ½ cup tapioca flour
- ½ cup potato starch (NOT flour!)
- ⅓ cup cornstarch
- 1 Tbsp xanthan gum
- 1 ¾ tsp salt
- 1 tsp baking powder
- 1 cup sunflower seeds + about 2 Tbsp for topping
- 1 egg, whisked, for egg wash
- Pour warm water into the bowl of a Kitchen Aid. This step is crucial! If the bowl is very cold, your water temperature will go down! Take the water temperature in the bowl and make sure it is in fact 110ºF! After making sure the water is 110ºF, add yeast and 1/2 tsp sugar. Whisk to dissolve. Let it rest in warm place for 10 minutes to proof yeast (it will slightly rise and look frothy).
- While yeast is proofing, gather all dry ingredients and whisk them with a hand whisk in a separate bowl,
- Add all wet ingredients, except milk, to the yeast mixture.
- Fit mixer with a paddle attachment and mix the wet ingredients on low speed (butter won't blend in at this point, it's ok). Mix in milk.
- Add dry ingredients and mix on low speed to combine. Scrape sides. Increase speed to medium and mix for 5 minutes (at the end of mixing, batter should have a consistency similar to cookie dough).
- Mix in sunflower seeds.
- Pour bread batter into a buttered 9 x 5 inch baking form. Spread with a rubber spatula. Spray spatula with cooking spray and smooth top while slightly doming loaf.
- Drape plastic wrap over the bread and spray it with cooking spray. Flip it over and wrap around the sides of the plastic wrap.
- Transfer bread pan to a warm place, free from draft, to rise, for 1 hr 15 minutes. I keep it in the oven on bread proof setting (100ºF).
- Preheat oven to 375ºF during last 15 minutes of rising.
- Take the plastic wrap off. Gently brush the top of bread with an egg wash. (Be gentle! It is a delicate loaf! You don't want to deflate it!).
- Top with some sunflower seeds.
- Place the bread on top of aluminum foil and wrap the foil up, tenting it like for a soufflé.
- Bake bread in preheated 375ºF oven for 20 minutes, then reduce oven temperature to 350ºF and bake for 25 minutes.
- Cool down for about 5 minutes. Loosen sides and invert it onto a cooling rack.
- This bread is too good to last for a long time but if there is a need, it can be frozen. Slice and place parchment paper in between slices so they don't stick and you can remove as many slices as you need.