Simple Gluten Free Bread Recipe

Prep Time : 15 minutes minutes

Prepare dinner Time : 1 hour hour

That is the perfect and authentic gluten free bread recipe for moist and tender white sandwich bread with a chewy crumb and a crisp, brown crust.

Bounce to Recipe

With a delicate and tender crumb, this gluten free bread recipe is the unique and finest. The bread bends and squishes, tastes just like the “actual factor”, and has a good looking bakery-style crust.

It tastes and behaves similar to common bread. This recipe is straightforward to make and when you comply with the recipe faithfully, you will get excellent bread each time. That is the white sandwich bread you’ve got been lacking because you began in your gluten free journey.

The right way to make this gluten free bread recipe

This gluten free bread recipe requires a stand mixer fitted with the paddle attachment to make a clean, cohesive dough that rises cleanly and evenly. Right here is the way you make the perfect fundamental gluten free bread recipe utilizing high-quality gluten free baking elements:

1. Within the bowl of a stand mixer with the paddle attachment, place certainly one of my beneficial all objective gluten free flour blends (together with xanthan gum; I extremely advocate Higher Batter’s basic mix right here), immediate yeast, cream of tartar, and sugar. Whisk to mix nicely, after which add some salt, and whisk once more. We’re attempting to stop the yeast from clumping with the salt, since salt will inhibit yeast exercise.
2. Let the mixer run on low velocity whilst you add heat milk, butter that’s melted and allowed to chill, a little bit of apple cider vinegar, and a few egg whites. Flip the mixer velocity up and beat for about 3 minutes till the dough is clean. When you’re not acquainted with this form of batter-style gluten free bread, it’s possible you’ll be shocked by how moist and delicate the dough is.
3. Scrape the dough right into a greased, lined commonplace loaf pan, and clean it into an excellent layer. I prefer to clean the highest with a moistened silicone spatula. Make sure that all of the dough is collectively in a single cohesive piece, not smushed up towards the partitions of the pan.
4. Spray some plastic wrap with cooking oil spray and, putting the oiled aspect towards the dough, cowl the pan. Don’t pull the plastic tight across the pan because you need the dough to have the ability to rise freely, however be certain that the plastic adheres to the sides of the pan to stop most air from getting in.
5. Let the dough rise in as heat and draft-free an space of your kitchen as attainable till it’s about 50% greater than it was when it began out. When you’re utilizing a normal 9-inch x 5-inch pan, the dough ought to rise simply above the highest of the pan. It could take as little as 30 or 40 minutes to rise totally, or as a lot as 2 hours in case your kitchen is cool and drafty. If the dough begins to develop craters or cracks, it’s starting to overproof, so act shortly.
6. As soon as it’s completed rising, take away the plastic and slice alongside the highest alongside the size about 1/4-inch deep to encourage the bread to rise evenly within the oven.
7. Bake the loaf at 375°F for 45 minutes to 1 hour, or till an instant-read thermometer inserted into the middle of the loaf reads about 195°F. The surface could have a thick, brown, bakery-style crust and when you elevate the loaf out of the pan and faucet it on the perimeters or the underside, it can sound hole.
8. Take away the loaf from the oven and permit the bread to chill within the pan for 10 minutes. Then, rigorously take away the loaf from the pan and place it in a wire rack to chill fully. When you had lined the loaf with paper within the pan, earlier than to take away the paper to permit it to chill. We wish there to be a number of air circulating all the best way across the bread so the steam from the oven isn’t trapped.

What’s the dough for this gluten free bread like?

As we talk about in our newbie’s information to gluten free baking, when you have any expertise baking standard yeast bread, this gluten free bread dough will appear fully unfamiliar to you.

This batter-style gluten free yeast bread dough is extra like a free cookie dough than it’s standard bread dough. You want a stand mixer with a paddle attachment to combine it, most positively not a dough hook because it is not stretchy like standard yeast bread dough.

The one downside of this recipe is that I’ve by no means made it with complete success with a bowl and spoon. And imagine me, I’ve tried! Mixing all of the elements till they’re actually clean and totally included is simply actually laborious with no stand mixer.

It’s a bit fragile as soon as it’s risen, so deal with with care. When you’d like so as to add seeds to this gluten free bread, do it and after the dough has risen. Simply brush the highest calmly with melted butter and sprinkle with seeds. However be mild otherwise you’ll smash the rise.

Guidelines for baking the proper gluten free sandwich bread

I’ve put collectively my prime ideas that can assist you get excellent gluten free bread each time. Belief the recipe and comply with the following pointers for flawless gluten free sandwich bread time and time once more.

Rule # 1: Comply with the recipe

Attempt to keep away from making any substitutions the primary time you make a gluten free bread recipe, particularly one which is unfamiliar to you. If in case you have chosen a recipe you can solely make with substitutions, choose one other recipe.

Each time a reader tells me that they’re having bother with a recipe, my first query is at all times whether or not they have made any substitutions. Some may go, however many is not going to. And early failure will make it very laborious to remain motivated.

Rule # 2: Measure elements by weight, not quantity

I present weight measurements (grams and kilos) in all of my recipes wherever attainable, and on this recipe all however the smallest quantities will be measured by weight.

Quantity measurements (cups) for dry elements like flour are inherently unreliable, as human error is unavoidable and quantity measuring containers differ in dimension. Since correct proportions make the distinction between success and failure, it is price your time to measure by weight utilizing a easy digital kitchen scale (affiliate hyperlink), which is reasonable, and simple to make use of.

To make use of a digital scale, merely end measuring one ingredient, and hit “tare.” It zeroes out the size, and you may measure the subsequent ingredient till the size reaches the right quantity specified within the recipe.

In all of my recipes, 1 cup of all objective gluten free flour weighs 140 grams. Don’t hassle attempting to see if the measuring cups you could have in your kitchen match their quantity to my weight measurements.

A standard misunderstanding is you can “check” my weight measurements by evaluating them to the corresponding quantity. I present quantity measurements as a courtesy, since we Individuals have a tendency to withstand baking by weight, however I hope you’ll ignore them.

Rule # 3: Gluten substitutes are very important for making gluten free bread that holds collectively

Don’t attempt to bake bread with none gluten substitutes, like xanthan gum. When yeast provides off carbon dioxide through the baking course of, gluten acts like a cloak and suspends the bubbles, so to make gluten free bread, we want a alternative.

When gluten traps the rise, it permits the bread to bake across the air pockets. With out gluten and with no gluten substitute, there’s nothing to “maintain” the rise. Xanthan gum additionally retains baked items brisker longer.

Some individuals discover that they react poorly to “the gums,” which typically refers to xanthan gum and guar gum, and like to not bake with them. Xanthan gum is healthier suited to heated purposes like bread baking, and guar gum to chilly purposes like making ice cream. Nevertheless, my gluten free bread recipes are developed to require baking with xanthan gum.

Rule # 4: Use an oven thermometer

Use a easy oven thermometer to gauge your oven’s baking temperature correctly. Most ovens are calibrated improperly, and off by round 50°F.

I do not hassle having the oven calibrated, since it can simply drift out of calibration once more. As a substitute, I take advantage of a easy analog oven thermometer that is simple, low cost, important. I simply change it no less than twice a yr, and by no means fear whether or not my oven temperature is correct.

If you bake bread in a too-hot oven, the skin will bake earlier than the within has an opportunity to develop sufficient construction to help it. The bread will then collapse on itself because it cools.

Rule # 5: Use the precise gluten free flour mix

Selecting a well-balanced all objective gluten free flour mix made solely with flours which might be floor superfine is an important resolution you will make in gluten free baking. Baking yeast bread requires massive quantities of your chosen flour mix, and it should be capable to help an increase, each earlier than it goes within the oven and whereas it is baking, and nonetheless hold its form.

Significantly for yeast bread baking, I most frequently bake with Higher Batter’s basic gluten free flour mix. It is such a flexible mix, and it is at all times labored fantastically for any recipe that is known as for an all objective gf flour. If you cannot discover Higher Batter regionally or just desire to make your individual, all you’ll want to do is comply with my recipe for Mock Higher Batter, which works precisely just like the model.

When you attempt to make this recipe utilizing a gluten free mix like King Arthur or Bob’s Pink Mill, or one other mix that I do not advocate, there are a lot of attainable methods through which your bread is not going to end up. I want these broadly out there blends have been appropriate for bread baking, however they are not.

And solely use my gluten free bread flour mix, which provides whey protein isolate and Expandex modified tapioca starch to Higher Batter, in recipes that decision for it particularly, by identify (this bread recipe does not name for it). These recipes are developed very in another way, and similar to you possibly can’t make them with out bread flour, you possibly can’t make this recipe with it.

Rule # 6: Be affected person whereas your bread rises

Yeast is lively at a really big selection of temperatures, however in cooler temperatures it simply rises extra slowly. Overproofing is a operate of an excessive amount of rise, however not too lengthy an increase. In a heat, moist surroundings, your yeast bread will rise extra shortly.

A great rise is gradual and regular. A too-quick rise at too-high temperatures is extra prone to overproof, resulting in a dough that gained’t maintain its form, and is much less steady. Don’t increase the temperature with something that isn’t supposed to assist in yeast bread rising, like an oven that you just suppose is on its lowest temperature however really kills your yeast.

Rule # 7: Make certain your bread dough would not dry out

Yeast will not rise with out sufficient moisture. Make sure to not enable your dough to rise uncovered, uncovered fully to the air, or moisture will evaporate, drying out the dough and stopping a correct rise.

Rule #8. Deal with your yeast proper to get your gluten free bread to rise

Yeast can typically survive the chilly of my fridge at 40°F/4°C, and water as sizzling as 120°F/49°C will possible kill yeast. Something in between and your yeast ought to survive.

However surviving is totally different from thriving. Yeast in bread dough wants just a few situations to thrive:

• Sufficient moisture (with out sufficient moisture, or in case your uncooked dough loses an excessive amount of moisture, the yeast will not be lively)
• Sufficient time (yeast will rise extra slowly at decrease temperatures, however it can rise given sufficient time)
• Freshness (verify the date in your yeast and do not use something previous its freshness date)

There are just a few situations that can inhibit the expansion of your yeast:

• An excessive amount of salt (do not add yeast and salt in on the similar time, and do not overmeasure your salt, which inhibits yeast progress)
• An excessive amount of sugar (which can take in liquid within the dough; a correct candy yeast bread recipe will have already got accounted for that by including extra yeast)
• An excessive amount of warmth (I do not advocate setting your bread dough to rise in an oven that is on, even when you’re sure it is solely set to 100°F; most ovens will not retain a temperature setting that low and your yeast will most likely die)

For finest outcomes when making this simple gluten free bread recipe, please do not use a heat oven for proofing. As a substitute, select a naturally heat, draft free spot and let the yeast do its factor. And remember the fact that, in case your surroundings appears fairly cool (however is not actually chilly), your yeast bread will nonetheless rise, simply extra slowly.

Extra ideas for the perfect gluten free bread

Use the perfect bread pan for baking gluten free sandwich bread — the Pullman loaf pan

I had at all times wished to attempt making it in a Pullman loaf pan. That was the one solution to see if I may get these excellent, no-dome slices which might be actually made for sandwiches.

Baking in a Pullman pan (which is that taller, slender pan with a lid that slides on) additionally tends to make softer bread. The moisture within the bread is trapped contained in the pan throughout baking, and the bread absorbs it because it bakes.

The photograph above is a loaf baked in a 2 pound Pullman loaf pan. The photographs beneath are of the bread rising in a 1-pound Pullman loaf pan.

You can also make a 1-pound Pullman loaf, or a 2-pound Pullman loaf. The baking time is almost the identical, because the pans are for much longer but additionally significantly extra slender.

For the 1-pound Pullman pan

For the 1-pound pan, you do not do something totally different to organize the bread dough. When it is able to rise, use the Pullman cowl as a substitute of plastic wrap, then bake for about 40 minutes with the lid on. Take away the lid and permit the highest to brown.

For the 2-pound Pullman pan

For the 2-pound loaf pan, double the recipe and you’ll want to combine the elements with a bit of additional care. The directions are the identical as for the 1-pound pan for rising and baking, simply baked in a 2 pound Pullman loaf pan.

Choosing the proper yeast for gluten free sandwich bread

Yeast is a vital ingredient for many bread recipes, however while you head to the grocery retailer, it’s possible you’ll discover just a few totally different varieties, together with immediate yeast and lively dry yeast.

On the spot yeast vs lively dry yeast

Two of the commonest merchandise you will discover on the shelf are immediate yeast and lively dry yeast.

My selfmade gluten free sandwich bread recipe calls for fast yeast, which can even be labeled as fast rise.

If you would like to substitute lively dry yeast as a substitute, you possibly can, however you will must take just a few additional steps. First, multiply the load of immediate yeast by 1.25 for the precise ratio.

As a result of lively dry yeast has a thicker coating across the yeast, you will want to assist break it down. You are able to do this by soaking it in a few of the milk for this recipe till it foams.

As soon as foamy, add it and the remainder of the milk when the recipe requires it.Use a pan liner or cooking spray

Do not let the bread cool fully within the pan

Let your selfmade gluten free sandwich bread cool within the pan for about 10 minutes. After that, switch the loaf to a cooling rack and take away any paper liner so cool air circulates all the best way across the bread. In any other case, the crust can get soggy from trapped steam.

Use a bread knife or serrated knife

If you do not have a bread knife, you’ll want to use some sort of serrated knife for slicing. In any other case, it’s possible you’ll squish or tear your bread. And let it cool earlier than you slice it or it will not slice cleanly.

Gluten free white sandwich bread recipe elements and substitution solutions

As at all times, except particularly indicated in any other case, I have not made this recipe with any substitutions.

These are largely simply my best-educated guesses for how you can accommodate different dietary restrictions. Proceed with warning when modifying any recipe!

Gluten free dairy free bread

Making this bread dairy free is straightforward. Simply change the butter with vegan butter. Soften and Miyoko’s Kitchen manufacturers are my favourite.

You possibly can even use Earth Stability Buttery Sticks and scale back the salt to 1 teaspoon, however remember the fact that it has extra moisture than butter, so our loaf might sink just a little because it cools.

Keep away from utilizing the delicate vegan spreads although. This bread recipe requires butter, so you’ll want to use a block the plant butter blocks for the perfect dairy free outcomes.

Use any dairy free milk you want, simply ensure it is not nonfat and is unsweetened. I actually like unsweetened almond milk right here, because it would not affect taste and nonetheless incorporates sufficient fats so the remainder of the recipe would not require any adjustment. Full fats canned coconut milk isn’t an acceptable substitute for dairy milk, because it has little or no moisture, so the hydration ratio will not be what it must be for this yeast bread to rise when you use it.

Egg free gluten free bread recipe

It is a little more durable for the reason that recipe requires egg whites, not an entire egg.

I’ve by no means tried this recipe with any substitutions to make it egg-free, however I’d advocate attempting a “chia egg” (1 tablespoon floor chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel). Alternatively, aquafaba might behave extra like egg whites. When you attempt both, tell us the way it goes!

Including seeds

If you wish to gown your bread up just a little, and switch it right into a fancier-looking bread, or give it a bit extra taste and crunch, you possibly can sprinkle the highest with seeds. Do it after the loaf has risen and is prepared for the oven.

Frivolously sprinkle the seeds excessive, however do not push them down an excessive amount of because the risen dough is sort of fragile. Add sesame, chia, quinoa, sunflower, or pumpkin seeds, and possibly even some finely chopped nuts.

The right way to retailer this gluten free bread

This simple gluten free bread recipe produces extremely tender bread that shops simply on the kitchen counter. Simply hold it sealed tightly in an hermetic wrap at room temperature, and it’ll final for about 2 days.

I additionally advocate that you do not pre-slice any gf bread earlier than use, except you are going to freeze it. Doing so might trigger it to dry out prematurely, so depart the loaf complete and slice as wanted, however wrap the remaining loaf tightly in between.

If in case you have a slice of bread that appears to have began to go stale, you possibly can refresh it to make it nearly as good as new. Simply sprinkle it calmly with lukewarm water and toast it on a really low setting simply to heat it up and permit the bread to soak up the additional moisture.

Freezing this gluten free bread

This gluten free sandwich bread freezes very well. You possibly can freeze the entire, cooled loaf with out slicing it, however I actually desire to slice it totally, after which wrap every slice individually in freezer-safe wrap. If you wish to slice the loaf after which freeze all of it collectively, attempt including a small piece of parchment paper between slices to maintain them from sticking collectively as soon as frozen.

If you’re able to make a sandwich, take away as many slices as you want from the freezer, and refresh them within the toaster. There is no must defrost them first.

Gluten Free Bread Recipe FAQs

Listed below are some particular questions which might be often requested about this explicit white gluten free bread recipe: