Homemade Gluten Free Bread
by: claire cary
This soft, fluffy gluten free bread is easy to make and perfect for all of your sandwiches, toast and more. It's surprisingly easy to make and even dairy free. It holds together so well, and as the perfect tender texture.
Equipment
Ingredients
- 1 package Bob's Red Mill gluten free bread mix/flour the package says bread mix
- 2 ¼ teaspoons instant yeast 1 packet
- 1 ¼ teaspoons salt
- 1 ½ cups water
- 1 egg
- 2 egg whites
- 5 tablespoons olive oil
- 2 tablespoons honey
Instructions
- To the bowl of a stand mixer fitted with the dough hook, add the bread flour (remove the yeast packet from the flour bag - we want to use instant yeast), instant yeast and salt.
- Mix to combine.
- Heat the water to 110 degrees Fahrenheit. I check it with a meat thermometer which is key. Too hot and it will kill the yeast, too cold and it won't activate. Between 105 and 115 Fahrenheit is what you want.
- With the mixer running on low, add in all remaining ingredients including the water.
- Scrape down the sides and bottom of the bowl as needed, then let the mixer run on medium/low speed for about 5 minutes to knead the dough.
- Grease a 9x5 loaf pan and add the dough into the pan. Spread the top out smooth.
- Cover with a dish towel and set aside to rise for 45 minutes.
- It won't quite double in size, but should expand quite a bit.
- Toward the end of the 45 minutes, preheat the oven to 375 Fahrenheit.
- Add the bread to the oven (without the towel), and bake for 30 minutes, then decrease to 350 and bake an additional 30-35 minutes.
- If you notice the top of the bread browning too much, you can tent it with foil.
- The bread is done when the inside temperature reaches 210 Fahrenheit. I suggest checking it with a meat thermometer.
- Let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling. Slice and enjoy!
Notes
You can sub the olive oil for melted butter if you prefer.
I used a 9x5 loaf pan, but you can use a pullman loaf pan which is often used for bread. Just keep in mind the bread will be taller and more narrow if you use a pullman pan.
I opted for honey but you can sub for white sugar. Do not omit the sweetener entirely - you need something to feed the yeast.
The egg and extra egg whites are absolutely essential for the texture of this bread! The protein provides added structural support and helps the bread rise properly. Leaving them out will result in a dense and gummy loaf.
Serving: 1slice / Calories: 165kcal / Carbohydrates: 24g / Protein: 5g / Fat: 5g / Sodium: 190mg / Fiber: 0.5g / Sugar: 5g
