So GoodAug/Sept 2008 Issue

Best Gluten-Free Bread Recipes

Baking your own gluten-free, dairy-free bread is easier than you think.

The prospect of baking bread is a do-it-yourself project that can be intimidating, especially for home chefs working within the ingredient restrictions of food allergies. But bread-making doesn’t have to be out of the reach of ordinary bakers. The truth is that baking bread for a special diet can be a piece of cake. A loaf of gluten-free, dairy-free bread can be made from start to finish in about two hours. The basics are relatively easy to master and, like anything else, the process gets easier with practice.

What equipment do you need? I recommend a heavy-duty mixer and an instant thermometer. Bread machines are convenient but not necessary. Other than that, most kitchens have the basic tools already at hand.  

Baking bread is a way to reduce stress and be creative. It fills your home with a wonderful aroma, makes your family happy and gives you something delicious to enjoy and share. So don’t be timid. Give it a try    

Egg Bread

MAKES ONE LOAF

Egg yolks and bean flour give this soft-textured bread a light golden color. This recipe makes delicious sandwich bread, rolls and baguettes.

    3  cups gluten-free high-protein flour blend
    ¼  cup milk powder of choice
    1  tablespoon xanthan gum
    1  teaspoon salt
    2  packages instant dry yeast
    3  eggs, room temperature
    1  teaspoon cider vinegar
     ¼  cup melted butter or extra virgin olive oil
    1  tablespoon honey or agave nectar cup warm water

1. Preheat oven to 375 degrees. Lightly grease a 9x4-inch bread pan and sprinkle with cornmeal or rice flour.

2. Mix flour blend, milk powder, xanthan gum and salt in a mixing bowl until well blended. Using the beater/paddle, mix in the yeast.

3. Whisk eggs, vinegar, melted butter, honey and warm water together.

4. Pour wet ingredients into the dry, mixing on medium speed until everything is well blended. If the batter seems too dry, add more water, 1 tablespoon at a time. Beat on medium-high speed for 5 minutes.

5. Spoon the dough into the prepared pan only half full. Spray the top of the dough with baking spray. Use the back of a spoon to smooth the top. Spray a piece of plastic wrap and loosely cover the bread. Place in a warm, draft-free place for 30 minutes or until the dough reaches a ¼ inch from the top of the pan.  

6. Place in preheated oven on the middle rack and bake 35 to 45 minutes. Remove from the pan and cool on a rack.

TIP You can increase the fiber in this recipe without altering the taste by replacing ¼ cup flour blend with ¼ cup coconut flour.

TIP For a slightly crisper crust, add 2 tablespoons cornmeal to the dry ingredients and omit the powdered milk.

To make two baguettes, use a double baguette pan, lined with a double thickness of foil (folded dull side out), lightly oiled and generously sprinkled with cornmeal or rice flour. Make sure the foil is about 3 inches higher than the sides of the pan. Spoon half the batter into each pan. Smooth the tops with the back of an oiled soup spoon. Place dough in a warm, draft-free spot. Loosely cover with lightly oiled plastic wrap. Let the dough rise to the rim of the baguette pans. Bake in preheated 375-degree oven for 25 minutes. Then slide the loaves out of the pan and continue baking on the middle oven rack for another 5 minutes. Remove from oven and cool on a rack.

To make rolls, spray a muffin tin and dust with cornmeal or rice flour.  Fill each cup halfway with dough and loosely cover with oiled plastic wrap. Let dough rise to the top of pan. Bake in preheated over (375 degrees) for 25 minutes.  

 

Potato Sandwich Bread

MAKES ONE LOAF

This dense, chewy loaf is great for sandwiches and toast. It also makes wonderful French toast.  

    3  cups gluten-free high-fiber flour blend  
    ¼  cup potato flakes
    ¼  cup milk powder of choice
    1  teaspoon salt
    1  tablespoon xanthan gum
    2  packages instant dry yeast
    3  eggs, room temperature
    1  teaspoon vinegar
    1¼  cups warm water
    3  tablespoons oil of choice

1. Preheat oven to 375 degrees. Lightly grease a 9x4-inch bread pan and sprinkle with cornmeal or rice flour.

2. Mix the flour blend, potato flakes, milk powder, salt and xanthan gum into a mixing bowl and combine well using the beater/paddle of your mixer. Add the yeast and blend.

3. In a separate bowl, whisk together the eggs, vinegar, water and oil.

4. Pour wet ingredients into the dry, mixing at medium speed until everything is well blended. If the batter seems too dry, add more warm water, 1 tablespoon at a time. Beat on medium-high speed for 5 minutes.

5. Spoon the dough into the prepared pan only half full. Spray the top of the dough with baking spray. Use the back of a spoon to smooth the top. Spray a piece of plastic wrap and loosely cover the bread. Place in a warm, draft-free place for 20 to 30 minutes or until the dough reaches just to the top of the pan.
 
6. Place pan in preheated oven on the middle rack and bake for 35 to 45 minutes. Remove bread from the pan and cool on a rack.

Variations on Potato Sandwich Bread

White Sandwich Bread
Replace the high-fiber flour blend with an equal amount of high-protein flour blend (page 62). Proceed with recipe instructions.

Baked Potato Bread
Mix ¼ cup crisp bacon (chopped) and 2 tablespoons dried chives into the batter after the 5 minutes of beating. Proceed with recipe instructions.

Rosemary Bread
After dough is spooned into the bread pan, drizzle extra virgin olive oil over the top. Using your index and middle fingers, dimple the bread. Sprinkle the top with 1 to 2 tablespoons chopped fresh rosemary and coarse salt. For focaccia-like bread, dough can be baked at this point. For Rosemary Bread, allow dough to rise and proceed with recipe instructions.

 

Banana Coconut Bread

Here’s a tasty way to use over-ripe bananas. This recipe makes moist breakfast bread (great toasted) and flavorful French toast. I use it to make a nut-butter sandwich. Delicious!  

    21/3  cups gluten-free high-protein flour blend (page 62)
    2/3  cups coconut flour
    ¼  cup sugar
    3/4  teaspoon salt
    1tablespoon xanthan
    2  packages instant dry yeast
    2/3  cup (2 large) ripe bananas, mashed
    1  large egg, room temperature
    ½  cup warm coconut milk
    ½  cup warm water, additional as needed
    2  tablespoons organic virgin coconut oil

1. Preheat oven to 375 degrees. Lightly grease a 9x4-inch bread pan and sprinkle with cornmeal or rice flour.

2. Combine flour blend, coconut flour, sugar, salt and xanthan gum in a mixing bowl until well blended. Using the beater/paddle, mix in yeast.

3. In separate bowl, mix together the bananas, egg, coconut milk and ½ cup warm water until well blended.

4. Add wet ingredients to the dry ingredients along with the coconut oil. Mix on medium speed until everything is well blended. If the dough seems too dry, add 1 tablespoon additional water at a time, until mixture is smooth but not wet. Beat on medium high for 5 minutes.

5. Spoon the dough into the prepared pan only half full. Spray the top of the dough with baking spray. Use the back of a spoon to smooth the top. Spray a piece of plastic wrap and loosely cover the bread. Place the dough in a warm, draft-free place for 30 minutes or until it rises just a ¼ inch from the top of the pan.  

6. Bake bread in preheated oven on the middle rack for 35 to 45 minutes. Remove bread from the pan and cool on a rack. LW

Comments (5)

Hello, I am needing a gluten free, dairy free, Yeast free Wholemeal bread recipe can you help please? Julie

Posted by: Unknown | March 9, 2014 5:38 PM    Report this comment

In the Egg Bread Recipe -

How much warm water is needed? (it looks like that ingredient got combined with the one before and the amount was omitted).

Also, what do you recommend as a substitute for the baking spray?

Posted by: K C | January 25, 2014 9:14 PM    Report this comment

Pam, go to the Living Without website and in the search box type "soda bread" then choose the dairy free, gluten free soda bread - I think you'll find it works for you. Most of our recipes offer alternatives to dairy and eggs, and all are always gluten free. - Moderator

Posted by: LW Moderator | February 28, 2012 12:18 PM    Report this comment

I cannot have butter , milk, eggs, dairy altogether. Also cannot have gluten. So is there a bread recipe you have that has other ingredients to sub for these things I'm allergic to?

Posted by: Pam S | February 28, 2012 11:01 AM    Report this comment

It would be nice if you would have given the mixture for the high-protein flour blend

Posted by: patricia f | January 27, 2011 12:13 PM    Report this comment

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