So GoodOct/Nov 2009 Issue

Winning Gluten-Free Bread Recipes

As the owner of a gluten-free, dairy-free bakery, the request I hear most from new customers is for a tasty gluten-free bread like they once enjoyed—one with texture, taste and flexibility. A loaf that doesn’t immediately crumble at the touch of a knife.  

Cakes and cookies are wonderful treats but when someone is diagnosed with gluten sensitivity, the first thought is bound to be: How will I survive without bread? I have celiac disease, so I speak from experience.

Called the staff of life, bread is a significant part of the American diet. It’s the go-to food, a staple on the table. Toast for breakfast. Sandwich for lunch. Croutons on your salad. Rolls with your dinner.

When I first tried to recreate bread without the gluten, my attempts fell far short. I pulled many sad disappointments out of the oven. I had baked homemade bread for many years, making dinner rolls from scratch and savoring each bite. For me, nothing quite satisfies like a warm loaf of fresh bread on a cold winter day. What I ultimately learned in the process of creating gluten-free bread was to forget everything I previously knew about bread baking. Getting the hang of this new way of doing things took some time. But now in retrospect, I firmly believe that it’s actually easier to make gluten-free bread than the conventional variety. It takes less time, there is no kneading, and there’s no second rise.
 
These bread recipes offer the delicious flavor, the moist texture and soft flexibility you love about bread – without the gluten, dairy and cane sugar. Any way you slice it, your bread-less days are over.

 

Champion Sandwich Bread


MAKES 2 LOAVES

Light in texture, this is the perfect everyday bread for breakfast and sandwiches. This recipe takes only a few minutes to put together in a stand mixer. For maximum yeast rise, have all ingredients at room temperature.

    4  cups Brown Rice Flour Blend     
    1  tablespoon xanthan gum
    1  tablespoon gluten-free egg replacer
    2  teaspoons salt
    ½  cup powdered milk or nondairy milk powder substitute
    1  package (2¼ teaspoons) active dry yeast
    3  large eggs
    ¼  cup butter, margarine or Spectrum organic shortening
    2  teaspoons cider vinegar
    ⅓  cup honey or agave nectar
    2  cups warm water (110 to 115 degrees)

1. Grease and flour two 8-inch bread pans.

2. Mix dry ingredients together in a medium-size bowl. Set aside.

3. Place eggs, butter, vinegar and honey in the mixing bowl of a stand mixer. With the paddle attachment, mix ingredients together for about 30 seconds. The butter (or magarine or shortening) will be chunky.

4. Add half the dry ingredients to the wet mixture. Mix just until blended. Add remaining dry ingredients and mix for approximately 30 seconds, until blended.

5. With the mixer on low speed, slowly add warm water until well absorbed. Turn the mixer to medium-high speed and beat for 4 minutes. Bread dough should resemble cake batter.

6. Spoon the dough into prepared pans. Set aside in a warm place to rise, about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.

7. Place pans in preheated oven on middle rack and bake for 50 to 60 minutes or until bread's internal temperature reaches 200 degrees with an instant-read thermometer.

8. Let bread cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.

Each serving contains 119 calories, 3g total fat, 2g saturated fat, 0g trans fat, 29mg cholesterol, 185mg sodium, 21g carbohydrate, 1g fiber, 0g protein.


TIP Gluten-free egg replacer is available from Ener-G Foods (ener-g.com).

Variations

For Sesame Bread, add 1 tablespoon sesame seeds to the batter after dough has mixed for 4 minutes. Then blend an additional 30 seconds. Spoon dough into prepared pans. Whisk an egg white in a small bowl with a fork. With a pastry brush, brush the top of each loaf with egg white and sprinkle with additional sesame seeds. Spoon batter into loaf pans and bake as directed.
For Granola Bread, add 1½ cups seeds, dried fruit and/or nuts to the batter after the dough has been mixed for 4 minutes. Blend an additional minute to combine. Spoon batter into loaf pans and bake as directed.

 

Brown Rice Flour Blend

MAKES 4 CUPS

    1⅓  cups brown rice flour, preferably super-fine grind
    1⅓  cups tapioca flour/starch
    1⅓  cups cornstarch
    1  tablespoon potato flour (not potato starch)

Blend ingredients together. Store in an airtight container in the refrigerator. Allow flour blend to warm to room temperature before using.

 

Oatmeal Maple Bread


MAKES 2 LOAVES

No kneading. No proofing the yeast. No problem! This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior.

    2  cups brown rice flour, preferably super-fine grind (see sidebar)
    1  cup gluten-free oat flour
    1½  cups sorghum flour or millet flour
    1  cup tapioca starch/flour
    ½  cup potato starch
    ½  cup sweet rice flour
    2  packages (2¼ teaspoons each) active dry yeast
    1  tablespoon + 1 teaspoon xanthan gum
    1  tablespoon salt
    5  eggs, room temperature
    4  tablespoons maple syrup or amber agave nectar
    ½  cup shortening or non-dairy margarine, melted
        2½  cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 120 degrees
    1  egg white, lightly beaten with a fork (to brush tops of loaves)
    ½  cup gluten-free oats

1. Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.

2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.

3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.

4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.

5. Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.

6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.

7. Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.

8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

9. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.

Each serving contains 150 calories, 5g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 231mg sodium, 24g carbohydrate, 1g fiber, 3g protein.

TIP No oat flour? Make it by processing gluten-free oats in a food processor with the steel blade attachment for 1 minute.

Mock Rye Bread


MAKES 2 LOAVES

There’s no rye in this bread but you’ll be taken by the rye-bread flavor and texture.

    4  cups Gluten-Free High-Protein Flour Blend
    1  tablespoon xanthan gum

    2  teaspoons salt
    ½  cup almond meal, powdered milk or DariFree powdered milk alternative
    1  tablespoon cocoa powder
    1  package (2¼ teaspoons) dry yeast granules
    1  teaspoon rye flavor powder, optional
    2  eggs, room temperature
    1  egg white
    1  teaspoon cider vinegar
    ¼  cup shortening or margarine
    1  tablespoon organic molasses or unsulphured molasses
    4  tablespoons agave nectar or brown sugar
    1  teaspoon coffee extract or 1 tablespoon instant coffee granules
    2  cups warm milk of choice (rice, soy, hemp, nut milk) or water (110 to 115 degrees)

1. Grease two 8-inch loaf pans or two 8-inch round cake pans (at least 2 inches deep) and dust with rice flour.

2. In a medium-size bowl, combine flour blend, xanthan gum, salt, almond meal or powdered milk, cocoa powder, dry yeast and rye flavor powder, if desired. Set aside.

3. In mixing bowl of a stand mixer, combine eggs, egg white, cider vinegar, shortening or margarine, molasses, agave nectar and coffee extract. Mix ingredients together on medium-low speed for 1 minute to blend. Shortening will be lumpy. 

4. Add milk or water to the wet ingredients and mix on low for 30 seconds.

5. Add half the dry ingredients to the wet ingredients and mix until just blended. Add remaining half and blend. Then beat at medium-high speed for 4 minutes.

6. Spoon batter into prepared pans and set in a warm place to rise, about 50 minutes or until doubled in size. Preheat oven to 375 degrees.

7. Bake bread pans in preheated oven for approximately 50 minutes until done. Bread is done when internal temperature reads 200 degrees on an instant-read thermometer. Bread may darken quickly. If so, lightly cover loaves with aluminum foil.

Each serving contains 106 calories, 3g total fat, 0g saturated fat, 0g trans fat, 15mg cholesterol, 208mg sodium, 18g carbohydrate, 1g fiber, 2g protein.

TIP Gluten-free rye flavor powder is available from Authentic Foods (authenticfoods.com).

Variation

For Caraway Rye Bread, add 1 tablespoon caraway seeds to the dry ingredients. Before setting your bread aside to rise, lightly beat one egg white with a fork and brush the top of the loaves with a pastry brush.  Sprinkle additional caraway seeds on the top of the loaves and let rise

Tropical Bread


MAKES 2 LOAVES

This high-protein bread has a springy texture that’s great toasted and makes scrumptious French toast. The natural sugars in the crushed pineapple and orange juice cause this bread to brown quickly. To prevent over-browning, loosely cover loaves with aluminum foil 10 minutes after bread begins baking.

    4½  cups Gluten-Free High-Protein Flour Blend
    1  tablespoon xanthan gum
    1  teaspoon baking soda
    1  teaspoon salt
    ¼  cup almond meal, powdered milk or Dari Free milk powder substitute
    3  eggs, room temperature
    1  teaspoon cider vinegar
    4  tablespoons agave nectar
    ⅓  cup shortening or margarine, room temperature
    2  (6-ounce) cans crushed pineapple with juice
    ½  cup orange juice, warmed to 110 degrees
    1  tablespoon + 1 teaspoon dry yeast

1. Grease and flour two 8-inch loaf pans.

2. In a medium-size bowl, combine flour blend, xanthan gum, baking soda, salt, almond meal or dry milk powder and set aside.

3. In the mixing bowl of a stand mixer with paddle attachment, combine eggs, cider vinegar, agave nectar, shortening or margarine, and crushed pineapple. Mix on low speed until combined. Shortening will be lumpy.

4. In a glass measuring cup, heat orange juice to 110 degrees, about 45 seconds in a microwave. Stir yeast into juice and let sit to proof about 10 minutes. Yeast mixture will double in size. Set aside.

5. Add dry ingredients to egg mixture and mix for approximately 1 minute until well combined. Add yeast mixture and mix on low speed for 30 seconds. Then increase speed to medium-high and beat for 4 minutes.

6. Spoon batter into prepared pans and let rise in warm place for approximately 45 minutes or until nearly doubled in size. While bread is proofing, preheat oven to 350 degrees.

7. Place bread in oven and bake for approximately 50 minutes until done. Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

Each serving contains 72 calories, 3g total fat, 1g saturated fat, 0g trans fat, 24mg cholesterol, 223mg sodium, 10g carbohydrate, 0g fiber, 2g protein.

Comments (22)

Do you know the sugar count per slice of the Champion Sandwich Bread? Thanks.

Posted by: Theresa1 | July 20, 2014 4:18 PM    Report this comment

Those recipes sound wonderful and I can't wait to try some of them, but I'm wondering why you call for an egg substitute, since eggs are both Gluten AND Casein FREE?? Is there a specific reason? I'd love to know because the first recipe calls for a substitute and it's the main recipe I want to try.

Posted by: Oddyssey | April 23, 2014 5:46 AM    Report this comment

Your photos of the high breads are great but I can't duplicate them. Longing for a nice big sandwich! How did you get the loaves to rise so high? Mine are great but short!

Posted by: Adele L | March 26, 2014 11:02 AM    Report this comment

I have made the Champion Sandwich Bread and really enjoyed. However, Itwo loaves is too much for once person AND I would prefer using my bread machine. Help!!!!

Posted by: Dolly R | March 5, 2014 11:59 PM    Report this comment

THANK YOU!!! I tried three different sandwich bread recipes today and your CHAMPION bread was the *clear* winner over here! It was soft and squishy with the best flavor!! It gave me home for a GF life!! :) :) :) THANK YOU!!!! I *love* baking breads - and am nervous about the transition. I have 9x5 loaf pans and used 1000 gram dough weigh in it, and put the rest in a mini loaf pan. It was PERFECT!

Posted by: VAS | February 14, 2014 8:50 PM    Report this comment

For the person who can't use potato starch, use any other starch - corn starch arrowroot starch - they are very similar.

For the powdered milk question, this adds protein. There is rice milk in a powder. You can try it, but not sure if it has enough protein. Another option is to find a protein powder, such as bodybuilder's use, and see if you can find one that is dairy free - some have egg white powder in them - that may be a good thing.

The egg replacer isn't about replacing eggs - not sure why the recipe creator added it or what it does, however. You could try it without it, or replace it with a "homemade" egg replacer, such as soaking 1 T flax seeds in 3 T hot water until they make a gel.

For anyone who needs to make changes, I often "test" recipes by making 1/3 of a full loaf recipe (since these are for two loaves, then I'd make 1/6th loaf) and bake it in a mini loaf pan. Slice it lengthwise instead of across the short edge, and it's almost the size of a slice of bread. You can toast it, etc, and see what you think. You didn't waste all the ingredients if it fails. And, failures often make great croutons or you can grind up the bread in a food processor to use a soft breadcrumbs.

Posted by: gfjane | February 2, 2014 1:18 AM    Report this comment

I would love to try your bread recipe however I am also allergic tonight shades which mean I am unable to use potato starch is there a good replacement for it.

Posted by: LynM57 | November 5, 2013 1:24 PM    Report this comment

Does anyone know of a non dairy" powdered milk "? Sometimes I can substitute milk alternatives when I bake but I'm not aware of a powdered version of coconut ,almond , rice milk or soy milk .Thanks for your help .Would love to try some of these recipes

Posted by: Laurianne A | November 2, 2013 1:06 PM    Report this comment

Question is on Champion Sandwich Bread. I do not have gluten issues. I have wheat issues. I am off to the store (60 miles one way) tomorrow. In going through the recipe to see what I need to get I noticed it calls for 1 Tbs. gluten-free egg replacer yet the recipe also calls for 3 eggs. I was wondering what purpose the egg replacer served? Can I omit? Can I substitute? Thanks!

Posted by: Unknown | June 21, 2013 5:08 PM    Report this comment

I'd like to try the Champion Sandwich Bread recipe in my bread machine. I see it worked for stacydore, but I wonder if the 2 loaf recipe needs to be cut in half for the bread machine. Help!

Posted by: WhirledTraveler | February 2, 2013 11:31 AM    Report this comment

It is doughy and good, but didn't rise as much as I expected... I am going to mix warm water and yeast together instead of mixing yeast in dry ingredients and see. It is a bit too sweet. I would use half of the honey next time. I love the fact the recipe is easy, so I am hoping a bit of adjustment will be enough to make a bread I like.

Posted by: Hiromi | November 19, 2012 9:12 AM    Report this comment

I made the Champion Sandwich Bread in my bread machine with a couple changes 3TBSPS sugar instead of honey, 1 1/2 TBSPS bread machine yeast, & I melted the butter...turned out fabulous!!!

Posted by: staceydory | October 15, 2012 4:17 PM    Report this comment

For the champion sandwich bread, instead of the powdered milk, can I substitute liquid soy or rice milk? I will try it, but wanting to know if someone already has. Thank you.

Posted by: Loan L | September 1, 2012 7:41 PM    Report this comment

I would love to try out the Champion Sandwich Bread. Do you have a specific brand for the "1/2 cup powdered milk or nondairy milk powder substitute"? My son can't have corn so Vance's Dari Free is not an option. Thank you.

Posted by: Loan L | August 31, 2012 7:40 PM    Report this comment

Has anyone tried this in their GF breadmaker? I also wondered about the GF egg replacer. Necessary?

Posted by: Valerie H | August 22, 2012 2:08 PM    Report this comment

I am confused on the Champion Sandwich Bread, it has Egg Replacer listed but also 3 eggs? Eggs are not a problem for me so can I just leave the egg replacer out? I really don't want to by it, just for this bread.

Posted by: Kvsquires | July 16, 2012 2:30 PM    Report this comment

@NoahsMama Also, make sure your dough rises properly before baking. A trick I use (because I live in a dry climate and we run the A/C a lot) is to warm your oven to the lowest setting. Then turn off the oven, place a pan of hot water on the lower shelf, your loaves to rise on the next shelf up, and a large dish cloth over the loaves. I use a flour sack cloth and it drapes down around the water pan as well. This gives the bread the warmth and humidity it needs to rise well. If 40 minutes isn't enough, try letting it rise another 20 minutes or so. It varies with climate and elevation, so you might have to experiment.

Posted by: heatherahurst | June 16, 2012 8:32 PM    Report this comment

I am pregnant, gluten free, and craving bread like a mad woman as it is one of the only foods that doesn't make me sick. I made the Maple Oatmeal recipe today. The only modification I did was to do 2 Tblsps of Molasses, 2 Tblsps agave, and 1 Tblsp of brown sugar instead of the maple syrup and topped it with a blend of white and black sesame, flax, and poppy seeds instead of oats. These loaves turned out better than any GF loaves I've ever made! I've been experimenting with different flour blends and bread recipes and also with the oven and the bread maker for years. This recipe tops them all by leaps and bounds. I am enjoying a warm slice with Earth Balance Soy-free margarine and I'm in heaven! Thank you so much!

Posted by: heatherahurst | June 16, 2012 8:27 PM    Report this comment

Jill, one slice is a serving of these breads. The Champion Sandwich Bread, Mock Rye and Tropical Bread nutrition data assumes approximately 14 slices per loaf; Oatmeal Maple Bread assumes 16 slices per loaf. Hope this is helpful. - Moderator

Posted by: LW Moderator | May 21, 2012 2:38 PM    Report this comment

Would love to try these, but the 'each serving contains' information is not very helpful.. my son is diabetic on top of celiac, so I need to know the precise carbs. What are you considering to be a serving - 1 piece, 2? How big a slice? For a recipe like bread it would be most helpful to include that a serving is x grams in weight. Or at least say that there are x servings per loaf. We can do the math from there, thanks!

Posted by: Jill S | May 21, 2012 9:29 AM    Report this comment

@NoahsMama: Did you make sure that ALL ingredients besides the warm water were room temperature(around 69-72 degrees F)? I've noticed that makes a huge difference in all baking, including GF...especially so with GF baking. I freeze all of my flours, refrigerate my yeast and before I make any bread I set out everything I need about an hour in advance to make sure it gets to room temp before I even attempt to bake. It makes all the difference in the world, especially on things like bread and cupcakes.

Posted by: nmb1981 | January 4, 2012 12:54 AM    Report this comment

I made the Champion Sandwich Bread tonight and it was FANTASTIC! I will definitely be making this every week! One question: how do i get the bread to bake higher? I noticed that they were about half the height of regular sandwich bread so not big enough, unfortunately. Any advice you can offer would be greatly appreciated.

Thank you for this wonderful recipe. FINALLY, gluten free takes great :)

Posted by: NoahsMama | October 23, 2011 9:50 PM    Report this comment

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