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I love the smell of bread rising and then baking in the oven. I love grinding my grinds and the pleasure I get something I created without any funky ingredients. That all came to a screeching halt about 3 months ago. I had to sell my wheat grinder (such a sad, sad day) and start buying $6 loaves of bread that tasted like cardboard. Making Homemade Gluten Free Bread was a top priority for me if this new phase of life was going to go well.
It’s been a hard lesson on how to work with all these new gluten free flours and cooking is so much different, but since I figured out my Master Gluten Free Mix I was able to figure out how to make bread. {Oh Happy Day!}
Not only did I have to figure out how to make gluten free bread, it had to be dairy free and egg free. That causes it’s own issues, but the results are pretty much amazing! Is it just like wheat bread? No! Would it be better with egg? Of course! But it works for me and I know there are other people out there allergic to wheat and eggs.
If you can have eggs, then feel free to add them back in. It will be great!
Homemade Gluten Free Bread
Ingredients
- 8 cups GF flour blend
- 1 tbsp xanthan gum
- 2 tbsp yeast
- 2 tbsp salt
- 3 1/2 cups water
- 2 tsp apple cider vinegar
- 1/2 cup vegetable oil
- 1/2 cup honey or agave
- 2 tbsp egg replacer mixed with 1 1/2 cups water (or 6 eggs)
Instructions
- Preheat oven to 200F.
- Combine flour, xanthan gum, yeast, and salt in a mixer** with cookie paddles attached. Add remaining ingredients and mix well on low speed. Batter will be very wet, like the consistency of muffin batter.
- Spoon batter into pans (about 1lb 10oz per loaf). Gently shape lumpy batter into a smooth top (make it look like bread). Turn off oven and allow dough to rise in warm oven for 30 minutes.
- Remove pans from oven, turn oven back on to 350F, and bake 55-60 minutes or until golden brown.
- © Around My Family Table
Notes
- **Note: This recipe was made in a Bosch mixer. Feel free to use a different mixer, just know that you may need to halve the recipe so that you don't burn out the motor.
Recipe adapted from a recipe I got in a GF cooking class.
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Dana says
October 8, 2013 at 12:23 pmHi there!
So I made this bread two weeks ago with a gluten free flour mix I had bought & it turned out great! Now today, I made it with your flour blend, and it didn’t rise:-( I’m confused…
Wendy O'Neal says
October 9, 2013 at 7:42 amThat is odd. Did you do anything different or sub any ingredients the second time? Thanks for letting me know. 🙂
Dana says
November 4, 2013 at 4:36 pmI didn’t do anything different. I made it again just a little bit ago, and the same thing happened. It was very dry, so this time I added some more liquid thinking that would make a difference. It didn’t rise again in the oven on the 200 degree rising phase. I am just pre-heating the oven to actually bake it, so I will let you know how it goes!
On the other hand, I used your GF Master Blend in a birthday cake I made last week (used a regular cake recipe and replaced it with your blend and substituted flax for eggs) and it was amazing!!!
Nanette says
August 28, 2013 at 8:56 pmHi Wendy,
Thanks for sharing this gf bread recipe. I look forward to trying it. Have you tried it in a breadmaking machine? Thought I might give it a go to save time. Cheers
Wendy O'Neal says
August 28, 2013 at 9:06 pmNanette…I don’t have a bread machine so I’m not sure how it would work. I’d love to hear if you try it though.
Chloe says
June 19, 2013 at 8:11 amI look forward to trying your recipe. It’s hard to find good GF bread. Thanks.
Ellen Christian says
March 6, 2013 at 3:45 pmI really need to try this for my daughter!
Wendy says
March 7, 2013 at 9:11 amIt was really good Ellen! You have to try it!