Gluten Free Bread Recipe

Are you tired of flavorless, crumbly, unappetizing looking gluten free breads that you can find in shops? You will never have to buy them again once you try this gluten free bread recipe and learn the tips and tricks that will help you bake great tasting gluten free bread in no time!

The most important things to keep in mind when deciding to bake your own gluten free bread is to use the right blend of flours and to include xanthan gum, which enables the dough to rise.

You can either make your own mix of flours or buy pre-blended. If blending your own, scale up as required and store in an airtight container.

Gluten Free Bread Recipe

(makes 1 loaf)

Preparation time: 20 minutes plus rising

Cook: 45 minutes

Freeze: 3 months

Ingredients:

• oil for greasing
• 450g (1 lb) gluten free white bread flour blend (see below), plus extra for dusting
• 2 tsp fast-action gluten free dried yeast
• 1 tsp salt
• 1 tbsp caster sugar
• 1 egg
• 2 tbsp vegetable oil
• 1 tsp vinegar
• 1 egg, beaten, for brushing

All ingredients should be at room temperature before starting. Chilled ingredients will stunt the rise of the bread.

Special equipment:

• 450g (1 lb) metal loaf pan

Preparation:

1. Lightly oil the pan. Sift together the flour, yeast and salt into a large bowl, then stir in the sugar. Measure 300 ml (10 fl oz) lukewarm water into a jug, add the egg, oil and vinegar and lightly whisk together with a fork.

 2. Make a well in the center of the dry ingredients and add the wet ingredients. Draw the flour into the liquid with a wooden spoon, mix well and then bring together with your hands to form a dough.

3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes on until smooth. To knead, hold the dough with one hand and stretch it with the palm of the other hand, then bring it back together, turn and repeat.

4. Shape the dough into a rectangle roughly the size and shape of the pan and place it in the pan. Make 3 or 4 slashes on the top with a sharp knife. Cover loosely with oiled cling film and leave in a warm place to rise for 1 hour or until doubled.

5. Preheat the oven to 220° C (425° F/Gas 7). Brush the top of the loaf with egg – this will help to color it as gluten free bread tends to bake to a paler color than standard bread – and sprinkle with a little flour.

6. Bake for 45 minutes or until the loaf is risen and golden brown on top. Remove from the pan, transfer to a baking tray and bake for another 10 minutes to crisp the crust. Remove from the oven and leave to cool on a wire rack.

Flour blends that you can use with this recipe:

(makes 700g / 1 lb 8½ oz)

White gluten free bread flour blend

• 

  White gluten free flour blend

  450g (1 lb) white rice flour

• 115g (4 oz) potato flour
• 60g (2 oz) tapioca flour
• 60g (2 oz) cornflour
• 4 tsp xanthan gum

Brown gluten free bread flour blend

• 

  Brown gluten free bread

  450g (1 lb) brown rice flour

• 115g (4 oz) potato flour
• 60g (2 oz) tapioca flour
• 60g (2 oz) cornflour
• 4 tsp xanthan gum

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