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A Gluten free diet plan is almost synonymous with the exclusion of breads, biscuits, wraps, and all those other floury delights. If you suffer from Celiac disease, or other gluten sensitivity disorders, a gluten free bread recipe can be worth it’s formulaic weight in gold. If your quest for gluten free bread has lead you here prepare to celebrate because this gluten free bread recipe not only delivers one delicious package of fluffy delight, but also serves as an excellent base recipe to build more creative ideas around!

Gluten Free White Bread

We’ll start at a the logical baseline of this topic; white bread. The plainest, most-simple recipe that allows for the most variation and artistic variance. Call into your imagination the underwhelming simplicity of your previous experiences with white bread, and realize that what you know is all wrong. White bread doesn’t have to taste like air, and spark like tinder shavings in the toaster. Artisanal bread recipes allow for a whole new world of correctly-interpreted production of breads, and since you’ve got the gluten free itch, you might also finally be able to muster the courage to craft some of your own bread!

Note: For those looking for a more comprehensive listing of gluten free bread recipes, we recommend Dr. Hertzberg’s Gluten-Free Astisan Bread in Five Minutes a Day to expand your culinary horizon.

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Before detailing this gluten free bread recipe, I should really express just how easy it is to creatively vary different ingredients and still come out with an amazing loaf! While subtle substitutions can be made in place of eggs and milk, the most notable variability is that of the core ingredient; flour! You can choose potato flour, rice flour, millet flour, almond flour, quinoa flour, or any other flour that you may desire—just as long as you are sure it is gluten free! So really this is a recipe for many different types of gluten free white bread, suitable to be adapted by you!

Ingredients

  • 4 Cups Non-Gluten Flour
  • 1 Tablespoon Xanthum Gum
  • 2 Teaspoons Salt
  • 1/2 Cup Powdered Milk
  • 3 Large Eggs
  • 1/4 Cup Butter
  • 2 Teaspoons Apple Cider Vinegar
  • 1/3 Cup Honey
  • 2-1/4 Teaspoons Active Dry Yeast
  • 2 Cups Water

If you are allergic to eggs, a blend of approximately 9 tablespoons water and 3 tablespoons of ground flax seed will work, although you can expect a slightly denser more oily final creation. If you have allergies or issues with dairy, you can substitute any one of your favorite non-dairy milks such as rice milk, almond, or soy. If all else fails, you can even substitute the entirety of the milk for a simple addition of water. Unflavored Greek Yogurts work well as butter replacements, but chances are if yoghurt is within the scope of your diet plan, then so is butter. If you’re avoiding dairy, feel free to substitute your favorite butter replacement.

Preparation:

First get two 8″ bread pans, each of which able to hold one liter of volume. Spray, grease, or coat these pans with whatever cooking oil or rendered fatness you prefer to aid in the non-sticking part of the program.

Now sidestep back in front of your gathered ingredients, and get your active yeast and 2 cups of water. Pour the yeast into the water and stir until the mixture becomes thoroughly homogenous. Sit this to the side when you are done to allow for the yeast to liven up a bit.

Now ready your gluten free flour, Xanthum gum, salt, and milk or milk substitute. Pour all of these ingredients into whatever mixing pan, pot, or dish you have that will leave you plenty of space to stir everything. Once stirred, set this bowl aside for the moment.

Now gather your eggs, butter or butter substitute, apple cider vinegar, and honey into a mixing bowl, and stir together until a fully-homogenous mixture is present. If your butter or butter replacement is still a little chunky, that’s ok—it’ll fix itself soon enough!

Take roughly half of the ingredients from your second, dry mixture which contains the flour into the last mixture. Slowly stirring to ensure a proper blend, continue to mix in the ingredients of your flour mixture into the eggs and milk mixture until all ingredients are combined and evenly distributed.

While slowly mixing the core components of this gluten free bread recipe, gently add your first mixture which contained the yeast and water into you final mixture. If you have anelectric mixer, I would recommend breaking it out for this next step.

Now that you have all the ingredients in one bowl, mix everything up for the equivalent of about 4 minutes on med-high with an electric mixer. In other words, you want this to become smooth enough to be confused for ice cream!

Take hold of your greased-up 8 inch baking pans and begin pouring your final mixture into both of them. Use your hands or whatever kitchen tool your love the most to make sure that the doughy deliciousness is spread evenly throughout the bread pans. Sit these mixtures aside for about an hour, or until you see a noticeable rise in the dough level. While you’re waiting, preheat your oven to 380 degrees.

Once the dough has had a chance to rise slightly, to about an inch above the top of the bread pans, place each pan into your oven for 45 minutes. You’re going to want to use the middle-most rack for this recipe, hoping to get the inner temperature of your bread to around 200 degrees. Due to the unique nature of gluten free bread recipes and their ingredient substitutions, it may be necessary to measure for this temperature to ensure the bread is fully cooked. It doesn’t always resemble the finished product you may be used to seeing. There are some really handy instant read thermometers available, like the Javelin PRO, which are simple and quick to use. The Javelin PRO even sticks to your fridge like a magnet!

After you’re confident you gluten free bread recipe has had time to simmer into its most-delicious state possible, remove the bread from the oven, and allow to cool in the baking pans for 15 minutes or so. If you’re feeling extra frisky now would be a great time to rub some butter on top, or maybe even drip some honey! After your bread has cooled down enough to be solid and easily manageable form.

Feast on Your Gluten Free Bread

At this point, you’re going to want to eat it—don’t. Make sure to let the bread cool long enough to bring it to room temperature. If you’ve got one of those handy digital kitchen thermometers, now would be a great time to break it back out and get an accurate measurement. Once you’ve confirmed that your bread is completely cooled down, it is time to dine!

For Gluten Free diet plans, bread items can come few and far between. A good gluten free bread recipe can become a valuable asset in the arsenal of any cooking enthusiast seeking to get back some of the variety that has been lost due to dietary restrictions. Gluten free diet plan doesn’t have to mean taste-free no-joy, no bread ever diet plan, you simply have to find creative compensations. This gluten free bread recipe is a very foundational concoction that is capable of receiving many an additional ingredient to add an extra burst of flavor. Try mixing in some banana, raisins, maybe some chopped blueberries or almonds—let your imagination run wild!

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