When you’re out to eat and they bring the breadsticks, the basket of freshly baked bread, or rolls to the table to munch on while you wait, it can feel like torture to someone who needs to avoid gluten. It’s also not fun to be the person at the party who politely declines the host’s food because they can’t eat any of it. Over the years, though, I’ve gotten used to it and don’t often miss wheat filled foods– I will happily spend those calories elsewhere.
Occasionally though I do get a craving for some good ol’ fashioned freshly baked bread. I have very distinct memories from my childhood of the smell of freshly baked bread. My mother had a bread maker and I think for me and my brothers that was almost as good as the smell of her peach cobbler. A loaf of that bread didn’t last more that a day in our house. There was something about spreading butter on warm bread that is absolutely comforting.
It’s actually sort of ironic that I became gluten free at the age of 22 since most of my life I was a total carb monster. I loved french toast, pancakes, pizza, garlic bread, bagels, pasta, subs–really anything related to bread, I was a fan. There is photos of me walking the streets of Paris at 15 with a huge baguette in hand and another sticking out of my backpack, that was a perfect photo of my diet that trip. I also worked at a pizza place for a few years that allowed employees as many garlic knots as they’d like, those were my dinner sometimes.
And then everything changed. I was really sick and couldn’t figure out why. I didn’t know what was happening to my body but I knew something was wrong. I’m not going to bore you with an in-depth look into my medical records but let’s just say after doctors visits and tests, I didn’t want to go on medication so I decided to try the nutritional route. This was before “gluten free” was really a thing. There wasn’t a million healthy food blogs, paleo and whole30. A gluten free bread recipe was hard to come by, so when I figured out that gluten was the culprit, I was devastated. I also literally thought my entire life would be eating salads. We’ve come a long way guys.
Not only are there so many amazing and delicious gluten free options, I can even fill my house with that beautiful scent of homemade bread and with this easy gluten free bread recipe, you can too. Whether you’re gluten free or not, this bread is delicious (ask my husband who asked me if I could start making this bread weekly!) It’s not overly complicated. If you’ve never made bread before, don’t feel intimidated. This bread it super straightforward. The most important part is being sure your yeast is good. Because yeast is alive, it’s important to check the expiration date, and if for some reason when you activate your yeast (combine it with warm water) it doesn’t bubble and puff up– it’s no good! Opt for trying to activate your yeast again or head to the store and grab some new yeast.
This bread has a crisp crust on the outside and is perfectly soft on the inside. It makes delicious sandwiches, toast, or side for any meal. I dare you to serve this bread warmed with butter and jam to a gluten loving friend and when they are done raving about how delicious it is, surprise them with the fact that it’s gluten free. They will not likely believe you…it’s that good.
Notes: I also tested this gluten free bread recipe with Bobs Red Mill 1-to-1 Gluten Free Flour and it worked well too.
I have tested this with both dairy and non-dairy milks and it’s great with either.
Keep wrapped up on the counter for 3 days and in the fridge after that. Best consumed within 6 days. (Gluten free bread recipe below!)
PS. Look for this gorgeous homemade jam recipe coming next week to our ‘How To’ series!Print
This bread has a crisp crust on the outside and is perfectly soft on the inside. It’s great for sandwhiches, french toast, as a side with your favorite soup, toast with jam or just a freshly baked goodie for your counter.
- 3.5 cups GF all purpose flour*, I used Namaste Perfect Flour
- 1 ½ cups milk of choice, warmed (dairy or nondairy both work great)
- 2 tbsp oil
- 1 tbsp apple cider vinegar
- 2 tbsp sugar + 1 tsp for yeast
- 2 eggs, room temperature
- ½ cup starch (arrowroot, corn, or tapioca all work)
- 1 ½ tsp salt
- 1 tbsp active dry yeast
- ¼ cup warm water (105-110 degrees)
- Mix yeast in ¼ cup warm water and 1 tsp sugar set aside for 5 minutes. (If your yeast is good it will poof and double in size.)
- Combine warm milk, oil, sugar, and vinegar in a heavy duty mixer.
- Beat eggs and add to milk mixture and blend on low.
- Add yeast and blend for a minute.
Add dry ingredients and combine for 3 minutes. Dough should come together but be sticky.
- Pour into well greased 9×5 loaf pan. Oil fingers and smooth the top.
- Cover loosely with plastic wrap and let rise for 30 minutes in warm place. It should rise to just above the top of the pan.
- Preheat oven to 350°F.
Bake for 1 hour – 1h10m. To ensure it’s done, flip your loaf in your hand with a towel (because it’s hot). The loaf should easily come out. Then tap the bottom and sides, it should sound hollow.
- Place loaf on a rack and let cool completely.
I did test this recipe with Bobs Red Mill 1-to-1 Gluten Free Flour and it worked well too, but have not tested it with any other flours so I cannot guarentee results but would love to know if you try a different GF blend and it turns out well.
Keep wrapped up on the counter for 3 days and in the fridge after that. Best consumed within 6 days.