Homemade Gluten Free Bread
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.
Servings: 1 loaf of bread
- 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
- 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 9x5 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.
Calories: 1994kcal | Carbohydrates: 346g | Protein: 59g | Fat: 56g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 4107mg | Potassium: 472mg | Fiber: 46g | Sugar: 39g | Vitamin A: 475IU | Vitamin C: 4mg | Calcium: 779mg | Iron: 17mg