This is by far my absolute FAVORITE gluten-free bread recipe.
And I’ve tried a lot.
This bread, though, ah, is nearly perfect.
It’s soft, bendable, delicious at room temperature (which is really hard for a gluten-free bread), and is so stinkin’ easy to whip up! AND it’s also dairy-free!
This gluten-free bread is not only simple to make, but it’s also cost-effective.
Have you seen the price for a loaf of gluten free bread in the store?! Oh my goodness gracious. It’s ridiculous.
This bread costs just a fraction of that to make and tastes a million times better. That’s just the best win-win situation possible, right?
As a heads up, gluten-free bread-making, if you haven’t given it a go yet, is SO different from regular bread-making.
Think of it more like making muffins.
It’s way more like a batter than a dough. But don’t get confused, this gluten-free bread is EASY to make! Just like muffins. It’s just different.
If you’ve been binge-watching The Great British Baking Show (like me), it’s nothing like those breads here! There is no kneading. Uh-uh. Nope. And there’s only one proofing.
Instead of gluten, we’re working with gums and yeast. So there is a proofing, but only after you’ve poured your dough-batter into the pans.
I think I’ve gotten that point across, so let’s move on.
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Here are a couple important things to note:
- This gluten-free bread relies on xanthan gum to bind it together and add chewiness. (Note: I have only tried this recipe with xanthan gum, but it should work just fine with psyllium husk or guar gum. If you try it, let me know how it turns out!). To really help the gum do its job, you need to beat the “dough” for 3 minutes. This is an important step to not skip.
- I have only made this bread with my own flour blend recipe, so I can’t vouch for how other gluten-free flour blends would work.
- If you plan on freezing the bread, it’s best to wait until it cools, slice it, and then put it in the freezer. This bread does mold more quickly than regular bread if it’s left at room temperature. It is best stored in the fridge or the freezer after 2-3 days. It has always reheated beautifully for me.
- This recipe is for TWO loaves of bread, but it is crazy-simple to halve and just make one loaf.
Now let’s make some bread! I’m getting really hungry talking about it.
And my grass-fed butter is waiting so patiently…
- 1 cup warm water (about 110° F)
- 2 T organic sugar or honey
- 2 envelopes, or 4 ½ tsp, active yeast
- 1 cup warm water
- ½ cup ground flaxseed
- 3 cups gluten free flour blend
- 1 cup almond flour
- 1 T salt
- 1 T xanthan gum
- 4 eggs
- ½ cup oil (I use an avocado/coconut blend or grapeseed oil. Any oil with a light flavor should work great)
- 2 T black strap molasses
- Combine the water and sugar in a measuring glass and stire to dissolve the sugar slightly. Add yeast and gently mix together then set aside in a warm area for 5 minutes until frothy
- Mix the other cup of warm water with the ground flaxseed and stir well. Let sit while the yeast mixture proofs, for about 3-5 minutes
- In the bowl of a mixer, add the gluten-free flour, almond flour, salt, and xanthan gum. Mix together until combined
- When yeast is done proofing, add the eggs, oil, yeast mixture, flaxseed mixture, and molasses to the mixer bowl and turn it on low
- Scrape down the sides of the bowl and continue to mix on low until it’s well combined and there aren’t any large lumps
- Turn mixer to high and let beat for 3 minutes
- While it’s mixing, grease and lightly flour (with brown rice flour) two bread loaf pans
- Divide dough-batter between the two pans and smooth the tops as best you can since they will hold that shape through baking (if you REALLY want the tops smooth, you can oil your hands and smooth the tops gently)
- Cover pans loosely with plastic wrap or a towel and let rise in a warm place for 35 minutes. You don’t want the dough to rise above the top of the pan, so keep an eye on it
- Preheat oven to 375° F while the dough is rising
- Bake the bread for 40-50 minutes until the top is nicely browned and the inside temperature is 200° F. If the top starts to get too dark to early, you can add a tin-foil tent over the top to help stop the browning
- Let bread cool for 20 minutes until turning out onto a cooling rack to finish cooling before slicing (unless you’re like me and cut off the ends while they’re still piping hot to smother them in Kerrygold butter to devour)
Leave any questions or comments below!
Here are the links to my main “kitchen tools.”These are my recommendations based on my own personal experience and what I actually use, for those who want to know. But use what you’ve got and what you want, of course!