Gluten Free Bread

This is really not difficult and if you do need to be gluten free, it just might satisfy that occasional “need” for a good piece of warm bread with butter on it.  Or a piece of toast.  Or a grilled cheese sandwich. (I could go on and on!)

Yeast Mix: 

Warm 1 ½ cup milk (or water).  Stir in 4 Tbls honey and 2 ½ Tsps dry yeast. Stir together and let sit to dissolve yeast. If it bubbles a bit, you’ve got live yeast and are good to go. 

Dry Mix: 

3 cups gluten free mix (Bob’s Red Mill is good, or sometimes, I mix what I have on hand to make my own mix.   A half cup of sorghum flour or teff can give a hearty flavor. I use at a good portion of brown rice flour if I am mixing my own. )

1 ½ Xanthum Gum (I hated to purchase this as it is pricey, but it lasts forever and you can’t make good gluten free baked goods without it>

4 teaspoons baking powder

1 teaspoon salt

Wet Mix: 

2 teaspoons cider vinegar

¼ cup olive oil

2 large eggs

Heat oven to 375 degrees. 

In a mixing bowl, combine wet mix with yeast mix. Add dry mix, slowly. Once all is mixed together, beat on med-high for about 3-4 minutes. Dough will be wet and sticky.  (Definitely not like wheat based yeast dough.) 

Pour bread mix into a loaf pan that has been greased or sprayed with non-stick spray.  Spread the top smooth with a spatula or the back of a spoon.  

Put on top of the stove to rise. But, again, this is different than wheat yeast bread. Only let it rise to about an inch below the top of the pan. (If you let it rise too much, it will fall.)

Bake for 45 minutes or until done. 

**I have other recipes for gluten free bread, but this is my favorite right now, and the tip to put it in the oven to bake when it is below the top of the pan is a good tip.

Enjoy!  And, please let me know your experience with this recipe!