The Best Gluten-Free Homemade Bread (That Actually Tastes Good)
Watching our video will show you how to make a loaf yourself. If you want to eat it right up as well, let us know in the comments below!
There are so many people who are trying to live a gluten-free life these days, but can also be troublesome with today 's state of gluten-free bread. Most store-bought items are heavy, dry or have some odd aftertaste to them. But if you make your own dough at home that turns out soft and light, and bursting with amazing flavor-how about trying this one instead? Expected result is a firmish, light-colored loaf with a chewy crust and the tender interior you see here. And no more crumbly texture from your gluten-free bread should you investigate following that recipe.
Many people believe all cooking must start with some fats in a pan. Who said this? Get ready to fill your home with the delightful scent of bread just out the oven and enjoy for yourself a piece tasting every bit as nice as its traditional equivalent. This recipe is going to change your idea of what it means to eat gluten-free.
Why This Recipe is Worth Making
This recipe isn't just another gluten-free bread recipe. It's a meticulously crafted formula for success. The big problem in gluten-free baking is recreating the structure and stretch that gluten provides. This recipe doesn't shy away from that fact-using a particular combination of gluten-free flours and binders. Brown rice flour gives a neutral background flavor, sorghum flour imparts a slightly sweet, wheaty taste and tapioca starch a light, chewy texture produce a perfect crumb.
The key to this production is the psyllium husk. Its water-gelled mapes good gluten, for this makes the dough stand stiff to fall wonderfully and holds its own while rising. So when you slice a loaf like this one, it can stand up without crumbling the moment you begin cutting it into thin slices It's sturdy enough for a man-sized sandwich yet soft in the mouth. Moreover, the practicethe recipe's versatility and flexibility mean it's a great place to start for anyone new to gluten-free baking It's a very satisfying bread to make in a number of ways: hold one loaf in your arms and feel proud, take the other to friends. At least you know that making bread always talking about formulaic methods is unlikely to lead anywhere.
List of Ingredients
It uses a mix of flours and starches for the best possible texture. For greater accuracy, it is highly recommended to weigh by weight and use a digital kitchen scale for measuring.
Dry Ingredients:
- 1 ¾ cups (245g) brown rice flour
- 1 cup (120g) sorghum flour
- 1 ¼ cups (150g) tapioca starch (also called tapioca flour)
- ¼ cup (45g) psyllium husk powder (not whole husks)
- 2 teaspoons instant yeast
- 1 ½ teaspoons fine sea salt
- 2 tablespoons granulated sugar or maple syrup
Wet Ingredients:
- 2 cups (480ml) warm water (about 110°F/43°C)
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Optional for Topping:
- Rolled oats, sesame seeds or sunflower seeds
Step by Step
Baking this bread goes without any problems. It's more similar to batter then dough, so don't be alarmed by the mixture's highly viscous texture.
Step 1: Prepare the Pan and Awaken the Magic of Psyllium
Important preparations need to be done. First make sure your loaf pan is ready: Grease a 9x5-inch loaf pan fully with oil or butter, then line it with a piece of parchment paper, leaving some overhang on the long sides. This will act as a "sling" to help you lift the bread out easily after baking. Set the pan aside.
It's time to awaken the magic of psyllium husk. In a small bowl, whisk together the 1/4 cup of psyllium husk powder with the 2 cups of warm water. The water should feel warm to the touch, like a baby 's bath, but not hot. Hot water can kill the yeast. Whisk it for about 30 seconds until it's smooth. Let it sit for 5-10 minutes. You’ll notice it transforming into a thick, gel-like substance. This gel is what will give you chew and structure to your bread.
Step 2: Mix in the Dry Ingredients
While the psyllium gel is forming, reach for a large mixing bowl. Add all of your dry materials: the brown rice flour, sorghum flour, tapioca starch, instant yeast and sugar. Employ a whisk to integrate them thoroughly. This is an important step! See all those little specks of yeast? Your bread could come out moist and mealy--definitely not a good thing. Plus you don't want pockets of salt in on the final loaf. Whisk for a good minute until the mixture is all one color.
Step 3: Mix the dough
Go back to the psyllium gel you made earlier. It should be thick and give a texture similar to apple sauce.
Add the olive oil and vinegar directly to the gel, then whisk it all together gently with a fork. The apple cider vinegar also helps strengthen the dough structure, and gives a subtle complexity of flavour that mimics traditional sourdough.
Pout the wet psyllium mix into the bowl with dry ingredients. If you have a stand mixer that has a paddle attachment, use this method; or alternatively beat with an electric mixer on slow speed until flour is just blended then medium speed and beat hard for 5-7 minutes (the dough will be like a very thick sticky batter). It will not form a smooth, elastic ball like wheat dough. Several times during mixing scrape the sides of the bowl with a rubber spatula to ensure that everything is evenly combined. This extended mixing time is very important for giving structure and aeration to your dough.
Step 4: The First Rise (Proofing)
????????????????????? Once the dough is thoroughly mixed, scrape it out of the bowl into your prepared loaf tin with a spatula. The dough will stick to the spatula, so wetting your fingers or the spatula with a little water can aid you when smoothing the top. Don't press down too hard on it--just spread gently to cover evenly in pan.
Take a clean kitchen towel or greased plastic wrap, loosely cover the loaf pan and then it can rest its weary head in a nice warm, draft-free spot for 60-90 minutes. It's an inside oven with the light turned on (not the oven on) or on top of your 'fridge. This position is good for the dough to rise. The dough should take over the loaf pan and near the rim. How soon that happens will depend on how warm your kitchen is.
Step 5: Preheat the Oven and Bake
About 20 minutes before the rising is complete, preheat your oven to 375°F 190°C. Position a rack in the center.
Once the dough has risen, you can sprinkle the top with optional seeds or oats if you like. Place the loaf pan in the preheated oven (center rack). Bake for 55-65 minutes. There are several ways to test if your bread is done. The top of the loaf should be a deep golden brown and feel firm when tapped. A more reliable way is to use an instant-read thermometer. Stick it into the center of the loaf; it should register between 205°F and 210°F 96°C to 99°C.
Step 6: Cool Completely (This is Critical!)
Once baked, carefully remove the loaf pan from the oven. Let it cool in the pan for about 10 minutes. Finally, use the parchment paper "sling" to pull the loaf out of the pan and transfer onto a wire rack for cooling.
brNow for the hardest part: you must let the bread cool completely before slicing, which takes at least 2-3 hours.Slicing into a gluten-free loaf while it is still warm will give a gummy, doughy texture because the interior structure has not yet been allowed to harden.Patience here is essential for the perfect slice.
Common Mistakes to Avoid
- Slicing the Bread While Warm: This is the most common mistake. Gluten-free breads rely on starches that need to cool and set completely. Slicing too early will make the bread seem wet inside and gummy, and it will be fragile. Wait until it's at room temperature.
- Use the Wrong Psyllium: Make sure you use psyllium husk powder and not whole-husk--the powder dissolves more effectively and makes a smoother gel, which is essential for creating the dough's structure. If you have only husk, you can grind it into fine powder with a coffee or spice grinder.
- Not being precise with the measurements: Gluten-free baking is a science. In measuring your flours by weight with a kitchen scale, its accuracy far outweighs using measuring cups. You can get wildly different results with a loaf that is either too dry or perhaps too heavy if you use too much or too little flour.
- The Dough Over-Proofing: Although you want some good rising, if the dough rises for too long then the structure of it might collapse in the oven. Keep an eye on it. It's ready when risen just above the rim of the pan. If it rises too high, during baking it may fall.
- Bring Ingredients to Room Temperature: Although not absolutely necessary, having your flours at room temperature can help the yeast work better and produce a higher loaf.
To create a Steam Bath
For a crustier loaf, I put a shallow pan (like a baking sheet) on the bottom rack of my oven as it preheats. Just after you put the bread in to bake, carefully pour a cup of hot water in that pan. This creates steam, which helps the bread rise higher and develops a great crust.
Method Two: Just before you put the bread in to bake, run hot water from the sink into a measuring cup and pour it onto the bottom of your oven. Like Method One, this is also a way of steaming the bread.
Flavor Variations
Don't worry about trying something new! Use a tablespoon of herbs like rosemary or thyme in the dry ingredients, and then dough will taste different. Or mix in ¼c each grated liver cheese as well chopped olives for a savoury twist on your next batch.
Uniformity: Once it has cooled and sliced, toast a piece and cover it with avocado, a poached egg or just a smear of good butter. This well-presented slice is at least as important to the enjoyment of eating itself.
Storage and Leftovers
Careful storage will keep the bread you made fresh and delicious. Once the loaf has been completely cooled, slice it right through. This way, when you need a piece of bread from your own kitchen, it's can be taken out at any time without difficulty. Store the slices in an airtight container or a zip-top bag at room temperature. Then every day you will have your own fresh bread for breakfast within easy reach, without suffering from mold or other horrors because it was bad carelessly stored as before: you'll get enough flavor out of tough cell walls any oleway! The crust will grow soft with aging though. / Over time,
This bread freezes beautifully for longer storage. Place the slices in a freezer-safe bag, separating layers with waxed paper to keep them from sticking together. It will stay fresh in the freezer for up to 3 months. To enjoy, just take a slice out and pop it in the toaster. Toasting is the best way to restore the texture then bring back that freshly-baked feel.
Conclusion
There is little as rewarding as baking your own gluten-free bread. Finally, making this with our recipe, you are able to relish all those loaves out there that do not compromise taste or texture. The dough has been so soft and pliable that it can be shaped to fit any sort of bread mould you want. You can trust the process, get down to business and come good bread is definitely on its way. Then all that remains is for us to wish you all the best with this ought to go and be pleased in trying as well (eating it) huh? We'd love to see what you've made. How did you personalize the loaf?
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