2 - 3 HOURS
Here is a gluten free bread recipe that's so easy, it's foolproof. It really doesn't take long and will impress your friends and family.
We are using basic ingredients, no artificial additives to make this bread recipe. Just gluten free flour and some basic cupboard essentials. Despite not needing to eat a gluten free diet, I must admit I actually quite like this bread!
How to make gluten free bread video tutorial
350g White gluten free bread flour
360g Tepid Water
8.5g Fresh yeast (4g active dried)
7g Caster sugar
7g Vegetable oil
Method by hand
Preheat oven with baking stone at 230C (440F). Grease 2 small bread tins (or 1 large) with vegetable oil.
Mix hot water from the kettle and cold tap water to make a water temperature of 38C (100F) before weighing. Weigh the remaining ingredients.
If using dried yeast follow the instructions below. Add the salt, sugar and yeast to the water and whisk until no lumps. Then add the flour and the oil and combine with a wooden spoon. Mix with the spoon until no lumps remain.
Pour the mixture into the greased bread tins and leave the dough to rise.
After 1-2 hours the dough should have risen to the top of the tins. Lightly dust some extra gluten free flour on top and bake at for 25-30 minutes. If the top is still pale after 20 minutes turn the top heat on or use the grill setting.
Once a golden colour is achieved, remove from the oven and tip the bread out onto a cooling rack and leave to cool.
Using dried yeast
If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as the recipe.
Active dried yeast needs to be activated before use. In this case, add the dried yeast and a teaspoon of sugar to the water, whisk and leave for 10 minutes to bloom. Add the yeasty milk to the recipe when required.
Top tips for the best gluten free bread
When filling the mixture into the tins for the most accurate size weigh the tins on the scales and check both tins are the same weight.
This bread dough has more of a batter consistency than a typical bread dough. Baking it fast by using top heat will retain moisture in the bread, making a soft and spongy crumb.
Gluten free bread will work without a baking stone, but you will get a slightly bigger rise in the oven if you choose to use one.