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! It’s so light it’s usually gone in minutes in the Busby household! This recipe makes 2 small gluten free loaves in around 2 hours.
What you need to make gluten free bread
To make these amazing gluten free loaves, you’ll need the following equipment:
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- 2 bread tins
- Mixing bowls
- A whisk
- A plastic dough scraper or spatula
- A lid or some plastic wrap (something to cover the bowl)
- Scales, if you don’t a decent set you might want to try these scales from Myweigh
- A baking stone
Using a thermometer will help you with controlling proofing times. For accurate dough temperature readings try this thermometer from Gdealer. Aim for dough temperature between 25C and 30C (77-86F).
What if I don’t have a baking stone?
A baking stone conducts heat into the loaf. Using one increases the height of the oven spring and helps to give an even bake on the base of the loaf. 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. If you don’t have a baking stone, preheat the thickest baking sheet that you have.
Can I use a dutch oven to make this recipe?
Yes, if you would rather use a dutch oven to make this gluten free loaf. Simply preheat the dutch oven and drop the baking tins inside to bake. If you are looking to get a dutch oven, I recommend getting this one from Challenger.
- 350g White gluten free bread flour
- 360g Warm Water
- 8.5g Fresh yeast (4g active dried)
- 7g Salt
- 7g Caster sugar
- 7g Vegetable oil
Using instant or active dried yeast to make this recipe
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 water to the recipe when required.
Changing the size of the recipe
This recipe makes 1 medium sized bread. If you want to change the size of the recipe, use the bakers formula.
How to make gluten free bread
1) Preheat the oven
Preheat oven with baking stone at 230C (440F). Grease 2 small bread tins (or 1 large) with vegetable oil.
2) Prepare the ingredients
Mix hot water from the kettle and cold tap water to make a water temperature of 38C (100F) before weighing. Weigh the remaining ingredients.
3) Add the ingredients
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. Beat until no lumps remain. Use a whisk if you need to remove some of the lumps.
Pour the mixture into the greased bread tins and place in a warm place.
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.
6) Proof the bread
Leave to rise for 1-2 hours.
It is ready when the dough has doubled in size and reached the top of the tins. Lightly dust some extra gluten free flour on top and bake for 25-30 minutes. If the top is still pale after 20 minutes, turn the top heat on or use the broiler.
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.
Once a golden colour is achieved, remove from the oven and tip the bread out onto a cooling rack and cool for at least an hour.
How to make gluten free bread video tutorial
Nutritional information per loaf
Calories: 662kcal | Carbohydrates: 152g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Fiber: 4g | Sugar: 4g | Calcium: 6mg | Iron: 0mg