When my son Kell was diagnosed with celiac disease several years ago, at first I was completely overwhelmed by the idea of baking my own gluten free products. It was just too complicated! But eventually I was forced to swallow my pride, because many of the pre-mixed, pre-packaged, and pre-made GF bread products that we tried just did not taste good.
And it may not seem like a big deal, but it is! I felt so bad for Kell who had to watch his siblings enjoy their french toast for breakfast, grilled cheese for lunch, and cheeseburgers for dinner when his version was much less appetizing due to the bread issue. Sometimes he would just choose not to eat at all, and that was when I knew I had to find a better gluten free bread.
I made up my mind that I would figure out how to make a GOOD gluten free bread, even if it killed me. :-) Which luckily it didn’t! The recipe that I came up with turned out far better than I ever dreamed it would! No exaggeration. I am not a gluten-free expert by ANY stretch of the imagination, but I am stating with sincerity that this is the best GF bread that I personally have ever had.
So enough blathering by me… let’s get on with this shall we?
The first step was to find a gluten free flour blend to use in my bread. There are so many different flour types out there, it’s enough to make you want to go screaming into the night! This is the flour blend I ended up using, and it’s perfect for this recipe.
Brown Rice Flour Blend
adapted from LivingWithout.com
- 1 1/3 cups brown rice flour
- 1 1/3 cups tapioca flour/starch
- 1 1/3 cups cornstarch
- 1 Tbsp potato flour (If you can’t find potato flour in the store, you can make your own by blending a handful of potato flakes in your blender.)
Mix all ingredients together.
Once you have your flour blend ready, it’s time to whip up some gluten free goodness!
Jillee’s Gluten-Free Bread (That Doesn’t Suck)
- 4 cups Brown Rice Flour Blend (see recipe above)
- 1 Tbsp xanthan gum
- 1 Tbsp gluten-free egg replacer
- 2 tsp salt
- 1/2 cup powdered milk
- 3 large eggs, room temperature
- 1/4 cup butter, room temperature
- 2 tsp apple cider vinegar, room temperature
- 1/3 cup honey
- 1 package (2 1/4 tsp) active dry yeast (not INSTANT dry yeast)
- 2 cups warm water
*A couple of notes about eggs:
- Yes, this recipe calls for both eggs and egg replacer. The combination helps create the wonderful springy texture of the finished bread.
- If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of ground flax seed, or substitute the correct amount of egg replacement powder (in addition to the tablespoon called for in the recipe).
Prepare two 8-inch bread pans by spraying them with cooking spray.
Add the yeast to the 2 cups of warm water, and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
Mix the flour blend, xanthum gum, egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.
Put eggs, butter, vinegar, and honey in the bowl of your mixer. Mix together for about 30 seconds using the paddle attachment. The butter will be chunky, and that’s okay!
Add half of the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes. After the 4 minutes your bread dough should resemble thick cake batter.
Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately one hour. While the dough rises, preheat your oven to 375 degrees.
When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack.
Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.)
Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from the pans and place on a rack to cool completely. (As you can see, I brushed the top of mine with butter when they came out of the oven.)
After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you! You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf.
Looks good enough to eat doesn’t it!? :-) All that’s left to do is try it yourself!
Please let me know if you try this recipe and how it worked out for you! I am so excited to be able to share it and hope that everyone has the same success with it that I did!
I’ve had quite a few people ask for the nutrition information for this recipe! I’d like to give a big thank you to OGT reader Cheryl who did the calculations and sent them to me to add to the post :-)
Nutritional Information, per loaf
Fat: 3 g
Carbohydrate: 229 g
Protein: 16 g
Glycemic Load: 2169