When I learned that gluten is my body’s enemy, the first thing that brought tears to my eyes is the thought of giving up bread. Thats when my journey of exploring new and nourishing foods began. I stepped on the road of natural way suppling our family with more whole grains, vegetables, fruits, lean proteins, legumes, nuts and real dairy.
But dang. Sometimes you just want a piece of really good bread. I’ve tried many store bought varieties, but they are super expensive and most don’t even taste good. At the end nothing beats a warm slice of homemade bread with butter.
My first bread was a special experience beyond it being a gluten-free. It was my first time making any kind of homemade bread. I had watched my grandmother do it countless times, but I was a bit nervous to make it myself, especially the gluten-free variety.
I was finally set after getting the bread maker
If you don’t have a bread maker you can easily bake it in the oven. In fact, I did 2 batches of dough and used one in the bread maker and second in the oven. Just because the bread maker didn’t have a gluten-free setting I was a bit nervous about the time it needs to bake. At the end I had to finish the loaf from the bread maker for another 15 minutes in the oven to make the bottom a bit crispier but other than that they both turned out fantastic!
Soft, chewy, airy, healthy and delicious homemade gluten-free bread. You’ll be buttering up a soft slice before you know it!
Ingredients:
2 eggs
1 tsp lemon juice
1/2 cup warm water
2/3 cup warm milk
1 tbsp sugar
2 tsp salt
2 tsp active dry yeast
1 cup tapioca flour
1 1/2 cup buckwheat flour
3 tbsp coconut flour
1 tsp xanthan gum
1 tsp baking powder
sunflower and pumpkin seeds for sprinkling
2 tsp grape seed or coconut oil + more for greasing
Mix warm water, sugar and yeast in a medium bowl and set aside for 15 minutes. In a mixer with dough attachment or in the bread maker combine flours, milk, oil, lemon juice, salt, xanthan gum, and baking powder. Mix until well combined. Whisk together eggs and slowly pour inside the mixer. Add the yeast mixtures and blend for about five minutes, scraping the dough from the edges if necessary. The batter is ready when it’s smooth and a dough ball created.
- 2 eggs
- 1 tsp lemon juice
- 1/2 cup warm water
- 2/3 cup warm milk
- 1 tbsp sugar
- 2 tsp salt
- 2 tsp active dry yeast
- 1 cup tapioca flour
- 1 1/2 cup buckwheat flour
- 3 tbsp coconut flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- sunflower and pumpkin seeds for sprinkling
- 2 tsp grape seed or coconut oil + more for greasing
- Mix warm water, sugar and yeast in medium bowl and set aside for 15 minutes.
- In a mixer with dough attachment or in the bread maker combine flours, milk, oil, lemon juice, salt, xanthan gum, and baking powder. Mix until well combined.
- Whisk together eggs and slowly pour inside the mixer. Blend for about five minutes, scraping the dough from the edges if necessary.
- Add the yeast mixture and mix until well until incorporated
- The batter is ready when it’s smooth and a dough ball created.
- Cover the dough ball with kitchen towel and let it rise in room temperature for about one hour. Or leave it in the bread maker on rise setting.
- Note: Gluten-free bread doesn’t need a second knead or rise. When there is no gluten yeast interacts with dough differently and it is important not to push the air out of the dough because it keeps your bread fluffy rather than dense. Therefore, if using the bread maker, manually remove the paddle after the first kneading cycle and before dough starts rising.
- Sprinkle the bread with seeds and bake in 375 F oven for 1 hour or bake in the bread maker on rapid setting.
- Allow the bread to fully cool on a rack before cutting and serving
I have to say that from every gluten-free bread I’ve seen so far, this one looks the best, hands down. The texture looks amazing, I’d love a slice with some butter right now 😀
Thank you, Oana! I hope you’ll give it a try soon!
Thanks Lily for the fully explained the art of baking GF bread to have airy and fluffy result. I’ve followed a few recipes and ALL came out dense. This looks amazingly good and I’m getting the ingredients ready.
Update – it was a Success. The bread was airy, fluffy, and tastes so wonderfully GOOD.
Thanks for sharing. Pizza dough is next.
You’re absolutely right about waiting for the bread to completely cool before eating. Utmost Will Power!
This is awesome, Phuong! I am so happy you liked it! Thanks for the update 🙂 Cheers!
Hi, Lily and greetings from Kyiv! The bread looks delicious and easy to make. However, here tapioca flour is quite pricey and not always easy to come by, so do you suppose it can be substituted with corn or potato starch or anything else, let’s say sorghum flour? Also, do you use just regular dry yeast or the instant kind? Thanks!
This bread came out great but it did not form a dough ball – it was more like stringy cake batter. It took 1.5 hours to rise. It was done in 50 minutes. And I guessed at the pan size, using 8×4 and greasing well. Thank you for this recipe – my first attempt at gluten free yeast bread. Many recipes are intimidating, this wasn’t. And I will try more of your gluten free stuff.
I have to scratch my head at people who rate recipes they haven’t tried. Makes no sense to me and is misleading.