The Easiest Gluten-Free Bread Recipe Ever, and it Even Tastes Good

I found this recipe a couple of years ago on the Gluten-Free, Soy Free Vegan blog (http://glutenfreesoyfreevegan.wordpress.com/) which includes a collection of consistently good recipes.  Since trying it, I have done away with other gluten-free bread options altogether.  This recipe is by far the easiest for gluten-free bread I have ever tried, and it really is pretty good.  Your hands and wrists will be happy to know that there is no kneeding required, unlike your standard wheat-based breads!  You do not even need a bread maker for this -it would just make the job harder!  The other great thing about this recipe is that it is allergen-free and vegan, so in addition to being easy, it is likely the least inflammatory bread you’ll ever eat.  Below is the recipe from the GF, SF, Vegan site, along with some of my own notes thrown in,  Enjoy!

Makes 1 loaf

Note: Since there’s no gluten to get tough from over-mixing, you can mix until you’re confident.

In a large mixing bowl combine:

3/4 cup millet flour
1/4 cup teff flour or brown rice flour
1/2 cup sorghum flour
1/2 cup cornstarch (or double the potato starch if you can’t eat corn)
1/2 cup potato starch
1/2 cup tapioca flour
2 tsp xanthan gum
1/2 Tbsp salt
1/4 cup sugar (or sucanut or palm sugar to make it low(er) glycemic)
1 Tbsp active dry yeast (not rapid rise)

Add:

2 tsp olive oil
1 and 1/2 cups + 2 Tbs warm water (not hot)

Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes. The bread dough will be more like cake batter than traditional bread dough.

Two options for the rising:

For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two non-stick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.

Standard method: Pour into two non-stick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc.

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2 Comments (+add yours?)

  1. Christine Thornton
    Aug 24, 2010 @ 23:31:26

    Sounds delish- I can’t wait to try it! I have to go out tomorrow and get a few ingredients… Then I’ll give it a whirl!

    Reply

  2. PMT
    Aug 25, 2010 @ 04:15:23

    Let me know what you think. Thanks Christine ❤

    Reply

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