Don’t waste money on store-bought gluten-free bread. Make your own with this simple gluten-free bread recipe. Delicious and easy to make!
Tasty Homemade Gluten Free Bread: A Simple Recipe for Delicious Results
Looking for the best gluten free bread recipe that actually tastes like regular bread? This recipe is super soft and perfect for making toast, sandwiches, French toast, and even croutons. After many trials, the creator of this recipe has perfected the combination of flours to achieve the best flavor and consistency. It’s important to follow the directions closely for the best results, but feel free to experiment with substitutions once you’ve mastered the original recipe.
This easy gluten free bread recipe is also dairy free, making it suitable for those with additional dietary restrictions. Whether you’re new to gluten free baking or looking to improve your current recipe, this is definitely one to try. Say goodbye to expensive and tasteless store-bought gluten free bread and hello to delicious homemade loaves with this fantastic recipe!
Say Goodbye to Store-bought Gluten Free Bread and Hello to Homemade Deliciousness!
Hello today we are making my much talked about glutenfree sandwich bread it’s in our glutenfree dining on a dime cookbook gluten-free dairyfree I happen to be gluten-free dairy free it is on page 76 okay I have 1 and 3/4 cups of water right here now I have a brand new thing of yeast I have.
Three teaspoons I don’t know why I didn’t put a tablespoon in the recipe because three teaspoons is a tablespoon um and so I’m dissolving my yeast in my hot water first I always do that just to make sure that my yeast is activated now your water needs to be at least 100° this is one of the best.
Inventions ever in the history of cooking if there’s any inventions that I would love more than anything it’s this silly digital thermometer it is great you can make sure that your bread is going to rise correctly if your water is too hot it kills your yeast and if your water is.
Too cold it won’t activate your yeast so I love using this because then I always know that my water is correct I just use tap water get it as hot as possible now if you don’t have a digital thermometer you can stick your finger in the water and it should be very warm but not so hot that you can’t keep your finger in there that’s the perfect.
Temperature okay so now we’re going to let this activate and let me say a little thing about yeast also you can see here this yeast is expired this is 2023 and this yeast expired in 2022 I could figure out why my breads weren’t rising and then I looked at the date and I was like oops my yeast has.
Expired so I have a new yeast that I’m using now if your breads don’t rise it is because your yeast has expired or your water is too hot or cold okay so we’re going to let our we’re going to let our yeast get activated and while we’re doing that I’m going to go ahead and start putting the rest of the ingredients in the bowl.
Oh and I forgot to add my sugar into my yeast two tablespoon of sugar right there forgot to put that in what will happen if you don’t put it in nothing it just helps to get yeast activate quicker cuz it’s sweet and yeast feeds on sweet now let me say before we start.
This recipe you must follow the recipe exactly don’t do any variations until you have made this recipe several times it turns out absolutely delicious it’s about $150 a loaf versus $7 in the store but you must follow the directions exactly because sometimes it won’t work also you need to pay attention to altitude now it’s going to be.
Interesting to see how this turns out cuz I’ve never baked it at this house yet we are right on the 3500 feet altitude line here in Wyoming and so I’m going to go the High Altitude recipe but if the recipe doesn’t turn out you also need to make sure your altitude if you followed everything else your.
Altitude might be affecting it okay now I’m not kidding when I say follow the recipe exactly every single time someone tells me this recipe Fells it’s because they didn’t follow directions okay every single time I know that’s a long introduction but it is very very important you can get this recipe in the description.
Below okay while my yeast is activating I’m going to start putting the rest of the ingredients in now you can use any allpurpose gluten-free flour that is rice based you want the first ingredient right here you want the first ingredient to be rice.
Flour okay this is Bob’s Red meal I prefer the Walmart Great Value because it’s cheaper I was using the Bob’s Red meal for a comparison video but um I normally use the Walmart great flow Great Value now for gluten-free flour you want to spoon in your flour not go and scoop your flour don’t.
Scoop your flour it packs it down too much and then you get too much flour now this is where the Europeans who do baking by weight are at advantage over Americans who do baking just by cups and spoons this is where I can see cooking with weight would be a lot more accurate okay so this recipe is in the description below but we’re going to get.
Three three and 2/3 cups of flour now I tested this recipe over 40 times to get the perfect sandwich bread gluten-free sandwich bread recipe and I even had my low altitude um assistant test it because I wanted to make sure this was going to be taste Perfection all right and then a tablespoon of baking powder I’m just.
Going to put three teaspoons that’s the same thing just cuz I don’t need to get another measuring spoon dirty and then my salt teaspoon of salt right there then I’ll get my egg out of the fridge and my shortening melted now look here you can see my yeast is starting to.
Foam see how it’s getting all foamy in the center there that’s exactly what you’re looking for I don’t know if you can see it here might come on this other side so they can see it better okay so can you see the different layers here when you see the layer separation that is the yeast activating and foaming on the top there so this is.
The yeast foaming and this is the water here so you want to be looking for that you know your yeast is working and shoot I just realized I didn’t do the High Altitude version so we’re just going to see if this is going to work oh my goodness remix it do you want to remix it for the video no that’s fine we’ll just give it a go dude this.
Is cooking on the Fly okay and then shortening now this recipe has to use shortening I know all you butter lovers out there want to use butter you can use butter if you want but I guarantee you the recipe is not going to turn out the same the.
Shortening makes your bread FL fluffy that’s why all the pastries at the restaurants and the bakery at the grocery stores tastes so much better is because they use shortening and shortening makes Breads and pastries fluffier so you must use shortening Mike said what ingredient changes it for high altitude so it’s the amount of baking.
Powder that you use you use slightly less baking powder for high altitude than you do regular sea level so instead of three teaspoons or a tablespoon of baking powder you would use 2 and 1/2 and the reason for that is the pressure makes it rise quicker and this bread needs a certain amount of time to rise so it doesn’t get too big and if it gets.
Too big then it falls and caves in on itself okay so you can see how nice and fluffy and frothy my yeast is right there I’m going to pour that into my uh mixture and then I’m going to go ahead ahe and just use the same measuring cup and get my shortening melted okay let’s go melt the.
Shortening and all those people are going to freak out cuz I’m nuking the plastic that’s okay it’s good for comments I didn’t know it was my gravable okay I have slightly too much mikee said I should have showed you the water trick on how to measure shortening let’s see okay there we go and we want our.
Egg right there and I’m going to pour my shortening in slowly as I’m mixing just so that um my egg doesn’t cook now you want to mix this very thoroughly so there are no lumps at all so if you’ll notice I use a bowl with a.
Nonstick with a non-slip bottom on here so it doesn’t slide all over my countertop if you don’t have a bowl like that you can use a silicone mat or you can use the shelf liner that is the grippy shelf liner you can use either of those the next thing you want is to make sure that you have the proper pan you need a 9x 5×3 in pan do not use an 8×4.
In pan it will not work you need a 9x 5x 3 in pan now I got this one off of Amazon it also helps if it has the corrugated I don’t know what do you call that beer I would take corrugated sides corrugated sides because this helps the bread climb up the top and hold to the top better so it doesn’t fall so a corated pan I will link this one in the.
Description below but that is very important also okay so I’m going to spray my pan with a little bit of cooking spray just like so and whoops got a little bit of shortening on there then we’re going to just scoop this in the pan this is a very very thick.
Batter so I am very interested to see if not correcting for high altitude is going to matter on this because um I haven’t cooked this here in the new kitchen yet so it’ll be interesting to see okay now whatever your top looks like after you’re finished um putting it in the pan.
Is how it’s going to look in the finished product so you want to get it as nice and neat and smooth as possible which is a little difficult to do but you can just call it rustic country gluten-free bread is that what you can do is if you can’t get it really yeah that’s what I do with my pies I just call them rustic if I can’t.
Get them to look pretty or oldfashioned oldfashioned which is pretty much always you can also if you really want to look smooth so does the gluten-free always look that sturdy in the dough yes the gluten-free is always that sturdy in the dough if you’re just really really need a laxative and you can’t stand having a rustic Rough Top you can.
Take a small amount of water on your fingers and just push it down and get a lot smoother that way also um oops and I just put a hole in my this is a task for all the Play-Doh levers yes exactly that’s basically what it is I mean Play-Doh is just flour and water okay and then I got a much smoother top.
There there okay all right okay we’re going to let this rise and you need to watch this it’s going to take oh well it just depends on your area but about 15 20 minutes just depends do not let this go more than a/4 inch from the top so like right about here is all the higher I’m.
Going to let it rise because when I put it in the oven it’s going to keep Rising a little bit more and if you let it go higher than this it’s going to all boil out of your pan and fall out of your pan okay all right we’re going to let this rise and then we’re going to come back and put it in the oven you can see here how it is starting to rise so I’m going.
To watch it really carefully so it doesn’t go above here so I don’t know maybe 5 10 more minutes it is super cold in my house even though it’s June we’ve had an unseasonably warm we’ve had an unseasonably cold summer so it’s not very warm in my house right now so I think that’s why it’s rising slower but it’s sitting on top of the.
Oven so that should help right it should yeah actually so I’m tired of waiting for this to rise I think it’s just too cold in our house right now so it’s high enough I think we’re going to go ahead and put it in the oven so Mike is making fun of my you already say follow the recipe.
Exactly I said dear you’re too impatient like I I’m tired of waiting for it to rise and I was like so I’m just hoping that the not quite making it for high altitude with the possibly a little too much baking powder well if I don’t let it quite rise all the way cuz I’m too busy watch it rise then maybe those will counteract.
Each other and it’ll be perfect okay I don’t listen to my own instructions do I no by the way you still have flour in your hair from our sugar cookie video this is another one of the best inventions in the world is a meat thermometer now you want your you want your bread to be.
Between 200 and 2 5° so I’m going to do mine we’ll just say 203° this will make sure that your bread is done in the middle so I’m about halfway through the baking so I got my thermometer in there right now it is 88 .99 when it hits oh 108 then when it hits 203 I will know my bread is done and it’ll.
Beep you ready me okay my my timer has gone off going to leave it just about five more minutes just to get a little bit more Brown all right yum there we go that looks pretty tasty now we’re going to let this cool 5 minutes in the pan and then we’re going.
To take it out and I will taste test it it’s been 5 minutes now you really don’t want to wait longer than 5 minutes to get this out of the pan because the condensation will make the bread get soggy then I also turn it on its side so the top doesn’t fall now we’re going to let this cool for a full hour now I will tell you my boys who I love very much.
Down deep in my heart if if they know that Mom has made this they will dig into it right away but they’re not digging into it today are they because we have to show what it looks like uh and my boys would prefer this bread even over regular bread so we’re going to try and keep them out of it for the next hour to let it cool and then I will cut.
It and let you see what it looks like my bread is mostly cooled it’s only been about 40 minutes but that’s okay and I’m breaking all my own rules aren’t I yes but if you guys want to freeze this like like I’m the only person gluten-free in my house although the kids will eat it but um if you are like the only person.
Gluten-free in your house like me slice it and then freeze it and then it’s a little bit better um you can just take out the slices okay this is my clarified butter ghee you can see my other video on that and okay here we go let’s see oh my goodness that is really good.
Yum glutenfree dairyfree sandwich bread hey where where’s my bread going where is my bread going where is my bread going guys comment if you’ve eaten my gluten-free sandwich bread because I know it’s the best of in the whole wide world but comment and let everybody know cuz we have viewer after viewer tell us.
How much they love this bread the recipe is in the description below please give us a thumbs up living onad dime.com
