Basic Bread Gluten Free Recipes

THE BEST GLUTEN FREE BREAD RECIPE EVER!

Steps:

• In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
• In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
• Add the yeast mixture to the flour and blend on low for 30 seconds.
• Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
• Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
• Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
• Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
• Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
• Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
• Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!

GLUTEN-FREE BREAD

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
• Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it's too sticky.
• Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
• Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.

GLUTEN FREE BREAD

Steps:

• Measure out the warm water into a jug - it should be at skin temperature - i.e. you can't really feel the heat when you dip your finger in. Stir the sugar into the warm water and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
• Add the gluten free bread flour, xanthan gum and salt to a large mixing bowl and stir to mix together.
• In a separate mug or bowl, add the eggs, oil and vinegar and lightly whisk to combine.
• Once the yeast/water mixture is active (frothy), add it to the flour along with the egg/oil mixture. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough.
• Oil a 2lb loaf tin then pour the dough into it. You may need to use oiled fingers to scrape out the dough as it can be quite sticky, and to gently smooth down the top of the dough in the tin so it's even. Loosely cover the tin with oiled clingfilm and leave in a warm spot to prove. It will take about 25-30 minutes and should rise to the top of the tin.
• Preheat the oven to 200'C (Fan 180'C / Gas 6). Once the dough has risen to the top of the tin, remove the clingfilm and place in the centre of the oven. Bake for 55-60 minutes until it is risen and golden (tip - if the top of loaf starts to catch then place some foil over it). You'll know the bread is done if you tip it out of the tin and tap on each surface - it should sound hard and hollow.
• Leave the loaf to cool in the tin on a cooling rack for at least 30 minutes before cutting into it. Slice up and enjoy while warm and fresh.

BASIC BREAD - GLUTEN-FREE

Steps:

• HAND METHOD:.
• Prepare pan(s) by greasing according to the bread weight you're making: 1 pound loaf uses an 8x4-inch pan, 1 ½ pound loaf uses a 9x5-inch pan, 2 pound loaf calls for two 8x4-inch pans.
• Combine dry yeast, 2 teaspoons of the sugar, and warm water. Set aside to let yeast foam, about 5 minutes.
• In bowl of heavy-duty stand mixer using regular beaters, not dough hook, combine yeast-mixture with remaining ingredients, including the remaining sugar.
• Blend on medium speed for 1 minute, scraping down sides with spatula as needed.
• Place dough in prepared pan(s). Cover lightly with foil and let rise at room temperature (75 to 80°F) until dough is level with top of pan. Rising time will vary from 45 to 60+ minutes, depending on altitude and humidity.
• Preheat oven to 375°F Using sharp knife, make three diagonal slashes 1/8-inch deep in loaf so steam can escape during baking.
• Bake 55 to 65 minutes, or until nicely browned and internal temperature is 205°F on an instant-read thermometer. Do not underbake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
• BREAD MACHINE METHOD:.
• Follow bread machine instructions, making sure machine is appropriate size for recipe. Carol shisks dry ingredients together (including yeast) and adds to pan. She then whisks liquid ingredients together (water at room temperature) and pours carefully over dry ingredients.
• Set controls and bake. Carol uses the "Normal" setting.

THE BEST GLUTEN FREE CHALLAH BREAD RECIPE

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, instant yeast, and granulated sugar. Whisk to combine well.
• Add the salt, and whisk again to combine.
• Add a bit more than 1/2 cup of the water, olive oil, egg yolks, and honey. Using the paddle attachment, beat vigorously.
• With the mixer running, add as much of the remaining water as necessary for the dough to smooth out. In a warm, humid environment, it may take a bit less than the full 3/4 cup of water.
• The dough mixture will come together in a clump and then smooth out and stick to the sides of the bowl. Keep beating until it begins to look whipped, and the color lightens a bit (about 6 minutes total).
• Transfer the mixture to a lightly oiled bucket or bowl with a very tight-fitting lid. Place the container in the refrigerator, tightly sealed, for at least an hour and up to 2 days.
• When you're ready to bake, turn out the chilled dough onto a surface lightly dusted with tapioca starch/flour. Sprinkle the top lightly with more starch, and divide the dough into 3 equal portions.
• Working with one piece at a time, knead the dough in your clean, dry hands, without adding any additional flour of any kind, pinching any seams that separate.
• Begin working the dough into a cylindrical shape, pinching any gaps together, fanning your hands out toward the edges to lengthen the strand.
• Rolling back and forth, create strands about 15 inches long from end to end that taper slowly from the center to each end, with very tapered ends. Sprinkle each strand lightly with more tapioca flour on the outside of the cylinder to smooth the surface, then set it aside.
• Place the 3 strands on a lightly floured surface parallel to one another and about 5 inches apart from one another. Gather the tapered ends on one side together, pinch them securely and tuck the very end under the knot.
• Plait the 3 strands as you would any 3-strand braid. Do not pull the strands, as they'll fray. Just place them on top of one another as you work toward from one end to the other.
• Beginning as close as possible to the bound end, place one outside strand across the center strand, exchanging the center for the outside strand you just moved to the center.
• Repeat with the other outside strand and center strand. Repeat the process, alternating one side and then the other until you reach the end. Tuck the end under as you did the other side.
• Placing your hands carefully under each side of the braided loaf, carefully lift the braid onto a lined baking sheet. Press the finished braid gently on each ends toward center to shorten the length a bit.
• Sprinkle the top of the braid lightly with more tapioca starch and brush off excess from the valleys between braids.
• Cover the braid securely with plastic wrap, and place the loaf in a warm, draft-free location. Allow the loaf to rise until it's at least 150% its original size (anywhere from 45 minutes to hours).
• If any of the tops of the strands begin to separate from one another as the dough rises, try to smooth and pinch them closed. When the dough is nearing the end of its rise, preheat your oven to 350°F.
• Uncover the risen bread and brush the tops and sides of the braids very generously with the egg wash. Avoid letting the egg wash pool in between the braids. Sprinkle the top evenly with the optional seeds.
• Place the baking sheet in the center of the preheated oven. Bake for 30 minutes, rotate the baking sheet 180° and reduce the oven temperature to 325°F.
• Continue to bake for about 15 minutes, or until the bread bounces back when pressed on a center braid and the internal temperature is at least 190°F on an instant read thermometer.
• Remove the bread from the oven and allow it to cool on the baking sheet for at least 20 minutes before transferring to a wire rack too cool completely. Slice and serve.