Gluten Free (+more!) Soft Bread


 Whether you’re trying to find a recipe online or braving to experiment bread making while excluding many allergies on your own, it is always difficult. Regular gluten free blends are too heavy by themselves to rise properly, and when you add in all your other allergies it’s just plain overwhelming!

My sister, Katelyn Treat, saved me a lot of failed attempts with her perfect gluten free soft bread recipe.



The texture, the flavor- it’s all just what homemade bread should be.

So, without further ado… Here’s how to make delicious homemade bread (that’s easy, too!) that is free of gluten, dairy, soy, egg yolks, and more.


Yeast mix:

  • 1 cup almond milk
  • 1/2 cup water
  • 3 tablespoons honey
  • 2 1/4 – 2 1/2 teaspoons yeast

Wet mix:

  • 2 teaspoons apple cider vinegar
  • 1/4 cup olive oil
  • 2 egg whites

Dry mix:

  • 3/4 cup sorguhm flour
  • 3/4 cup tapioca flour (tapioca starch)
  • 1/2 cup oat flour
  • 1 cup King Arthur Measure 4 Measure gluten free flour blend
  • 1 1/2 teaspoons xanthan gum
  • 4 teaspoons baking powder
  • 1 teaspoon salt

1. Preheat oven to 375°F.

2.To prepare the yeast, stir together warm almond milk, warm water, and honey. (Make sure the milk and water are warm, NOT HOT. You don’t want to kill the yeast!)

3. Stir in yeast and let it set for 5-10 minutes. After that amount of time it should look poof-y.

4. While yeast is proofing, combine all the dry ingredients in a separate bowl and stir.

5. Add the wet ingredients and mix well.

6. Add the yeast mix and stir well.

7. Line a bread pan with parchment paper.

8. Coat with soy free Earth Balance (or an allergy friendly cooking spray if you have it.)

9. Pour batter into loaf pan.

10. Cover pan with a towel. Set the pan on the stove where the heat from the oven will help it rise. Allow the dough to rise. It should come up so that it is almost to the top of the pan.

11. Bake for 40 minutes.


12. To remove from pan, simply lift the edges of the parchment paper onto a cutting board.

13. Allow bread to cool.


14. When it has cooled completely, slice the loaf.

15. If you won’t need to use the entire loaf within the next five days or so, freeze some of the slices. They will keep much longer, and when you’re ready to use them, simply let them thaw in the refrigerator, or microwave the amount of slices you need.


I hope you enjoyed this homemade soft bread recipe! Please comment below with any questions, and if you've tried this recipe, let me know what you think!

<script data-ad-client="ca-pub-3730923769892189" async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>


Comments

Post a Comment