For those of you who’ve heard the diagnosis: gluten allergy and, in a state of shock, wondered if you would ever eat a slice of bread again. . .
For those of you who have painstakingly doled out the absolutely outrageously, inconceivable sum of money for a pathetically little loaf of gluten-free bread. . .
And for those of you who have bit into a slice of that bread, sucked in the sawdust, and fell to your knees wailing, “this is gluten-free bread?!”
It’s to you I dedicate this recipe.
After trying for nearly a year, I finally found a recipe that tastes as close to homemade wheat bread as any I’ve tried yet.
This makes one loaf although I usually double it because we go through it so fast.
And now, without further ado. . .
Wonderful Gluten-Free Bread (gluten-free)
3 c. GF Flour Mix
2 t. xanthan gum
1/2 T. celtic sea salt
3 T. rapadura or cane sugar (I’ve cut the amount in half and no one noticed – I doubt you’d even need it except for the yeast.)
1/2 T. dry yeast
2 t. coconut oil
1 1/2 c. + 2 T. warm water
1. Grease one 8×4 loaf pan. Heat oven to 200 degrees F and then turn the oven off.
2. Combine GF Flour Mix, xanthan gum, celtic sea salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3. Combine the coconut oil and warm water together and then combine with the dry ingredients. Mix on high for 2 minutes. This should resemble a thick cake batter.
4. Pour batter into greased bread pan, cover with plastic wrap (optional but helps top appear smoother), and set in warmed oven to rise. Shut the oven door.
5. The bread will take about 20 min. to rise to just below the top of the pan. Carefully take the pan out and set aside. Preheat your oven to 400 degrees.
6. Let the bread sit on the counter just until it rises to the top of the pan. Place the pan in the oven and bake for 10 min.
7. Place a tin foil ‘tent’ over the bread (resist all temptation to poke it!) and bake for an additional 35-45 minutes.
8. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with a stick of butter. Let the loaf cool about 5 minutes before removing to a wire rack. And no matter what, do not lick the top of the loaf.
9. Let cool completely before cutting. I can never resist cutting just a small corner, but it cuts much, much easier if you let it cool first.
These also work great as pull-apart dinner rolls. If you let the dough sit a bit longer after you’ve mixed it, it will thicken to the point that you can scoop the dough in a muffin-sized scoop and drop it in rows of three. I leave a bit of room in between them, maybe a 1/2 to 1 inch or so.
I use a 9×13 cake pan that has been greased well. I let them rise about the same time – enough to get just to the top of the pan. I cover them with tin foil for the first ten minutes just like I do the bread and I bake them the same amount of time and at the same temperature.
I often bake a loaf of bread and a pan of dinner rolls in the same oven, right next to each other. Deeeeelicious!
Shared with: Make Ahead Meals for Busy Moms, Flour Me With Love, The Healthy Home Economist, The Prairie Homestead, The Modest Mom, Nourishing Traditions, Chef in Training, Time-Warp Wife, Real Food Forager, Young Living Oil Lady, Rook No. 17, Cultured Mama, Vintage Wannabee, Growing Home, Far Above Rubies, Women Living Well, The King’s Court IV, The Gluten-Free Homemaker, Deep Roots at Home, Whole New Mom, Raising Homemakers, This Chick Cooks, It’s A Keeper, GNOWFLGINS, The Greenbacks Gal, Our Simple Country Life, The Nourishing Gourmet, Real Food Renegade, Real Food Whole Health, Comfy in the Kitchen, Raising Mighty Arrows, Healthy 2day Wednesdays,