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. I can’t take the credit for it though, that would go to Mark E., some tweaking from Aprovechar, and a smidgen more tweaking to fit our family’s taste buds. 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 (casein-free, egg-free, gluten-free, nut-free)
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.
Just starting to mix.
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 thicker cake batter.
Two minutes nearly up.
This recipe is so versatile. I’ve mixed three loaves in my Bosch mixer with the kneading attachment with no problem.
4. Pour batter into prepared 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. Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
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.
10. 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. We’ve also used this bread when making french toast. Deeeeelicious!
P.S. So. . .have you tried it yet? Tell us what you think.
Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.