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.
You won’t believe it’s gluten-free!
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. . .
Gluten-Free Bread – That Tastes Like Wheat!
After trying for nearly a year, I finally found a gluten-free bread recipe that tastes as close to homemade wheat bread as any I’ve tried yet.
- 3 cups GF Flour Mix
- 2 teaspoons xanthan gum
- 1/2 Tablespoon Himalayan salt
- 3 Tablespoons cane sugar
- 1/2 Tablespoon dry yeast
- 2 teaspoons coconut oil
- 1 1/2 cup + 2 Tablespoons warm water
- Grease one 8×4 loaf pan. Heat oven to 200 degrees F and then turn the oven off.
Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium-sized bowl and whisk together. Set aside.
- 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.
- Pour batter into greased bread pan and cover with plastic wrap (optional but helps top appear smoother). Set in the warmed oven to rise and shut the oven door. Allow the bread to rise to just below the top of the pan (about 20 min.).
- Carefully take the pan out and set aside. Preheat your oven to 400 degrees.
- Once the oven has heated to 400 degrees place the pan in the oven and bake for 10 min.
- After 10 min. place a tin foil ‘tent’ over the bread (resist all temptation to poke it!) and bake for an additional 35-45 minutes. Test the bread with a toothpick and be sure the toothpick comes clean before removing from oven.
- After you’ve removed the bread from the oven, immediately rub the top of the loaf with a stick of butter. Let the loaf cool about 5 minutes before removing to a wire rack. No matter what, do not lick the top of the loaf! 😉
- Let it 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.
Use a 9×13 cake pan that has been greased well. Let them rise about 20 min. – so they rise just to the top of the pan. Cover them with tin foil for the first ten minutes just like you do for bread and bake them for 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!