Out of all the bread recipes I’ve come up with, this one is my favorite. The flavor reminds me of what homemade wheat bread tastes like, or what I remember it tasting like anyways! This bread is perfect for sandwiches or toast. My favorite way to eat is to toast it, then make an egg salad sandwich.
A few reminders when making gluten free bread:
- Use your mixers paddle attachment! Gluten free bread requires no kneading because of its batter consistency (it should be just slightly thicker than a cake batter).
- Make sure all of your ingredients are at room temperature.
- Use fresh yeast and make sure your proofing water is at the right temperature! Here is what your yeast mixture should look like when it’s finished proofing – nice and foamy. If it doesn’t look like this either your yeast is bad or the water isn’t the right temperature; throw it out and start again.
Other notes/visuals regarding this bread recipe:
- Here’s what your bread should look like when you first put the dough into the bread pan:
- It’s time to put the bread in the oven when it looks like this:
- See how it’s just slightly creeping up higher than the side of the bread pan? Make sure your oven is up to temperature by the time your loaf looks like this. My loaf only took 50 minutes to rise (in Alaska, in the dead of winter, in a house set at 72 degrees F) and it will take even less time if you live in a hot/humid climate.
- Fresh out of the oven:
This recipe is linked to Allergy Free Wednesday, Gluten Free Wednesday, Slightly Indulgent Tuesday and Allergy Free Monday.