Gluten free bread

INGREDIENTS

Dry Ingredients

• 3 cups (420 g) gluten-free all-purpose flour blend
  (must contain rice flour, starches, and xanthan gum or guar gum)
• 2 tablespoons sugar or honey
• 2 teaspoons instant yeast
• 1 teaspoon salt

Wet Ingredients

• 1¼ cups warm water (40–43°C / 105–110°F)
• 3 tablespoons olive oil or vegetable oil
• 2 large eggs, room temperature

Optional Ingredients (Improve Texture)

• 1 tablespoon apple cider vinegar (improves rise and softness)
• 2 tablespoons milk powder or dairy-free milk powder

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EQUIPMENT

• Large mixing bowl
• Measuring cups and spoons
• Whisk or wooden spoon
• Electric mixer (recommended but optional)
• Loaf pan (9 × 5 inches / 23 × 13 cm)
• Parchment paper
• Clean kitchen towel

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STAGE 1: YEAST ACTIVATION

1. Pour warm water into a bowl.
2. Add sugar and yeast.
3. Stir gently and let rest for 5–10 minutes.

The mixture should become foamy.
If no foam forms, the yeast is inactive and must be replaced.

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STAGE 2: MIXING DRY INGREDIENTS

1. In a large bowl, add:
   • Gluten-free flour
   • Salt
   • Milk powder (if using)
2. Whisk thoroughly to evenly distribute ingredients.

Proper mixing is important because gluten-free flour blends are uneven by nature.

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STAGE 3: ADDING WET INGREDIENTS

1. Add activated yeast mixture to the dry ingredients.
2. Add oil, eggs, and apple cider vinegar (if using).
3. Mix using a spoon or electric mixer for 3–4 minutes.

Important Texture Note

Gluten-free dough looks more like thick batter, not traditional bread dough.
Do not add extra flour.

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STAGE 4: TRANSFERRING TO PAN

1. Line loaf pan with parchment paper or grease well.
2. Pour batter into the pan.
3. Smooth the top using a wet spatula or spoon.

Even smoothing helps achieve uniform rise.

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STAGE 5: FIRST AND ONLY RISE

1. Cover pan loosely with a towel.
2. Place in a warm area.
3. Let rise for 35–50 minutes.

The dough should rise about 50–70 percent, not double.

Over-rising causes collapse during baking.

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STAGE 6: PREHEATING THE OVEN

• Preheat oven to 180°C (350°F)
• Place rack in the center position.

Gluten-free bread requires steady, even heat.

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STAGE 7: BAKING THE GLUTEN-FREE BREAD

1. Place loaf pan in the oven.
2. Bake for 45–55 minutes.

After 30 minutes:

• Lightly cover the top with foil to prevent over-browning.

The bread is done when:

• The top is golden
• A toothpick inserted comes out clean
• Internal temperature reaches about 96°C (205°F)

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STAGE 8: COOLING (CRITICAL STEP)

1. Remove bread from oven.
2. Let cool in the pan for 10 minutes.
3. Remove and place on a wire rack.
4. Cool completely for at least 1 hour before slicing.

Cutting too early will cause a gummy texture.

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STORAGE AND SHELF LIFE

• Store at room temperature in an airtight container for 1 day
• Refrigerate up to 4 days
• Freeze sliced bread for up to 2 months

To reheat, toast or warm gently in oven.

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ADDITIONAL TIPS FOR PERFECT GLUTEN-FREE BREAD

1. Use a Good Flour Blend
   A blend with xanthan gum or guar gum is essential for structure.
2. Hydration Matters
   Gluten-free flour absorbs more liquid. A wetter batter gives softer bread.
3. No Kneading Required
   Gluten-free bread does not need kneading.
4. One Rise Only
   Multiple rises weaken structure.
5. Eggs Improve Texture
   Eggs provide structure and moisture. Egg-free versions need substitutes.

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