We are not gluten-free in our house but I decided it was time to figure out how to make gluten-free homemade bread and see if we can work it into our diet. Since homemade bread is better than store-bought because I know what ingredients are included, I always prefer when my family eats what I bake at home.
Gluten-Free Homemade Bread
I was so surprised at this recipe for gluten-free homemade bread. I thought it would be a lot more difficult but in truth, it was actually easier than making regular homemade bread! There was no kneading involved, just mixing and letting it sit for awhile.
I think next time I will arrange the dough a little bit more nicely on top so it’s not so spiky. It reminds me of Bart Simpson a little bit! But overall I was surprised this gluten-free homemade bread had such good texture and flavor!
What is Gluten-Free?
According to gluten.org, gluten refers to the proteins found in wheat, rye and barley which cause an adverse reaction in people with gluten-related disorders. On a gluten-free diet, these grains and any foods or ingredients derived from them must be removed from the diet.
This includes the obvious breads, pastas and baked goods made with gluten-containing flours, but may also include less obvious foods such as sauces, salad dressings, soups and other processed foods, since these can contain small amounts of ingredients derived from gluten-containing grains. Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.
I used my two favorite brands for this recipe – King Arthur Gluten-Free Flour and Bob’s Red Mill Xantham Gum. King Arthur gluten-free flour allows you to bake your favorite foods in gluten-free versions, without grittiness or aftertaste. It is certified Gluten-Free by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG®). Xantham gum is essential when baking gluten-free. According to Bob’s Red Mill, xanthan gum plays the crucial role of imitating gluten. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.
Using an electric mixer, drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.
Add the butter and beat until thoroughly blended.
Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
Cover the bowl, and let the thick batter rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
Grease an 8 1/2" by 4 1/2" loaf pan.
Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; or till it comes to within about an inch of the rim of the 9" pain de mie pan. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 38 to 42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
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Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.