The preconceived notion is that gluten-free bread is dry, tasteless and has a texture resembling cardboard. However, I have found the best gluten-free bread recipe ever, and I can’t get enough.
You may (or may not) have noticed that a few gluten-free recipes have been popping up on the blog recently. There were the delicious quinoa almond muffins, the paleo bread, and one of my favorites – power cookies.
Without getting into all the gory details, I’ve been having some GI issues as of late, and in addition to running some tests I was also advised to lay off the wheat and gluten for a bit, which quite frankly broke my bread-loving heart. So wheat and I have not broken up, just taking a short break.
So back to the best gluten-free bread ever. I started experimenting in the kitchen and started baking some gluten-free breads, most of which were an epic failure (don’t even get me started on the quinoa Irish soda bread disaster). But thanks to the book Bread Matters by Andrew Whitley, I found this delicious gluten-free bread recipe and haven’t looked back since. The Englishman and I have been devouring this bread at an alarming rate, and he normally doesn’t touch gluten-free baked goods with a 10 ft. pole.
Needless to say, you need this bread in your life. Gluten-free or not, it is pretty amazing. The texture is nice and fluffy and the flavor is excellent.
The Best Gluten-Free Bread (adapted from Bread Matters)
Makes 1 9×5 loaf
1/2 tsp active dry yeast
1 cup warm water
1 1/4 cup sorghum flour
1/3 cup almond flour
2 tablespoons plus 2 teaspoons ground flaxseed
3 tablespoons plus 1 teaspoon tapioca flour
2 teaspoons canola oil
1 teaspoon sea salt
Preheat your oven to 350F. Lightly grease a 9×5 loaf pan.
In a small bowl dissolve your active dry yeast into the warm water. In a large mixing bowl, combine all your flours, canola oil and sea salt. Gently pour your yeast mixture into the large bowl and stir until well combined. The dough should be smooth and thick, but not so thick you can’t pour it.
Spoon your dough into your loaf pan and cover with a dish towel. Place pan in a warm place and wait for the dough to rise (about 50% more). This should take roughly 2 hours depending on how warm your home is.
Place dough in the oven and bake for 30 minutes. The bread should begin to shrink away from the sides of the pan.