Gluten free bread baking can seem daunting for those new to gluten free living. With the right techniques and recipes, it is possible to make tasty and satisfying gluten free bread at home.
What makes gluten free bread different?
Gluten free bread lacks gluten, which is a protein found in wheat, barley and rye. Gluten provides structure, elasticity and chewiness to regular bread. Without gluten, gluten free bread can easily crumble apart, be dense or gummy.
To create a good gluten free bread texture, gluten free flours and starches are combined to create a flour blend that mimics the properties of gluten. Xanthan gum or guar gum are often added to help hold the bread together.
Choosing the right gluten free flour blend
Using a premixed gluten free flour blend from the grocery store can make gluten free bread baking easier. Look for blends with a mix of flours and starches like:
- Rice flour
- Tapioca flour
- Potato starch
- Corn starch
- Millet flour
- Sorghum flour
You can also mix your own custom blend at home based on recipes. Having a variety of flours and starches to choose from can help you adjust the texture.
Vital wheat gluten substitutes
Vital wheat gluten gives stretch, structure and chew to regular bread. Gluten free bakers have to use substitutes like:
- Xanthan gum or guar gum – These add elasticity to mimic gluten, about 1/2 to 1 teaspoon per loaf
- Psyllium husk – Helps bind and gives chewiness, use 1-2 tablespoons
- Chia seeds or flaxseed – Gelatinous properties help bind, use 1-4 tablespoons
- Protein powder – Adds structure, use 2-4 tablespoons per loaf
- Eggs or dairy – Help give rise and structure, add 1-2 eggs or milk/yogurt
Getting a good rise
Without gluten, gluten free breads can end up dense and flat. Here are tips for getting a good rise:
- Use active dry yeast – 1 1/2 to 2 teaspoons per loaf
- Proof the yeast in warm water before mixing into dough
- Allow for a long initial proof time, 60-90 minutes
- Gently knead/fold dough to develop gluten free flour structure
- Let dough rise in a warm place, ideally 80-85°F
- Use loaf pans vs free form to help bread keep shape
Creating structure
Without gluten strands, gluten free dough can be quite loose and fluid. Try these fixes:
- Use gelatin, chia or flax eggs to add binding
- Add extra xanthan gum or guar gum
- Freeze dough briefly to firm it up before baking
- Handle dough gently to avoid deflating
- Allow for a long second proof time, 45-60 minutes
Preventing dense or gummy bread
To help gluten free bread be fluffy rather than dense or gummy:
- Use a combo of flours and starches
- Sift flours well to avoid clumping
- Whisk together dry ingredients
- Make sure yeast is active and dough rises well
- Don’t overmix dough, keep it light
- Allow bread to cool fully before slicing
Top tips for great gluten free bread
Follow these best practices when baking your next loaf of gluten free bread:
- Use weighed ingredients for accuracy
- Measure flours correctly by spooning into cups
- Mix dough thoroughly but gently to activate starches
- Do the finger poke test before baking to check for proofing
- Spray loaves with water before baking for a nice crust
- Rotate bread pans halfway through bake time
- Cool loaves completely on a wire rack before slicing
Foolproof gluten free bread recipe
This versatile gluten free bread recipe consistently yields loaves with a nice rise and tender, lightly sweet flavor. It uses a blend of flours and starches for optimal texture.
Ingredients
- 2 cups (240g) gluten free flour blend
- 1 1/2 teaspoons xanthan gum
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 cup (240ml) warm milk
- 1 egg
- 2 tablespoons (28g) butter, melted
Instructions
- In a large bowl, whisk together the gluten free flour blend, xanthan gum, sugar and salt.
- In a small bowl, whisk the yeast into the warm milk. Allow to proof for 5 minutes.
- Make a well in the center of the dry ingredients. Add the proofed yeast, egg and melted butter and mix to form a shaggy dough.
- Turn dough out onto a lightly floured surface and knead gently for 2-3 minutes until combined. Shape into a ball.
- Place dough in a greased bowl, cover and let rise for 60-90 minutes until puffy.
- Punch down risen dough and divide in half. Shape each piece into a loaf and place into greased loaf pans.
- Cover pans and allow dough to rise for 45-60 minutes until loaf tops are domed.
- Meanwhile, preheat oven to 375°F.
- Brush risen loaf tops with water. Bake 35-40 minutes until deep golden brown.
- Remove from pans and allow to cool on a wire rack before slicing.
For a simple gluten free flour blend:
- 1 1/2 cups (192g) rice flour
- 1/2 cup (64g) cornstarch
- 1/2 cup (60g) tapioca starch
Get creative with add-ins like herbs, nuts, seeds, olives or dried fruit in each loaf. This versatile recipe handles a variety of mix-ins beautifully.
Troubleshooting gluten free bread
| Problem | Potential Cause | Solution |
|---|---|---|
| Bread didn’t rise | Old yeast, incorrect water temperature, too much/little yeast, insufficient proofing time | Use active yeast, proof in 110°F water, use 1 1/2 – 2 tsp yeast, allow 60-90 minutes initial rise time |
| Bread sinks in middle | Oven too hot, loaf not fully proofed, too much liquid in dough | Bake at 375°F, allow loaf to proof until dough springs back slowly when poked, reduce any extra liquids |
| Dense or gummy bread | Insufficient baking time, under-mixing, dough not proofed twice | Bake for 35-40 minutes until deep golden brown, mix thoroughly to activate starches, allow initial rise and second rise |
| Dry, crumbly bread | Over-mixing, insufficient moisture, too much yeast | Mix just until combined, increase liquids slightly, reduce yeast to 1 1/2 teaspoons |
| Hard crust | Loaf cooled in pan too long | Remove loaf from pan after 10 minutes and transfer to a wire rack to cool |
Adapting recipes for gluten free
When adapting regular bread recipes for gluten free baking:
- Substitute 1 cup gluten free flour blend for every 1 cup of wheat flour
- Increase liquid ingredients slightly, add extra egg or milk
- Add binding agents like xanthan gum, psyllium or flax eggs
- Allow for longer proofing and resting times
- Handle dough gently to avoid deflating
- Use loaf pans for structure and shape
Start by substituting 25% of the wheat flour in a recipe with a gluten free blend. Gradually increase the gluten free ratio once you see how the dough handles.
Best bread machines for gluten free
A bread machine takes the work out of kneading and proofing gluten free dough. Look for machines with settings for gluten free loaves. Top picks include:
- Zojirushi Home Bakery Virtuoso – Features a gluten free setting and dual kneading blades. Long loaf size.
- Oster 2-Pound Expressbake – Budget-friendly option with gluten free setting. Makes loaves up to 2 pounds.
- Cuisinart CBK-200 – Offers an Ultra Fast Gluten Free setting. Includes an insert pan.
- Breville BBM800XL – Features a Gluten Free setting and automatic fruit and nut dispenser.
Make sure any machine you choose has adjustable settings for crust darkness, loaf sizes and pre-programmed cycles for kneading, proofing and baking.
Gluten free bread flour substitutions
If you don’t have a specialized gluten free flour blend on hand, you can mix up your own substitute with flours like:
| Flour | Substitution Ratio |
|---|---|
| Rice flour | 1 cup rice flour : 1/3 cup cornstarch |
| Oat flour | 1 cup oat flour : 1/3 cup cornstarch |
| Almond flour | 1 cup almond flour : 2 tablespoons cornstarch |
| Coconut flour | 1/4 cup + 2 tablespoons coconut flour : 1 cup cornstarch |
For binding, add 1 teaspoon xanthan or guar gum per cup of flour. And increase liquid ingredients like milk or eggs when using nut or coconut flours.
Gluten free bread recipes
Once you have the basics down, get creative with these tasty gluten free bread recipes!
1. Gluten Free French Bread
This recipe uses tapioca flour and cornstarch for chewy texture and a crisp crust when baked in a cast iron pan.
2. Gluten Free Pumpkin Bread
Pumpkin puree gives this loaf moisture and fall flavor. Spices like cinnamon and nutmeg add comforting aroma.
3. Gluten Free Beer Bread
For happy hour, swap the water in any gluten free bread for beer. The yeast will feed on the sugars for rising power.
4. Gluten Free Irish Soda Bread
Take this St. Patrick’s Day staple gluten free with a blend of almond and coconut flours and baking soda for lift.
5. Gluten Free Sandwich Bread
Slice up turkey sandwiches, BLTs, and more with classic soft white sandwich bread made with tapioca, rice and sorghum flours.
Conclusion
Baking scrumptious gluten free bread at home is totally possible with the right recipes and techniques. Take the time to find a flour blend that yields great texture and use ingredients like xanthan gum and eggs for binding and rise. Allow for adequate proofing time and handle the dough gently. With practice, you’ll be able to enjoy sandwich bread, dinner rolls, and more without gluten!
