Hey you! I bring good tidings of joy!!
I’m so excited about today’s recipe that I’m doing a little dance!
Can you tell? Can you tell?
The reason I’m so hyped up and happy is because after a few tries at gluten-free bread, I’ve finally found a recipe that works! Hip hip hooray!
This is a recipe that tastes and looks like normal bread! It’s a gluten-free recipe that doesn’t have to be toasted to be eaten, isn’t tough, and best of all, produces a lovely loaf of homemade bread!
You see, baking gluten-free bread is not the same as baking normal wheat bread – the fundamental reason being that the former’s ingredients do not contain gluten – the special ingredient that is necessary to give bread its elasticity and allows bread dough to rise when combined with yeast. Xantham gum is used in gluten-free recipes to replace gluten, but still, most gluten-free bread recipes just aren’t good.
The general compliant by celiacs or people who choose a gluten-free lifestyle, is that it is almost impossible to find good gluten-free bread. Even store-bought loaves are dry and tend to be tough to eat, and not to mention, these loaves can be quite expensive too!
I’m not celiac and can tolerate gluten, but since choosing to live a mostly gluten-free lifestyle, I’ve been experimenting with gluten-free foods and grain-free foods (as you can tell from my blog). The one thing that had been frustrating me no end is that I hadn’t been able to find a good gluten-free bread recipe that I actually honestly liked.
My last few attempts at gluten-free bread produced rock-hard loaves that tired my jaws just from chewing them.
When I came across this recipe on Jillee’s blog, my heart literally skipped a beat.
Jillee showed pictures of her gluten-free loaf, and lo and behold, this was gluten-free bread that resembled real bread! Could it actually be true?
Juan, who is my principal taste tester, has always been pretty skeptical of gluten-free bread – which for him can never replace the real thing. When I casually mentioned to him the other day that I’d found a recipe that seemed like a miracle, he narrowed his eyes and said – “Ok, let’s try this, but this is the last gluten-free bread recipe we’re going to test. If it doesn’t work, please don’t bother trying anymore.”
Taking my chances, I made this bread last Thursday evening, crossing my fingers as tight as I could as I hoped and prayed for the bread to turn out fine.
I wasn’t hoping for the stars. Just for bread that was edible, not rock hard. Not something I could throw at the wall and have it bounce back at me.
I followed the recipe almost to the letter, with the exception of using white rice flour instead of brown rice flour, which I didn’t have. Since this was not my first time testing out gluten-free bread recipes, I knew that it was normal for the bread dough to resemble thick cake batter, and that it was necessary to leave the dough like that, instead of adding more flour (which I did previously).
I waited as patiently as I could as the bread dough rose (while twiddling my thumbs and watching Criminal Minds) and then placed the loaf pan in the middle rack of the oven, as instructed, and waited some more as the oven worked its magic.
Jillee had stated that it was absolutely necessary for the bread to completely cool before slicing it, if not, it may be flattened when you cut it. So, since I was banking all hopes on this one loaf, I waited one whole night for good measure.
You can imagine my anxiety and anxiousness to cut into the loaf the next morning, my heart gripped with apprehension and fear.
When I finally did slice the bread, I literally jumped for joy! Since I was alone at home at that point, the first thing I did was the take a photo of the bread slices and send it to Juan, attaching the picture with the message “Real bread, at last!”. He texted back immediately – “AMAZING!”
This bread looked really good (it was white on the inside, brown on the crust, and had air holes that gave it its sponginess.) I peered at it, then poked at it, marveling at its flexible, bendable texture. I folded it into half and gasped (it didn’t break!!).
Now for the real test – I tasted the bread on its own just to have an objective point of view (it tasted neutral, normal!).
YES! Gluten-free bread that didn’t have to be toasted to be edible!
I’m doing my little dance again!!
I couldn’t wait to share it with the rest of you, because I know there are so many celiacs out there and people who cannot tolerate gluten, but who still miss bread in their lives.
To you folks, I’m telling you – Say hello once more to sandwiches, French toast and all things bread again!
So here you go, make this recipe today, have a huge sandwich, and enjoy!Print
Gluten-free bread that is soft, white, and tastes just like normal bread! Hip hip hurray for a gluten-free bread recipe that finally works!
- 1 1/3 cup of white rice flour
- 1 1/3 cup of tapioca flour/starch
- 1 1/3 cup of corn flour
- 1 tablespoon of potato flour
- 1 tablespoon of xantham gum
- 1 tablespoon of baking powder (or gluten-free egg replacer)
- 2 teaspoons of salt
- 1/2 cup of powdered milk
- 3 large eggs, room temperature
- 1/4 cup butter, room temperature
- 2 teaspoons of apple cider vinegar
- 1/3 cup of honey
- 2 1/4 teaspoons of dry active yeast
- 1 teaspoon of sugar
- 2 cups of warm water (make sure water is warm, not hot.)
- Butter a large bread loaf pan well
- Combine the yeast, sugar and warm water together, mix well, and let it activate.
- In a medium-sized bowl, mix the rice flour, tapioca flour/starch, corn flour, potato flour/starch, xantham gum, baking powder, salt and milk powder together. Set aside.
- In another large bowl, add the eggs, butter, apple cider vinegar and honey, and mix well until combined. The butter will be chunky, but it’s fine.
- Add half the dry ingredients to the wet ingredients, and mix well until combined. Add the rest of the dry ingredients and stir well.
- Slowly pour in the yeast mixture, and stir all the ingredients together until you get a homogeneous bread dough that resembles very thick cake batter.
- Spoon the dough into the prepared loaf pan. Dip your fingers in water to smooth out the top of the batter. Set dough aside in a warm place to let it rise for 50 – 60 minutes.
- As dough is rising, pre-heat oven to 375 deg Fahrenheit (190 deg Cel).
- Once dough has risen to just slightly above the top of the pan, place loaf pan in the middle rack of the oven, and let it bake for 45 – 55 minutes, or until the bread’s internal temperature reaches 200 deg Fahrenheit. (I didn’t have a bread thermometer so I let it bake for 55 minutes to ensure the bread was fully baked).
- Remove bread from oven, and let it cool in the pan for 10 minutes, then remove from pan and place on a cooling rack.
- Allow bread to cool completely (at least 1-2 hours, preferable overnight) before slicing into it.
Recipes makes 1 large loaf, approximately 20 slices
Bread can be kept in an airtight container at room temperature for up to 3 days. (If you’re not planning to be eat it within 3 days, best freeze bread).
Barely adapted from One Good Thing by Jillee (http://www.onegoodthingbyjillee.com/2013/03/finally-gluten-free-bread-that-doesnt-suck.html)
- Category: Snacks
- Cuisine: Gluten-free