Healthy Gluten Free Bread

This is for you Hearty Bread Lovers!!  (Mar 23rd, I just revised it!!) This is a fabulous recipe!!  My kids love the white bread, but this is my favorite!!  It actually has some fiber and protein in it!! Gotta love that!!  I took it from a recipe book and played with it, and this is what I got!! Hope you like it as much as me!!  HOWEVER: this recipe has rolled oats in it, so if  you have celiac and you can't have oats, then either get gluten free oats or use the quinoa flakes instead.  I like it better with the oatmeal.  For those that may be confused, and just starting out, rolled oats are harvested with wheat and therefor are on the no-no list for gluten free foods.  I cut them out of our diet at the beginning and added them back slowly.  No one here seems to have a problem with them so we are okay!  So be careful!!  And remember that gluten free bread is WAY different from regular bread.  The consistency is more like a thick batter.  Don't be afraid...press on!!!


2 C GF flour mix
1/2 C oatmeal (or quinoa flakes)
3/4 C teff flour
1/4 C sorghum flour
3 1/2 tsp xanthan gum
1 1/2 tsp salt
Mix together in your mixer with beaters, not a bread hook.

Add 1 1/2 Tbs yeast on top of the dry ingredients

In another bowl mix together :
1 3/4 C warm water
1/4 C oil (I always use olive, grapeseed or coconut oil)
**1/4 C honey
1 tsp apple cider vinegar
Pour this over the yeast and let it sit for about 3-5 minutes, until the yeast starts to get bubbly.
Add 3 eggs and mix.  For a nutty bread you can add 1/4 C sunflower seeds. Scrape sides and beat on high for 5 minutes.  This is really important in helping the bread to raise!
**I just revised this bread because I hadn't tried it with honey for awhile and couldn't remember if it worked!!  If you'd rather use sugar, then cut the GF flour to 1 3/4 cup and add 1/4 cup of sugar with the dry ingredients and leave out the honey! That's all!!
Spray your pans.   This makes 2 medium sized loaves.  I double it and make 3 large loaves.   Gluten Free bread does not last as long as regular bread so don't make more than you can eat in a couple of days!  You can keep it in the freezer too.  Its usually best to slice and then freeze.

Divide evenly among your pans and smooth the top.  Put in a warm oven (170 F) for about 20-25 minutes, until raised.  Don't touch the pans, just turn the oven to 375 F and set the timer for 40 minutes for a smaller loaf, and 45-50 minutes for a larger loaf.  It takes longer to cook gluten free flours for some reason!!

When they are done, cool on a rack.  Rub the top with butter (if you like -  It makes the crust softer!)  Wait till it is cool to cut into it.  (If you can keep your kids away from it for that long!!)

Sugar Free GF Bread

I have a friend who wanted to go off sugar!  Well, my GF White bread has a 1/4 cup of sugar in it!  So I experimented today and made bread with Agave instead of sugar!  Agave and Stevia are both natural sugars (not to be confused with sugar free sweeteners that are harmful!! - you know who you are!!)   that are safe and don't raise your glycemic index.  And you can get Agave at Costco now!! Yeah!!

So to make this bread, use the GF white bread recipe with these changes
To dry ingredients add an extra 1/2 cup of gf flour mix
To wet ingredients add 2 Tbs Agave

Everything else is just the same!!

Gluten Free White Bread - My Favorite!!

Gluten Free Bread can be really tricky!!  Some things to know before you start....it doesn't act like, look like, or work like regular bread dough!  As long as you get that in your head, you'll be fine!!  Just follow the directions and it will work!  Now, I use a bosch, so I really can't guarantee results with any other mixer, but as long as you have a pretty powerful mixer it should work!  You don't use a bread hook with gluten free bread!  I prefer to use my cookie paddles, but I've also used the cake wisks too.  So any beater you use in your mixer should be fine, just not a bread hook.  The batter is more like banana bread consistency.  You let the mixer "knead" it and you pour it in the loaf pan!

Okay, this bread is an easy "white sandwich" style bread.  Look on the link that says "sugar free" bread for a sugar free version using Agave (a natural sweetener that doesn't raise your glycemic index)

In mixer put:
3 C GF flour mix
1/2 C tapioca flour
1/4 C sugar
3 1/2 tsp.  xanthan gum
1 1/2 tsp salt
Mix together quickly then add on top - DO NOT MIX IN
1 1/2 Tbs yeast

In a seperate bowl mix together
1 3/4 C warm water
1/4 c oil
1 tsp rice vinegar (i use white or apple cider vinegar)
Pour this mixture on top of yeast and let it sit for about 3 minutes or until the yeast gets bubbly
Then add 3 eggs and mix.  Scrape the sides and mix on HIGH for 5 minutes. 

You can make 2 smaller loaves (for this I use my glass loaf pans) or 1 larger loaf (for this I use my stone loaf pan).  I just like to make the smaller loaves.  I feel like my kids don't waste so much bread that way!!

Spray your pans with pam and divide the dough among the pans.  Put in a warm oven (170) for 30 minutes to rise.  Then don't touch the pans, but turn your oven to 375 and bake for 40 minutes.  When its done take it from the pan immediately and cool on a rack.  Rub the top with butter.  Let it sit atleast 15 minutes before trying to cut into it!

If your bread sinks, then you aren't mixing it enough.  My bosch is really powerful so it's getting mixed well!  If you have another mixer you may just want to mix it a little longer. 

enjoy!!