When we wrote our review of the best gluten-free bread makers, we were asked for the best gluten-free bread recipe! Well, we had to go away and experiment and do lots of Googling, testing and tasting before we could post this recipe. We think though we have come up with a bit of beauty here and it’s sure to be a bread you are not only going to enjoy making but you are going to love eating.
- 2 and a half cups of gluten-free all purpose flour (brown rice free)
- A quarter of a cup of organic cane sugar
- 1 cup of warm milk (about 110ºF). You can use any milk here (nut, coconut milk or cow’s milk)
- 2 and a quarter teaspoon of dry active yeast.
- A quarter cup of butter
- 1 teaspoon of salt
- 2 eggs – large
1. Take a small bowl and combine the sugar, yeast and warm milk. Stir the ingredients together with a wooden spoon to dissolve the yeast. Then allow the mixture to sit for 10 minutes in the bowl.
2. Next, take your mixture and transfer it to a stand mixer bowl, add the gluten-free flour and salt. Turn the mixer on to a low setting and mix for a few seconds to blend the new ingredients to the mixture.
3. Now add the yeast mixture to the flour and mix on a low setting for 30 seconds.
4. Next, add the butter and eggs and keep blending on low. Scrape the sides of the bowl if needed. It should take about 30 seconds but blend until everything is well mixed together.
5. Now crank up the mixer to a high setting and beat the mixture for 3 minutes or until the mixture becomes nice and smooth.
6. Take your bowl and cover it with a clean towel, place in a warm place and allow the dough to rise for an hour.
7. Grease your bread pan with butter. I recommend using an 8×4″ or 9×5″ pan for this recipe.
8. After an hour is up, give your dough a gentle stir and transfer it to your greased pan.
9. Now loosely cover your pan with greased plastic wrap and allow the dough to rise for a further 30 minutes.
10. Heat your oven to 350 degrees F and bake for 45-50 minutes. The bread will turn a golden color on top.
11. Once cooked remove from the pan and allow to completely cool before serving.
Let us know what you think of this recipe! We absolutely love it and have made it loads of times already. It always seems to come out really well and as it’s quite a simple recipe you can get very consistent results. We haven’t tried this in a bread maker yet but we are sure it will work just fine. Let us know if you tried it in the comments below.