If you are new to the gluten-free diet and find that you cannot bake a decent gluten-free bread or are looking for the best gluten-free bread to purchase, you are not alone. Just about everyone I know had trouble in the beginning. You can definitely purchase a wonderful gluten-free bread. Below I provide suggestions for the best brands of gluten-free breads and how to bake your gluten-free bread successfully!
Udi’s® and Rudi’s® bake wonderful gluten-free bread in original (white), whole/multi-grain and cinnamon raisin. They can be found at your local grocery store, Whole Foods Market or many health stores.
If you wish to bake your own bread please read the tips below.
A gluten free bread recipe with multiple choices for flour and starches. All work out very well for sandwich bread.
- 1 cup water, warmed to 110°F
- 1/4 cup instant non-fat dry milk (optional, but very helpful)
- 2 1/4 teaspoons instant yeast
- 1 1/2 tablespoons sugar, agave, or honey
- 1 1/4 cups of your favorite gluten-free flour or combination of oat, sorghum, white rice, brown rice, or millet
- 1 cup cornstarch or potato starch (not potato flour)
- 1/2 cup tapioca starch
- 1 Tablespoon xanthan gum or guar gum (or a mixture of both)
- 3/4 teaspoon fine sea salt or salt
- 4 egg whites (3 for rice flour based breads)
- 1/4 cup of cooking oil: extra virgin olive grape seed oil, etc.
- 1 teaspoon apple cider vinegar
- Preheat your oven to 170-200°F; the lowest it goes.
- Add yeast, sweetener of choice, and if using, dry milk, to the warm water; stir and allow to sit for 5 or more minutes to activate and proof the yeast.This will cause the mixture to become foamy on top.
- To a large bowl, add flour(s) of choice. If you wish to make it more nutritious, substitute no more than a 1/4 cup rice bran, oat bran, millet, amaranth, montina, teff, corn, buckwheat, or qiunoa flour. for some of the flour above. These are heavier flours. (Bean flours are of a medium weight.)
- Add the starches (Bob's Red Mill makes a non-GMO cornstarch.), gum and salt; whisk together well; set aside.
- Beat egg whites using an electric mixer until it is foamy, about 30 seconds.
- Add oil, vinegar, yeast mixture; mix for a about 10 seconds.
- Add in the flour mixture all at once; blend until all dry ingredients are moistened enough not to fly out of the bowl; beat for 4 minutes on high speed.
- Oil a 9x5" loaf pan; add dough to pan; smooth out with a rubber spatula (dipping the spatula in cold water about every other time, or add droplets of water on top and then smooth out).
- If adding a topping such as oats, sesame seeds, etc. add them to the top of the bread; with moistened fingers pat them gently into the top of the dough.
- Turn oven off; place the pan in the center of the oven; leave door open 4 - 6-inches; allow to rise until the dough reaches about 1/2-inch over the top of the pan, measuring from the center. Rise based breads rise faster, usually in 25 - 35 minutes, where heavier dough takes up to 45 minutes.
- Once risen, remove from oven and preheat oven to 375°F.
- Optionally, you may slice the top of the bread with a serrated knife, diagonally, in 2-3 places. This sometimes allows steam to escape during baking and while cooling.
- Place loaf pan back in the oven and bake until it reaches 200°F; or about 37-40 minutes. Rice breads bake faster. Heavier breads need as long as 1 hour or more.
- Immediately remove bread from pan and place on cooling rack.
- Slice with a serrated knife, electric knife or electric slicer.
If you want your bread to be higher in volume and a lighter texture, substitute 1/4 cup of starch for Expandex®, a modified tapioca starch. It is a processed substitute, but works wonders in gluten-free baking.
Gluten-free breads stale fairly quickly. Things that extend shelf life are Expandex, soy, sugar and salt. It may be left at room temperature for 1 day, though.
Never refrigerate bread as it accelerates staling. Freeze and defrost as needed. Microwaving on low works well. Or you can microwave a moistened paper towel and cover the frozen bread to defrost faster.
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