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I've had a lot of recipe requests recently and definitely top of that list has been an easy, foolproof recipe for gluten free bread.
Now I'm no Paul Hollywood - all hail the King of Gluten - but I think I have finally, after many trials and tribulations, developed a gluten free bread recipe to get you through this lockdown!
Paul Hollywood's Naan Bread With Garlic Ghee
Soft on the inside with a crunchy crust, this simple gluten free bread recipe is best eaten fresh from the oven, or toasted after that.
I'm not going to make any absurd claims: this is not to the standard of some of the master gluten free bread makers, such as Naomi Devlin or The Loopy Whisk.
But while their recipes are EXCELLENT, they use a lot of different flour blends (one of the keys to their success) and at the moment, getting hold of gluten free flours like this is just not realistic.
Paul Hollywood's Bloomer Recipe
In fact, a lot of gluten free products are difficult to source (see my guide to shopping for gluten free products online here) so I have had to rely on my storecupboard at home.
So while this is not some gluten free artisan loaf recipe, what this IS, is a basic gluten free bread recipe which will suit your needs for a sandwich or slice of toast in the morning.
The best thing you can do is bake this gluten free bread recipe with enough time to give it 30 minutes to an hour to cool before you eat it.
Paul Hollywood's Chocolate Cherry Bread
If you can't eat this within a few hours of baking it, I recommend using it for toast. I personally prefer all gluten free bread as toast, but this is where this loaf really comes into its own.
For my gluten free bread recipe, you'll need a 2lb loaf tin - if you only have a 1lb tin then this should size down, just cut all the ingredients in half.
I use this high-sided loaf tin as I find this creates the best shape - just like a 'proper' loaf - but any depth will do as long as it's a 2lb tin.
Easy White Bread Recipe
Now I know a lot of you are struggling to get hold of gluten free flour and yeast at the moment, but I'm optimistic that hopefully the supermarkets and suppliers will be able to restock soon.
I also know a lot of people could only find gluten free bread flour and not 'normal' gluten free flour, so I am hoping this will help you out!
I'll admit in my experimentations with this recipe, I haven't tried it with plain gluten free flour, so I can't comment as to whether it will produce the same results.
Paul Hollywood's Cob Bread Loaf
Work with a plain gluten free flour mix, but I want to be honest with you guys and don't want to comment on a method I haven't yet tried! As soon as I give it a go, I'll come back and update this post.
This recipe is dairy free and I can recommend using vegetable oil instead of olive oil, as it produces a much lighter bread.
Unfortunately my supplies have been limited and I've only been able to test this gluten free bread recipe with the ingredients I have.
Paul Hollywood Scones
As said above, I'm not sure how it would work with plain gluten free flour, but I imagine it would translate pretty well.
If you don't have/can't eat eggs, I have seen similar recipes which use aquafaba (the water from a tin of chickpeas) but again, I haven't tried this and don't want to lead you down a path where I don't know the outcome!
I am still working on a replacement for yeast, as I know a lot of people have been struggling to get hold of it. I did try (and fail) to make gluten free bread with beer instead - perhaps when I can restock my flour supplies I can try this again!
Gluten Free Bread For Beginners By Shasta Press
As said previously, this is definitely best eaten when fresh from the oven, and makes delicious toast. You can also slice and freeze it too.
If you make this recipe and love it, please do let me know bytagging me on my Instagramor using#. I love seeing your bakes!
This gluten free bread is best eaten fresh from the oven (after 30 mins to cool) - otherwise it is best toasted. You can also slice it up and freeze it to toast on demand!
Recipe: Gluten Free Soda Bread With Skinny Lager. No Yeast
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
If you do make this recipe please let me know! I’d love to see your photos using #, share them inmy Facebook groupor tag me onInstagram.
Sarah Howells is a UK gluten free blogger and author. She has been living with coeliac disease since 2002. Her debut recipe book, Delicious Gluten Free Meals, is out now in the UK and to pre-order in the US.. Any way you slice it, it’s pretty much a flatbread, perhaps with a pocket inside. It’s pretty ingenious, though, when you think about it: A pita can be opened up and filled with meat, cheese and vegetables to contain an entire meal; it can be wrapped around any number of fillings and eaten like a taco; or it can be used as a utensil to dip in hummus, sop up broth or scoop up a saucy stew.
Paul Hollywood's Pecan Loaf
Pita has been around, in some form or another, for at least 4, 000 years. It likely originated with a group of semi-nomadic people called the Amorites, who occupied southern Mesopotamia in what is now Syria and Iraq. These bedouins may have traded their newly invented flatbreads for other essentials, and in their travels introduced pita to cultures all across the Middle East and Mediterranean regions.
From these humble beginnings, two branches of this flatbread emerged: the pocket pita, also known as Lebanese, Arabic or Syrian pita bread, which may be served with falafel or baba ganoush; and Greek pita, which is pocketless and is often found wrapped around souvlaki or filled as a gyro. Greek pita is usually baked in a pan on the stove. To achieve a pocket, pitas must be baked in a very hot oven — commercially at 700°F or more — on a preheated pizza stone or baking steel, so the outside of the dough bakes quickly, trapping moisture on the inside, which then evaporates, expanding the dough and creating a pocket of air that, when cooled, collapses; but when the pita is cut open, the pocket remains.
Making Paul Hollywood’s recipe for gluten-free pitta (ahem, pita) bread. Other than instructing the baker to preheat the oven to 425°F and place baking sheets in the oven to preheat as well, his recipe says nothing about how the pita gets its pocket. (Although, in hindsight, my experience with making laminated dough should have taught me a thing or two.) While my pitas came out tender and well-baked, with just the right amount of chewiness, none of them had a pocket. They were more like Greek pitas than pita pockets.
Gluten Free Bread
Also, this was a very sticky dough, perhaps because of the gluten-free flour. (I don’t have a lot of experience with gluten-free baking, so if any of you out there have some insight, please leave it in the comments below.) You’ll need to generously flour your work surface and baking sheets to prevent the dough from sticking. The difficulty I had was, after I formed the individual flatbreads, I had no place to put them until I was ready to place them on the baking sheets (which were already in the oven, preheating), so I laid them on parchment paper while I formed the rest. Little did I know that they would stick to the parchment, and I would have to peel them off the paper before I could transfer them to the hot baking sheets. This might be another reason my pitas didn’t form pockets.
That being said, they had a good flavor and texture and were still quite suitable for scooping up hummus, or you could split them open with a knife to make pocket sandwiches, or cut them into wedges and toast them to a crisp to make yummy pita chips.
I’m a home baker who loves watching The Great British Baking Show. I decided to embark on my own Great British Baking Challenge by baking through the Bake Off! I hope you will join me, or at least read along, as I attempt every challenge the contestants on the show are given. On your mark, get set…BAKE!
Bread Recipes: From Focaccia To Bagels
Well, it’s finally happened. For the first time ever, the first two seasons of “The Great British Baking Show” are available on a U.S. streaming service, and it’s free! These two seasons originally aired in the U.K. in 2010 and 2011 but weren’t included in the seasons that
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