Gluten free + love bread? This real deal gluten free bread recipe is for you. Soft, chewy texture with the perfect crust.
Take it from me. I’ve tried so many, and most don’t pass the test. Life is too short for dry, gummy, or tasteless bread.
Gluten free bread baking is an art. It requires a basic understanding of gluten free flours and how they combine to create the perfect texture. And how to use either a sourdough starter or active dry yeast to get the perfect rise. Today’s recipe is our family favorite every day gluten free bread made with yeast.
Gluten And Dairy Free French Bread
It’s perfect with breakfast eggs, almond butter, avocado, or with your favorite soup. It’s crusty on the outside with a chewy, soft texture on the inside. It looks + feels like regular bread.
❤️ the texture… is very similar to whole grain artisan bread you’d find at a good bakery. Unlike many gluten free breads, it’s not gummy or too dry + dense.
❤️ the flavor… again is similar to a whole grain loaf from a good bakery. It’s mild, yet complex. Definitely not a white bread kind of thing.
Egg Free Bread
❤️ easy to make… trust me. If you’re a first-timebread-baker, you’ll never believe thisbreadcame out of your own oven. And even if you’re a seasonedbreadbaker, you’ll love this recipe’s simplicity.
The best gluten free bread is made with a combo of flours to get just the right flavor and texture. After many (and I mean many!!) experiments, I’ve settled on my favorite combo of:
I have found that if I grind my own buckwheat flour from hulled buckwheat grouts, I get a much lighter and better tasting flour. It’s super simple to do. Just grind the groats in a food processor until you get a nice flour, about 2 minutes.
Fluffy And Tasty Gluten, Dairy, Egg, Corn And Soy Free Bread
Store-bought buckwheat flour will have a darker appearance and will have a stronger flavor. If that’s what you have, it will still be absolutely delicious.
Each flour has it’s own flavor and structure. If you make substitutions, it will change things a bit every time. Feel free to experiment as much as you like. It’s how you learn what you like. When making substitutions, be sure to sub by weight not by volume measurement.
❤️ active dry yeast… gives bread the airy, light texture we all love plus a bit of a “nutty” flavor. Dormant yeast cells in active dry yeast need to be proofed before baking by dissolving the yeast in warm water (about 105-110°F) and then allowing it to
Artisan Gluten Free Bread
. Adding a bit of honey or sugar helps feed the yeast. A thin layer of fuzzy bubbles should form at the top of the liquid after about 10 minutes, and this is how you know that the yeast is still alive. If it doesn’t bloom, your yeast has probably expired.
❤️ 1 tbsp honey... to feed the yeast. You can use 1 tablespoon sugar instead if you want to keep the bread 100% vegan.
❤️ psyllium husk… acts sort of like a gluten substitute and gives the dough elasticity and flexibility. Use ground whole husk not the fine powder. Do not leave out the crucial ingredient.
Easy Gluten Free Bread Recipe
❤️ olive oil… just a titch. I love the flavor it gives and it adds a bit of moisture. You can leave it out if you prefer.
While I’ve included volume measurements (cups and tbsps), I HIGHLY recommend weighing your main flours and water with a kitchen scale. It’s the best way to ensure reliable, accurate, and precise results in bread baking. If at all possible, measure in gram measurements.
While not totally necessary, I’m a big fan of baking bread in a Dutch oven with a heavy lid. I love the way a Dutch oven produces a high and steady heat. The heavy lid keeps the moisture inside during the first 20 minutes of the bake, allowing thebreadto spring up (ovenspring) or rise further while cooking.
Gluten Free Yeast Free Bread Recipe
If you do not have a Dutch oven, no worries? You can make beautiful bread in a large cast iron skillet with another skillet (or baking pan) underneath with water to create the steam needed. Do not use glass as it can shatter at high temperatures.
This gluten free loaf can be stored on the kitchen counter, wrapped in a towel, for a couple of days. Our family prefers to slice and freeze it because we don’t eat bread every day and it’s super easy to pop into the toaster when we want it.
As with most breads, especially gluten free breads, my personal opinion is that it tastes better toasted. We do LOVE to eat fresh slices covered in ghee the day that we bake it, but after that, toasted is the way to go.
Easy Homemade Gluten Free Bread Machine Bread (dairy Free!)
5. Then knead by hand until dough is smooth and elastic and pulls off the sides of the bowl nicely. Dust lightly with flour if too sticky.
7. After an hour, the dough will have almost doubled in size. Punch it down and knead again on a lightly floured surface, shaping it into a smooth ball. Transfer dough ball to a tea towel-lined soup bowl dusted with flour (about 6 inches in diameter), fold towel over and place in a warm place for another hour.
Thirty minutes into the second dough rise, preheat oven to 450’F. Place large Dutch oven with lid into oven to preheat. (*see note in recipe card if you do not have a Dutch oven)
Gluten Free Brioche Bread (dairy Free Option) Bread » Easy Braided Option For A Pretty Loaf!
8. Once dough has risen for an hour, turn it out onto a piece of parchment paper. Dust the top with sorghum flour, wiping off excess with your hand.
9. Use a sharp knife or razor to score the top of your loaf. For some bread scoring inspiration, you can go HERE.
10. Carefully remove preheated Dutch oven from hot oven. Lift loaf with the edges of the parchment paper and place into Dutch oven. Cover and bake for 20 minutes. Remove lid and then bake for another 30-35 minutes, until bottom is brown and loaf sounds hard and hollow when tapped with a wooden spoon.
Gluten Free Dairy Free White Bread
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I HIGHLY recommend weighing your ingredients in order to get the proportions just right. My experience with trying to measure water and flour with measuring cups has been inconsistent. Measuring by weight (in grams) gives the best results in bread baking.
I have found that if I grind my own buckwheat flour from hulled buckwheat grouts, I get a much lighter and better tasting flour. It’s super simple to do. Just grind the groats in a food processor until you get a nice flour, about 2 minutes. Store-bought buckwheat flour will have a darker appearance and will have a stronger flavor. If that’s what you have, it will still be absolutely delicious.
Easy Homemade Grain Free Sandwich Bread (dairy Free, Nut Free, Yeast Free)
I prefer to bake bread in a Dutch oven with a heavy lid. My bread always turns out better. If you do not have a Dutch oven, you can bake bread in a large cast iron skillet, adding another smaller cast iron skillet or baking sheet (do not use glass) on the bottom shelf for water to create a bit of steam. When preheating oven to 450’F, place large skillet and smaller skillet (or baking sheet) into oven. Once ready to bake, remove skillet from oven, lift parchment paper and loaf onto skillet and place back into oven. Remove smaller skillet (or baking pan) from oven and quickly add 8-10 ice cubes to it. Place back under bread loaf. Close oven quickly. Bake for 20 minutes then remove lower skillet with water. Bake for another 25-35 minutes, until loaf of golden. Each skillet is different so you will have to experiment with the one you have. gluten-free bread, that is. Like all gluten-free bakers, I’ve searched high and low for a good bread recipe with varying degrees of success. This is the one I like the best (so far). I love the taste of millet flour, the thickness of the crust, and the fluffiness of the inside. It’s sturdy enough for sandwiches and easy enough to whip up on a moment’s notice.
This was originally a French bread recipe, and I tried valiantly for a long time to make pretty baguette-shaped loaves with it. Baguette-shaped pans don’t have ends, however, which means that since gluten-free bread dough is more of a batter, it can spread out to (and past) the edges rather than rising upward as one expects bread dough to do. So you end up with really skinny, long loaves of flat-topped French bread. Not very attractive at all.
As you can see, the top still looks a little funky, but the taste and texture are still the same, and as a bonus, you can use it for sandwich bread.
Homemade Gluten Free Buckwheat Flour Bread
If you’ve read this blog for any length of time, you know I’m a big fan of grinding your own grain and using really inexpensive flour, usually rice and
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