One of the most important meal components of brunch is bread. You need a rich and decadent bread to give your brunch a boost. This blog will look at Gluten Free Bread recipe that you can use in different recipes.
This delicious and hearty Gluten Free Bread is easy to prepare, especially if the gluten-free flour blend is already in your pantry. This loaf makes an excellent sandwich bread, but it is also delicious toasted and topped with a little vegan butter and jam. This loaf keeps well wrapped in the refrigerator so I often make two loaves and freeze one to enjoy another time.
Gluten-free experts have called it the best loaf of gluten-free bread they have ever tasted. That’s thanks to being made with a complex combination of flavours and ingredients. It’s a unique and easy to make recipe that’s perfect for those who have gluten sensitivities – yet tastes as good as breads baked by traditional bakers.
The purpose of this recipe is to make a gluten-free bread that can be enjoyed by those who are gluten-free, or who do not consume grains at all. Gluten Free Bread is perfect for sandwiches, because it has a high ratio of fiber to sugar. It is also excellent for dipping with vegan butter, such as Earth Balance.
Gluten Free Breads can be hard to find due to the increased cost of gluten-free flours which are not subsidized by the government. However, there are several gluten-free bread products that you can buy at your local supermarket. However, if you want to bake your own gluten-free bread at home, then you can do definately by using an amazing recipe that is available on this blog.
The dough of gluten free bread typically rolled out and baked just like traditional bread dough. Because of this, it is important to use gluten-free bread flour when making this dough. This type of flour is low in starch and high in protein, which helps the dough retain moisture.
In this dough psyllium husk acts as a binder, which means that the dough holds together well. It also adds a pleasing chewy texture to the finished bread.
Gluten-free foods are meant to replicate the real thing as close as possible. Gluten is the protein that gives wheat bread its structure and makes it rise. If you bake with gluten-free flours, you may be familiar with the flat, dense results.
Instant yeast is easy to use. You just mix it into the flour, sugar, and other dry ingredients, and then mix it . You can also use the SAF instant yeast in its red label package. This is the same type of instant yeast that is used in baking.
stir until the yeast is dissolved. You can also use active dry yeast, but you will need to proof it first. Pour the warm water and maple syrup in the recipe into a bowl. Sprinkle in the yeast, and let it sit until it is foamy, about 10 minutes.
Gluten Free Bread can be dry and flavorless, especially if it has a high starch content. The dough is a little stickier than gluten-containing bread dough, but it can still be easily formed into a gluten-free boule that will hold its structure in the oven. As it bakes, the dough gently rises and doesn’t spread.
Olive oil is the perfect complement to the savory herbs and spices used to season this bread. The antioxidants and healthy fats present in the oil enhance the flavor and help the bread to remain fresh. You can use any type of oil, You can substitute another type of oil if desired.
The liquid sweetener, such as the maple syrup, sweetener of your choice, and liquid, combine to make the liquid component of the dough. The sweetener will impart a subtle flavor to the bread. If you’d like a stronger flavor, you can use more sweetener. You can also substitute the liquid with different liquids, such as water, milk, or even beer.
- To begin with Gluten Free Bread combine the tapioca starch, millet flour, brown rice flour, sorghum flour, powdered psyllium husk, ground chia seed, organic cane sugar, and sea salt in an electric mixer fitted with the paddle attachment.
- In a separate bowl, combine the instant yeast and the remaining ingredients.
- Combine the olive oil, maple syrup, and hot water in a mixing bowl. 15 seconds on low speed Scrape down the sides of the bowl with a spatula after stopping the mixer. Mix for another 3 minutes on medium-high.
- The dough will become shaggy and sticky.
- Remove the dough from the mixing bowl and place it on a baking sheet lined with parchment paper. Form the dough into a round or oblong loaf using your hands
- Using a sharp kitchen knife or a razor blade, score the top of the bread.
Now Bake according to the instructions below:
Preheat the oven to 400 degrees Fahrenheit (200 degrees Fahrenheit) . Bake for 40-50 minutes, or until the internal temperature of the bread reaches 202 degrees, after the gluten free bread loaf has done rising .
Cast Iron Method
Preheat the oven to 400 degrees for at least 30-40 minutes before baking the bread, using a pizza stone or cast iron pizza pan. When you’re ready to bake, use the parchment paper to gently push the loaf onto the hot stone/pan. This allows to slip of the loaf directly onto the hot stone/pan without any sides interfering. Just keep in mind that the goal here is to minimise the amount of disturbance to the risen bread. Bake for 40-50 minutes, or until the bread reaches a temperature of 202 degrees (F).
Bake using dutch method
Preheat a 6-8 quart Dutch oven (with lid) in a cold oven for at least 30-40 minutes before baking the gluten bread at 450 degrees (F). When you’re ready to bake, carefully remove the Dutch oven from the oven and remove the lid Gently peel the gluten free bread from the sides of the parchment paper and place it in the bottom of the Dutch oven.
Remove from the oven and cool on a wire rack . Like any bread, it’s easier to cut when it’s completely cold, but unlike most
gluten free bread, it’s still tasty while it’s still warm.
To preserve and keep fresh, wrap in clingfilm or place in a sealable bag. If at all feasible, store at room temperature.
