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Amazing Gluten Free Bread

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is the best basic gluten free bread I’ve ever eaten. The texture and flavor are amazing. It’s taken me some time to get it just right. Just make sure that you are careful measuring your water and don’t use more than what’s called for. Remember to measure at eye level.

Ingredients

  • 2 teaspoons Rapid-rise Yeast
  • 1 cup Plus 1/8 Cup Warm Water, Divided
  • 1 whole Large Egg
  • 2-¾ cups Gluten Free All-Purpose Flour Mix
  • 1 teaspoon Salt
  • 2-¾ teaspoons Xanthan Gum
  • 1-½ Tablespoon Sugar
  • 1 teaspoon Vinegar
  • 3 Tablespoons Butter, Melted And Cooled

Preparation

In a small bowl, dissolve the yeast into the 1/8 cup of warm water. After the yeast is dissolved, beat the egg into the yeast mixture and let it sit while you assemble the rest of the ingredients.

In a large bowl, combine the gluten free all-purpose flour mix, salt, xanthan gum, and sugar. Add the remaining 1 cup of warm water, vinegar, and the yeast mixture. With a hand mixer, mix until just combined.

Add the melted butter and continue mixing for 3 minutes, being careful not to allow the dough to get pulled up into the mixer (I use speed 3 on my mixer). Pour into a greased 8.5″ bread pan (it doesn’t seem to hold its weight as well in the larger 9″ pan). With greased fingers, press the dough evenly into the pan. Allow it to rise until it’s a little higher than the top edge of the pan, about 30 minutes.

While the bread is rising, preheat the oven to 350 degrees F. When the bread is done rising, bake it in the preheated 350-degree oven for 45 minutes, or until done. Remove from the pan and allow to cool before slicing—if you can control yourself.

10 Comments

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audreystyle on 3.13.2020

Hi Elise. I’m sorry I’m so late with this reply. Because the ratio of BRM ingredients is different from my flour mix, the only way to know is to try and see what happens.

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Elise M on 9.29.2019

If I use Bob’s Red Mill 1 for 1 GF flour that already has xanthum gum in it, do I still need to add it in? If so, would I use less? Thank you, Elise M

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Christina m Phillips on 7.15.2019

Which Gluten Free flour is suggested for this recipe? All of the gluten-free flours are so different that I’m not quite sure which one I should use. What I am currently trying for this one is the Bobs Red Mill 1 to 1 baking flour. I did substitute chickpea brine for the egg since I’m vegan and used vegan butter instead of traditional. My other sub is coconut sugar instead of regular sugar as well. It’s in the oven so hoping for the best although I did notice it didn’t seem to rise much during the proofing process which is an issue I’ve had in the past. Fingers crossed for this one. Hoping it’ll get fluffy while baking, otherwise I’ll be making crackers out of this as well. I’m curious as to which gf flour you used for this one. Thank you

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audreystyle on 1.18.2018

Cynthia, I’m so happy to hear that you enjoyed the bread. It’s an amazing experience when you finally get to enjoy a truly delicious piece of gluten free bread after going gluten free. I’m glad that happened for you finally!

3 Reviews

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Meredith on 7.8.2017

This bread has a wonderful flavor!

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Misja Tanner on 5.28.2013

This stuff IS amazing! Finally a gluten free bread recipe that is easy and tastes better than any other gluten free bread I’ve bought! Thank you!!

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manny on 8.10.2012

This ia truly the MOST AMAZING gluten free bread ever. I used Better Batter Gluten Free blend. It was perfect.

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