Update: So many people come by to see this recipe, I thought it was time to add an update. I now eat mostly gluten free so having bread is important to me. And I know it is to many gluten free people. The best way to to have gluten free bread is being willing to make a loaf yourself. So immediately below this paragraph, I have posted some of my favorites that I have made. I have worked with different gluten free flours and am continuing to do so to find the best consistency, texture and taste.
TEFF AND OAT FLOUR (looks like a rye bread, doesn’t it?)
My wife has a friend who recently went gluten-free to lose weight. It was very successful for him. He is an athlete and he said he felt he had more energy. Based on his positive feedback, my wife and I have discussed maybe trying a week of gluten-free eating. I have done a little research on gluten-free eating. If you do not need to eat gluten-free for health reasons, then you need to be careful. This WebMD link suggests that you need to make sure you make up for the lost vitamins, minerals and fiber. I will need to research this concept more before my wife and I embark on this concept.
As for my Gluten Free Honey White Bread, it turned out perfect. The bread had great texture, great body. Now, I also used it to make a grilled sandwich (post later), and this gluten-free honey white bread toasts perfectly. Toasted is probably the best way to eat this bread. I found that after a few days, the bread does not hold up to well when using for a sandwich. Taste was still really good. It was not sturdy.
- 1½ Cup Water or Milk (or Milk Alternative)
- 4 Tablespoons Honey
- 2½ teaspoons Dry Active Yeast
- 3 Cups of Bob’s Red Mill gluten free flour mix
- 1½ teaspoons Xanthan Gum (
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Apple Cider Vinegar or Lemon Juice (I used the cider vinegar)
- ¼ Cup Olive Oil
- 2 Large Eggs
- The cast of characters.
Yeast ingredients & let proof for approx. 10 minutes.
The Dry ingredients
Combine the wet ingredients.
Batter added to the loaf pan.
Bread after rising
Bread after baking.
Gluten Free Honey White Bread Plated
Gluten Free Honey White Bread
Perfectly satisfying Gluten Free Honey White Bread. This bread has no gluten and comes out with great texture. Even better when toasted.
- 1 1/2 Cups Water or Milk
- 4 Tbsp Honey
- 2 1/2 Tsp Active Yeast
- 3 Cups Bob's Red Mill Gluten Free Flour Mix
- 1 1/2 Tsp Xanthan Gum
- 4 Tsp Baking Powder
- 1 Tsp Salt
- 2 Tsp Apple Cider Vinegar or Lemon juice
- 1/4 Cup Olive Oil
- 2 Large Eggs
In measuring cup, pour the milk and bring it to a warm
temperature – should be warm to the touch but not hot. Stir in Honey
and add Yeast last. Set-aside & let proof for approx. 10
Combine Dry ingredients in small bowl and mix.
Combine Wet Mix ingredients in bowl of stand mixer
fitted with the paddle attachment. Mix for only a few seconds.
Add in the proofed Yeast Mix and mix again for just a
Add the Dry Mix on a low-speed. Once absorbed,
beat on medium-high for approx. 3 minutes. Dough will be wet and a
Spray your loaf pan with non-stick spray.
Preheat your oven to 375 degrees.
Pour the bread mixture into your prepared loaf pan and
set in a warm place to proof while the oven is preheating. Use a
spatula to smooth out the loaf. The loaf will not smooth out itself.
Let the bread rise to near the top of the loaf pan.
But do not top it out. If it rises above the loaf pan, it is
not sturdy and could fall. This is true of all gluten-free breads.
Bake for approx. 30-45 minutes. If the crust is
darkening too quickly, you can cover it with foil and return to baking
until done. (I did need to tent the bread and I used most of Remove loaf
pan from the oven and let it cool before slicing).
The recipe was adapted from A Little Insanity