Update: So many people come by to see this recipe for my Delicious Gluten Free Honey White Bread Recipe, I thought it was time to add an update. This bread is so Soft and Fluffy and holds together!
I now eat mostly gluten free so having bread is important to me. And I know it is important to so many gluten free people as well. 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 favorite gluten free breads that I have made. I have worked with different gluten free flours and am continuing to work to find the best consistency, texture and taste.
TEFF AND OAT FLOUR (looks like a rye bread, doesn’t it?)
I have had many people ask if the bread will turn out if made in a bread machine. I want to share that my readers have not answered. Birdie says that it did turn out. However, she liked it even better when she kneaded it in the bread machine, transferred it to a loaf pan and cooked in the oven.
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
Delicious Gluten Free Honey White Bread
This recipe defies all other gluten free bread recipes because it is so easy to make and the result is so delicious.
Ingredients
Yeast Mix
- 1 1/2 Cups Water or milk heated to 110 degrees
- 2 1/2 Tsp Active Yeast
- 3 – 4 Tbsp Honey
Wet Mix
- 1/4 Cup Olive Oil
- 2 Tsp Apple cider vinegar
- 2 Large Eggs
Dry Mix
- 3 Cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 1/2 Tsp Xanthan Gum
- 4 Tsp Baking Powder
- 1 Tsp Salt
Instructions
Yeast Mix
-
In measuring cup, pour in 110 degree water (or milk), add the honey and the Yeast. Set-aside & let bloom for approximately ten minutes.
Building the Gluten Free Bread
-
Meanwhile, combine the dry ingredients in a stand mixer and mix everything together. Next, add the yeast mixture into the mixing bowl. Mix until just combined. Once absorbed, add the eggs and olive oil and beat on medium-high for approximately 3 minutes. The dough will be wet and a tacky.
Spray the loaf pan with non-stick spray. Pour the dough into the loaf pan. Note, that you want the mixture to come up about 3/4 of the way up the loaf pan. Find a warm spot in your kitchen and let the loaf proof until the dough gets to just below the bottom of the loaf pan. This will take anywhere from one to three hours. You do not want to let the proof rise above the loaf pan or your bread will likely fall during baking.
In a pre-heated 375 degree oven, add the bread on a middle shelf. Bake for approx. 35 -45 minutes. If the crust is darkening too quickly, you can cover it with foil and return to baking until done. You do need to watch the bread. The best way to know when it is done is to check with a thermometer. You are looking for approximately 210 degrees. When the bread is complete, remove from the oven and after a few minutes, take the bread out and place on a wire rack. Unlike gluten breads, it is best to let the bread cool completely before cutting.
Serve and enjoy!
Recipe Notes
The recipe was adapted from A Little Insanity
Responses
comments – I answer every one.
My son can not have xanthan gum, can I substitute psyllium husk or something else, flaxseed? If so which one and how much?
Psyllium husk is a perfect swap for the xanthan gum. should work real well and the only difference might be it affects the color a little since it is a darker color. Let me know how it turns out. Good luck.
I have tried many a gluten-free bread recipe as I was tired of eating the cardboard that the stores sell. I used Bob’s Red Mill all-purpose flour and a Pullman loaf pan for this recipe. It turns out great repeatedly.
I am so glad. This recipe is just a winner for all of us who need or prefer to eat gluten free bread. Have an awesome day.
I had such high hopes that THIS was the bread recipe, I followed it exactly, and when I checked on it with 10 min left in oven, it over flowed, then sunk!! What did I do wrong?
Sorry, I was out of town. I am just seeing this now. Usually when this happens, it is all about timing. When it overflowed, it lost its structure. So maybe there was a little too much dough.
Loved this bread. Not dry or crumbly. I did use Better Batter. Plus I always weigh the flour instead of spooning into a measuring cup.
Thanks for the recipe. I will definitely make again
I am so glad it worked well for you. I have gotten a little less lazy and generally weigh out the flours too.