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
The Recipe
Delicious Gluten Free Honey White Bread
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!
Responses
comments – I answer every one.
I made your gluten free bread yesterday and used your exact ingredients. I followed the directions to the tee, except that I didn’t realize that the bread had, in fact, raised above the rim of my pan without my realizing it. When I baked it, it did overflow and started burning on the bottom of my oven. I scraped it out so it wouldn’t stink up the bread while it finished baking. When I took it out, it looked pretty good. After it cooled a bit, I used my electric knife and cut it into thin slices. I sent the pictures to my 14 yr.old grandson, who was diagnosed with Celiac last March and the only bread he has had is Udi bread. He texted me back and can’t wait to have it this morning. I ate the heel last night and it was super yummy!!!!!! I am so thankful for this recipe. It isn’t any more time or effort than making chocolate chip cookies. Thank you so much for posting this. It looks and feels like regular bread too!!!!!
I have chills with your message. I am so glad that it worked out for you. I have a number of family members that are celiac and know the challenges and limitations to a diet. You are so sweet to make this for your grandson. Let me know how he likes when he comes over. Be sure to try a few of the other gluten free breads I have made as well. God bless.
Hi, Yes, He really likes the bread a lot!!! He was so excited to have toast while everyone else was having bagels. We also had grilled turkey sandwiches and the kids commented on how his looked really good!!! He Smiled really big!!!! I have two griddles so I grilled his separately!! I am going to teach him how to make the bread and let him know that the bread needs to not raise above the side of the pan!!! His mom is very excited that she doesn’t have to buy $9.00 loaves of bread for him to have a sandwich. The flour is expensive, certainly, but not as much as a loaf of bread to have a turkey sandwich and french toast for a growing 14 year old!!!!!!! Thank you again, for giving us a GREAT recipe!!!! I have shared this with an Amazon person that is also Celiac and told her about your website. She asked me about Bob’s Red Mill Flour and I sent her to you!!!!
Oh my goodness!!! This is by far the most delicious GF bread that I have ever had!!
I was diagnosed with Celiac Disease in November of 2017 and have been craving good bread!!!
Thank you so much Chef Peter Block!!
I’m on cloud nine!!
Wow, your comment really warms my heart. I have been gluten free now for about the same amount of time as you. Please check out the other gluten free breads I have been creating – http://www.feedyoursoul2.com/teff-and-oat-flour-gluten-free-bread/. Bread is the thing I miss most so I took that issue in my own hands. Please stop by more often and I hope you manage your celiac disease.
Can egg be substituted my baby cant have eggs wheat dairy so I am trying to find a bread I can make for her
You can absolutely substitute the eggs with a non-dairy like coconut milk or almond milk. Let me know how it turns out for you and please check out the other gluten free bread recipes I have on my site.
Can an all purpose flour be used? If so, if it contains the zanthun gum do we still need to add it? Thank you!
Christine, I would think you do not need to add any more zanthun gum. You could try to make it both ways and see which one you like better.
I just made this and while it is delicious, the bread fell and did not become nearly as tall and fluffy! what’d i do wrong?
but it tastes FANTASTIC!!
I can not say for sure. But the texture of gluten free bread is definitely not as sturdy as typical gluten bread. Did you use a traditional sized loaf pan?
You did an amazing job with this gluten free bread. It looks perfect.
I admire your life. It is not easy going gluten-free. She might find it challenging but it will be worth it. Good luck and this is a great recipe.
Thank you for the encouragement. For now, we are considering making more gluten-free recipes a part of a healthier lifestyle.
That is a beautiful loaf of bread! Fantastic job 🙂 Be sure to stop by my link party, Om Nom Nom Friday (Even though it’s Sunday) and share some of your delicious creations!
Happy Blogging!
Happy Valley Chow
This looks so yummy!! I want some!! I have been gluten free for almost a year now… I am gluten intolerant so it’s not exactly by choice… but I will tell ya that I feel sooo much better now!! Thanks for sharing this recipe!!
Cailee, thanks for stopping by. As I wrote, we wanted to explore the gluten free experience. Many who are tolerant praise being gluten free. My wife and I will explore this concept more.
Love honey white bread- your recipe looks fantastic! Loving the fact it’s also completely GF! 🙂
Hi Peter, I have a loved one with an egg allergy and wondered if you have any insight on how this bread would turn out with a Flax or chai egg substitute. Thank you
I think it will turn out just as well with an egg substitute. Let me know how it turns out for you.