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.
Has anyone made this bread with rapid rise yeast? It’s all I have on hand at the moment. Hoping it works as well!
I have not heard that from my readers but that should not be an issue. Let me know how it turns out?
Hello, Have you tried this recipe with an egg substitute? I have a daughter that has celiacs and also allergic to eggs.
I have not at this point. I would certainly think that the egg substitute would work just fine. You are simply looking for a liquid replacement to act as a binder. If you try this, I would love to hear how it works and want to share your results with my readers. I will also make a note and may try it myself this weekend to see the results.
I made this bread yesterday it was by far the best gf bread I did not have a metal loaf pan I only had glass I baked it at 350 for 30 minutes it was moist soft and perfect I will never by the gf bread in the store again I don’t not have Celica but my husband does and he loved this bread as well
I am so happy for you both. Next, you need to try some of the other gluten free bread recipes I have made. Let me know if you do.
I defiantly will where can I find the recipes
Michelle, just use the search bar and type in bread. You will see some breads I also made before I became gluten free but you will find my gluten free recipes. Also, if you are following the blog, you should have had an opportunity to download an ebook or some gluten free bread recipes.
Hi there, I am wondering if this would be a good bread to use to make stuffing for turkey dinner?
Jenn, it would be OK but a heartier bread would be better. Search my blog for my other gluten free artisan breads. Those would be best. If you do, however, use this white bread, be sure to let it get stale.
Been gf 5 yrs. Never going back. Love it. I looked at this recipe and noticed no salt. Every bread I ever made had salt. Must get good from other’s comments. Will make.
Lorraine, I made it a long time ago so I do not remember. I went on line to look at Bob’s Red Mill recipe and it does say 1 tsp of salt. I am guessing that you are right. Thx for letting me know.
This looks great! Any chance this can be done in a breadmaker? My breadmaker has a Gluten Free setting. Thank you! I am gluten intolerant as is my son & grandson.
Barbara, I have not tried this in a breadmaker but I would think it would work. Why don’t you try it and let me know how it turns out. Good luck!
Did it work in the bread machine?
I have never tried it in a bread machine but I would think it would work.
Hi, it worked great & it’s very good!
Thankvyou
I am so glad. Someone else just asked the same question, so now I can safely tell my readers that it does work. Thanks so much for sharing with me!
Can I use the Bobs Redmill gluten free cup for cup baking flour instead of the Bobs Redmill all purpose flour????
Absolutely. I have also had good luck with Bob’s 1 to 1 GF baking flour.
With Bobs 1 to 1 baking flour do I still need to add xanthan gum even though in already in the flour?
I did use it and I also googled to see what other people had done as well and they did add it to it as well. You could try it without it. If you do, let me know how it turns out. Remember the function on the xanthum gum is to provide elasticity and stickiness in the dough.
I still added the xanthum gun as well and it turned out AWESOME!!!! Best Gluten Free bread I’ve had yet. My grandson loves it!!! It is much better than the expensive UDI bread that comes frozen.
That is so great to hear. Baking bread yourself instead of buying store bought bread – NO COMPARISON!
Will an hand mixer work for this recipe? I do not have a stand mixer.
A hand mixer will be ok but it is hard for the dough to come into a ball. You could start with that and then finish kneading with your hands. Let me know how it turns out.
I made this bread today and had a sandwich with it and I loved it!! I’m going to make more Tom. Just wondering about storing and also keeping a loaf for daily usage? Thank you so much!!
I find it stores just fine. What I do is to slice it and then freeze it. Then, I pull out pieces as I need it. Best toasted.
Hi just made your bread for my gluten free daughter! It looks good but didn’t rise as nice as yours,I think my yeast is on the older side! Hope it tastes as good as it looks,thanks for the recipe it’s a challenge making tasty gluten free items
Marianne, in general, gluten free breads do not have as much volume as there gluten counterparts. And you definitely need good yeast. I too have used old yeast and it makes a difference.