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.
Do you turn bread out immediatly or cool in pan? Also what size pan do you use? Just found your site and can’t wait to try things. Have been baking gluten free for about 10 years but always looking for “new stuff” thank you, Linda
The bread should come out pretty soon. Let it cool just a little and then, put on a drying rack. The pan size, 8 1/2″ by 4 1/2″ by 2 1/2″ high. Let me know how it turns out for you.
I made this bread today! Awesome, easy! Thank you for this wonderful recipe! I have been looking for it for years! ❤️
Bev, I am so pleased. This is a great recipe for something so easy. Pass it on to all your gluten free friends!
I’ve been making GF bread for a while, and have had mixed success with the rise. This recipe fascinated me because it uses both yeast and baking powder. The result was so fluffy! This recipe is a keeper. Thank you for adding to my repertoire!
It truly is an experiment making gluten free bread. I am so glad this worked for you. Please search the blog for other gluten free bread ideas. I like the artisan loaves.
Can this recipe be adjusted for someone with an egg allergy? If so, would you please provide new recipe?
Thank you
Mary
Mary, you can try one of a few things. You can find an egg substitute at your grocery store. Also, a typical vegan trick is to use what is called an egg replacer. You could also try to use either almond or coconut milk. Let me know how it works.
How long does it stay good for? I made a gluten free bread once and it was hard the next day! (but not this recipe) 🙁
Not sure why you had that issue. The bread should last close to a week.
Okay. Thanks! It was a different recipe I made in a bread machine. It was good when it was warm, but it hardened pretty fast.
First attempt to make GF bread. Used GF a/p flour, cashew milk, avocado oil. Lightly oiled the non stick pan with avocado oil, and baked at 375 for 30 minutes. It was so beautiful when I took it out of the oven, but soon realized that it was stuck on all sides and bottom of pan. I managed to remove it without too much damage with a flexible spatula. I am now questioning if the cashew milk and the heat of oven as contributions to the bread sticking. Having said all that, I can’t wait to taste it. Best regards, Dianne
I love your adventure. Could a simple baking spray coating the pan solve the problem? Or parchment paper? I would not think it was the cashew milk.
Made this bread first time today, looked exactly like your picture of the baked loaf! Yum, yum! Best I’ve ever made. Thank you so much for this recipe, so many others have had weird texture and not very good taste. Again,yum!
I am so glad you liked it and love that you made it. Pass the word on to others looking for a good gluten free bread and recipe.
Could I use almond flour instead of the Red Mill?? If so, would I have to add anything additional to the ingredients? Thank you!
Yes you could. But I encourage you to search my blog for my other gluten free bread recipes. That will give you the answer on what else you need to combine to get the best result. Good luck.
Do you know what the carb and sugar count would be on this?
I just googled the nutrition facts and it says 21 g total carbohydrates with including 2 grams each of sugar and dietary fiber. hope that helps!
I failed at my first attempt making this bread. I used quick rising yeast & didn’t proof. Gave it another try because of all positive comments & guess what? YUM, it turned out best I’ve ever made. I used water, made sure temp was correct, used 3 T. honey & 1 T sugar, So glad I gave it another try. Next time will take picture. Thank you for getting recipe out to us & thanks to all who responded with positive comments. I was getting tired of paying so much for UDI’s GF bread & it’s a good feeling making my own from scratch!
Thx so much for sharing your experience. Making bread is so temperamental. It sure sounds like you were resourceful! There is nothing better than fresh bread and it does save you money.