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.
Very nice bread. Easy to make, simple ingredients. It doesn’t crumble and has a lovely crunch when toasted. Next time I am going to make it as a cinnamon raison bread. I am looking forward to it.
So glad it worked out for you. It does seem to be pretty foolproof. Do let me know how your cinnamon raison bread turns out when you try it.
I have a toddler who has to eat a gluten free diet. I bought a sandwich sealer so I could make pocket sandwiches that would be easier for her to hold and eat herself, but I haven’t been able to find a store bought gluten free bread with slices big enough to use with the sealer. The loaves are usually so much smaller than regular bread. I saw this recipe and immediately noticed how tall the bread is, and it sounds delicious. My question is do you think this bread would work with a sandwich sealer based on its texture, consistency, and sturdiness?
Carrie, I am glad you found this recipe and the blog. I have been experimenting with lots of gf flours trying to find the best consistency. What I have learned is the secret appears to be the apple cider vinegar. Not sure why it works but all my breads with apple cider vinegar are sturdier. So I think it will work for you. If you try it, let me know how it works.
Can I used monk fruit instead of honey??? And almond flour instead of gluten free flour? To make it keto bread thanks!!
Yes to the almond flour but it will be a little lighter. You might need to add a little bit of tapioca starch or another substitute. I truly do not know how the monk fruit will react. The honey provides sweetness and binds some. If you try it, let me know how it comes out? Good luck.
In my experience it’s difficult to use a single flour in gluten free flour mixes— it tends to fall apart. I’d also recommend using a starch like tapioca or arrowroot powder. My mixes usually compose of 2/3 medium flours (like almond or another nut flour for keto), and then 1/3 starches. As for a sweetener not sure about monk fruit but agave syrup is a great replacement that’s still plant based! Good luck hope it works out!
Muriel, I totally agree with you. When I make my other loaves, I use a combination of flours. I favor psyillium husk right now over zanthan gum. With that said, this bread has turned out every time and many of my readers have tried it and had similar success. This is a good alternative for bakers not familiar with making bread.
So, do you use 11/2 teaspoons of psyllium husk instead of 11/2 teaspoons of xanthan gum?
I have always used these two items interchangeably – so I would use the same amounts.
Thank you for your timely responses.
I have gkids with gf issues, one with Celiac’s, so we are very careful with his food. They always loved my regular bread but were feeling left out when they had to go gluten free. Mama’s Almond Blend flour works well too. I also use my Pampered Chef stone that is 4 small loaves instead of one big one. The loaves slice nicely and the kids love them that way. I can’t wait to try your recipe for them! Thanks you!
I will have to see if I can find Mama’s almond blend. I love hearing from my readers. I am sorry your kids have to be so careful but we have good alternatives now.
Update on my first comment. I tried this recipe and it is great. Smells so good and actually tastes so good. Not gritty. I have a question..,,Do you know the nutritional values on this bread? Asking for my daughter-in-law.
I just made this recipe. When I pulled it out of the oven, the top came off, if that makes sense. It’s like the crust formed and then it rose. Do you have any idea what went wrong?
Sam, are you saying it fell off because it went so far out of the loaf pan or it fell in at the center?
Has anyone substituted butter for olive oil in this gf bread recipe?
Is there a reason olive oil is used other than its health qualities?
I have made this bread following the recipe as written and it is an incredibly delicious gf bread.
Thanks to the creator(s).
So glad you like it. I would assume butter will work as well. Both the oil and butter serve as fat. I will say that my experience and all that I have read, shows that there is something about the olive oil that helps with gluten free breads. If you try the butter, let me know how it turns out.
Butter works just as well as olive oil. I will stick with evoo because of it’s nutritional value.
Thx for the insight. Glad you like the recipe.
Butter works very well. I used plant butter
That is good to know. I hope my readers see your comment. Thanks for stopping by.
I would love to know if I have gluten free flour with Xanthan Gum in it Do I add more?
What I have heard is you do not need to add more. Going forward, it is better to buy gluten free flour without the xanthan gum, then you know how much you are adding. let me know how it turns out.
Could something like tapioca starch or arrowroot be used instead of Xanthum Gum?
I would use physillium husk. These two are fairly interchangeable. I did google your question too and it suggested that tapioca starch could work. Here is the link – https://www.glutenfreeandmore.com/issues/in-the-kitchen-xanthan-gum-food-sensitivites-celiac-disease-more/#:~:text=There%20are%20several%20options%20for,size%2Dfits%2Dall%20formula.&text=For%20general%2Dpurpose%20baking%2C%20try,starch)%20or%20modified%20tapioca%20starch.
For once I made a loaf of gluten free bread that actually looks like a loaf of bread!!!! It was delicious. The only change I made was using coconut milk instead of regular milk or water. Turned out perfect. The only mistake I made was leaving it in the pan too long. It felt more moist. But I let it dry a bit on the rack. Any ideas for storage…….if it lasts that long!!! Ha ha
I would think the coconut milk worked really well. What I do is cut the loaf and then freeze the pieces pulling them out when I need them. I also place a piece of parchment paper between each piece so I can separate them when I pull them out of the freezer.
So glad your bread turned out well.
What size bread pan do you use?
Hi! So my bread did the same as another person who commented. I cooked it for the set time and after testing if it was done and needed another 10 minutes. I took it out and it still was not cooked throughout. I ended up putting it back in for probably another half hour or so. It still isn’t cooked throughout and of course the top flattened out. Ugh, I’m am a beginner baker lol
The only thing I did different was use the red Mills wheat gluten free flour. Do you know if that flour cooks differently? What should I do?
It is probably the flour. Flours are very temperamental. So changing out for wheat really changed the outcome. I just made this bread again this past weekend and it turned out perfect. As you are just starting out, I would encourage you to follow any recipe you try per the exact ingredients and directions to give yourself the best chance of success.
Okay will do! Thanks for your feedback. Ps, I let it sit on the stovetop and cool down and it cooked more. Its edible and the flavor and texture is amazing!! I’m really surprised. I’ll try making it again with the correct flour and I’m sure it will turn out even better! Thanks again, your recipe is awesome!
Thx so much. Let me know how it turns out for you next time.