Gluten-Free Bread
This homemade gluten-free bread recipe delivers a soft, tender loaf with a perfect crust. Perfect for those with celiac disease or gluten sensitivity who miss the taste and texture of traditional bread.
Nutrition
Calories: 205kcalCarbohydrates: 38gProtein: 4.5gFat: 4.2gSaturated Fat: 0.7gSodium: 470mgFiber: 2.5gSugar: 1.5g
Ingredients
- 400 g gluten-free bread flour contain xanthan gum – if not you will need to add about 1 tsp
- 1 1/2 tsp salt
- 1 tsp caster sugar
- 1 sachet 75g fast-action dried yeast
- 1 egg
- 300 ml warm water
- 2 tbsp milk
- 2 tbsp sunflower oil
Instructions
- Grease a loaf tin and set to one side.
- In a large bowl, mix together the dry ingredients. Crack the egg into a measuring jug, then add the water, milk, and oil. Mix lightly.
- Pour onto the flour mixture and stir together until you have a ball of dough. Transfer to the loaf tin, cover with a plastic bag (inflate so that it does not stick to the dough), and leave to rise in a warm place for 1 hour.
- Preheat the oven to 200oC and bake for about 45 mins. Check that the bread is done by tapping the base – it should sound hollow. Turn out onto a wire rack to cool slightly.
- Slice and enjoy with your favourite jam while it is still warm!
Notes
Gluten-free bread loses moisture quickly without gluten. You need to store it properly.
- Avoid refrigerating it, as refrigeration makes it dry and crumbly.
- Store it at room temperature, ideally between 60-80°F, in an airtight container or a Ziplock bag with the air pressed out.
- For the best taste, eat the bread within 4-5 days.
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