Simple Gluten-Free Bread

Simple Gluten-Free Bread

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Making this Simple Gluten-Free Bread is always on the top of my baking list. The less complicated, the better it is, in my book. I love to bake and cook so many different things, but when it comes to bread – I’m just not that crazy about making it. That’s why I came up with this simple to make recipe. I mix up 4 to 6 batches (depending on loaf size) of the gluten-free flour blend and keep it in an airtight container, and when I want to make bread, I just add the other ingredients, wait for the rising time, and in the oven it goes! There is nothing like the smell of your home, or any home, with fresh bread baking in the oven,and tempting all of your senses. If you close your eyes right now, and breathe in, you can smell that Simple Gluten-Free Bread baking in your oven right now!

This Simple Gluten-Free Bread is a winner with my husband and grandchildren. Although I am the only one that is  gluten-free in my family, they get to enjoy all the goodies that I create in my kitchen. They especially love this bread toasted with a fried egg put on top! Yum! This Simple Gluten-Free Bread recipe also makes wonderful french toast and tasty garlic bread as well. It’s especially great warm from the oven, with a little honey drizzled on the top.

Simple-Gluten-Free-Bread

Yum! What a way to wake your family in the morning up!

Simple Gluten-Free Bread

Prep Time: 1 hour, 20 minutes

Cook Time: 1 hour

Total Time: 2 hours, 20 minutes

Yield: 8 - 10 slices

Serving Size: 1 - slice

Simple Gluten-Free Bread

Ingredients

    ~~Gluten-Free Flour Blend~~
  • 6 cups – Rice Flour
  • 2 cups – Potato Starch
  • 1 cup – Sorghum Flour
  • 1 cup – Tapioca Flour
  • 3 Tablespoons – Xanthan Gum
  • ~~Simple Gluten-Free Bread~~
  • 2 ½ cups – Gluten-Free Flour Blend
  • ½ tsp. – Salt
  • 2 ½ tsp. – Dry Active Yeast
  • ½ cup – Sugar
  • 2 tbsp. – Pure Raw Honey
  • 1 cup – Warm Buttermilk*
  • ¼ cup – Coconut Oil – melted**
  • 2 – Eggs – beaten

Instructions

    ~~Gluten-Free Flour Blend~~
  1. Blend all ingredients well and store in airtight container until needed. This will make 4 to 6 loafs of bread, depending on size of bread pan.
  2. ~~Gluten-Free Bread~~
  3. In large bowl combine 2 ½ cups of gluten-free flour blend and salt – set aside until yeast mixture is ready.
  4. In large bowl combine yeast, buttermilk, and sugar – allow to rest for 10 minutes.
  5. Beat on low speed with mixer, the yeast mixture into flour blend – a little at a time, add eggs, and coconut oil until mixed well. Beat for about 2 minutes on high.
  6. Cover and let rise for an hour and fifteen minutes. After batter has risen, pour into 8x4 greased loaf pan and cover with plastic wrap, sprayed with cooking spray, and let rise for 50 minutes. Bake at 350 degrees for 45 to 60 minutes, until top is golden brown, and bread sounds hollow when tapped on the top. Remove bread from pan and cool on wire rack.
  7. Slice bread and keep in airtight container for 3-days or freeze until needed. ***

Notes

*remember, you can make your own by adding a teaspoon of vinegar and allowing it to set for a few minutes. **you can use butter in place of coconut oil. ***I slice mine and put them in little freezer bags. In each bag, I put 2 slices of bread. Note: Total time may vary, depending on how quick you prep. Prep time includes rising time.

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Ok, now I’m hungry! Off to the kitchen I go, to make another loaf of this Simple Gluten-Free Bread. Well, I think I should make two, or three loafs, because as soon as everyone smells the bread baking, I know they’ll be in the kitchen waiting for that first hot slice. I get the end piece this time! This bread recipe is great to use with my Not Your Mama’s Grilled Cheese sandwich! I hope you and your family enjoy this Simple Gluten-Free Bread recipe as much as my family and I do!

From my kitchen to yours,

Tina Marie


 How do you serve up your Simple Gluten-Free Bread?

10 thoughts on “Simple Gluten-Free Bread

  1. Where can I get the xanthum gum? I am allergic to all nuts included coconuts which I found out at the ripe age of 5 years old. So the coconut oil is out for me. Also I am dairy free – that was the result of finding out I get sick on it lately and I never use too.. so to avoid being Ill I decided it had to go along with the gluten and eggs. Have to find recipes egg, dairy and nut free.

    • Diana, you can get the xanthum gum at any whole food store, or you can ask your local if they could carry it for you. Some of my recipes you can replace the egg with flax or chia seeds. If there is a certain recipe that you like converted to no dairy, no eggs and no glutens, send it to me through email at tinamarie@glutenfreefoodsmith.com and I’ll see if I can convert it for you.

  2. Hi Tina, I’m having so much fun trolling around your site today. Lovely, tasty gluten free ideas all over the place. I’m back to baking bread this week as well. I must say, yours looks glorious. I never would have thought gluten free bread could look so light and fluffy! Gluten free and bread are such a contradiction in terms to me! I work on my breads to develop the gluten to get the same affect you have achieved here with no gluten at all. I’m impressed! My mother in law is gluten free. I will need to make sure she sees your wonderful website. I’m sure she will love it!
    Diane recently posted…DIY Fireplace Overhaul Part 1My Profile

    • Thank you so very much Diane! I love bread! I use to make it daily, way back when. It was cheaper raising when you were feeding a large family. I usually made 4 to 6 loafs and stored them in the freezer.

  3. This bread and egg look so delicious! What is it about a nice runny yolk and good bread? Oh my, I sure I wish I had some of this bread so I could make myself this for breakfast tomorrow!!

    • It took me awhile to tempt it and I finally found an easier way! Thanks for stopping by GiGi! BTW – I love your Eclair recipe! That’s on my “to make list” soon. 🙂

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