This is truly the best gluten-free loaf — it is! It is crisp on the outside and soft inside. It’s fluffy, flavorful and versatile. It’s vegan, and there’s no kneading required! Whoa! What a great idea!?
Of course, encourages you to fulfill all of your Sandwich wishes with this bread. You can toast it for breakfast or make French Toast, bread pudding, croutons, and more! This bread is the key to a world of possibilities! Plus, just nine ingredients (pantry staples!) Minimum hands-on time is required. We’ll show you the way!
How to make gluten-free bread
It’s time to put that gluten-free idea behind you! This is the way to go when it comes time to make bread at home. It is dump and mix, rise and bake (a.k.a. super simple! ).
The starter-friendly loaf starts with a package of Yeast to help it rise and give it those lovely pockets of air. It’s much easier than you might think to use Yeast if you have never done so before. Make sure that the water temperature is 100 – 110 F (38-43 C). Add the sugar.
When the mixture becomes frothy, as shown in the picture below, you’ll know that it has worked. Once it is foamy, we add chia seed powder as an egg substitute. This recipe is suitable for vegan or eggless. We’ve also got nut-free.
The next step is to choose the gluten-free grains. This recipe’s magic combination is brown rice flour with oat flour and potato starch. The grains flour gives the recipe structure and adds wholesomeness. However, the potato’s starch keeps it light. Salt is the final dry ingredient for flavor.
The batter is ready to be added to a loaf pan when the dry and wet ingredients are combined.
After an hour (got any laundry? In a warm place, doubles the size of the batter.
The crust is first cooked at a high temperature to create a golden brown. We then lower the heat so that the interior can be fully cooked without burning.
- Avocado oil (or another neutral oil) for greasing the pan
- Warm water in 2 cups
- Cane sugar organic 2 Tbsp
- We used Red Star active dry yeast. One packet yields approximately 2 1/4 tsp (7 g).
- 1/4 cup ground Chia Seeds
- One cup brown rice (plus extra for the flouring pan).
- If oats are not available, try substituting additional sorghum.
- 1 cup Potato starch
- 3/4 cup sorghum flour
- 2 tsp of sea salt
- Grease an 8-inch loaf pan (or a similar size), and then flour it with brown rice flour.
- Whisk together the warm (100-110 F/38-43 C) water and sugar in a medium-sized mixing bowl until the sugar dissolves. Pour in the yeast packet and let it sit on the counter until frothy for 10 minutes. If the mixture doesn’t foam up, try again. Your water could have been too warm, or your packet of Yeast expired.
- After the Yeast has grown, add the ground chia seeds and allow the mixture to gel for approximately 10 minutes.
- In a large mixing bowl, combine the brown rice flour with the oats flour, potato starch, and sorghum.
- Add the wet ingredients in the middle of the dry ingredients and stir with a wooden spatula. The mixture should be slightly moist and sticky, similar to a thick batter. Be sure to mix the chia seeds thoroughly and break any clumps (a whisk is helpful).
- Cover the loaf pan with a kitchen towel and pour in your batter. It should be placed in a warm area with no drafts for one hour.
- Preheat the oven to 425 F (218 C). After the range has been preheated, bake for 45 minutes at 425 F (218 C), then reduce it to 375 F for 30 minutes. Then, remove the bread from the oven and allow it to cool for 10 minutes in the pan. Transfer the bread to a cooling rack and let it cool completely before you cut into it.
- Keep leftovers sealed in a container at room temp for 3-4 days or in the fridge for two weeks. You can freeze bread slices for up to a month.