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Homemade Gluten-Free Bread
Store-bought gluten-free bread can be pricy and is not always the best tasting. Making your own will take time, but if you follow a few steps and use the right tools and ingredients, you can have freshly baked gluten-free bread the whole family can enjoy. For consistent results, it is highly recommended that you don't make ingredient substitutions in this recipe and that you weigh your dry ingredients on a good quality kitchen scale.Continue to 2 of 11 below.
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Gather the Gluten-Free Ingredients
To make this recipe for homemade gluten-free bread, you'll need specific gluten-free ingredients. All ingredients should be at room temperature before starting. If you store your gluten-free flour in the refrigerator or freezer, be sure to place these ingredients on the counter about 30 minutes before preparing bread recipes as chilled ingredients will stunt the rise of the bread.
Gluten-free sweet sorghum flour or light buckwheat flour both work beautifully as a portion of the flours used in this recipe. Both Bouchard Family Farms in Fort Kent, ME, and Buffalo Valley Grains in Buffalo, MN, sell light buckwheat flour online.
If you have a grain mill, you can grind your own gluten-free light buckwheat flour using gluten-free hulled buckwheat. Birkett Mills and Eden Foods both sell hulled buckwheat and both products make wonderful home-ground light buckwheat flour.Continue to 3 of 11 below.
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Combine Xanthan Gum and Guar Gum
If you use either xanthan gum or guar gum and typically aren't satisfied with the texture, shelf-life, and appearance of your homemade gluten-free bread, consider using a combination of both gums in your recipes. Each gum has different effects on the bread, but when they are used together the mixture will improve the texture and mouthfeel of the final product.Continue to 4 of 11 below.
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Use Specific Tools
To make great gluten-free bread consistently, it is best to have specific tools on hand, such as a high-quality metal loaf pan, an accurate kitchen scale, a reliable digital thermometer, and a nylon spatula.
A professional-type metal loaf pan, like the Americoat Loaf Pans from USA Pans, help breads bake evenly, and the non-toxic coating makes sticking a thing of the past. The pan is available online in a wide variety of sizes and is sold at kitchenware shops. Professional bakers use kitchen scales to weigh ingredients as doing so will ensure consistent results when you bake. Investing a good scale is a smart purchase, especially if you plan to bake bread often.
A quality instant-read digital thermometer is a wonderful little tool that can tell you when your bread is done and is much better than relying on a timer to signal when the bread is completely baked. A thin nylon spreader spatula works great for shaping globs of gluten-free bread batter into nice looking loaves. This type of spatula is inexpensive and is available at restaurant supply shops and online at baking sites like King Arthur Flour.
Another extremely useful tool in bread baking is a stand mixer such as a Kitchen Aid. A powerful stand mixer makes easy work out of mixing gluten-free bread batters.Continue to 5 of 11 below.
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Weigh Dry Ingredients With a Kitchen Scale
Experience consistent bread baking results by using a good quality kitchen scale instead of measuring cups to measure out your gluten-free flours, starches, and other dry ingredients. If you bake bread often, it's much faster and easier to weigh ingredients than to measure with cups. When all dry ingredients are weighed, thoroughly blend with a whisk and place in a large mixing bowl.
It is important to keep in mind that scales do vary (as do measuring cups and the humans who use them). For this recipe, a scale that weighs in grams or ounces was used.Continue to 6 of 11 below.
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Make the Dough
All liquid ingredients should be at room temperature before mixing into the dough to promote a good rise for the bread batter. Place room temperature egg whites in a separate mixing bowl. Preferably use a stand mixer with a paddle attachment and beat on high for about 1 minute, or just until frothy. Add light olive oil and apple cider vinegar and beat on medium to combine.
Add dry ingredients to the egg white mixture. With the mixer on low, gradually pour warm water into the bowl. Beat on low until mixture forms a thick batter. Use a spatula to scrape down the sides of the mixing bowl and then beat on high for about 3 minutes. This helps the liquid become thoroughly absorbed by the dry ingredients and also incorporates air into the batter.Continue to 7 of 11 below.
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Assess Finished Bread Dough
When you are finished beating your gluten-free bread batter, it should be thick and will cling to your mixer paddle without dripping off. It will not form a dough ball like wheat bread doughs do.
Grease one 8 by 4-inch loaf pan, preferably a heavy-duty metal pan. This recipe was developed specifically for use in this size loaf pan.Continue to 8 of 11 below.
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Transfer Dough and Spread With a Thin Spatula
A thin "spreader" spatula works perfectly to scrape the gluten-free bread batter into the prepared loaf pan. Once the dough is in the pan, use the spatula to cut through batter to remove any air pockets and to smooth it into a nice loaf shape. Dip the spatula in water several times while you're shaping the loaf to prevent the batter from sticking to the spatula.Continue to 9 of 11 below.
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Let It Rise
Cover the loaf pan loosely with plastic wrap and set in a warm, draft-free location to rise. This takes about 30 to 45 minutes. The loaf should rise to just about the top edge of your pan.
Preheat the oven to 375 F/190 C. For best baking results, use an oven thermometer to make sure your oven temperature is accurate.Continue to 10 of 11 below.
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Use a Digital Instant Read Thermometer
Once the dough has risen, place the pan in the preheated oven. Bake for about 30 minutes, or until the surface is golden brown. Tent loosely with foil and bake for another 30 minutes. At the end of the timed baking, insert a digital thermometer in the center of the loaf, making sure not to place it too close to sides or bottom of the pan. You want a temperature of 208 F/97.8 C. This is an important step and will ensure that your bread is thoroughly cooked without any guessing if it is done.Continue to 11 of 11 below.
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Slice and Eat!
Use your thin spreader spatula or a knife to release the loaf from the pan immediately after removing it from the oven. Cool the bread on a wire rack. When completely cool, move to a cutting board and slice. The bread should have a crisp crust, moist, springy texture, and light aroma and flavor.
When baking and cooking gluten-free recipes, always make sure your work surfaces, utensils, pans, and tools are free of gluten. Also always read product labels as manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.