How To Make Gluten Free Bread

When you learn to make gluten free bread with yeast, you’ll be prepared to pick your first bread recipe and get began with confidence. Observe me as we sort out the science of gluten free baking, so you possibly can produce the very best gf bread.

Rule # 1: Do not stray from tried and true gluten free bread recipes

Attempt to keep away from making any substitutions the primary time you make a gluten free bread recipe, particularly one which is unfamiliar to you. In case you have chosen a recipe you could solely make with substitutions, choose one other recipe.

Every time a reader tells me that they’re having bother with a recipe, my first query is all the time whether or not they have made any substitutions. Some may match, however many won’t. And early failure will make it very arduous to remain motivated.

The simplest gluten free bread recipe to start with is the recipe for the white gluten free bread recipe from my first cookbook. It is a tremendous easy recipe, and there is a detailed video that permits you to watch over my shoulder as I make the bread. It is pictured proper under this paragraph.

Rule # 2: Measure your dry elements by weight, not quantity

Bake by weight (grams and kilos), not quantity (cups). Correct proportions make the distinction between success and failure. A serviceable scale is completely low-cost, and straightforward to make use of. I like to recommend this one (affiliate hyperlink).

To make use of a digital scale, merely end measuring one ingredient, and hit “tare.” It zeroes out the dimensions. Prepared for the following ingredient, in the identical bowl. Precision, simply.

In all of my recipes, 1 cup of all function gluten free flour weighs 140 grams. Don’t trouble making an attempt to see if the measuring cups you will have in your kitchen match their quantity to my weight measurements.

A standard misunderstanding is you could “take a look at” my weight measurements by evaluating them to the corresponding quantity. I present quantity measurements as a courtesy, since we Individuals have a tendency to withstand baking by weight, however I hope you’ll ignore them.

Quantity measurements are vulnerable to human error and are inherently imprecise. Ignore the volumes, and focus solely on the load of every ingredient.

Rule # 3: Be sure that all elements are completely blended

Gluten-free bread dough must be blended vigorously till easy with a stand mixer. If you do not have a stand mixer, you possibly can attempt utilizing a meals processor fitted with the metal blade, and pulsing simply till the dough is easy.

Keep away from utilizing a hand mixer with balloon whisk attachments, for the reason that bread dough will get caught within the whisks and never labored right into a easy dough correctly. Crucial factor is that the elements get included totally and that the dough is easy.

And don’t be concerned about over-mixing. There is no gluten to ‘overwork.’ In case your finish end result has a very tight crumb and appears crumbly, it is not that you simply overworked the dough. Your hydration degree was seemingly too low.

If you haven’t any applicable mixing equipment, attempt my recipe for gluten free artisan bread. It is a rustic bread that’s made with dough that is particularly moist, which lets you combine the dough by hand in a single bowl. It is an excellent on a regular basis gluten free bread recipe.

The yeast bread recipes that I’ve developed to be made with my gluten free bread flour, then again, require an electrical mixer with the dough hook attachment, and for that you should use a stand mixer or a 5-speed handheld mixer, with dough hook attachments.

Rule # 4: Gluten substitutes are very important for making gluten free bread that holds collectively

Don’t attempt to bake bread with none gluten substitutes, like xanthan gum. When yeast provides off carbon dioxide throughout the baking course of, gluten acts like a cloak and suspends the bubbles.

When gluten traps the rise, it permits the bread to bake across the air pockets. With out gluten and and not using a gluten substitute, there’s nothing to “maintain” the rise. Xanthan gum additionally retains baked items brisker longer.

Some individuals discover that they react poorly to “the gums,” which usually refers to xanthan gum and guar gum, and like to not bake with them. Xanthan gum is healthier suited to heated functions like bread baking, and guar gum to chilly functions like making ice cream. Nevertheless, my gluten free bread recipes are developed to require baking with xanthan gum.

What about psyllium husk for gluten free bread?

Psyllium husk is a type of fiber (suppose: Metamucil) that has turn out to be comparatively widespread in gluten free bread baking as a substitute for xanthan gum. I’ve tried it, and I merely haven’t discovered a manner to make use of it that produces a bread product that I wish to eat.

Psyllium husk does add vital flexibility to uncooked gluten free bread dough, makes gluten free loaf bread that appears nice, and is straightforward to deal with. However I discover it provides each an disagreeable style, aftertaste, and mouth really feel. Since bread’s highest and finest use is consuming, these are deal-breakers for me.

When America’s Check Kitchen got here out with their first gluten free bread recipes, they requested me to endorse them. I labored my manner by a few of their fundamentals, which included a heavy reliance on psyllium husk.

It does behave equally to xanthan gum, and is much more efficient for breads as a result of it’s much more hydrophilic (water-loving). And sure, I used the model of psyllium husk that they advocate.

I promise you will be the primary to know if I modify my opinion of baking bread with floor psyllium husk. I’m wondering if I would choose it utilized in smaller quantities, and with whey protein isolate, which I take advantage of in my gluten free bread flour.

Rule # 5: Do not bake gluten free bread with out an oven thermometer

Use a easy oven thermometer to gauge your oven’s baking temperature correctly. Most ovens are calibrated improperly, and off by round 50°F. Yup. That a lot. My oven is usually off by about 75°F!

I do not trouble having the oven calibrated, since it would simply drift out of calibration once more. As a substitute, I take advantage of a easy analog oven thermometer that is straightforward, low-cost, important. I simply change it a minimum of twice a yr, and by no means fear whether or not my oven temperature is correct.

If you bake bread in a too-hot oven, the surface will bake earlier than the within has an opportunity to develop sufficient construction to help it. The bread will then collapse on itself because it cools.

Rule # 6: Use the precise gluten free flour mix to bake gluten free bread

Personally, I most frequently bake my gluten free bread with Higher Batter’s traditional gluten free flour mix. It is such a flexible mix, and it is all the time labored superbly for any recipe that is referred to as for an all function gf flour.

Higher Batter is made with a mix of brown rice flour, white rice flour, tapioca starch, potato flour, potato starch, xanthan gum, and powdered pectin.

Inquisitive about whether or not I do know the precise ratio of those elements? It seems I really do, so if you cannot discover Higher Batter regionally or just choose to make your individual, all it is advisable to do is observe my recipe for Mock Higher Batter.

My DIY gluten free flour mix works precisely like the unique model, so you should use it anyplace that requires Higher Batter — together with most of my gluten free bread recipes.

A few of my bread recipes name for a really specialised gluten free bread flour mix that provides whey protein isolate and Expandex modified tapioca starch to Higher Batter, however these recipes will name out the gluten free bread flour mix particularly.

These breads that decision for our gluten free bread flour mix would require fewer enrichments like eggs and butter, and the dough can be dealt with extra like standard yeast bread. However the recipe can be very particular in regards to the requirement to make use of the bread flour, and that is not many of the bread recipes right here on the weblog.

Your flour alternative issues. Quite a bit.

For starters, it’s a must to use the precise gluten free flour combine, as mentioned above. In case you use a mix like, for instance, King Arthur gluten free flour, your yeast bread won’t end up. Even that firm suggests avoiding their flour mix for yeast breads!

There are plenty of gluten free flour choices on the market, together with however not restricted to, brown rice flour, potato flour, millet flour, coconut flour, oat flour, buckwheat flour, sorghum flour, and almond meal.

However simply because a sure flour is gluten free doesn’t imply you possibly can throw it right into a gluten free bread recipe and anticipate good outcomes. Or any significant outcomes, for that matter.

Use the gluten free flour combine that every specific recipe requires. Typically, it is going to be Higher Batter, but it surely may very well be completely different relying on the kind of bread.

Rule # 7: Yeast bread rises slower in cool, dry environments

Create the precise atmosphere for bread proofing. In case you can swing it, take into account a Brod & Taylor bread proofer. It is wonderful the even rise you may get on this little field of heaven. I acquired mine without cost (I used to be a ‘tester’), however I might have purchased it.

If you cannot swing it, use my tried and true microwave-as-bread-proofer methodology. I used it for years and years, with good outcomes. It creates a contained heat, moist atmosphere to your yeast bread to rise.

Rule # 8: Be sure that your bread dough would not dry out

Yeast will not rise with out sufficient moisture. If the recipe you are following requires a primary rise within the fridge, make certain that it’s in a container like a Cambro bucket that seals correctly, or moisture will evaporate, drying out the dough and stopping rise.

Rule # 9: Set your yeast up for achievement

Yeast can usually survive the chilly of my fridge at 40°F/4°C, and water as sizzling as 120°F/49°C will seemingly kill yeast. Something in between and your yeast ought to survive.

However surviving is completely different from thriving. Yeast in bread dough wants a couple of situations to thrive:

• Sufficient moisture (with out sufficient moisture, or in case your uncooked dough loses an excessive amount of moisture, the yeast will not be lively)
• Sufficient time (yeast will rise extra slowly at decrease temperatures, however it would rise given sufficient time)
• Freshness (examine the date in your yeast and do not use something previous its freshness date)

There are a couple of situations that can inhibit the expansion of your yeast:

• An excessive amount of salt (do not add yeast and salt in on the similar time, and do not overmeasure your salt, which inhibits yeast development)
• An excessive amount of sugar (which can soak up liquid within the dough; a correct candy yeast bread recipe will have already got accounted for that by including extra yeast)
• An excessive amount of warmth (I do not advocate setting your bread dough to rise in an oven that is on, even for those who’re sure it is solely set to 100°F; most ovens will not retain a temperature setting that low and your yeast will most likely die)

Rule # 10: Do not let a boxed gluten free bread combine discourage you

You may discover plenty of gluten free bread mixes on the grocery retailer. These pre-packaged mixes promise scrumptious gf baked items with minimal effort, however they normally fall flat.

In case you’ve tried one among these mixes with disastrous outcomes and suppose that each one gluten free baking is destined for a similar bland, dry, and crumbling final result, please do not!

I promise that for those who observe one (or a number of, or all) of my gluten free bread recipes, you will get pleasure from bread that’s higher than something you could find in a field.

Do not all the time have the time to bake contemporary? I can completely relate. Try my assessment of the finest gluten free bread manufacturers that you will discover at native markets and on-line for the tastiest packaged choices.

My finest gluten free bread recipes

I’ve acquired a number of recipes for gluten free bread, however I feel these are a few of my finest. Have a look to discover a new favourite or 5, after which maintain studying for much more gluten free baking suggestions.

Extra suggestions for baking with gluten free flour and making gluten free bread

Widespread gluten free bread elements

Every of my gf bread recipes incorporates completely different elements that I’ve rigorously examined time after time. However many of the recipes do share a couple of frequent elements. These embody:

• All function gluten free flour mix – Typically, I take advantage of Higher Batter’s traditional gluten free flour mix. It presents simply the precise ratio of elements and actually helps replicate the style and texture of “actual bread”. I do not care for his or her “rice-free mix,” which makes use of psyllium husk, in any respect, I am afraid.
• Tapioca starch/flour – Even if you use Higher Batter, which incorporates tapioca starch/flour, lots of my bread recipes name for extra tapioca starch as an added ingredient. Do not skip it! It helps make the dough a lot simpler to deal with, and offers it considerably extra chew when baked.
• Xanthan gum – You solely want to incorporate xanthan gum in case your gluten free flour mix would not already comprise it. Xanthan gum is crucial for sustaining your bread’s rise and construction.
• Yeast – Because the yeast feeds off the sugars in your bread dough, it releases carbon monoxide, which creates bubbles because it escapes. This causes the dough to swell and rise, leading to ethereal bread moderately than a dense clump. My recipes usually name for “instantaneous yeast,” additionally referred to as rapid-rise or breadmaker yeast, which is not soaked first. In case you should use lively dry yeast, you will want 25% extra yeast, by weight, and to soak it in a few of the liquid from the recipe first.
• Sugar – Sugar feeds yeast, but it surely additionally tenderizes your bread, helps with moisture retention, and provides taste.
• Salt – Salt is an apparent taste enhancer (your gf bread would style moderately bland with out it), but it surely additionally helps regulate your bread’s rise, holding it from rising too quick, solely to sink later.
• Milk – Including milk to a gf bread recipe that requires it helps produce a softer crumb.
• Butter – Like milk, butter contributes to a softer bread. The fat in butter maintain the bread chewy and tender, and provides it taste in enriched breads.
• Eggs – Eggs acts as a binder and leavening agent, serving to your bread come collectively and keep collectively.

Gluten free bread ingredient substitutions

I do know that lots of my readers attempt to keep away from different potential allergens, so every time potential, I provide substitution concepts in my recipes. As I clarify in my recipes, I have never all the time tried these substitutions so you could have to experiment a bit, however I am going to let you already know why I feel they work.

Each bread recipe is completely different, however listed here are some frequent substitutions you can also make to keep away from typical allergens:

Gluten free, dairy free bread recipes

You may usually change milk with dairy free options like soy milk, almond milk, coconut milk, and oat milk. Simply be sure that to make use of a non-sweetened selection, so it would not have an effect on the bread’s taste.

Typically, you possibly can substitute conventional butter with a vegan butter. I notably just like the choices from Soften and Miyoko’s Kitchen, however Earth Steadiness Buttery Sticks may match in some cases too.

Gluten free, egg free bread recipes

For these wheat free bread recipes that decision for 1 or 2 eggs, you might be able to use chia eggs as an alternative. The recipe for every chia egg is 1 tablespoon floor chia seeds + 1 tablespoon lukewarm water, blended and allowed to gel.

I’ve not used chia eggs in my gluten free baking, however I’ve a number of readers who’ve had nice success. Rather than egg whites, it’s possible you’ll generally be capable of use aquafaba (the brine from a can of chickpeas).

Gluten free, vegan bread recipes

Typically, you possibly can observe my substitutions for dairy and eggs to make vegan bread. Plus, choose your granulated sugar rigorously to make sure it is not made with bone char.

Nevertheless, some recipes could name for different non-vegan elements that we’ve not mentioned right here, so remember to rigorously assessment the recipe that you simply’d wish to attempt for essentially the most related information.

Gluten free bread inside temperature

In every of my recipes, I counsel you on how lengthy it usually takes to bake a loaf of gluten free bread. Sadly, these figures won’t all the time give you the results you want.

It’s because ovens can differ broadly in working temperature — the thermostat could say it is 350 levels in your oven, but it surely may simply be off by 50°F to 75°F.

As most ovens fall out of calibration, this is the way to inform if bread is completed:

• Use a stand-alone oven thermometer to gauge oven temperature, and change it regularly (they’re tremendous low-cost)
• Insert an instant-read thermometer in the midst of your loaf, reaching right down to the underside of the loaf, however do not contact the pan.
• In case you’re not sure whether or not your loaf bread is baked all the best way to the middle, you possibly can normally take away it from the pan, place it on a small baking sheet, scale back the oven temperature, and proceed to bake it till it sounds hole when thumped on the underside or facet.

Utilizing a bread machine for gluten free bread

I do not actually advocate utilizing a bread machine to make gluten free bread. I am not saying that it is not potential, however I do not actually see the purpose: Mixing and baking gf bread is easy sufficient as it’s, and bread machines differ so considerably from model to model that you simply’d want a unique recipe for every.

However for those who do wish to use a bread maker to assist with mixing and/or baking, this is what I counsel.

For mixing, search for the bread machine setting that gives only one mixing cycle as that is all that your bread wants. If you cannot discover that setting, see for those who can manually set the bread machine to combine for about 20 minutes.

As soon as your bread batter or dough is blended, you possibly can take away it from the bread machine and proceed baking as per recipe directions.

If you would like to bake your bread within the bread maker, search for the gluten free setting. Many fashionable machines have it, which presents applicable rise and baking occasions.

In case your bread machine would not have a gluten free setting, search for a fast or fast rise setting, or set it manually to do a one-hour rise and one-hour bake.

Cooling and slicing your gluten free bread

As with most bread, gluten free bread is a bit delicate straight out of the oven. For that reason, as tempting as it might be, you shouldn’t instantly lower into it. (And sure, it’s totally tempting, I do know!)

As a substitute, take away your bread from the oven and permit it to chill for a minimum of 10 minutes. Then, take your gf bread from the loaf pan and permit it to chill utterly on a wire rack.

Eradicating your gluten free bread from the loaf pan will forestall it from getting soggy by permitting steam to flee. Letting it cool utterly will guarantee it retains it form for neat and straightforward slicing.

How you can retailer gluten free bread

As a result of my finest gluten free bread recipes do not comprise preservatives, your bread will not final so long as store-bought bread. That is okay, although, as a result of bread tends to vanish into bellies quicker than I can sustain with.

To retailer your gf bread for on a regular basis use, maintain it at room temperature in your countertop, lined tightly, and it ought to final the day. For longer storage, I like to recommend in opposition to the fridge, as it is extremely drying.

As a substitute, freeze your gluten free bread to be used sooner or later. Be sure that it has utterly cooled, then slice it, wrap it in freezer protected wrap like Glad Press ‘n’ Seal, after which put it inside a freezer protected, zip prime bag.

Your gluten free loaf bread will last as long as three months with correct storage. Defrosting your bread is as straightforward as pulling out a bagel or a slice of bread, letting it defrost a bit at room temperature or within the microwave, sprinkling it with a little bit of water, and refreshing it in a toaster oven.

Gluten free baking troubleshooting and FAQs

What’s in gluten free bread?

Each gluten free bread recipe is completely different, however you will discover lots of the similar elements in a gluten free model as you’ll in a standard one.

For instance, my gluten free potato bread recipe makes use of all function gf flour, tapioca starch/flour, potatoes, milk, sugar, eggs, and yeast like most bread recipes.

Is yeast gluten free?

Sure, bread-making yeast is of course gluten free. Brewer’s yeast is usually gluten-containing, although, so choose your yeast rigorously.

What gluten free flour is finest for yeast bread?

My favourite gluten free flour for yeast bread is Higher Batter. It presents the right ratio of a number of gluten free flours to create gf bread that appears and tastes similar to “the true factor”.

What can change gluten in flour for making bread?

Nothing is a one to at least one substitute for gluten in yeast bread, however xanthan gum as a part of a properly balanced all function gluten free flour mix goes a protracted option to making gluten free bread that stretches and bends.

What gluten free bread is closest to common bread?

In case you’re trying to purchase packaged gluten free bread, I actually like Schar model and Canyon Bakehouse manufacturers are a few of the finest. Here’s a full checklist of my favourite packaged gluten free bread.

Is all gluten free bread wheat free?

No. Wheat is among the principal gluten-containing grains, so if one thing is gluten free then it’s most likely additionally wheat free. Some bread could also be gluten free however comprise gluten free wheat starch, which can be applicable for somebody with celiac illness or gluten sensitivity however may set off an allergic response in somebody who’s allergic to wheat.

What’s the secret to getting gluten free bread to rise?

My favourite option to get gluten free bread to rise is to activate my oven to its lowest setting (normally lower than 200°F), cowl the bread dough properly with both a lid or oiled plastic wrap, and place it on prime of the oven. The oven will give off sufficient ambient warmth to assist pace up the bread’s rise, however not a lot that it’ll kill the yeast.

Does gluten free bread style completely different?

If you decide a gluten free bread recipe from my in depth assortment, there’s one factor I can promise you: It will not style unhealthy.

Typically, I might even say that these fantastic recipes do not style all that completely different from their gluten-containing counterparts.

And in a couple of magical circumstances, I am going to say that my gluten free bread recipes really style higher than “the true factor”.

Do I’ve to knead gluten free bread?

No, you normally don’t have to knead gluten free bread dough, a minimum of not in the identical model you could be used to from standard bread. When making gluten free loaf bread, you merely must vigorously combine elements to make sure they’re properly included.

Though you’ll typically form the bread into rolls, buns, loaves, and even gluten free gentle pretzels, there are not any gluten proteins to stretch, so no kneading is critical.

Why is my gluten free bread not rising?

There are a number of explanation why your gluten free bread is probably not rising. Listed here are a couple of of the most typical causes:

• You are not utilizing the right gf flour mix otherwise you’re not utilizing the correct quantity
• Your yeast shouldn’t be contemporary or it is not activating due to make use of of chilly elements
• You did not permit sufficient time or the right situations for proofing
• You did not measure your elements by weight, together with water, so the hydration ratio is unsuitable

Why is gluten free bread so dry?

GF flours are very absorbent, so for those who do not embody the precise ratio of dry and moist elements, you will find yourself with a gluten free bread loaf that is dry and crumbly.

Truthfully, if you wish to know the way to make gluten free bread fluffy, the very best factor you are able to do is observe your chosen recipe’s directions very rigorously.

Additionally keep in mind that the extra substitutions you make, the extra seemingly you will find yourself with one thing completely different than the meant end result.

Why is my gluten free bread so crumbly?

Lack of moisture will make gluten free bread dry and crumbly, however so will insufficient quantities of xanthan gum. Take a look at this necessary ingredient as a kind of binder or glue that holds gluten free bread collectively.

Why is my gluten free bread gummy?

Whereas it is potential to incorporate too little liquid in your gluten free bread recipe and find yourself with dry bread, you will expertise the alternative for those who add an excessive amount of liquid, do not let the dough rise sufficient earlier than baking, or do not bake the loaf for lengthy sufficient till it is baked all the best way to the underside.

One more reason it’s possible you’ll pull gummy bread from the oven is that the bread wasn’t baked at a excessive sufficient temperature, so you do not get any “oven spring.” In case your oven runs too sizzling, the surface could bake too shortly and you may’t bake it lengthy sufficient to bake all the best way to the middle. Lastly, altitude, humidity, or temperature could have an effect on remaining outcomes.

How you can inform if bread is completed? Be sure that your inside bread temp is between 205°F to 210°F.

Why did my gluten free bread sink whereas it was cooling?

The commonest causes for gluten free bread sinking after cooling embody:

• An excessive amount of proofing; the bread rose increased than it may help itself. Uncooked gf bread dough tends to tackle a pock-marked look when it is overproofed, so watch rigorously.
• An excessive amount of yeast; the bread rose too shortly and could not help itself
• An excessive amount of liquid; steam could not dissipate shortly sufficient
• A too-hot oven that baked the surface to burning lengthy earlier than the within of the loaf was cooked by sufficient to help the construction.

Does gluten free bread must be refrigerated?

No, gluten free loaf bread doesn’t must be refrigerated. In reality, it is best to keep away from refrigerating bread as it would pace up the drying course of.

Does do-it-yourself gluten free bread final so long as store-bought bread?

Many store-bought breads are loaded with preservatives to make them last more than do-it-yourself baked items.

As my bread recipes do not comprise preservatives, they will not technically final so long as store-bought — but it surely’s usually not an issue as a result of bread will get eaten shortly and freezes very properly. Plus, xanthan gum is a vital ingredient in gluten free bread and it helps maintain baked items brisker, longer.

The place can I discover a straightforward gluten free bread recipe?

I’ve acquired a couple of of my finest gluten free bread recipes above, however you could find extra at my gluten free bread archive.

I take into account most of my gf bread recipes to be straightforward gluten free bread recipes as a result of I do not use difficult elements or require specialised gear. Even for those who’re new to gf baking, I am positive you will discover these recipes easy sufficient (and I might love to listen to about how your bread turned out!

[These links contain affiliate codes that help me earn a small commission, at no additional cost to you. Every single product I recommend is one I truly believe in and, where appropriate, have purchased myself!]

Initially revealed on the weblog in 2012. Numerous textual assets added in 2023.