- Yield: 1 loaf bread and toutons
- Prep Time: 15-45-45 mixing and rising time minutes
- Cook Time: 30-40 minutes
- Serving: For Family
GLUTEN FREE BREAD
Hi and Welcome to our website!
IF YOU ARE LOOKING FOR A DELICIOUS GLUTEN FREE RECIPE FOR BREAD.
You are in the right place, I have a recipe thats easy to follow and you are guaranteed to make a delicious loaf of gluten free bread every time and some fried TOUTONS! I have many recipe available on our website for breads, if you wish to check them out.
If this is your first time making bread and visiting our website, WELCOME!
I love making bread and working with dough, if you are interested in checking out any of our other videos for making bread we have many and they are all on this website for you to enjoy.... But this is our only GLUTEN FREE BREAD recipe available at this time, you can also make fried bread TOUTONS with this recipe.
I hope you are enjoying our recipe so far and you are interested in making your own GLUTEN FREE BREAD, if so please take a few minutes to watch our short video and read our recipe. There is so many different recipe out there for GLUTEN FREE BREAD and of course equally as delicious. But whats so lovely about our recipe you have choices and you can make it your own by having substitute options available. With gluten free breads so expensive and not always fresh or available in some places, having a recipe where you can make your own HOMEMADE gluten free bread is amazing.
Before you go on to my recipe I will share with you a link to my cookbook available on amazing https://www.bonitaskitchen.com/cookbook
Ingredients
- Gluten free baking flour - 3 cups
- White sugar - 3 tbsp
- Yeast - 2 tsp, fast rising or traditional
- Warm water - 1/2 cup
- Sea salt - 1- 1/4 tsp
- Xanthan gum - 1 1/2 tsp
- Warm milk - 1/2 cup
- Butter or margarine - 4 tbsp, soft or melted
- Eggs or egg replacer - 3 large
Instructions
GLUTEN FREE BREAD METHOD:
- In a large bowl add the flour, 2 tbsp sugar, sea salt, and xanthan gum, mix together.
- In a small glass bowl add 1/2 cup warm water and yeast, 1 tbsp sugar stir together, let rise for about 5 minutes then add to bowl. Mix until all combined.
- Using a wooden spoon or an electric mixer or kitchen aid, pour in the 1/2 cup warm milk, beating until combined, the mixture will be crumbly at first, but once all the milk is added, it'll come together nice.
- Add the butter or margarine and beat until all combined and mixed well.
- Add eggs to a small bowl to check them, then beat in the eggs one at a time, beating each in thoroughly before adding the next, or use egg replacer follow instructions. Scraping the sides and bottom of the bowl, then beat at high speed for 3 minutes or so, to make it very smooth and thick batter.
- Cover the bowl, and let the thick batter rise for 45 minutes to 1 hour, place bowl in warm or sunny area in your kitchen or under the hood light.
- Next scrape down the sides and bottom of the bowl, gently deflating the batter to remove air.
- Then grease your bread loaf pan of choice or meatloaf pan ( 9 x 5 ).
- Then scoop the dough carefully into the pan, pressing it level with the pan, using a spatula or your oiled fingers to smooth batter.
- Cover with greased parchment paper, and set in a warm place to rise until the loaf is barely above the rim of the 9 x 5 pan for about 45 to 60 minutes,
- Pre-heat oven 350º F then bake bread for 35 to 40 minutes, until golden brown or depending on your oven.
- Remove the bread from the oven, take out of the pan onto a cooling rack, adding a little butter to the top and cover for a few minutes with a parchment paper and a towel before cutting your bread, or serve warm.
- Fried Toutons, take a small amount of your dough and shape into a flat cake, then warm your frying pan with 1 tbsp of butter. Bring pan to hot on a medium heat, fry on both sides for about 4 minutes or until golden brown. Serve with your favourite homemade jam and mo;asses and cup of tea.
Baking Tips:
- Xanthan gum can improve the texture, consistency, flavour, shelf life and appearance of many foods.
- It’s used frequently in gluten-free cooking since it can provide the elasticity and fluffiness that gluten gives traditional baked goods.
- Don’t over rise batter, 35 to 40 minutes is more then enough, this is not the same dough as regular flour dough, texture is like a batter and only can be scooped.
Allergens
I guess I’ve convinced you to make our delicious HOMEMADE GLUTEN FREE BREAD now, if so follow our short video and recipe. Check out all the photos with step by step tutorial on HOW TO MAKE YOUR first batch of gluten free bread or just as a reminder of how easy it is to make it yourself. Sometimes its nice to see someone else make their bread before you make your own, anyway to do it you will not be disappointed. When I was nineteen years old I started working in a small bakery in our hometown of UpperIslandCove Newfoundland, I worked with my sister in law and we loved making bread. The smell of bread baking and the looks on peoples faces when they came in the store to buy their fresh HOMEMADE BREAD, so my love for baking and of course cooking I’ve enjoyed sharing it with all of you.
Please before you go leave us a message and let us know what you think of our recipe for GLUTEN FREE BREAD or any other recipe on our website. I try to make it as easy as I can for you to follow and then make your own HOMEMADE GLUTEN FREE BREAD RECIPE. Thank you once again for stopping by and reading our blog and of course enjoying our recipe, if you are on my YOUTUBE channel please 
So from our kitchen to yours, thank you for joining us today here on our website and have a wonderful day.
i am going to make the Gluten Free Bread using Rob Redmills All Purpose Gluten Free Flour which does containas your zanthan gum. I therefore don’t know if I should add more …..your recipes call for 1 and 1/2 tsp. Don’t know ratio that is in the flour. What is your best guess or have you used that brand of flour?
Hi Susan: Thank you for your message and for stopping by, I’m glad you are going to make this lovely bread. I’m thinking if the Rob Redmills All Purpose Gluten Free Flour got the zanthan gum included this would be enough for your mixture. Reason being the ratio needed to make this bread is what you need to make the elastic texture to bring the dough together, I’m thinking the bag of flour should have that covered, so no need to add more. I hope this helps and let me know how your bread is and enjoy. 🙂 Bonita
Thank you Bonita for sharing your receipe and I love your show keep up the excellent job your are doing
Hi Carmel: Thank you for your lovely message and for stopping by. Enjoy to the fullest….:) Bonita
Hello Bonita, a friend gave me your recipe for Gluten Free Bread and I am so happy with it. The only exception was he told me to add 1 Tbsp. Baking Powder. The first batch I made I omitted the BP. It did not rise. I just finished the second batch and used the Baking Powder and it came out wonderful. I am so pleased with this bread. I am on Keto, and must count carbs. Do you know the amount of carbs in your bread loaf? Thank you so much for all of your recipes. Blessings, Jan
Hi Jan thank you for your message and for stopping by and sharing with us your bread story. I’m glad your friend share a GF bread recipe with you, ours don’t have BP but it is a lovely recipe and very easy to follow. I’m not to sure how many carbs pre-loaf I don’t count carbs or calories on my recipes. But the recipe is there if you wish to know how much for the loaf. Happy Easter and enjoy 🙂 Bonita
Hi Bonita! I just found your channel today and subscribed! I can’t wait to try your gluten free bread but will have to wait to get my flour online as my grocery doesn’t carry this kind of flour. I have a great grandson, he’s only 5 and he’s gluten free so I am going to try this! My question is, can I add raisins and cinnamon to the batter? He loves raisin bread! Do you think it will rise ok? Thanks in advance, will have fun browsing all your recipes. ❤️
Hi Mary, Sorry I just seen your message and if I haven’t answered you in a couple of days please email me at [email protected]
You can add cinnamon to the top and a few raisins in the recipe, try with a few first and the next time add more if it works.
Enjoy and thank you
Bonita
Hi I just made the batter but it was very soupy followed the directions what do you think went wrong. I even added almost another cup of Bobs All purpose baking flour. ?? Waiting to see if it makes it
He first rise ??♀️. Thanks Peggy
Hi Peggy: So sorry to hear that and I’m sorry I just seen your message. Did the dough rise and bake ok for you after. Working with gluten free flour is very different then gluten flour. But this is a lovely and very tasty recipe and I hope it worked out for you. If you ever need to message and get a quicker answer email me at [email protected]
Thank you
Bonita