No more dry, tasteless bread please.
This is the gluten free bread I usually demo at the bread making classes that I teach every 2 months or so. It gives you a good place to start and allows you to add any number of variations to it.
(See the hints below for how to make hamburger buns for sandwiches or sloppy joe’s or burgers).
Gluten Free Bread Recipe
This is a great all purpose gluten free bread recipe. Very versatile. If you master this one bread recipe, you can make rolls, hamburger buns, hot dog buns and bread sticks.Set aside a day to make gluten free bread for your freezer. It will save you time later in the month and still taste as fresh as when you made it!
***Now this picture of bread was one that was baked in a bread machine, but the oven works the same way. More recipes and tips are in the cookbook: Gluten Free Bread Machine Cookbook. Buy it here.
Kitchen Aid stand mixer directions:
Place in the bowl of your mixer:
1 package of yeast ( 2 1/4 tsp.) I use SAF instant yeast, but any rapid rise yeast will work
3 1/4 cups of gluten free flour ( your favorite flour blend that you have in your kitchen right now!)
2 1/2 tsp xanthan gum
1 1/2 tsp salt
1/2 cup powdered milk (optional)
3 Tb sugar
Using a whisk, combine the dry ingredients together. Place the bowl on the mixer and using the regular white paddle add:
3 eggs, beaten
1/4 cup oil
1 1/2 to 1 3/4 cup warm water (no hotter than 120 degrees)
1 tsp cider vinegar
Always start with the smaller amount of water so you can see if the dough is wet enough without the extra water. It should look like pound cake batter when everything is mixed together, thick but not lumpy. If it is too dry, add the rest of the water. If it is too wet, add in a little more gluten free flour.
Mix for 3 minutes until well combined, dough will be very sticky and look like pound cake batter. Place the bread dough into a 9×5 loaf pan sprayed with non-stick cooking spray. Let it rise until it reaches the top of the pan.
Bake in a pre-heated 350 degree oven for 50 to 65 minutes or until done. Use a toothpick and check the center to make sure it is completely done, no doughy spots.
As your loaf of bread bakes, chances are the top will start to become too brown. Since we have to bake our bread for a long time this is a constant problem.
To keep the top from becoming dark brown or even a little burnt, cover the top of your bread with a piece of aluminum foil that you bend into a tent shape. Gently place it on top of your bread after it has been baking for 30 to 35 minutes.
You don’t want to put the foil on right away because you need the top of your bread to bake and set up before you let the foil touch it, otherwise you will bake your foil into the top of your bread.
To make this into gluten free hamburger buns:
Use a large cookie scoop and place a good dollop of the batter into large muffin cups.
Or you can use english muffin rings if you have any or the 8 oz. pineapple cans that you have taken the top and bottom lids off to make into rings (you have been saving those right….). Or you can use a muffin top pan or special burger bun pans. Make sure to spray everything with cooking spray as the dough is sticky.
Plop in the dough, let rise to the top of whatever you are using and bake. Check on them at about 20 minutes. If not brown enough, let them go another 10 minutes and check again. Use a toothpick to see if the dough is cooked all the way through.
Cool for 3 minutes then place on wire racks to cool completely.
Team Your Gluten Free Kitchen and Kathy
If you like this recipe, please go buy our Gluten Free Bread Machine Cookbook.
It has lots of great recipes in it that are easy to do. Buy it here! Click here!