For over 30 years, long before we even started the Little Aussie Bakery & Cafe, we have been working to perfect the best gluten free bread on the planet (and by “we” I mean mostly Rita, although the rest of us have been faithful taste-testers by her side the whole time). There have been plenty of mistakes and false starts throughout the process, but we have vowed never to give up. Even now we work diligently every day to push ourselves to do just “that much” better for tomorrow.
We always believed in ourselves, but validation finally came in 2011 when Rita was named one of the Top Ten Bread Bakers in America by “Dessert Professional” Magazine. Not only did her bread beat out all the other gluten-free bread out there, it was ranked in the top echelon of all artisanal bread in America! Our gluten-free white bread was selected by professional chefs and bakers from around the country as some of the best there is. We do, of course, sell in our store and online.
But now, for the first time ever, we’ve decided to share our famous recipe for The Little Aussie Bakery’s Gluten-Free White Bread Loaf! So enough of this chit-chat, let’s get to it!
- Stand mixer with “k” blade
- Medium-sized loaf pan (8″x 4.5″ x 3″ high) or small Pullman pan with no lid (tall sides are necessary when making gluten-free bread to give support)
- Size #10 portion scoop
- 3 ⅛ cups Little Aussie Bakery’s All-Purpose Flour Blend
- 2 ¼ teaspoons active dry yeast
- 3 ⅓ tablespoons sugar
- 2 teaspoons salt
- 2 ¼ teaspoons guar gum (NOT xantham gum)
- ⅓ cup light-tasting oil of choice
- 1 ½ cups warm water
- Spray or grease loaf pan on the bottom only (DO NOT spray or grease sides).
- In mixing bowl, combine all dry ingredients and blend.
- With mixer running on low speed, add oil and warm water to dry mix.
- Blend on high speed for 5 minutes – the dough should resemble sticky mud (gluten-free bread dough is much wetter and stickier than wheat-based bread doughs).
- Dip the portion scoop in water, and scoop 6 portions of the dough into the loaf pan. There should be 3 scoops laid across the bottom, covered by 3 more scoops on top. Dip the portion scoop in water as often as necessary to prevent the dough from sticking.
- Spray the top of the wet dough liberally with oil spray.
- Leave the dough out in a warm room until it has risen to the top of the pan. This takes about 30-40 minutes.
- Bake in a preheated oven at 450-500°F for 30-35 minutes. When done, the bread will have a browned crust and will sound hollow.
- Turn out to cool on a wire rack.
- Cut only when cool (gluten-free bread needs time to set; if cut too soon, it can be “gummy”).
- Dig in! Eat it plain! Toasted with jam! What’s your favorite way?