Today, November 17th, 2013 is National Homemade Bread Day! As you might have suspected, this is one of our favorite holidays. What better day than today to learn to make your very own deliciously gluten-free bread loaf? Our classic gluten-free sandwich loaf recipe yields a large, fluffy two-pound loaf. Depending on how you slice it, that comes out to between 12 and 20 slices of gluten-free deliciousness for you to enjoy! This recipe is a great place to start as a base for honing your gluten-free bread-making skills. Master this one, and there will be no end to the possibilities of what you can bake!
If you’re not quite up for the challenge of a yeast-based bread yet, why not try out some of our other gluten-free bread recipes? We have our perfectly moist cornbread recipe just in time for Thanksgiving! Or the classic banana bread. Or try your hand with some Down-Under style bread with our cheeseymite scroll!
Staying here for the gluten-free white bread recipe? Let’s get started:
- 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’sAll-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 to enjoy your homemade gluten-free bread?