Gluten-Free Bread

As part of The H2O Diet, which I have decided to adopt for health reason. Drinking the daily recommended 6-8 glasses of water, and eliminating processed wheat and corn products from diet is the first step. Wheat and corn products get reintroduced back into the diet once the person reaches an equilibrium, i.e. consistently drinking the proper amount of water and reaching a healthy body weight. However, eliminating wheat products, especially bread, from my diet is a hard thing to do. Personally, I enjoy bread and not able to have a sandwich for lunch or a slice of toast with jam in the morning with a cup of coffee or tea at least once or twice per week is hard to pull off.

Instead of avoiding wheat or corn-based bread to adhere to the H2O diet I decided to tryout gluten-free bread, or specifically looking for bread that is wheat-free and corn-free. I started out by checking grocery stores for commercial gluten-free breads and found very few options. What I did find was very expensive, such as a major brand in Canada produced a gluten-free bread loaf, which was about 1/3 the size of a regular bread loaf, and retailed for $6-7 each loaf. I did buy a loaf and tried to see if gluten-free bread is something I can eat, before I would commit to purchasing ingredient like xanthan gum to attempt making homemade GF bread. I ate the bread and decided that it was something that I can add to my diet. However, $7 for a small loaf of bread is not something I can accept.

I decided to try making gluten-free bread and below is the recipe that worked. This is my first time making gluten-free bread and I am not a very experienced baker; I am just an enthusiast. I incorporated many other sources and came up with an easy to make homemade gluten-free (GF) bread recipe. This recipe cost less than a dollar to make and tasted better than the store-bought.

While this gluten-free bread recipe is good, it does not compare to regular gluten bread. If you choose to freeze this bread I noticed some of the bread-like texture is lost due to freezing, however, toasting brings back the “bread” texture. Also, don’t use too much butter and margarine as it can cause the toast to become soggy.

Easy Gluten Free Bread Recipe

Prep Time: 60-90 min / Cook Time: 60 min

Ingredients

  • 1 cup tapioca starch/flour* (tapioca starch and tapioca flour are essentially same)
  • 1 cup potato starch
  • 1 cup rice flour
  • 1 cup brown rice flour
  • 2 cups warm water (105-110°F)
  • 2 eggs
  • 2 tsp active dry yeast
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 1 tsp cider vinegar

Instructions

  1. Dissolve sugar in warm water then add yeast (ideally add yeast to sugar-water that is 105-110°F), let foam grow for about 10 minutes
  2. In the stand mixer bowl fitted with the paddle attachment combine starches, flours, salt and xanthan gum and mix well, 2-3 minutes
  3. Whisk together eggs, oil and vinegar in a separate bowl
  4. Add egg mixture and yeast mixture to flour mixture and mix for about 3-4 minutes until well combined
  5. Stop let the batter rest for a minute, scrap down the side of bowl and mix again for another two minutes
  6. Scrape and pour mixture into a bread loaf pan (11″ L x 5″ W) lined with parchment paper
  7. Cover loosely with plastic wrap and let rise for about 30-60 minutes or when dough/batter almost doubles in size
  8. Bake in middle of oven at 350°F for 1 hour or until golden brown and tooth pick inserted come out clean (start testing with toothpick 45-50 minutes into baking)
  9. For a softer crust apply a light olive oil wash immediately after baking

Storage tips for homemade gluten-free (GF) bread:

  1. If homemade gluten-free (GF) bread eaten within 3-4 days then store in breadbox with room to allow air circulation. Place the cut side down to slow down staleness
  2. Pre slice homemade gluten-free (GF) bread and place in freezer bags and keep in freezer. Defrost as many slices you need or immediately toast bread right out of the freezer
  3. Do not store homemade gluten-free (GF) bread in airtight bag or paper bag at room temperature, bread will become soggy
  4. Do not store homemade gluten-free (GF) bread in refrigerator as it can dry out bread quickly

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