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The Best Gluten Free Bread Recipe

This is one of the best gluten free bread recipes I’ve tried. It doesn’t require any kneading and is super-simple. I’ve even had the kids helping out during lockdown, it’s that easy.

Gluten free recipes can be a bit hit and miss, but everyone I’ve baked this for says it is delicious and light. It used a batter method rather than kneading. If you’ve come here hoping for a vegan, gluten-free bread recipe then it’s pretty simple to adjust – swap out the egg whites in our recipe for chickpea flour and water. Done!

This recipe makes one loaf, takes about 20 mins to prep, 60-90 minutes to prove and 60 minutes to bake.

Ingredients

  • 2 egg whites (you’ll need to separate the eggs first)
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 6 tablespoons sunflower/vegetable oil
  • 1 teaspoon vinegar
  • 425ml water
  • 500g Gluten Free White Bread Flour
  • 2 teaspoons Quick Acting Yeast
  • Extra oil, for greasing baking tin

Instructions

You’ll need a 1kg/2lb bread tin for this recipe.

Rub some oil around the inside of the tin, or alternatively line it with parchment or greaseproof paper and oil this.

Put with egg whites (or chickpea flour and water if you want to bake vegan bread) into a bowl and whisk together with the sugar, salt, half the oil (three tablespoons), vinegar and water.

Gradually add the flour (sifted) and yeast, whisking as you go to make a smooth, thick batter – the consistency of a thick Yorkshire Pudding mix.

Pour over the remaining oil and, using a spatula, turn over the mixture a few times.

Tip the dough out of the mixing bowl into the greased/lined bread baking tin. Smooth the top of the mixture with a spatula.

Put the tin inside a proving bag or cover with a large bowl, and leave somewhere warm. 25 degrees Celsius is the optimum temperature for proving dough. You want to wait until the dough is just below the top of the tin, just less than a centimetre or around a quarter of an inch. This will probably take 1-1.5 hours depending on the warmth of the environment.

Before you go to read a book or have a coffee, remember to pre-heat the oven to 220C (200C Fan Assisted) / 425F.

When you’re happy that the dough has risen to just below the top of the baking tin, place in the middle of the oven and bake for an hour.

Assume the Bake Off position…

Check in at 55 minutes. Once the top looks brown and golden not dark brown) remove the tin from the oven. Leave the bread in the tin for 5 minutes, then turn out onto a wire rack to cool.

If you want sliced bread, you’ll need to wait until it has completely cooled.

This is obviously not the only gluten free bread recipe out there, but you don’t need to look any further – this was is delicious – enjoy!

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