Best 45 Gluten Free Bread Recipes (That You Won’t Believe Are Gluten Free) (2024)

FAQs

What is the secret to getting gluten free bread to rise? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

This flour is designed for quick breads and not recommended for use in yeast recipes.

The Very Best: Instant Yeast

The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient. Ever seen a bread recipe that asks you to mix the yeast with warm liquid and allow it to bubble first before using?

However, some gluten-free bread products also contain yeast, which means you can safely consume those without worry. In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries.

What gluten free flour is closest to bread flour? ›

Sorghum Flour: I love a mild white sorghum flour here. It creates a beautiful fluffy texture. Tapioca Starch or Arrowroot Starch: these function in the same way for our purposes.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Leave the batter right in the mixing bowl. Or if you need your bowl for another purpose, scrape the sticky batter into a large measuring cup, or another bowl. Cover the bowl or cup, and let the thick batter rise for 1 hour.

Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.