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Gluten-free bread has gained significant popularity in recent years as more people have become aware of gluten intolerance and the health benefits associated with a gluten-free diet. For individuals with conditions such as celiac disease or gluten sensitivity, consuming gluten can lead to adverse reactions and various health problems.

As a result, the demand for gluten-free alternatives, including bread, has grown exponentially. Gluten is a protein found in wheat, barley, rye, and other related grains. It provides elasticity and structure to the dough, giving traditional bread its characteristic texture.

Gluten-free bread
Gluten-free bread

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Varieties of Gluten-Free Bread

1. Rice-Based Bread

Rice flour is a common substitute for wheat flour in gluten-free baking. Rice-based bread is often light and fluffy with a mild taste. It can be made from white or brown rice flour or a combination of both. Rice flour bread is versatile and works well for sandwiches, toasting, and general consumption.

READ ALSO: Best Vegetarian Recipes Just for You

2. Quinoa Bread

Quinoa is a highly nutritious pseudo-grain that is naturally gluten-free. Quinoa flour can be used to make bread that is rich in protein, fibre, and essential amino acids. Quinoa bread has a slightly nutty flavour and a dense texture, making it a hearty and wholesome choice.

3. Buckwheat Bread

Despite its name, buckwheat is naturally gluten-free and not related to wheat. Buckwheat flour can be used to make flavorful bread with a slightly earthy taste. Buckwheat bread is often denser and has a more distinctive texture, which some individuals enjoy.

SEE: How to Make the Best French Toast Casserole

4. Almond Flour Bread

Almond flour, made from finely ground almonds, is a popular choice for gluten-free baking. Almond flour bread tends to be moist, flavourful, and slightly nutty. It is also high in protein, healthy fats, and fibre.

5. Tapioca Starch Bread

Tapioca starch, derived from the cassava root, is a common ingredient in gluten-free baking. Tapioca starch bread is known for its chewy texture and lightness. It can be used alone or in combination with other gluten-free flour to improve the overall texture of the bread.

SEE: Gluten-Free Pancakes Recipe (Best Vegan Option)

Gluten-free bread
Gluten-free recipe machine bread

Gluten-free Bread Recipe

Ingredients

1 ½ cups warm water

2 large eggs

1 ½ tablespoons vegetable oil

1 teaspoon cider vinegar

2 ½ cups gluten-free all-purpose baking flour

2 teaspoons xanthan gum

1 teaspoon salt

1 tablespoon white sugar

1 tablespoon active dry yeast

Instructions 

  • Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine.
  • Run the Basic cycle and select Light or Medium for the crust.
  • Remove when the cycle ends. Cool completely before slicing.

Tips

Place ingredients into a bread machine in the order listed in the recipe steps, or follow the order recommended by your machine’s manufacturer if different. Timing may depend on the manufacturer’s instructions as well.

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Simple Gluten-Free Bread

Prepare the yeast by dissolving the honey (sugar) and yeast in warm water in a medium bowl. Leave for 5 to 10 minutes to bloom.

Mix all the dry ingredients together – white rice flour, psyllium husk, sweetener, salt, and baking powder.

make a well at the centre of the dry mix and crack in the eggs. Add the water, coconut oil, and apple cider vinegar. Mix until all the ingredients are well combined. The resulting batter will be wet.

Leave it for 5 minutes; the dry ingredients will absorb some moisture. Then, you will have a soft dough.

Line an 8.5 by 4.5 pan with parchment paper and spray or grease with oil.
Mix the dough again and turn it into the prepared loaf pan, then cover it with a damp clean kitchen towel and leave it to rise for 40 to 45 minutes or until the dough rises slightly above the level of the pan.

Meanwhile, preheat your oven to 375F.

Place the dough in the oven and leave it to bake for 30 to 35 minutes.

Leave to cool completely before slicing through. Enjoy!

King Arthur Gluten-Free Sandwich Bread Recipe

This is an easy steps to making King Arthur sandwich bread recipe

Weigh your flour, or measure it by gently spooning it into a cup and then sweeping off any excess. Place the flour, sugar, yeast, salt, and xanthan gum in a bowl or the bowl of your stand mixer. Mix till combined.

Using an electric mixer (hand mixer or stand mixer fitted with a flat beater attachment, not a dough hook), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it’ll come together.

Add the butter and beat until thoroughly blended.

Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes to make a very smooth, thick batter.

Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

Grease an 8 1/2″ by 4 1/2″ loaf pan; or a 9″ x 4″ x 4″ gluten-free loaf pan, which will give you a taller, more shapely loaf.

Scoop the dough into the pan. Press it level using a spatula or your wet fingers.

Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″ pan; or until it comes to within about an inch of the rim of the 9″ pan. This should take about 45 to 60 minutes. Toward the end of the rising time, preheat the oven to 350°F.

Bake the bread for 38 to 42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
Like a baguette, this bread has a short shelf life for the best texture. Reheat or toast after the first day.

Bob Red Mills Gluten Free Bread Recipe

Here is a quick guide on how to make Bob Red Mills Gluten free Bread recipe

Grease a 9 x 5-inch bread pan. Combine all the dry ingredients, including yeast, in a large bowl.

Combine the 1 ½ cups plus 2 tablespoons of water, oil, and eggs in another bowl.

Add the liquid ingredients to the dry ingredients and mix well.

Beat the batter until smooth (can also be done with a mixer).

Pour batter into a bread pan and smooth out the top.

Cover the loaf with plastic or a clean dish towel and let rise for about an hour or until the batter is slightly above the rim of the pan. Meanwhile, preheat the oven to 375°F.

Bake for 40-50 minutes or until internal temperature reaches 190-200°F. Cover with foil after 25 minutes if the crust is beginning to brown noticeably.

Cool briefly (5 minutes); remove from pan and cool thoroughly on a rack

Sorghum gluten-free bread
Simple gluten-free bread

Ingredients

Yeast

4 teaspoons yeast

1 teaspoon honey or sugar

1 cup warm water

Dry Ingredients

2½ cups white rice flour

5 tablespoons psyllium husk

3 tablespoons sweetener Sugar, honey, erythritol, monk fruit…

1 teaspoon salt

1½ teaspoon baking powder

Liquid Ingredients

2 large eggs

1 cup warm water

4 tablespoons coconut oil or butter

2 teaspoon apple Cider Vinegar

Gluten-free bread
Fluffy gluten-free bread

Instructions

Yeast: Prepare the yeast by dissolving the honey (sugar) and yeast in warm water in a medium bowl. Leave for 5 to 10 minutes to bloom.

Dry ingredients: Mix all the dry ingredients together – white rice flour, psyllium husk, sweetener, salt, and baking powder.

Wet Ingredients: make a well at the centre of the dry mix and crack in the eggs. Add the water, coconut oil, and apple cider vinegar. Mix until all the ingredients are well combined. The resulting batter will be wet.

Rest: Leave it for 5 minutes; the dry ingredients will absorb some moisture. Then, you will have a soft dough.

Prepare the pan: Line an 8.5 by 4.5 pan with parchment paper and spray or grease with oil.

Mix the dough again and turn it into the prepared loaf pan, then cover it with a damp clean kitchen towel and leave it to rise for 40 to 45 minutes or until the dough rises slightly above the level of the pan.

Preheat: Meanwhile, preheat your oven to 375F.

Bake: Place the dough in the oven and leave it to bake for 30 to 35 minutes.

Cool: Leave to cool completely before slicing through. Enjoy!

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King Arthur Gluten-Free Sandwich Bread Recipe

Gluten-free bread
Homemade Gluten-free bread

Ingredients for the Recipe

  • 3 cups (468g) King Arthur Gluten-Free All-Purpose Flour
  • 3 tablespoons (35g) granulated sugar
  • 2 teaspoons instant yeast
  • 1 ¼ teaspoons (8g) salt
  • 1 ¼ teaspoons xanthan gum
  • 1 cup (227g) milk, warm
  • 4 tablespoons (57g) butter, softened
  • 3 large eggs

Instructions 

  • Weigh your flour, or measure it by gently spooning it into a cup and then sweeping off any excess. Place the flour, sugar, yeast, salt, and xanthan gum in a bowl or the bowl of your stand mixer. Mix till combined.
  • Using an electric mixer (hand mixer or stand mixer fitted with a flat beater attachment, not a dough hook), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it’ll come together.
  • Add the butter and beat until thoroughly blended.
  • Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes to make a very smooth, thick batter.
  • Cover the bowl, and let the thick batter rise for 1 hour.
  • Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
  • Grease an 8 1/2″ by 4 1/2″ loaf pan; or a 9″ x 4″ x 4″ gluten-free loaf pan, which will give you a taller, more shapely loaf.
  • Scoop the dough into the pan. Press it level using a spatula or your wet fingers.
  • Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″ pan; or until it comes to within about an inch of the rim of the 9″ pan. This should take about 45 to 60 minutes. Toward the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 38 to 42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
  • Like a baguette, this bread has a short shelf life for the best texture. Reheat or toast after the first day.

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Gluten-free bread
No knead gluten-free bread
Tips for the Recipe
  • Egg-free: Using flax in place of the eggs works well. To replace the 3 eggs called for, use 1/4 cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground, the better), blended with 1/2 cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. 1 egg recipe: 2 tablespoons (1/2 ounce) flax meal (the more finely ground, the better) blended with 3 tablespoons of water. Let it sit for 10 minutes to thicken before using.
  • Dairy-free: Substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
  • Bread machine: Use an additional 1 large egg and 1 ounce (3 tablespoons) of gluten-free flour. Use a bread machine with a pre-programmed gluten-free setting for the best results.

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Bob Red Mills Gluten Free Bread Recipe

Ingredients

  • 3 ⅓ cups Gluten Free All Purpose Baking Flour (453g)
  • 3 ½ tsp Xanthan Gum (10.5g)
  • ½ cup Non-Fat Dry Milk Powder (76g)
  • ½ cup Brown Sugar lightly packed (76g)
  • 2 ¼ tsp Instant yeast
  • 1 tsp Salt
  • 1 ½  cups Water +2 tbsp (390mL) warm, about 110°F
  • ¼ cup Oil (60mL)
  • 2 Eggs large (100g)

Instructions

  • Grease a 9 x 5-inch bread pan. Combine all the dry ingredients, including yeast, in a large bowl.
  • Combine the 1 ½ cups plus 2 tablespoons of water, oil, and eggs in another bowl.
  • Add the liquid ingredients to the dry ingredients and mix well.
  • Beat the batter until smooth (can also be done with a mixer).
  • Pour batter into a bread pan and smooth out the top.
  • Cover the loaf with plastic or a clean dish towel and let rise for about an hour or until the batter is slightly above the rim of the pan. Meanwhile, preheat the oven to 375°F.
  • Bake for 40-50 minutes or until internal temperature reaches 190-200°F. Cover with foil after 25 minutes if the crust is beginning to brown noticeably.
  • Cool briefly (5 minutes); remove from pan and cool thoroughly on a rack.

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Gluten-Free Bread Brands 

Gluten-free bread brands
Gluten-Free Bread Brands 

1. Glutino

Glutino bakes four different kinds of gluten-free bread, including multigrain bread, white bread, cinnamon raisin bread, and seeded bread. Their bread is light and delicious, and best of all, they can be eaten right out of the bag, with no toasting required.

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2. Katz Gluten Free

Katz Gluten Free makes seven different gluten-free bread, including sliced challah bread, egg-free bread, and oat bread. Katz bakes in a Certified Gluten-Free facility, using only quality, real ingredients, and their bread is also nut and dairy free.

SEE: Best Homemade German Chocolate Cake Recipe

3. Manna Organics

Manna Organics makes quality gluten-free bread in a small, family-run bakery. Manna goes the extra mile to make sure their bread is top-notch, using certified organic, gluten-free, and kosher ingredients. Their gluten-free open sesame bread is not only versatile, but it’s also delicious.

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4. New Grains Bakery

New Grains Bakery offers five different kinds of bread: multigrain bread, white sandwich bread, cinnamon raisin bread, sourdough bread, and vegan-friendly sandwich bread. Each loaf is carefully crafted, beginning when the grain is harvested, in order to minimize cross-contamination.

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Canyon Bakehouse

They make 7-Grain, Mountain White, Deli-Style Rye (which, of course, isn’t really made from the gluten-grain rye), Hawaiian, Hawaiian Sweet, Honey Oak, Multigrain, Ancient Grain, and Country White bread in addition to a variety of bagels and cinnamon-raisin bread for breakfast, and sandwich buns.

RELATED: List of Easy Recipes for Picky Eaters

Three Bakers

White Whole-Grain bread, Seven Ancient Grain bread, Rye Whole-Grain bread, Cinnamon Raisin bread, Brioche, Golden Flax bread, Great Seed Whole Grain and Seven Seeds bread, and MaxOmega Whole-Grain bread. All contain eggs and yeast. You can buy gluten-free bread from Three Bakers online or through some stores.

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Gluten-free bread
Whole grain free bread

Health Benefits Of Gluten-Free Bread

1. Improved digestive health

Gluten has been associated with increased intestinal permeability, which may contribute to conditions like irritable bowel syndrome (IBS). By choosing gluten-free bread, individuals may experience relief from symptoms such as bloating, gas, and irregular bowel movements.

SEE: How to Make the Best Fluffy American Pancake Recipe

2. Weight Management and Healthy Lifestyle

Gluten-free bread, particularly those made from whole grains, can be part of a balanced and healthy diet. It can provide essential dietary fibre, which promotes feelings of fullness, aids in digestion, and helps regulate appetite.

3. Suitable for Gluten Sensitivity and Celiac Disease

The primary health benefit of gluten-free bread is its suitability for individuals with gluten sensitivity or celiac disease. Consuming gluten can trigger adverse reactions in these individuals, leading to inflammation, digestive discomfort, and damage to the small intestine.

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Conclusion

Gluten-free bread has emerged as a popular and necessary option for individuals with gluten sensitivity, celiac disease, or those who simply choose to follow a gluten-free diet. While gluten-free bread may present some challenges in terms of texture and baking techniques, it has come a long way in terms of taste and quality.

By understanding the benefits, exploring different varieties, and dispelling misconceptions about gluten-free bread, individuals can make informed choices and embrace gluten-free bread as a healthy and enjoyable alternative to their diet.

Whether you have gluten sensitivity or are simply looking to diversify your nutritional options, gluten-free bread can be a delicious and satisfying addition to your meals.

FAQs

What is gluten bread made of?

Gluten-free bread contains various combinations of modified tapioca starch, rice flour, soy flour, and maize starch. A combination produces better texture and volume, rather than using any of these flours and starches on their own. Maize starch improves volume but can cause a dry or crumbly texture.

What’s the difference between gluten-free bread and wheat bread?

Gluten-free bread is often denser than wheat-based bread and some gluten-free flours have a gritty texture. It has a shorter shelf-life. Not only does reheating gluten-free bread cause it to go stale more quickly, but it generally doesn’t last as long as wheat-based bread as a whole.

What type of flour is gluten-free?

Almond Flour.
Buckwheat Flour. Buckwheat may contain the word “wheat,” but it is not a wheat grain and is gluten-free. 
Sorghum Flour.
Amaranth Flour. 
Teff Flour. 
Arrowroot Flour. 
Brown Rice Flour. 
Oat Flour.

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