Homemade Gluten-Free Bread
This homemade gluten-free recipe has a rustic look and a flavorful taste with crispy outside and soft, chewy interior. It's made from just 7 ingredients. For best success, I strongly recommend using a flour that have the same property of the flours mentioned in the recipe card below.
Ingredients
- 2 Cups (284 grams) gluten free bread flour, more as needed
- 2 teaspoons (5 grams) instant yeast
- ½ teaspoon (3 grams) white granulated sugar
- 1 and ¼ cups (220ml) lukewarm water
- ¼ fresh lemon juice or 2 teaspoons white vinegar
- 2 tablespoons (25 grams) olive or vegetable oil
- 1 teaspoon (6 grams) coarse sea salt
Instructions
- Grease a large glass or steel mixing bowl with butter or oil. Heat the water until it reaches 98-105 °F (36-40°C). (Don't overheat the water as it will kill the yeast.)
- Make The Dough: In the bowl of the stand mixer , add the gluten-free flour, sugar, yeast. Attach the dough hook and turn the mixer to low speed. Gradually add the lukewarm water while mixing, beat until the flour is combined. (Scrape the bowl sides as needed to ensure the consistency of the dough.) Add lemon juice, then olive oil and mix until incorporated. Finally, mix in salt. It won't take more than 5-6 minutes for the dough to form and become smooth. If you don't have a stand mixer you can use a mixing bowl with a spatula or wooden spoon. *The dough is sticky and looks like a batter at the end of this step, that's okay! as there's no gluten in it.*
- 1st Rise: Transfer the dough to the prepared greased bowl with a bowl scraper or spatula. Cover with a clean towel or plastic wrap and let rise for 60-90 minutes or until doubled in size.
- Grease or line a baking pan with parchment paper.
- Shaping: When the dough is doubled in size, flour your hands and work surface with gluten-free flour. Turn the dough out onto the floured surface and gently press to release air. Shape into a ball. (A bowl scraper is always useful when working with gluten-free bread dough.) *Gluten-free dough is tricky to shape by hand, so don't panic if the dough doesn't form the first time, just sprinkle the dough with flour and try again to shape it.*
- Gently, roll out the dough ball into a rectangle, about 8×15 inches (25x15cm). It doesn't have to be perfect and it may be rounded on the edges, that's okay! Roll it up into a 6-inch log and place in the prepared loaf pan. See the picture above as a guide for shaping. Lightly flatten the top to assure a perfect shape. Fill a sieve with a small amount of flour and sprinkle the flour over the loaf of bread.
- Score: Score the top of the bread with 6 slashes using a cutter, sharp knife or bread knife.
- 2nd Rise: Cover the shaped loaf. Allow to rise for 1 hour or until doubled in size.
- Place a small steel bowl at the bottom of the oven. Preheat the oven to 445°F (230°C).
- Bake: Spray your gluten free loaf with water. Place the baking pan at lower-middle positions, fill the prepared steel bowl with 1 cup of water and bake for 25-30 minutes or until golden brown and the bottom of bread sounds hollow when tapped.
- Let the bread cool in the pan for 10 minutes before serving.
Notes
Flour: I made this recipe with a flour that contains: Corn starch, rice flour, potato starch, Corn flour, sorghum flour, psyllium and hydroxypropyl methylcellulose. Not all gluten-free flours are made equally. So when making this bread recipe look for flour that already contains Psyllium & Xanthan Gum or Hydroxypropyl Methylcellulose, which provides structure, elasticity to the dough, and improves the bread texture. For best results, I highly recommend using one of the following brands: King Arthur Gluten Free Bread Flour, Bob's Red Mill 1 for 1, Grandpa's Kitchen or the Italian Polselli Gluten Free Flour.
Yeast: I use instant dry yeast in this recipe. If you use active dry yeast, you'll need to mix it with water 10 minutes before use to activate it. The rise time will be slightly longer.
Special Tools (affiliate links): Stand mixer, Hand Mixer, Spatula or Wooden Spoon with Glass Mixing Bowl or Steel Mixing Bowls | | Measuring Cups and SPOONS or Kitchen Scale | Baking Pan.
The temperature when I make this recipe: 68 Fahrenheit (20 Celsius).