After a lot of scouring the internet, a lot of reading and a lot of whipping to stiff peaks, these are the two best gluten free bread recipes I’ve made. They’re adaptations of other recipes, made less sweet, more airy and less salty, as necessary.
This first one is a basic morning toast bread. It turns crumbly and chalky after a few days. It’s also very bland and kind of looks like a rock. But it cuts well and it’s not crazy dense. See below:
The second one is a much more successful bread (see the photo at the beginning of the article), with a nicer crust and air bubbles on the inside. But it’s higher fat and is more like cake. It also requires much more work (you need to whip things to stiff peaks and fold them into the batter like soufflé – a delicate process). If you’re not vegan, you can use egg whites instead of chickpea or garbanzo bean brine (those are the same things). As much as I prefer the second recipe overall, my go-to morning bread was the first for the digestibility, the non-cake-iness (not a word), and ability to slice it thinly. But if you’re putting out a cheese or antipasti platter, it’s got to be bread #2.
Healthy Morning Bread – Adapted from The Guardian
The changes I made here were to use vegan yogurt instead of regular. DON’T do this with anything that has guar gum or xanthan or other thickeners in it or you’ll end up with overly gummy bread. That’s what happened to me anyway. I also used almond milk but that has thickeners in it too. I think the most thickener-free non-dairy options are best for vegans and dairy free-ers. Also, you do not have to leave it for 1 1/2 hours before baking, I found. I did trials of letting it rise 25 minutes, 45 minutes and 1 1/2 hours before baking, and there was no noticeable difference. Don’t waste your life waiting for gluten free bread to rise.
A Winner! Evening Bread – Adapted from “A Little Insanity”
The only changes I made were to only use 1 1/2 tbsp of honey (3 is way too sweet and makes this taste like cake), 1/2 tsp salt instead of a whole teaspoon, and 2 tbsp olive oil instead of 1/4 cup. It didn’t need it. I also made this with bread machine yeast once instead of dry active yeast (not instant) and as long as you don’t add the yeast directly to liquid, it’s fine. Adjust the recipe by adding it to the flour blend instead.
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