Easy Gluten Free Bread Recipe

Gluten-Free Bread Recipe

Dear Stomach,

You've clearly reminded me that I must be gentle with you. Every bit of ingredient that I send your way must be delicate, carefully inspected, and made with care. Well today I have something very special for you. Something familiar. Open up your esophageal sphincter because I'm about to give you something that will make you feel wonderfully satisfied, at ease, and ...oh so much joy.

Okay, go ahead and take a bite out of this piece of gluten free and dairy free honey bread. I'll wait to give you a few moments to digest.

Hmm....no comment? Are you speechless because you're not sure how you feel about it, or are you in shock at how delicious it is? You want to spread some peanut butter on it? Okay sure...it wouldn't hurt to add a little bit more protein.

Where to buy cheaper gluten free all-purpose flour

What's that? You want some Nutella hazelnut chocolate spread on it. Okay now you're asking for too much! Remember, you need to look good in the bikini this summer.

By the way, you're welcome.

Cook Time

Ingredients for Gluten Free Bread Recipe

• 3 cups Mama's Almond Blend Flour
• 1 cup water
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1/3 cup honey
• 1/3 cup apple sauce, @ room temperature
• 1 teaspoon cider vinegar
• 3/4 teaspoon salt
• 2 tablespoon vegetable oil

Additional Tips for Successful Gluten Free Bread Recipe

1. Xanthan gum and guar gum are typically found in gluten free bread recipes. They both act as thickeners and emulsifiers. You can use just one or the other, as long as they both equal to 2 teaspoons. For the best results, I combine both of them together.
2. If you have a digital thermometer, it should read about 210 degrees after 1 hour.
3. Optional: for a shiny appearance, brush a coat of EGG WHITES on top of the loaf before you bake it.
4. Since this bread does not require eggs, expect your bread to be slightly denser than normal. Eggs usually help it rise even higher.
5. For this recipe I used a gluten free all purpose flour mix called Mama's Almond Blend. The ingredients are: White Rice Flour, Tapioca Flour, Potato Starch, Sweet Rice Flour, Almond Meal.
6. You can also mix a healthier flour blend. Try mixing the following ratio:

• 1 cup sorghum flour or brown rice flour
• 1 cup tapioca starch (or potato starch)
• 1/3 to ½ cup almond meal (or buckwheat flour or millet flour)

Easy and Quick Instructions for Gluten Free Bread

1. "Proof" your yeast by measuring 1 cup of warm water. Add in the yeast and sugar. Stir it gently and let it stand for 5 minutes. The yeast will feed on the sugar and start to create a large foamy mixture. Make sure the water is not too hot, as this will kill the yeast! The ideal temperature should be around 110 degrees F.
2. In a stand mixer bowl combine flour, xanthan gum, guar gum and salt. Mix on low setting, briefly. In a small bowl, whisk together the oil, honey, applesauce and vinegar together and set aside. (Don't pour it in yet)
3. By the time you've finished step 2, the yeast mixture should be foamy. With mixer running on low speed, slowly pour yeast mixture into the dry ingredients. Now slowly pour in the oil/honey mixture. Stop mixer and scrape down sides of bowl. Beat on high speed for 3 minutes.
4. Spray your bread pan with some PAM or rub some butter on it. Spread dough into prepared pan. Cover with towel and place in warm area to rise for 1-1½ hours or until doubled in size. If you want it to rise faster or if your house is too cold, turn the oven on to lowest temp and leave the oven door open. Place your pan in the oven with a shallow dish of water underneath your loaf of bread. Your dough is ready when it DOUBLES in size.
5. Place on second lowest rack in oven. Bake for 30 minutes at 375 degrees F for the first 30 minutes. For the last 30 minutes, cover bread with a piece of foil to prevent the top from burning.
6. When the bread is finished baking, turn off the oven and leave the oven door slightly open. Gluten-free bread can easily collapse if you take it out into a colder environment too quickly. I would suggest that you wait until the bread cools down (about half and hour) before you slice it. Eat it with your favorite jam or organic butter! Enjoy!

How to Make Gluten Free Bread

Measure out the flour with a spoon. DO NOT just put the measuring spoon inside the bag and scoop the flour. you will end up with too much flour!

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More gluten Free Recipes!

If you are a beginner at baking gluten free bread, refer to my other article on 10 Tips to Gluten Free Baking. Feel free to contact me or leave a comment below, if you have questions about baking gluten free bread.

I hope you've enjoyed reading the recipe! Now go and bake your bread!

For other gluten-free recipes that you might like:

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About the Author

Kim Lam is a board certified Health Coach, Healthy Living and Cleanse Expert, half-marathon runner, gardener, and creator of Whole Foods, Whole Body Cleanse.

Kim Lam received her training from the Institute for Integrative Nutrition. She studied under Dr. Andre Weil, Director of Arizona Center for Integrative Medicine and Dr. Walter Willet, Chair of Nutrition at Harvard University, among many other leading researchers and nutrition authorities.

She is deeply dedicated to sharing the exciting, yet critical journey to healthy living.

Connect with her on Facebook where she shares many health tips and recipes. Learn how to lose weight, get rid of toxins, and decrease inflammation with her 14-Day cleanse at Lettuce Be Healthy.

Comments for Gluten Free Bread Recipe

Rinita Sen on March 26, 2020:

Good gluten free recipe, but can I omit the almond flour and just use a mix of brown rice and tapioca? Will it still work?

Ivana Divac from Serbia on March 15, 2020:

Thank you for sharing! I definitely have to try this recipe out.

Lori on February 12, 2019:

Can I use eggs in place of the applesauce, and if so how many?

Kim Lam (author) from California on January 21, 2015:

Thank you for sharing Cynthia!

Cynthia Zirkwitz from Vancouver Island, Canada on January 18, 2015:

Turtlewoman:

This is just exquisite to look and think about producing. Your presentation and tutorial are very well received.

I eat GF bread but am sort of tired of it-- this looks like it might actually taste good? Voted up, shared, pinned, tweeted.

Dr. John Anderson from Australia on Planet Water on January 06, 2014:

Nice recipe. Fabulous photo. Cheers,

Laurienie on September 19, 2013:

Thank you so much for this!! Most gluten free recipes I've seen call for ingredients that are too absurd and expensive to get; but this recipe is perfect!!

Kim Lam (author) from California on November 08, 2012:

Thanks icmn91...please come back and let me know how it turned out and if you have any questions!

icmn91 from Australia on November 08, 2012:

Wow, that looks yum. I'll have to try it and come back to let you know how it turns out...

Kim Lam (author) from California on November 05, 2012:

Yeah, that would be nice to be allergic to broccoli...and brussel sprouts lol!

Perhaps you can substitute maple syrup for the honey?

Criss from Southern California on October 18, 2012:

I love honey anything, but sadly, I'm allergic, of course; I could not be allergic to something like broccoli. Sheesh, life is truly unfair sometimes. :P I am sure this break is really yummy! :)

kelleyward on April 25, 2012:

Yes! I love the people I meet here!

Kim Lam (author) from California on April 25, 2012:

Thanks Kelley, I can't wait to try your GF pretzel recipe too. Isn't it great that we can share recipes? :-)

kelleyward on April 25, 2012:

This looks so good! I've seen mamma's flour blend before. I'm gonna try this soon! Voted up and useful! Take care, Kelley

Kim Lam (author) from California on April 25, 2012:

Thanks newscrunchtime, for stopping by!

newscrunchtime on April 24, 2012:

that looks delicious and healthy :D

Kim Lam (author) from California on April 24, 2012:

Hello tirelesstraveler,

Thank you for bringing that up...sorry about that! The original recipe calls for butter, which is what I personally use for my family. But some of my clients ask for a dairy-free version, so I usually tell them to swap for 2 tablespoon of vegetable oil. I just corrected the hub. Let me know if you have any more questions about gluten-free baking and please update me on the result. Thanks! :-)

Judy Specht from California on April 24, 2012:

Just printed this recipe and will get the ingredients tomorrow. I have been craving bread and this looks wonderful. Only question is the instructions say to sad honey and vinegar to butter and I thought this was dairy free too.

Kim Lam (author) from California on April 24, 2012:

You're funny Marcy...yes start baking woman! There's nothing like fresh bread straight out of the oven! :-) Thanks for voting!!!

Marcy Goodfleisch from Planet Earth on April 24, 2012:

This looks so good, and you've done a great job of giving us detailed instructions and excellent photos to follow! So, that means I have no excuse to get busy and start baking a few loaves, right?

Voted up, useful, awesome and interesting!

Pamela N Red from Oklahoma on April 24, 2012:

This looks great. I've never seen that Mama's brand almond flour here locally so I may have to order it from your link above. Thanks.