Long before I found out I had Celiac Disease, my husband and I would have conversations about what foods we thought we could live without in a “Would You Rather?” style. Once upon time, I thought that it wouldn’t be so bad to not eat bread. I mean, I liked it and all, but it wasn’t necessarily my favorite. Also on my list of non-essential food items were donuts… ironically enough, bread and donuts are two of the things I have missed the most since going gluten-free and two of the things I have been determined to find suitable replacements for.
The readily available gluten-free items at the grocery store where I live are not abundant. The selection is pretty limited and, by and large, I am finding that most of the gluten-free items are a bit too processed for my taste. Alas, I am hell-bent on finding ways to make my own through trial and error. Finally, after numerous fails, I concocted THE BREAD recipe. It’s honestly legit! I had been starting to lose faith in ever finding a bread I would actually want to eat. This win came just in time, with soup season upon us, and all.
I found a gluten-free flour blend recipe on Minimalist Baker that I decided sounded like a good place to start, and this has become a staple that I keep on hand at all times. It works great as a thickener and, of course, in baking. It includes brown rice flour, white rice flour, potato starch, tapioca flour, and xanthan gum. The last time I tried to make bread, I used ONLY this blend. The result was okay… but there was still a “grainy” element that I am sure all of you who’ve endeavored to make gluten-free bread can understand. Texturally, it just wasn’t quite what I wanted. The flavor was decent, but I knew I could do better.
I have really had largely good luck with Paleo baking, which revolves a lot around almond flour, and also using oats and oat flour. I read in one of my many research binges that using a combination of an all-purpose gluten-free blend and both almond and oat flours yielded the best results that most closely resembled regular baked goods. I wish I could remember which site I saw that on, because they freaking hit the nail on the head. Genius.
Because, as we all know, gluten-free baking is so finicky, I would suggest making the DIY gluten-free flour blend from Minimalist Baker. I cannot guarantee how your bread will turn out if you use a packaged or different homemade all-purpose blend. I can tell you that this blend will be my go-to, and while you may have to spend a little extra up front to purchase all the different GF flours needed to make it, it really is less expensive in the long run. This recipe does use a bread machine, but I plan to try it in the oven at some point, as well, to see if it will turn out that way, too.
This bread is seriously craveable and crush-worthy- not something I thought I would ever actually say about a gluten-free bread. It’s sturdy but soft and a bit fluffy, sweetened slightly by the honey, and full of whole-grain goodness and protein.
Actually Delicious Gluten Free Bread
Actually Delicious Gluten Free Bread (Adapted from Make it with Missy)
1 1/2 C gluten-free flour blend with xantham gum
1 C oat flour
3/4 C finely ground almond flour
2 tsp pink Himalayan sea salt
1 C warm water
2 packages active dry yeast
1/3 C honey, divided
1/2 cup almond milk
4 tbsp butter, melted and cooled slightly
2 tbsp extra-virgin olive oil
1 tsp lemon juice
- Combine warm water, both packages of yeast, and 1 tbsp of honey in a small bowl. Let sit while you prepare the rest of the dough- at least 5 minutes.
- In a large bowl, whisk together all dry ingredients- gluten-free flour blend, oat flour, almond flour, and salt.
- In a 2-cup liquid measuring cup, whisk together almond milk, eggs, the remaining honey, melted butter, olive oil, and lemon juice until well-combined.
- Add the wet ingredients to the dry ingredients and stir until just mixed, then add the warm water and yeast mixture. Using a sturdy spatula or wooden spoon, stir until completely combined. Dough will be slightly runny.
- Spray the metal container of your bread machine with non-stick cooking spray. Pour the bread dough into the prepared container and close lid.
- Choose the option for Quick Bread (1 hr 40 min) and press start. If your bread machine doesn’t have a Quick Bread setting, program the timer for 1 hour and 40 minutes.
- Once baking cycle has completed, open lid and allow to cool for 5 minutes. Remove metal container from bread machine and allow to cool for another 10 minutes or until metal container is cool enough to handle. Slide bread loaf out and onto a wire rack to continue cooling for at least 2 hours prior to slicing and enjoying.
- Top with butter, jellies and jams, or whatever your heart desires, because this is gluten-free bread you’re going to actually want to eat.
Making this? Tell me how it turns out and if you made any adjustments- I would love to hear from you and share gluten-free baking tips. Find me on Facebook, @ifitbakesyouhappy, or follow me on Instagram.