Easy Gluten-Free Bread: A Simple Recipe for Success

Recipe Details

• Prep Time: 15 minutes
• Bake Time: 30-35 minutes
• Total Time: 2 hours 25 minutes
• Yield: One 10-inch loaf

Ingredients

• 3 cups (360g) Gluten-Free Bread Flour
• 1 1/2 cups (355ml) lukewarm water
• 1 tablespoon (12g) granulated sugar
• 2 tablespoons vegetable oil, plus 1 tablespoon for brushing
• 1 tablespoon apple cider vinegar
• 2 1/4 teaspoons instant yeast (one packet)
• 1 1/2 teaspoons salt

Instructions

Making the Dough:

• In a large bowl or the bowl of a stand mixer, combine the lukewarm water, sugar, vegetable oil, apple cider vinegar, instant yeast, and salt.
• Add the gluten-free bread flour to the wet ingredients.
• Using a spoon (for hand mixing) or the flat beater attachment (for a stand mixer), mix on medium speed for 1 minute. If mixing by hand, some lumps may remain – this is perfectly fine.
• Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 20 minutes. During this time, the dough will begin to firm up and resemble a dough rather than a batter.

Kneading and Shaping:

• Transfer the dough to a lightly greased or gluten-free floured work surface.
• Gently knead the dough by folding it in half towards you (a bowl scraper can be helpful), patting it down, rotating it 90 degrees, and folding again. Repeat this process 5-6 times until the dough becomes firmer, smoother, and easier to handle.
• Return the dough to the bowl, cover, and let it rest for 60 minutes, or until it appears puffy.

Shaping and Baking:

• Preheat oven to 400°F (200°C).
• Uncover the dough and repeat the folding and pressing motion 5-6 times.
• Shape the dough into a 10-inch log approximately 3 inches wide.
• Place the log on a baking sheet lined with parchment paper or greased.
• Brush the loaf with 1 tablespoon of vegetable oil (reserve any extra), then cover loosely with plastic wrap or place inside an airtight container, like an overturned baking pan.
• Let it rise for 20-25 minutes, or until slightly puffy. The rising time may vary depending on your kitchen's temperature.
• While the dough is rising, preheat the oven to 400°F (200°C).
• Once the loaf has risen, make three diagonal cuts across the top of the dough using a sharp knife or bread lame.
• Brush the loaf once again with the vegetable oil.
• Bake for 30-35 minutes, rotating the baking sheet halfway through, until the bread is golden brown and the internal temperature reaches between 206°F and 210°F (97°C to 99°C) when measured with a digital thermometer.
• Cool completely on a wire rack before slicing and serving.

Storage

• Store the gluten-free bread, well-wrapped, at room temperature for up to 2 days.
• For longer storage, slice the loaf and freeze the slices in a freezer-safe bag.

Tips and Variations

• For a crispier crust, spray the loaf with water a few times during the first 10 minutes of baking.
• Add herbs or spices to the dough for added flavor. Rosemary, thyme, or garlic powder work well.
• Experiment with different gluten-free flour blends to find your favorite texture and taste.

Conclusion

Enjoy the simple pleasure of homemade bread, without the gluten! This recipe is a perfect starting point for gluten-free baking success.