Soft gluten free bread is sometimes hard to find these days, let alone make! I often get asked what GF bread I use or my favorite dairy free and gluten free bread recipe. Well, to be honest, I don’t have one, unless it’s a protein bread.
That’s where my friend Sarena comes in. She is my go to for amazing gluten free baking. Plus she is one of my dearest BLENDS!
Today I asked Sarena to share her favorite gluten free bread to make. It’s husband and kid/teenager approved! It also makes me want to pack up my bags and permanently move in with her!
First and foremost, I want to thank Lindsay for giving me the opportunity to share a piece of myself here with her readers. I am honored that she thought of me as a resource to share a recipe that is hard for most people to make gluten free. A little about myself…I guess it would be good for me to introduce myself. Hi all, my name is Sarena and I blog at The Non-Dairy Queen. What started out as a place for me to share my adventures in lactose intolerance has since evolved into our family’s lifestyle of living lactose, gluten and soy free. I feel fortunate that I have a culinary degree, so I am no stranger to the kitchen, but applying what I learned in culinary school from a traditional standpoint to completely different and foreign ingredients has been quite the adventure. Luckily, I love a good culinary challenge!
When Lindsay asked me to share a recipe for something that others find difficult to transform the old fashioned version to gluten free, I knew right away I wanted to share one of my many bread recipes. To be honest, at first when we went gluten free, panic set in because you know…no bread. What we’ve all learned now is that not only do we get to have bread, but there are so many fantastic ingredients out there to make all kinds of different breads! You just have to think outside the box and be a little more open minded about what you define as “bread”.
The recipe I’m sharing with you today is my new go to easy and cheap recipe for a “white bread”. I feel bad for anyone that has to live without certain foods, but it kills me when kids have foods they love taken away. So, I set out to come up with variations on the gluten filled traditional foods that kids love without gluten. I have some picky palates here, so when I develop a recipe that they all go nuts over, I consider that a win! They definitely went nuts over this one!
You can find all of these flours inexpensively online or at your local Asian market, which is where I got them from. I included a protein powder in here to give the bread some protein for structure since that’s what gluten does in wheat flour based breads. I don’t know if you’ve ever noticed, but a lot of yeast bread recipes call for dry milk powder too and I can’t have that. So, I used Plant Fusion because it is neutral in flavor and is finely ground so it works perfectly in baked goods.
This bread has a crunchy crust on the outside sealing in a chewy yet fluffy crumb on the inside. It does not crumble when you bite into it and it toasts up beautifully. This bread is also perfect for French toast, but really, let’s be honest, what bread isn’t?
The Best Homemade Dairy Free and Gluten Free Bread Recipe!
Gluten Free White Bread -makes 1 loaf
(15 minutes prep time, 45 minutes to 1 hour to rise, 30 minutes baking time)
- 1 cup (172 grams) Sweet Rice Flour
- 1/2 cup (105 grams) Potato Starch
- 1/4 cup (27 grams) Corn Starch
- 1/4 cup (30 grams) Protein Powder (vanilla for sweeter bread, plain for regular bread)
- 1/2 cup sugar or granulated sweetener of your choice
- 1 TBSP Bread Machine Yeast
- 2 tsp Baking Powder
- 1 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- 1/8 tsp Cream Of Tartar
- 3/4 cup Almond Milk***
- 3 TBSP Dairy Free Butter or Butter, melted and divided
- 1 TBSP Rice Vinegar
- 2 eggs
- Preheat oven to 200º. Spray an 8 1/2 x 4 1/2 loaf pan with cooking spray.
- In a large stand mixer, combine your first 10 ingredients. sweet rice flour through cream of tartar. Heat the almond milk and 2 TBSP butter in the microwave to 100º. Turn the mixer on low and add the warm milk mixture to the flours using a dough hook. Next add the rice vinegar and 2 eggs. Mix on medium speed for 5 minutes. Pour the batter into the prepared pan. Melt the other tablespoon of butter and brush it over the top of the loaf.
- Cover the loaf with plastic wrap, turn off the oven, place the loaf in the oven and slightly vent the oven with a wooden spoon or towel. This creates a proofing box for the loaf to rise in.* Proof covered for 30 minutes, then uncover and proof for an additional 10 minutes in the oven or until about doubled in size. Remove the loaf from the oven, preheat the oven to 325º. Bake for 30 minutes or until the loaf is slightly browned and has a hollow sound when tapped on top. Remove the loaf from the oven and allow to cool for 5 minutes in the pan. Then continue to cool out of pan on a wire cooling rack.
- *You can also allow this to rise, covered with plastic wrap in a warm, draft free area
- ***you can use carbonated water here instead of almond milk or you can substitute up to 1/2 cup of the milk with pineapple juice to make a sweeter Hawaiian style bread
© Cotter Crunch All images & content are copyright protected. Please do not use any text or images without prior permission.
Did you make this recipe?
Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunchor hashtag #cottercrunch
I think most people shy away from baking their own breads, especially yeast breads. Don’t be afraid of this. I promise, it is worth the time. Measuring the ingredients is the hardest part. Well, that and waiting for it to finish baking. This bread is NOT dry and crumbly like the ones you buy in the supermarket that have been frozen. You will be glad you tried this. I promise!
Sarena has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious.
- Blog http://www.thenondairyqueen.com
- Facebook https://www.facebook.com/pages/The-Non-Dairy-Queen/96042156316
- Twitter https://twitter.com/SarenaShasteen
- Instagram http://instagram.com/stshasteen
- Pinterest http://www.pinterest.com/stshasteen/
If you want more delicious Gluten free recipes, be sure to follow Sarena on her social networks above! Or if you’re like me (Crazy Cotter) you’ll stalk her.