Quick Gluten-Free Bread
Quick Gluten-Free Bread
This recipe uses baking powder, so you can whip up this bread in about 5 minutes and bake it right away.
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Ingredients
- 1 cup milk
- 3 large eggs
- 2 Tbsp white sugar (or honey)
- 1 ½ tsp salt
- 2 ¾ cups oat flour (*verify gluten free)
- 1 Tbsp baking powder
Instructions:
- You can make your own oat flour with a food processor – it is a bit hard to get it as fine as store-bought, but it does work. Just pulse until very fine.
- Preheat the oven to 350°.
- In a large bowl, whisk together the milk, eggs, sugar, and salt.
- In a separate bowl, whisk together the flour and baking powder.
- Add the flour mixture to the milk mixture and stir until combined. It will be a batter consistency.
- Line a loaf pan with parchment paper. (Rather essential, as the bread sticks terribly otherwise.) Pour in the batter.
- Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.It may be a bit hard for it to brown because of the parchment paper.
- Allow to cool for about 10 minutes then place on a cooling rack to cool completely.
- When it is cooled, place in a Ziploc bag and seal it. This is best served the 2nd day, so it's not so crumbly. But sealing it in a Ziploc bag really helps it retain its moisture.
Notes:
This is a really good quick recipe for gluten-free bread. I have 3 different gluten-free bread recipes for different purposes.
This one is the best for a quick loaf.
Here is my favorite recipe as far as taste is concerned. However, it’s a too crumbly for sandwiches. And has milk and eggs, so limits some special diets.
And this recipe is best for sandwiches. It stays together very well. And toasts nicely, too. It doesn’t have dairy or egg, so is very versatile. The only reason it’s not my very favorite recipe is because it’s not quite as flavorful as the other 2 recipes.
Oat-flour vs. gluten-free flour blends:
Gluten-free flour blends tend to be a bit spongy and are missing the full, nutty flavor of regular flour. Also, they tend to have a long ingredient list and don’t work for some special diets.
Oat flour is simply ground up oats, so they work for most any diet. And it has the full, nutty flavor of regular flour. The only difference is that it’s a little denser. You can substitute oat flour 1:1 with all-purpose flour in just about any recipe.
Diet: Gluten Free
This is a really good recipe. I would maybe up the sugar a little, because you can taste the baking powder a little on the next day.
3 days after baking, this bread was still so moist you didn’t even need butter on it. And it held together really well.