Simple Gluten-Free Yeast Bread
Simple Gluten-Free Yeast Bread
This is a very simple gluten-free yeast bread. It doesn't have dairy or egg, so works for many diets.
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Ingredients
- 2 ¼ cups warm water
- 3 ¼ tsp yeast (1 1/2 pkgs)
- 4 ½ tsp white sugar (or honey)
- 3 Tbsp oil
- 2 ¼ tsp salt
- 4 ¼ cups oat flour (May need up to 4 1/2 cups)
Instructions:
- In a bowl, combine the everything but the flour. Allow to rest until the yeast is bubbly.
- Add the flour and knead for 3-5 minutes. It will be a dense, slightly sticky dough.
- Place in a grease bowl, cover, and allow to rise until about 1/3 larger than originally.
- Line a loaf pan with parchment paper. (You can try to heavily grease the pan, but the dough is stickier than normal bread.)
- Form into a loaf and place in the pan. Allow to rise again.
- Preheat the oven to 350°.
- Bake for 30-35 minutes. It won't get as brown as regular bread if you are using parchment paper.(This bread is a little deceiving. It will feel heavy and like it's not completely cooked. However, after cooling, it will be compact enough to stay together for sandwich bread.)
- When cooked, remove and allow to cool in the pan for 10 minutes. Then remove from the pan and finish cooling on a rack. When cooled completely, place in a Ziploc and seal. This seals the moisture in and helps it not be so crumbly. This is best used the 2nd day.
Notes:
This is a really good recipe for gluten-free sandwich bread. I have 3 different gluten-free bread recipes for different purposes.
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.
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.
Here is the best recipe for a quick loaf. Its taste is very similar to the above recipe, but you can taste the baking powder slightly, so it’s not my absolute favorite.
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, Dairy Free, Egg Free