RECIPE IDEA: Gluten Free White Bread Takes Like BREAD
Hi. It’s Lois at Recipe Idea Shop, telling you about my recent adventures in making Gluten Free White Bread. I could eat this bread all day long. It actually tastes a lot like homemade regular bread. The texture is just a little different, a bit more gummy, but really good. I am so thrilled to be able to eat good bread again.
I have been working with my Amazing Gluten Free French Bread recipe, which is truly superior, trying to make a loaf bread that has the right texture all the way through it. This recipe is the result of my trials and errors. You have to use lots more yeast and bake it longer, but it’s SO good. With gluten free bread, you don’t double rise it, either. I have found that if you try to punch the bread down and let it rise a second time, it doesn’t rise at all the second time. It’s super easy to make with a single rise. And a good quality mixer since you have to whip it on high for three minutes.
When you put the dough in the loaf pan, it’s a sticky, gloppy mess, similar to Banana Bread dough. The crust doesn’t get quite as brown as homemade wheat bread, The Best Basic White Bread, but it’s still crusty and delicious. Spraying the top of the bread with baking spray helps it to brown, though. For the two loaves here, I drizzled on some olive oil before baking. For my latest loaf, which browned better, I simply sprayed some baking spray over the top before putting it in the oven.
If you are good at cutting homemade bread, you might get 20 slices from a loaf. If you have my cutting skills, it’s likely you will get about 18 slices.
To make this bread, I used my Kitchen Aid stand mixer with bowl and whip attachment, measuring cups, measuring spoons, a small wire whisk, a rubber spatula, and a loaf pan. I use a serrated bread knife to cut the bread.