Gluten Free Dairy Free White Bread is the BEST recipe I have found for GF bread that actually tastes like bread. This single-rise bread is excellent and easy. Mix it with your electric mixer.
Gluten Free Dairy Free White Bread tastes like real BREAD.
If you are gluten free, I know you know what I mean. Most gluten free bread doesn’t taste like real bread. Let me tell you about my recent adventures in making Gluten Free Dairy Free White Bread. I could eat this bread all day long. The texture is just a little different than wheat bread, a bit more gummy, but really good. I am so thrilled to be able to eat good bread again.
September 13 is National Celiac Awareness Day. If you have celiac disease or love someone with this disease, you know how difficult it is to get great tasting gluten free baked goods. And eating gluten should never be an option for someone with celiac disease. It will shorten your life.
Luckily, I am only sensitive to gluten, not allergic. Since it causes health problems for me, I generally make all my own foods from scratch. 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 than my recipe for Amazing Gluten Free French Bread, but it’s SO good. And you can make it in a French bread pan if you want a skinny loaf of bread.
With gluten free bread, you don’t double rise it. 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 as a single-rise loaf. A good quality mixer is a must since you have to whip Gluten Free Dairy Free White Bread on high for three minutes. Whipping the batter adds air to the dough.
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, but it’s still crusty and delicious. Spraying the top of the bread with baking spray helps it to brown.
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.
Use For French Bread & Pizza Dough
If you prefer a skinny loaf like French bread, you can make this bread that way, too. It’s super good. When I make it this way, I spray the sides of the oven with water 2 minutes before putting the bread in the oven. Then I put it in the oven, close the door, and wait 1 minute. I open the door and spray the top and sides of the oven with water again, and then continue baking for about 35 minutes until the crust is nice and brown and the bread sounds hollow when you thump it.
You can also use this recipe for pizza crust. Make it the same way you do for a loaf of bread, but instead of putting it in a bread pan, put it on an oiled pizza pan or a baking sheet. Then bake it at 350°F for 18-20 minutes until it is nicely browned. Take it out of the oven and add your toppings. Bake it again for 15-20 minutes. You will have a nice, thick-crust pizza.
What You Need
For this recipe, you need measuring cups and spoons, a good quality stand mixer, one bread loaf pan, gluten free flour and almond flour. The almond flour is critical to helping the bread rise. I’m not sure why, but if you substitute another GF flour, it will not rise as well. Whatever tools you buy, be sure to buy the best you can afford. You will never be sorry.
Gluten Free Dairy Free White Bread Recipe
Gluten Free Dairy Free White Bread
This Gluten Free Dairy Free White Bread is the closest version of BREAD I have found. Excellent flavor and texture.
- 1/4 cup active dry yeast
- 2 teaspoons of honey or sugar
- 1 1/2 cups warm water (not too hot, make it like bathwater)
- 2 cups Bob's Red Mill Gluten Free One-to-One Baking Flour
- 1 cup almond flour
- 1 tablespoon xanthan gum (optional, already included in Bob's Red Mill Flour, but I add it)
- 1 1/2 teaspoons sea salt
- 2 large eggs (lightly beaten)
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- Oil or baking spray
- In a 2-cup measuring cup or bowl, combine the water, sugar, and yeast.
Stir to dissolve the sugar (or honey). I use a wire whisk to do this.
- Cover the cup with a clean cloth and set it aside until it is nice and bubbly (about 5 minutes).
- Using the wire whip attachment (not the dough hook or paddle) and the mixing bowl of your Kitchen Aid stand mixer, combine the flour, xanthan gum, and salt, and mix to combine.
- Add the yeast mixture, vinegar, oil, and eggs to the mixing bowl and mix on low to combine.
- Scrape down the sides once.
- Beat the dough on high for 3 minutes.
- Spray a loaf pan with baking spray.
Scrape the dough into the loaf pan and smooth the top.
Set it in a warm, draft-free location to raise about 30-45 minutes, or until the loaf has raised about half again as much as it was. It won't double like regular bread dough. NOTE: Do not cover the bread with a cloth as you would with wheat dough. It will rise and stick to the cloth.
Heat the oven to 375°F.
- Spray the top of the loaf with baking spray (optional, to help it brown).
Open the oven and spray the sides and top with water. Close the oven door and wait 2 minutes. (You can skip this if you are using a regular loaf pan, but if you are using a French bread pan, this will help make the bread crusty.)
- Place the loaf in the oven on the middle rack.
After 1 minute, open the oven and spray the sides and top of the oven with water again. (Skip this step if using a regular loaf pan.)
Bake the bread for 40-45 minutes until the bread is starting to brown and sounds hollow when you tap it. If I am using a French bread pan, at 40 minutes, I remove it from the pan and put it back in the oven for 5 minutes to harden the sides a bit.
- Take it out of the oven and cool it on a wire rack.
This is a single-rise bread!
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Recipe Nutrition Information
This recipe is GF, DF, SF, CF (use sea salt), V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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