My best gluten free, wheat free bread recipe!

Finally. HALLELUJAH. I’ve got a recipe to share with you for not just decent, but really nice, tasty, can be eaten without toasting, doesn’t crumble all over the place…. wheat free, gluten free BREAD. I know. Really. 

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I’d pretty much given up making bread for myself. I make the family 1-2 loaves a week in our bread maker and it always comes out good (as long as I remember to put the paddle in the bread machine that is!). However over the years I’ve tried so many bread recipes for myself, so many flours and I’ve just ended up plain disappointed. Sometimes I get a half decent loaf, but there is no rhyme or reason to it. I’ve tried numerous flours and mixes, my best recipe up till now is my nut bread – which is a completely different type of bread. 

Then in the Christmas sales I decided to treat myself to a stand mixer. My trusty food processor has pretty much kicked the bucket, so I’ve gone for a change. This beauty is making me smile most mornings when I enter the kitchen. Not only is it bringing beauty to my worktop, I’ve also discovered a secret. Stand mixers make better gluten free bread! 

This bread is good toasted, freshly sliced, doesn’t crumble too much and I found it simple to make. I was pretty sure it wouldn’t rise – it did. This may change my life. So I’m sharing it with you 😉

Dietitian UK: My best gluten free bread recipe

My best gluten free, wheat free bread recipe
Yields 20
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Cook Time
35 min
Cook Time
35 min
129 calories
20 g
17 g
4 g
4 g
2 g
47 g
28 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
47g
Yields
20
Amount Per Serving
Calories 129
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 28mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
5%
Sugars 3g
Protein 4g
Vitamin A
3%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350g gluten free flour (I used 200g Doves farm plain flour and 150g rice flour)
  2. 1 tsp xanthum gum (unless your flour contains in)
  3. 100g rolled oats
  4. 1/4 tsp cream of tartar
  5. 1/4 tsp bicarbonate of soda
  6. 2 tbsp sugar
  7. 3 tsp yeast
  8. 70g butter
  9. 1 tbsp white wine vinegar
  10. 1 tbsp black treacle
  11. 1 medium egg
  12. 300ml warm milk
Instructions
  1. Grease a loaf tin.
  2. Mix the flours, xanthum gum, oats, cream of tartar, bicarbonate of soda, sugar and yeast on low in the stand mixer for a few minutes.
  3. Add the butter, vinegar, treacle, eggs and milk - one ingredient at a time mixing all the while.
  4. Leave to mix for 5 minutes.
  5. Now add to the loaf tin, cover with cling film and a tea towel and leave to rise.
  6. Preheat the oven to Gas Mark 5, then bake in the centre of the oven for 30 minutes.
  7. Remove from the loaf tin and put onto a baking tray to cook for 5 minutes to get a better crust on the loaf.
  8. Leave to cool on a wire rack.
beta
calories
129
fat
4g
protein
4g
carbs
20g
more
Dietitian UK http://www.dietitianuk.co.uk/

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