Everyday Gluten-Free Bread
Laura
July 25, 2021
medium
Adapted from Bob’s Red Mill Everyday Bread (gluten-free) recipe.
I found the original recipe a bit too sweet, as I’m a fan of salty and savory bread. I lowered the amount of sugar and amped up the salt. As a result, final product reminds me a bit of corn bread, but more solid.
🍳Recommended Equipment
- loaf pan
- stand mixer with dough hook, or a mixing bowl and spatula
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Ingredients
Adjust Servings
| 453grams gluten-free all purpose flour (such as King Arthur's) approx 3⅓ cups | |
| 30grams brown sugar approx 2 tablespoons | |
| 7grams active-dry yeast approx 2¼ teaspoons | |
| 15grams salt | |
| 390milliliters milk, warmed to 110°F approx 1½ cups + 2 tablespoons | |
| 60milliliters oil approx ¼ cup | |
| 2 eggs | |
| butter (for greasing) |
Directions
1.
Combine dry ingredients
Combine 453g gluten-free all-purpose flour, 30g brown sugar, 7g yeast, and 15g salt.
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2.
Add liquid ingredients and mix
Add 390ml milk, 60ml oil, and 2 eggs to dry ingredients.
Beat batter until smooth.
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3.
Pour batter in loaf pan
Grease loaf pan with butter. Pour batter into loaf pan.
Cover with a tea towel and let rise for an hour, or until it's risen to the top of the pan. In the meantime, preheat oven to 375°F.
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4.
Bake for 40-50 minutes
Bake for 40-50 minutes or until temperature of bread reaches 200°F.
Cool for 5 minutes and then remove from pan to cool.
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