I have to admit that if you offered me the choice between a slice of freshly baked bread or cake, I would probably take the bread. I love it. Before I cut back on gluten I would generally make restaurant decisions based on whether or not they served bread before the meal and how high I would rate the accompanying dipping sauces. It's been a bit of a struggle to find a gluten-free bread that I really liked, so it seemed like a good time to find a recipe I could make myself and satisfy my bread cravings. To be honest, my past attempts at replicating my mom's delicious breads have not gone very well, so I knew I would need a recipe that was relatively fool-proof. Easy Gluten-Free Bread
Adapted from Fork and Beans' Gluten-Free Vegan Bread
2 1/4 teaspoons dry active yeast
1 cup warm non-dairy milk (I use almond milk)
2 teaspoons honey (or agave or maple syrup for a vegan version)
1 cup warm water
5 tablespoons ground white chia seeds (you can substitute black seeds as well, and you can buy them pre-ground or blend whole seeds in a coffee grinder)
3 tablespoons vegetable oil
2 teaspoons apple cider vinegar
3 cups gluten-free flour (I used Bob's Red Mill brand)
1/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthan gum (check the baking aisle of your grocery store)
Combine the yeast, honey, and warm milk (around 100°F) in a medium-sized bowl. Stir to combine and let it sit for 10 minutes until the mixture puffs up quite a bit. Add the warm water, chia seeds, oil, and vinegar and whisk together until combined. Let this mixture sit for another 2 minutes to allow the chia seeds to expand. While the chia seeds are expanding, mix together your dry ingredients (the GF flour, buckwheat flour, baking powder, baking soda, salt, and xanthan gum) in a large bowl. Add the wet mixture to the dry ingredients and stir until just combined. Pour the mixture into a 9ʺ x 5ʺ greased pan and press the dough down with the back of your spoon to flatten out.
Place the pan in a warm (but non-drafty) spot to rise for 30-45 minutes until the dough rises past the top of the pan. Since it's not very warm outside yet, I turned the oven on Preheat for just a minute or two and then turned it off and placed the bread inside to rise. This worked really well for me, but if you find your bread rises too much and overflows the pan, try placing it in the oven without preheating. Once your bread is done rising, preheat your oven to 350°F and bake the bread for 60-70 minutes until the top is golden brown. Let the bread sit in the pan for 5 minutes and then transfer it to a cooling rack to completely cool before slicing. Listen, I know it's hard to let it sit there for a while, but I promise it will be easier to slice (and you can get much thinner slices for sandwiches) once it has completely cooled. Trust me.
So far I've been eating this bread every day, and I love it! It's great toasted, great dipped in oil and herbs, great for sandwiches, great for cat breading memes … (just kidding, I would never, you guys). It totally feels like I'm having a cheat snack with regular bread, but I'm not! Three cheers for delicious gluten-free bread—hip, hip, hooray!! xo. Laura
Credits // Author: Laura Gummerman, Photography: Laura Gummerman & Sarah Rhodes. Photos edited using Stella and Summer from the Signature Collection.