Easy Gluten-Free Bread

Easy Gluten-Free Bread abeautifulmess.com 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 abeautifulmess.com 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 
3 tablespoons vegetable oil
2 teaspoons apple cider vinegar

3 cups gluten-free flour
1/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xantham gum 

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.

  Easy Gluten-Free Bread abeautifulmess.com While the chia seeds are expanding, mix together your dry ingredients (the GF flour, buckwheat flour, baking powder, baking soda, salt, and xantham 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.

Easy Gluten-Free Bread abeautifulmess.comPlace 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.

Easy Gluten-Free Bread abeautifulmess.com 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.

Easy Gluten-Free Bread abeautifulmess.com
Easy Gluten-Free Bread abeautifulmess.com Easy Gluten-Free Bread abeautifulmess.com 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

Easy Gluten-Free Bread

Servings 1 loaf

Ingredients

  • 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
  • 3 tablespoons vegetable oil
  • 2 teaspoons apple cider vinegar
  • 3 cups gluten-free flour
  • 1/4 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xantham gum

Instructions

  1. 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. 

  2. While the chia seeds are expanding, mix together your dry ingredients (the GF flour, buckwheat flour, baking powder, baking soda, salt, and xantham 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.

  3. 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.

  4. 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.

Credits // Author: Laura Gummerman, Photography: Laura Gummerman & Sarah Rhodes. Photos edited using Stella and Summer from the Signature Collection.

  • Laura, Thank you for sharing this, i am celiac and i hardly ever do/eat gluten free bread, I hate how it feels, but this looks like a really good recipe and delicious one! ♥ Thank you, waiting to see more.

  • I’m the exact same way! Bread has always been my one true love (over sweets and desserts) and I’m a carb-fiend through and through. Since I’m not gluten-intolerant, I see no need to cut it out completely but it’s always nice to watch my intake when possible.

    This looks delicious and I’ll definitely have to give it a try!

  • THANK YOU THANK YOU THANK YOU!! 🙂 I have missed home made bread since having to go gluten free because of intolerance! can’t WAIT to make this on my next day off work!!! And I know there have probably been other recipes I could have used before this online, BUT I like to get recipes from sources I know and have used, because some recipes out there are awful! THanks again!

  • I’ve needed a gluten free bread recipe for ages and so happy you’ve put one up! Yay! 😀

    Lulu xx

    www.luluslittlewonderland.blogspot.com

  • Oh my goodness! A gluten free bread I actually think I could make! You are my hero!

  • Wow – this is an amazing recipe. And it doesn’t use any weird ingredients. Store-bought gluten free breads suck majorly, or have eggs and crazy preservatives in them – so an easy homemade version was what I was looking for! Thank you :))

  • Looks yummy. Saw a similar post on another one of my favourite blogger’s blog yesterday – http://www.thelondoner.me/2014/03/mums-low-carb-bread.html

    A grain free bread. Enjoy x

  • Hi I was wondering where that yellow printed napkin that is featured in this post is from? Thanks so much

  • I fear I may be gluten intolerant.. going to see the doctor soon, but I’m keen to try this bread regardless 🙂

  • I’ve wanted to try more gluten free stuff for a while now, so thanks for sharing this recipe!

    http://everydayingrace.blogspot.ca/

  • I never knew you could get glutern free bread!

    http://talisatalksbeauty.blogspot.co.uk/2014/04/prestige-velvet-lipstick.html

  • I don’t think so Jen, but if it doesn’t say how much is in the GF flour, you may need to add a bit more if it doesn’t turn out right the first time.

    Laura 🙂

  • I love new recipes to try! Thanks for sharing!

    ♥ Naomi Starry Eyes + Coffee Cups

  • Thanks for the inspiration and the recipe. I’m allergic to gluten, so this is very useful. It’s so nice that gluten gets so much attention at the moment 🙂

    Emma
    www.thecasualcliche.blogpsot.dk

  • My husband has coeliac and so we are constantly on the lookout for yummy gluten-free recipes: thank you for this one! After lots of trial and error, I’ve found that pre-mixing whatever flours you use with xanthan gum/raising agents, sifting them, then mixing them again ensures that you have a perfect crumb in gluten-free bread and baking. Yes, time consuming, but worth it for the difference it makes to the final product i.e. not dry and crumbly!

  • From someone who is also recently GF, thank you so much for posting some great recipes lately!

  • just looking at these pictures reminds me of the delicious smell of fresh bread. yum!
    xo, cheyenne

  • This looks awesome, Laura! Thank you for including more gluten-free recipes. I have celiac disease and find myself drooling over many baked goods on the website, but sadly can’t eat them. So please keep the gfree treats coming! And anything cat related, of course. 🙂

  • Mmmm, looking forward to trying this one. I do like that it’s gluten-free also. I’m a vegetarian so I can take honey too 🙂

    Love and luck,

    Laurali Star

    http://www.thesecretsurprisinista.com

  • Where did you guys get all of the white dishes for your studio? I’m absolutely in love with them.

  • This looks so delicious that you almost convinced me to give gluten-free a try. Almost. I just can’t jump on that bandwagon. But…mmmm, it looks good!

  • I must say, it does look quite wholesome & delicious! I must try! ;D Looking forward to more.

    <3 Carsla
    Founder & CEO of Connect-the-Cloths
    www.connect-the-cloths.com
    http://blogspotter.co/connect-the-cloths/
    A stylist, foodie, & writer’s blog in development.

  • I have bread dough rising on the counter right now, although it’s not gluten free. I do however have gluten free flour in the cupboard waiting for its time to shine! My boyfriend’s sister has been trying to eat gluten free, but hasn’t had any luck with bread recipes yet. I’ll have to show her this recipe and make her a loaf myself. Thanks!

  • This looks delicious! I don’t have a gluten-free diet, but I think it’s still pretty fun to make recipes without using gluten. It can be somewhat challenging and pretty delicious depending on the recipe!

    xoxo
    Taylor

  • I’m going to have to try this out!

    http://brittannytaylor.com/blog/

  • You have always soo many tasty recipes. I love it and your blog. xa
    http://www.fashiondenis.com

  • I was so happy to see this! I just recently developed a gluten sensitivity, but I’m allergic to rice, so finding bread that I can eat has been a challenge. I will definitely be trying this soon!

  • One of the girls I play D&D with is both celiac and lactose intolerant, so I’m always looking for recipes to bring over to her house as a little gift! This is great! Thanks for sharing!

    http://cuddlyasacactus.wordpress.com/

  • oh this sounds brillliant i am going to get on this baking recipe !!
    Lauren x
    Britton Loves | Fashion Lifestyle + Photography – www.brittonloves.blogspot.co.uk
    Vote for my blog here !

  • I don’t need my food to be gluten free or vegan, but this looks delicious! I’ve been looking for more ways to use chia seeds. Also, like someone else already said, honey isn’t vegan, for those that care–you might want to make a note of that. Thanks for the idea though!

  • Hey! Your photos for this post reminded me to ask. How are the concrete-covered plastic laminate counters treating ya? Still loving them as much as when you first did them?

  • Sounds so yummy! I made a gluten free toasting bread a few years ago on my blog but a yeasted version would be fabulous! I’ll have to try this.

  • I used Bob’s Red Mill GF flour, but I know different GF flours are made of different things, so it may vary a bit, but I think you would be ok. Just adjust the amount of xanthan gum if the GF flour already has some. The chia seeds help bind it together, so I would suggest them, but you could certainly give it a try without them!

    Laura 🙂

  • Yes Ene, you are correct! I forgot that when I was making substitutions, but all the titles should be correct now (and maple syrup would be great too!)

    Laura 🙂

  • Yes Katie, you are right! I forgot that when I was making substitutions, but all the titles should be correct now 🙂

    Laura

  • I agree with Katie Cook (above)! I’m gluten-free and dairy-free, so I’m in LOVE with all of these new recipes! Can’t wait to try them out! (Especially since finding actually tasty gluten-free recipes is sometimes pretty darn difficult.) Thank you! xo

  • It looks so delicious! I will try to make it sometime.
    Thanks for sharing!!
    XOXO

    Milu
    www.hellolupi.blogspot.com

  • If the GF flour that you use already has xanthan gum, do you have to add more?

  • Thanks for this! What kind of gluten free flour did you use? An all-purpose blend?

  • Ohhh drooling! It looks so good. I’ll definitely make this some time soon 🙂 And indeed, like Katie says, honey isn’t vegan. But agave sirup will probably do for a substitute! thanks! 🙂

  • I am also gluten-free and dairy-free, so I really appreciate this recipe! I have never eaten chia seeds, so I’m just wondering if they serve a specific purpose, or are they just for flavor? Could I emit them from this recipe? Also, what gluten-free flour to you like? I recently discovered gluten-free Bisquick, and it was like the heavens parted and shined down upon me, LOL.

  • Seems delicious!:) I´m a vegetarian so I´ll take honey, but I must point out that if the recipe has honey it´s NOT VEGAN. Vegans do not eat honey because it is an animal derivative. Mostly they replace it with Maple syrup. I guess you can replace without problems but it would be good to clarify it :).

  • I’m sure people will come out of the woodwork to let you know, but honey isn’t vegan 🙂

  • THank you SO much for sharing more gluten free items lately:) I’m gluten and dairy free, and while I DROOL over all your recipes, most of them I couldn’t make. But i’m enjoying all the new gluten free additions lately! Thanks so much…love you guys!!! xoxo Katie

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