Homemade Wonderful Gluten-Free Bread

IMG_5683There are a ton of gluten-free bread options out there, and some of them are really tasty.  My favorites are Udi’s gluten free whole-grain bread, and Udi’s gluten-free millet-chia seed bread.  I highly recommend them!  My only problem with all of the gluten-free loaves that I’ve come across, is that they are so tiny compared to a regular loaf of bread.  What if I want a big sandwich, eh?

My grandma (or “G” as I call her) is so great about baking me all sorts of gluten-free treats whenever I visit her.  One trip she had a loaf of this fabulous bread waiting for me.  It was so delicious, and was the largest loaf of gluten-free bread I had ever seen.  She baked it in her bread machine, but the package also provides instructions on how to bake in a conventional oven, and all you need is a tabletop mixer.

I’ve made this bread a few times now, and it’s always incredibly delicious.  You can store it on the counter for a few days in a good plastic bag/container, or slice and freeze for longer storage, (but I bet you it won’t last that long!)

I’ve used this bread for peanut butter and banana sandwiches, PB&J’s, chicken sandwiches, toasted with eggs, french toast, grilled cheese or just plain on its own.

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These instructions are printed on the back of the bag, too.  Here are some step-by-step pictures to help you out.

Place contents of package in large bowl of heavy-duty, tabletop mixer.  Remove yeast packet and add yeast to warm milk in separate bowl.  Let foam for 5 minutes.

Add eggs, melted butter/oil, vinegar, and yeast-milk mixture to bread mix.  Mix with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary.

Place dough in greased 9 x 5” inch nonstick pan.  Smooth top of dough with wet spatula.

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Cover with oiled aluminum foil or plastic wrap and let rise in warm place until dough is level with top of pan (approximately 25-35 minutes.)

Bake at 375 degrees for 60-65 minutes (do not underbake.)  Cover with foil after 10 minutes to prevent over-browning.  To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf.  Turn loaf out on to wire rack and cool thoroughly before slicing.

Delicious in peanut butter sandwiches, toasted with butter or jam, in grilled cheese, chicken sandwiches, or any other way you like to enjoy your bread!

Bob’s Red Mill Wonderful Gluten-Free BreadIMG_5682

Baking Instructions by Hand (for conventional oven)

Ingredients:

  • 1 package of Bob’s Red Mill Homemade Wonderful GF Bread Mix
  • 1 2/3 cups milk (cow, rice, soy)
  • 1 whole egg, plus enough egg whites to equal 3/4 cup
  • 1/4 cup melted butter or vegetable oil
  • 1 tsp. cider vinegar

Steps

  1. Place contents of package in large bowl of heavy-duty, tabletop mixer.  Remove yeast packet and add yeast to warm milk in separate bowl.  Let foam for 5 minutes.
  2. Add eggs, melted butter/oil, vinegar, and yeast-milk mixture to bread mix.
  3. Mix with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary.
  4. Place dough in greased 9 x 5” inch nonstick pan.
  5. Smooth top of dough with wet spatula.
  6. Cover with oiled aluminum foil or plastic wrap and let rise in warm place until dough is level with top of pan (approximately 25-35 minutes.)
  7. Bake at 375 degrees for 60-65 minutes (do not underbake.)
  8. Cover with foil after 10 minutes to prevent over-browning.
  9. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf.  Turn loaf out on to wire rack and cool thoroughly before slicing.

Hugs, kisses & yummy dishes… xoxo

Lauren

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