#DEFINE SPRINGY FREE#
The best gluten free flour blend for this bread recipe Just brush the top lightly with melted butter and sprinkle with seeds. If you’d like to add seeds to the bread, do it after the dough has risen. It’s a bit fragile once it’s risen, so handle with care. Mixing all of the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer. The one drawback of this gluten free bread recipe is that I’ve never made it with total success with a bowl and spoon. You need a mixer paddle attachment to mix it, most definitely not a dough hook! This batter-style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough. If you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you. What is this gluten free bread dough like? Every failed recipe attempt eventually led to this gluten free bread recipe.
#DEFINE SPRINGY PLUS#
I finally settled on apple cider vinegar and cream of tartar, plus egg whites, and of course xanthan gum (you simply can’t make gluten free bread that doesn’t fall apart without xanthan gum).īefore that, I wasted a ton of expensive ingredients, including all different kinds of gluten free flours. I still have such vivid memories of researching every possible additional ingredient I could add to this gluten free bread recipe to help support the dough during its rise. That didn’t matter to me at all when I first developed the recipe.
This batter-style gluten free bread doesn’t look or behave anything like conventional yeast bread when it’s raw or even when it’s baking. Especially in our bread-obsessed culture, we all define ourselves by whether we eat bread, how much we eat of it, and what type of bread we eat. Of course, it quickly became clear that bread was going to be the biggest day-to-day issue with going gluten free. Now, I won't lie: when I first learned that my son had to be gluten free for life, I distinctly remember saying, “wait, so you're telling me he can't have a cupcake at a birthday party?” (Clearly, we've come a long way since then!) And I felt super protective of this recipe that I'm sharing with you today, which is straight out of the second edition of my first cookbook. It was truly revolutionary when I first created it, even though now it seems like old school gf bread.
But this one is still the original and best. The horror! It has sadly, since, been republished by others many times, often with “tweaks” to make it “unique” but that actually ruin the recipe. When the first edition of the very first Gluten Free on a Shoestring cookbook came out, I was downright terrified that someone would take it upon themselves to post this entire recipe online, without permission. When I nailed the recipe for this gluten free bread way back in 2010, I knew lunch would never be the same again.
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