As I mentioned, in an earlier post, I have been trying to “cure” my stomach issues with diet rather than with medication. I will be honest and tell you it’s been a real struggle. I feel like it’s one step forward and two steps backwards most days.
One thing I needed to give up, at least temporarily, was wheat based products. I haven’t missed much but I do like a sandwich now and again or a piece of toast with my eggs. I haven’t heard many good things about store made GF bread so I decided I would make my own.
I have tried quite a few GF bread recipes and this is the one that I think is the closest to “real” bread. I have been making bread for a zillion years with great success but the technique for gluten free bread is totally different. It’s important to not over think the process. I had a couple of colossal flops before I figured that out. The technique is more like a dessert type bread than a yeast bread but the bread will look, feel and taste like yeast bread.
This is not my original recipe. I found it by doing a Google search for the best gluten free bread recipe. The search led me to a wonderful blogger named Kim. She has done all of the hard work and posted a recipe that is really great! I wanted a recipe that looked like “real” bread and seemed easy to make. This one fits the bill. I made a couple of changes to her recipe but my recipe is almost exactly as the one Kim posted. I used granulated sugar instead of honey because I cannot eat honey yet. You can’t leave out the sweetener because the yeast needs it to do it’s “thing”. The recipe I am posting is with the ingredients that I except for the oil. I used coconut oil and it does have a slight coconut taste. I have listed the oil choices Kim provided in her recipe. I will use a different oil next time.
Be sure to go over and read Kim’s blog post. She has a lot of great information.
A note about why I use a digital thermometer to check if the bread is completely cooked. Gluten free bread is a much moister bread than regular yeast breads. It may look done and sound hollow when tapped but it can still be too moist inside. When it isn’t done your loaf will collapse as soon as you take it out of the pan. Another blogger recommended using a thermometer to test the bread. It worked like a charm!