Here's a basic recipe for gluten-free bread dough. Keep in mind that gluten-free baking can be a bit more challenging than regular baking due to the absence of gluten, which provides structure and elasticity. However, this recipe should give you a good starting point for making gluten-free bread:
Gluten-Free Bread Dough:
Ingredients:
- 2 cups gluten-free all-purpose flour blend (make sure it includes xanthan gum or add 1 teaspoon separately)
- 1/2 cup almond flour or buckwheat flour (for added texture and flavor)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon sugar or honey
- 1 1/4 cups warm water (around 110°F or 43°C)
- 3 tablespoons oil (olive oil, vegetable oil, or melted coconut oil)
- 3 large eggs, at room temperature (or flaxseed or chia seed eggs for vegan option)
- 1 teaspoon apple cider vinegar (helps improve texture and flavor)
Instructions:
In a large mixing bowl, combine the gluten-free all-purpose flour blend, almond flour (or buckwheat flour), active dry yeast, salt, and sugar (or honey). Mix well.
In a separate bowl, whisk together the warm water and oil until well combined.
Add the wet ingredients (water and oil mixture), eggs (or vegan egg substitutes), and apple cider vinegar to the dry ingredients. Mix the dough until it becomes smooth and well combined. The dough should be slightly sticky and have a similar consistency to regular bread dough.
Preheat your oven to 375°F (190°C) while you let the dough rest. This step is important for gluten-free bread since it allows the flours to hydrate and the xanthan gum (if it's not already in the flour blend) to start working.
Transfer the dough into a greased or parchment-lined loaf pan. Smooth out the top with a wet spatula or spoon.
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour or until the dough has doubled in size. Note that gluten-free bread may not rise as much as traditional wheat bread, but it should still increase in volume.
Once the dough has risen, remove the plastic wrap or towel, and place the pan in the preheated oven. Bake for 30-40 minutes or until the bread's internal temperature reaches around 200°F (93°C) when measured with a food thermometer.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Remember that gluten-free bread is best when freshly baked, but you can store any leftovers in an airtight container at room temperature for a day or two. If you want to extend its shelf life, slice the bread and freeze the slices individually for easy toasting.