Basic Bread – Gluten-Free Recipe

Name: Basic Bread – Gluten-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 teaspoons active dry yeast; 1 tablespoon sugar, divided (4.5 teaspoons or 2 tablespoons); 1 cup water, 110 degrees F (1 1/2 cups or 2 cups); 1 1/2 cups gluten-free flour, blend (2 1/4 cups or 3 cups); 1/2 cup potato starch (1/2 cup or 3/4 cup); 1/4 cup powdered milk (1/3 cup or 1/2 cup); 1 1/2 teaspoons xanthan gum (2 t. or 3 t.); 1 teaspoon guar gum; 3/4 teaspoon salt (1 t. or 1 1/4 t.); 1/4 teaspoon soy lecithin (1/2 t. or 1 t.); 1 large egg (2 or 2); 1 tablespoon butter (1 1/2 T. or 2 T.) or 1 tablespoon canola oil (1 1/2 T. or 2 T.); 1/2 teaspoon cider vinegar (1/2 t. or 1 t.)

Servings: persons

2 1/4 teaspoons active dry yeast
1 tablespoon sugar, divided (4.5 teaspoons or 2 tablespoons)
1 cup water, 110 degrees F (1 1/2 cups or 2 cups)
1 1/2 cups gluten-free flour, blend (2 1/4 cups or 3 cups)
1/2 cup potato starch (1/2 cup or 3/4 cup)
1/4 cup powdered milk (1/3 cup or 1/2 cup)
1 1/2 teaspoons xanthan gum (2 t. or 3 t.)
1 teaspoon guar gum
3/4 teaspoon salt (1 t. or 1 1/4 t.)
1/4 teaspoon soy lecithin (1/2 t. or 1 t.)
1 large egg (2 or 2)
1 tablespoon butter (1 1/2 T. or 2 T.) or 1 tablespoon canola oil (1 1/2 T. or 2 T.)
1/2 teaspoon cider vinegar (1/2 t. or 1 t.)

1
["HAND METHOD:", "Prepare pan(s) by greasing according to the bread weight you're making: 1 pound loaf uses an 8x4-inch pan, 1 1/2 pound loaf uses a 9x5-inch pan, 2 pound loaf calls for two 8x4-inch pans.", "Combine dry yeast, 2 teaspoons of the sugar, and warm water. Set aside to let yeast foam, about 5 minutes.", "In bowl of heavy-duty stand mixer using regular beaters, not dough hook, combine yeast-mixture with remaining ingredients, including the remaining sugar.", "Blend on medium speed for 1 minute, scraping down sides with spatula as needed.", "Place dough in prepared pan(s). Cover lightly with foil and let rise at room temperature (75 to 80u00b0F) until dough is level with top of pan. Rising time will vary from 45 to 60+ minutes, depending on altitude and humidity.", "Preheat oven to 375u00b0F Using sharp knife, make three diagonal slashes 1/8-inch deep in loaf so steam can escape during baking.", "Bake 55 to 65 minutes, or until nicely browned and internal temperature is 205u00b0F on an instant-read thermometer. Do not underbake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.", "BREAD MACHINE METHOD:", "Follow bread machine instructions, making sure machine is appropriate size for recipe. Carol shisks dry ingredients together (including yeast) and adds to pan. She then whisks liquid ingredients together (water at room temperature) and pours carefully over dry ingredients.", "Set controls and bake. Carol uses the ""Normal"" setting."]

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 teaspoons active dry yeast, 1 tablespoon sugar, divided (4.5 teaspoons or 2 tablespoons), 1 cup water, 110 degrees F (1 1/2 cups or 2 cups), 1 1/2 cups gluten-free flour, blend (2 1/4 cups or 3 cups), and more.

Yes, Basic Bread – Gluten-Free falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Basic Bread – Gluten-Free

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