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Easy Gluten Free Bread Recipe

Updated on October 23, 2013
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Kim is a board-certified Holistic Health Coach, Healthy Living and Cleanse Consultant, and studied under Drs. Andrew Weil and Walter Willet.

Gluten Free Bread
Gluten Free Bread | Source
3.9 stars from 24 ratings of Gluten Free Honey Bread

Gluten-Free Bread Recipe


Dear Stomach,

You've clearly reminded me that I must be gentle with you. Every bit of ingredient that I send your way must be delicate, carefully inspected, and made with care. Well today I have something very special for you. Something familiar. Open up your esophageal sphincter because I'm about to give you something that will make you feel wonderfully satisfied, at ease, and ...oh so much joy.

Okay, go ahead and take a bite out of this piece of gluten free and dairy free honey bread. I'll wait to give you a few moments to digest.

Hmm....no comment? Are you speechless because you're not sure how you feel about it, or are you in shock at how delicious it is? You want to spread some peanut butter on it? Okay sure...it wouldn't hurt to add a little bit more protein.



What's that? You want some Nutella hazelnut chocolate spread on it. Okay now you're asking for too much! Remember, you need to look good in the bikini this summer.

By the way, you're welcome.

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 1 Loaf of Gluten Free Bread
A slice of gluten free bread to start off the morning.
A slice of gluten free bread to start off the morning. | Source

Ingredients for Gluten Free Bread Recipe

  • 3 cups Mama's Almond Blend Flour
  • 1 cup water
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • 1 tablespoon sugar
  • 1 tablespoon yeast
  • 1/3 cup honey
  • 1/3 cup apple sauce, @ room temperature
  • 1 teaspoon cider vinegar
  • 3/4 teaspoon salt
  • 2 tablespoon vegetable oil

Additional Tips for Successful Gluten Free Bread Recipe


  1. Xanthan gum and guar gum are typically found in gluten free bread recipes. They both act as thickeners and emulsifiers. You can use just one or the other, as long as they both equal to 2 teaspoons. For the best results, I combine both of them together.
  2. If you have a digital thermometer, it should read about 210 degrees after 1 hour.
  3. Optional: for a shiny appearance, brush a coat of EGG WHITES on top of the loaf before you bake it.
  4. Since this bread does not require eggs, expect your bread to be slightly denser than normal. Eggs usually help it rise even higher.
  5. For this recipe I used a gluten free all purpose flour mix called Mama's Almond Blend. The ingredients are: White Rice Flour, Tapioca Flour, Potato Starch, Sweet Rice Flour, Almond Meal.
  6. You can also mix a healthier flour blend. Try mixing the following ratio:
  • 1 cup sorghum flour or brown rice flour
  • 1 cup tapioca starch (or potato starch)
  • 1/3 to ½ cup almond meal (or buckwheat flour or millet flour)


Easy and Quick Instructions for Gluten Free Bread

  1. "Proof" your yeast by measuring 1 cup of warm water. Add in the yeast and sugar. Stir it gently and let it stand for 5 minutes. The yeast will feed on the sugar and start to create a large foamy mixture. Make sure the water is not too hot, as this will kill the yeast! The ideal temperature should be around 110 degrees F.
  2. In a stand mixer bowl combine flour, xanthan gum, guar gum and salt. Mix on low setting, briefly. In a small bowl, whisk together the oil, honey, applesauce and vinegar together and set aside. (Don't pour it in yet)
  3. By the time you've finished step 2, the yeast mixture should be foamy. With mixer running on low speed, slowly pour yeast mixture into the dry ingredients. Now slowly pour in the oil/honey mixture. Stop mixer and scrape down sides of bowl. Beat on high speed for 3 minutes.
  4. Spray your bread pan with some PAM or rub some butter on it. Spread dough into prepared pan. Cover with towel and place in warm area to rise for 1-1½ hours or until doubled in size. If you want it to rise faster or if your house is too cold, turn the oven on to lowest temp and leave the oven door open. Place your pan in the oven with a shallow dish of water underneath your loaf of bread. Your dough is ready when it DOUBLES in size.
  5. Place on second lowest rack in oven. Bake for 30 minutes at 375 degrees F for the first 30 minutes. For the last 30 minutes, cover bread with a piece of foil to prevent the top from burning.
  6. When the bread is finished baking, turn off the oven and leave the oven door slightly open. Gluten-free bread can easily collapse if you take it out into a colder environment too quickly. I would suggest that you wait until the bread cools down (about half and hour) before you slice it. Eat it with your favorite jam or organic butter! Enjoy!

How to Make Gluten Free Bread

Click thumbnail to view full-size
Measure out the flour with a spoon. DO NOT just put the measuring spoon inside the bag and scoop the flour. you will end up with too much flour!Poof your yeast by combining warm water, sugar, and yeast for 5 minutes. Don't the bubbles look like a cool science experiment?Scrape down the mixture once. The bread dough should look like a large thick wad of shiny gum. Notice the dough is about halfway in the pan. Place it in a dark, warm place for 1 - 1.5 hours and it will rise. See the next picture. if your house is too cold, you can turn the oven on to 100 degrees (or the lowest temperature setting) and leave itIt has risen! Optional: you can brush a thin coating of egg whites on top of the loaf for a pretty, shiny coated look!Well, HELLO LOVER!
Measure out the flour with a spoon. DO NOT just put the measuring spoon inside the bag and scoop the flour. you will end up with too much flour!
Measure out the flour with a spoon. DO NOT just put the measuring spoon inside the bag and scoop the flour. you will end up with too much flour! | Source
Source
Poof your yeast by combining warm water, sugar, and yeast for 5 minutes. Don't the bubbles look like a cool science experiment?
Poof your yeast by combining warm water, sugar, and yeast for 5 minutes. Don't the bubbles look like a cool science experiment? | Source
Source
Scrape down the mixture once.
Scrape down the mixture once. | Source
The bread dough should look like a large thick wad of shiny gum.
The bread dough should look like a large thick wad of shiny gum. | Source
Notice the dough is about halfway in the pan. Place it in a dark, warm place for 1 - 1.5 hours and it will rise. See the next picture. if your house is too cold, you can turn the oven on to 100 degrees (or the lowest temperature setting) and leave it
Notice the dough is about halfway in the pan. Place it in a dark, warm place for 1 - 1.5 hours and it will rise. See the next picture. if your house is too cold, you can turn the oven on to 100 degrees (or the lowest temperature setting) and leave it | Source
It has risen! Optional: you can brush a thin coating of egg whites on top of the loaf for a pretty, shiny coated look!
It has risen! Optional: you can brush a thin coating of egg whites on top of the loaf for a pretty, shiny coated look! | Source
Well, HELLO LOVER!
Well, HELLO LOVER! | Source

More gluten Free Recipes!


If you are a beginner at baking gluten free bread, refer to my other article on 10 Tips to Gluten Free Baking. Feel free to contact me or leave a comment below, if you have questions about baking gluten free bread.

I hope you've enjoyed reading the recipe! Now go and bake your bread!


For other gluten-free recipes that you might like:

Source

About the Author

Kim Lam is a board certified Health Coach, Healthy Living and Cleanse Expert, half-marathon runner, gardener, and creator of Whole Foods, Whole Body Cleanse.

Kim Lam received her training from the Institute for Integrative Nutrition. She studied under Dr. Andre Weil, Director of Arizona Center for Integrative Medicine and Dr. Walter Willet, Chair of Nutrition at Harvard University, among many other leading researchers and nutrition authorities.

She is deeply dedicated to sharing the exciting, yet critical journey to healthy living.

Connect with her on Facebook where she shares many health tips and recipes. Learn how to lose weight, get rid of toxins, and decrease inflammation with her 14-Day cleanse at Lettuce Be Healthy.

Comments for Gluten Free Bread Recipe

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    • Pamela N Red profile image

      Pamela N Red 4 years ago from Oklahoma

      This looks great. I've never seen that Mama's brand almond flour here locally so I may have to order it from your link above. Thanks.

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 4 years ago from Planet Earth

      This looks so good, and you've done a great job of giving us detailed instructions and excellent photos to follow! So, that means I have no excuse to get busy and start baking a few loaves, right?

      Voted up, useful, awesome and interesting!

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      You're funny Marcy...yes start baking woman! There's nothing like fresh bread straight out of the oven! :-) Thanks for voting!!!

    • tirelesstraveler profile image

      Judy Specht 4 years ago from California

      Just printed this recipe and will get the ingredients tomorrow. I have been craving bread and this looks wonderful. Only question is the instructions say to sad honey and vinegar to butter and I thought this was dairy free too.

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Hello tirelesstraveler,

      Thank you for bringing that up...sorry about that! The original recipe calls for butter, which is what I personally use for my family. But some of my clients ask for a dairy-free version, so I usually tell them to swap for 2 tablespoon of vegetable oil. I just corrected the hub. Let me know if you have any more questions about gluten-free baking and please update me on the result. Thanks! :-)

    • newscrunchtime profile image

      newscrunchtime 4 years ago

      that looks delicious and healthy :D

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thanks newscrunchtime, for stopping by!

    • profile image

      kelleyward 4 years ago

      This looks so good! I've seen mamma's flour blend before. I'm gonna try this soon! Voted up and useful! Take care, Kelley

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thanks Kelley, I can't wait to try your GF pretzel recipe too. Isn't it great that we can share recipes? :-)

    • profile image

      kelleyward 4 years ago

      Yes! I love the people I meet here!

    • SpeakUpStandOut profile image

      Criss 4 years ago from Southern California

      I love honey anything, but sadly, I'm allergic, of course; I could not be allergic to something like broccoli. Sheesh, life is truly unfair sometimes. :P I am sure this break is really yummy! :)

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Yeah, that would be nice to be allergic to broccoli...and brussel sprouts lol!

      Perhaps you can substitute maple syrup for the honey?

    • icmn91 profile image

      icmn91 4 years ago from Australia

      Wow, that looks yum. I'll have to try it and come back to let you know how it turns out...

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thanks icmn91...please come back and let me know how it turned out and if you have any questions!

    • profile image

      Laurienie 3 years ago

      Thank you so much for this!! Most gluten free recipes I've seen call for ingredients that are too absurd and expensive to get; but this recipe is perfect!!

    • janderson99 profile image

      Dr. John Anderson 3 years ago from Australia on Planet Water

      Nice recipe. Fabulous photo. Cheers,

    • techygran profile image

      Cynthia 2 years ago from Vancouver Island, Canada

      Turtlewoman:

      This is just exquisite to look and think about producing. Your presentation and tutorial are very well received.

      I eat GF bread but am sort of tired of it-- this looks like it might actually taste good? Voted up, shared, pinned, tweeted.

    • Turtlewoman profile image
      Author

      Kim Lam 2 years ago from California

      Thank you for sharing Cynthia!

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