Spreading the Gluten Free Bread in the pan before baking.
When making gluten free bread, you can expect a different consistency than that of typical wheat breads. While wheat breads require kneading to develop the gluten proteins into an extensible but elastic dough, gluten free bread dough gets its consistency from xanthan gum added to the flour. This means kneading isn’t required and simply a good mix will do. Here in the Bob’s Bakery, we like to mix on medium-high speed for about 4-5 minutes.
Take care not to overproof your bread before putting it in the oven. Letting it rise high above the pan will let too much air into the dough and cause the loaf to collapse either in the oven or after removal. When we make our gluten free breads in the bakery, we seldom need to let our loaves proof for more than 20-25 minutes. While your loaf might not look doubled in size, it will most likely gain height through oven spring during the first few minutes of bake time.
Gluten free bread keeps best in the fridge or freezer, unlike typical wheat bread, which can last just fine at room temperature. Slice your bread while it is still slightly warm and then place it in one or two plastic bags. It will then be able to last for a while and maintain its consistency. To create the right-out-of-the-oven flavor and texture, heat a refrigerated slice in the microwave for 10-20 seconds before enjoying!
When making gluten free bread (or any yeasted product), measure out your flours ahead of time so they are at room temperature. Gluten free flours, unlike traditional bread flour, store best at refrigerated temperatures. Simply pulling cold flours out of the fridge will cause the yeast to take a much longer time to react. We sometimes hear people asking why their bread is having trouble rising and often the case is that the ingredients are too cold for the yeast.
When you start experimenting with gluten free baking of any kind, you should stick to gluten free recipes until you feel comfortable with the changes of consistency and workability. Once you start getting the knack for it, you can try adapting some of your favorite “regular” recipes with some of these tips:
Find flours with higher protein contents to build structure. For instance, a rice flour will not give your bread the same sturdiness as an amaranth, sorghum, or teff flour would.
Gluten free breads will require more liquids than the equivalent wheat bread recipes require. When you convert wheat breads to gluten free, be sure to add extra water, milk, oil, honey, or other wet ingredients to make sure that all of the flour is properly incorporated in the dough. Your gluten free bread dough should be too wet to knead but thicker than cake or muffin batter.
Try out alternative ingredients in your favorite recipes to see what the effects are on the finished product. Ingredients such as eggs, carbonated water, and even gluten free beer can act as natural leaveners that can give a fluffier crumb and a fuller volume.
Have fun! Gluten free baking of any kind can take a while to get used to so be sure to take it lightly and have a good time.
Below is our gluten free, dairy free bread recipe. Give it a whirl to try out your new skills!
Bob’s Red Mill Dairy Free Wheat Free Bread
Mix together with a spoon in a small bowl:
5 Tbsp Cornstarch
1 Cup Water
Yeast Packet (found in Bob’s Red Mill Gluten Free Bread Mix)
When cornstarch is dissolved, pour into large bowl and mix in the following (with spoon or dough hook on upright mixer):
1 2/3 cups Rice Milk
¼ Cup Vegetable or Safflower Oil
1 tsp Apple Cider Vinegar
Bob’s Red Mill Gluten Free Bread Mix
Pour mixture into a bread pan and let rise until dough is just above the top of the pan (30-40 minutes). Bake at 350 degrees for one hour, rotating pan once during the bake. Remove from oven and let cool on wire rack Enjoy!
Tip: For a lighter crust color, cover pan with tinfoil or place a cookie sheet (above the bread pan) on a higher shelf in the oven during the bake.
I'm trying another loaf just now, and will place a cookie pan beneath (lower rack) to disperse oven heat, and plan to cook it so that the lowest internal temp is 170 degrees. Then I will wrap it the loaf in a towel help it to finish it outside the oven. What do you think about this bitterness issue?
You can find recipes for all of our products at www.bobsredmill.com/recipes.
We just emailed you one. Sorry for the delay.
Here is a recipe for Gluten Free French Bread. I cannot access our recipes right now, so this is the best I can do for you. I am sorry that it is not for a bread machine.
GLUTEN FREE FRENCH BREAD
Contributed by: Sheila de Salvo
If you have been missing French Bread you will love this. My favorite way is toasted with butter. It also make a great grilled cheese sandwich. This recipe was not tested by Bob's Red Mill.
• 2 cups +2 T GF All Purpose Baking Flour
• 2-1/2 tsp Xanthan Gum
• 1-1/2 tsp sugar
• 1 tsp salt
• 2 tsp quick rising yeast
• 1 tsp Apple cider vinegar
• 2 egg whites
• 1-1/2 cups warm water
Directions
Step 1
Whisk all dry ingredient together(#1-5)
Step 2
In a separate large bowl beat together the last 3 ingredients (#6-8)this mixture will froth up quickly.
Step 3
Gradually add dry ingredients to frothed egg white mixture using medium speed. Beat on high for at least three minutes if using a stand mixer. If using a hand mixer beat about five minutes. The batter will appear very glossy. Pour batter into prepared 2 pound loaf pan that has been sprayed with vegetable spray. Smooth the top. Cover lightly with plastic wrap. Allow to rise for 15 to 30 minutes or double in bulk.
Step 4
Mean while preheat oven to 400 degrees. Uncover and bake bread for 1 hour at 400 degrees. Reduce heat to 350 degrees for an additional 15 Minutes.
Step 5
Allow to cool before slicing. It can be torn while still hot but it will not cut. I prefer it sliced and toasted.
Notes
Let it cool before you slice. You can divide it into 12 cup cake tins and have delicious dinner rolls: Spray cup cake tin with vegetable spray. Divide batter evenly between 12 cups. cover lightly with plastic wrap and allow to rise until double in bulk. Bake at 400 approximately 20 Minutes.
I want to make just plain gluten free bread.
The recipe on the back of the package is for banana bread.
Please send me a recipe for regular bread. thank you, Dawn
You can find recipes for bread baking with our gluten free all purpose flour here: http://www.bobsredmill.com/recipes.php?cmd=search&ingredients=827&recipe_category=143&sort=name
Please give us a call at 800-349-2173 to speak with one of our baking experts.
I recently bought all of these products in bulk: gluten free wonderful bread flour, gluten free all purpose flour, and gluten free biscuit mix.
I do not use a scale to measure, and the recipes don't give the measuring cup equivalent of each of these products.
I know they all have different volume by weight.
I don't want to waste money by ruining a recipe.
Please help.
Thank you.
For the bread mix, you need 3-1/4 cups bread mix with 1 Tbsp active dry yeast. For the biscuit mix and GF all purpose flour, you can find recipes at bobsredmill.com.
I am using a nice Breville bread machine which has a gluten free setting. The setting limits the bread loaves to 2lbs or 2.5lbs. I've been making the cinnamon raisin bread as well as the GF wonderful bread at the alb setting.
The gf wonderful bread rises nicely and has a full body to the loaf. The cinnamon raisin only rises slightly so it's like a half loaf. The bread tastes ok otherwise.
The packaging is for a 1.5 pound loaf. Should i reduce the baking time and or the yeast amount in order to get the loaf to rise to a fuller amount because of the loaf size difference of 1/2 pound?
Also, is there any chance you will have an GF oatmeal bread mix or share a recipe for a good GF oatmeal bread that doesn't have crunchy oats in it? kids aren't that tolerant of crunchy things in their bread.
Thank you very much for your time.
Matt
You may need to reduce the baking time, but we aren't totally sure. Just check it about 3/4 of the cooking time and see how it's doing. If it's brown on top and slightly hollow sounding when tapped, it's done. At this time, we have no plans for a gluten free oat bread, but appreciate the suggestion and will pass it along.
Regards.
I recently got the Gluten Free Cinnamon Raisin Bread mix, followed the instructions to a T, and for some reason my bread won't rise! I even put it ontop of the dryer in the laundry room (warmest place in the house) and dried a load of laundry to keep it dry. What can I do??
I'm so sorry that your bread isn't rising. Gluten free breads do not rise as much, but it could also be that your yeast isn't working. Can you call us at 800-349-2173 for assistance?
I have used the Bob's Red Mill one to one flour to make lots of muffins and quick breads
with great success. I want to try bread .
Thanks for your help
Liz
The thing is some were GFand most were not. Is the wonderful mix GF. I'm just starting to try these as I was just recently told I'm allergic to wheat. I also had to go to a different site to see if I could freeze the pizza crust and other ideas. I'm looking forward to baking with bobs red mill
Help!!!
Patti
Thanks
Quick Gluten Free Quinoa Bread
Gluten Free Socca (flat bread)
Gluten Free French Bread using aquafaba for the egg whites
In general for gluten free bread, start with a gluten-free specific recipe rather than a wheat based recipe with substitutions. Quick breads can be made with our Gluten Free 1-to-1 Baking Flour and yeasted bread can be made with our Gluten Free All Purpose Flour.
Would like to try your homemade gluten free bread but the receipe does not say the amount of flour to use. I am new to this gluten free cooking. Could you please advise as to how much flour to use. I bought your 1-1baking gluten free flour.
If you're new to gluten free bread baking, I'd recommend our Gluten Free Homemade Wonderful Bread Mix or one of our many Gluten Free Bread Recipes.
If you have more questions please feel free to contact our Customer Service team at 1-800-349-2173 or [email protected]
I'm having a big problem with this recently and would love to understand what I am doing wrong!