When I first ate Gluten-free bread, it was like another whole new experience. It wasn’t just the spongy texture I felt or the irresistible aroma I kept on smelling but the way I was accustomed to chewing the fresh bread after eagerly waiting for it to cool.
Most people have been asking what the source of gluten is. I did a little bit of research and found out that the most prominent sources of gluten include bread, spaghetti, morning cereals, pastries, cakes, and biscuits for which substitutes are now readily accessible. Gluten may also be present in processed foods, such as soups, sauces, ready meals, and sausages.
As someone who grew up eating homemade bread, I was used to inhaling the seductive scent of freshly baked bread and impatiently awaiting its cooling to consume half the loaf. I've been holding off on posting a gluten-free bread recipe for a long time because I wanted it to be delicious.
I assure you that you will get something soft and pliable, has that somewhat sweet and hearty homemade taste, and is so amazing straight out of the oven that you simply can’t resist eating an extra piece. Are you ready?
Here we go;
- Egg (1)
- Salt (1 tsp)
- Sugar (2 T)
- Gluten-free potato flakes (2 T)
- Gf Jules (3 cups) – Gluten-free flour
- Softened butter (1 T)
- Instant dry milk powder (½ cup)
- Warm water (1 ¾ cups)
- Gluten-free instant yeast (1 T)
1. Preheat the oven (350o).
2. At room temperature; scoop the flour and pour it into a measuring cup. Level the floor with the knife edge. Using a hand or stand mixer, add the following ingredients in a bowl (in order):
- Gf Jules.
- Gluten-free instant yeast.
- Gluten-free potato flakes.
- Instant dry milk powder.
- Warm water.
- Softened butter.
3. Mix the contents with a moderate speed - 3 minutes. Once done, the medium should appear thick and sticky like a piece of banana bread with excess flour. If the medium does not appear like this, consider adding water or flour (1 T) while checking the consistency.
4. Using the butter, grease the inner-bottom part & round the corners of the loaf pan. After greasing, use the medium to spread on the loaf pan lengthwise. Using a plastic wrap (sprayed with cooking oil/spray), cover the medium lightly; keep it in a warm environment until it has almost doubled its original size.
5. Place it in the oven and allow it to bake (for approximately 50 mins to an hour). Allow the baking to take place until it appears firm & gold brown on the top part. (Note: When it falls while cooling this means you took it out early).
6. Using butter, brush the top part & let it cool before slicing (10 mins). Can be stored well in a freezer.
There you go! Enjoy the fresh delicious slice. Let me know what you think :)