Gluten free bread recipes are probably our most requested recipe. Baking gluten free bread is very different from a wheat based bread in that every grain reacts differently in the baking process. This means that the consistency is going to be different than what you are used to and in many cases the process even looks different. We have tested many different recipes and are happy to share with you the one we have picked to be our favorite. Oh, and did I mention it's pretty simple.
1 ½ cups Warm Milk
¼ cup honey
1 tablespoon active dry yeast
1 egg
1 tablespoon apple cider vinegar
¼ cup oil
3 cups flour (CJ Milling, LLC All Purpose or Baking Millet Flour)
1 tablespoon psyllium husk powder (optional)
Combine the warm milk, honey, and dry active yeast in a large bowl. Allow yeast to proof approx. 10 minutes.
Add remaining ingredients and mix until a smooth sticky dough forms.
Transfer dough to a greased 9-inch loaf pan and let rise 30-45 minutes or until dough has doubled in size. Preheat oven to 375⁰.
Bake loaf for 30 minutes or until golden brown.
Remove loaf from pan and place on wire cooling rack.
¼ cup honey
1 tablespoon active dry yeast
1 egg
1 tablespoon apple cider vinegar
¼ cup oil
3 cups flour (CJ Milling, LLC All Purpose or Baking Millet Flour)
1 tablespoon psyllium husk powder (optional)
Combine the warm milk, honey, and dry active yeast in a large bowl. Allow yeast to proof approx. 10 minutes.
Add remaining ingredients and mix until a smooth sticky dough forms.
Transfer dough to a greased 9-inch loaf pan and let rise 30-45 minutes or until dough has doubled in size. Preheat oven to 375⁰.
Bake loaf for 30 minutes or until golden brown.
Remove loaf from pan and place on wire cooling rack.
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