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December 2022

loaf of freshly baked gluten-free bread cut into slices

Easy Homemade Gluten-Free Bread Recipe

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Why Do People Eat Gluten-Free Bread?

People eat gluten free bread for a variety of reasons. For some, it may be due to a condition such as celiac disease or an intolerance to wheat and other grains. Others may choose to opt for gluten free bread because they believe it is healthier or because following a gluten-free diet makes them feel better overall. Gluten-free bread also provides those who are sensitive to the protein with an alternative when opting for a sandwich or toast.

More and more grocery stores and restaurants are offering gluten-free bread options, reflecting the increasing awareness of the prevalence of celiac disease and other sensitivities to gluten. Options can span from a few classic slices of white or wheat bread to wraps, seeded brown loaves, and focaccia. Some restaurants even have dedicated gluten-free sections with a variety of alternatives.

Why Does Commercially Made Gluten-Free Bread Often Disappoint?

Commercially produced gluten-free breads can disappoint because they lack the same texture and taste that traditional breads provide. Many gluten-free breads are made with highly processed starches, gums, and artificial flavorings that give them an inferior taste. Other substitutes such as nuts, beans, or other flour alternatives can be difficult to work with when baking and often don’t hold their shape well or create a soggy texture. Additionally, gluten-free baked goods usually contain fewer nutrients than those made using traditional wheat flour. This can lead to a dissatisfaction when substituting items in recipes such as sandwiches or toast.

Can I Make Gluten-Free Bread at Home?

For those looking for gluten-free bread that tastes like the real thing, making it from scratch at home may be the answer. By using ingredients such as readily available ingredients, you can create a loaf of bread with a texture and flavor much closer to traditional wheat bread than most commercially produced versions.

However, this requires a knowledge of baking techniques and recipes specific to gluten-free methods. Traditional bread recipes do not convert well with gluten-free ingredients. If you’re willing to put in the effort, though, homemade gluten-free bread may be worth it for its superior taste and nutrition!

loaf of gluten-free bread cut in two

If you’re ready to give it a try, here is my recipe for Gluten-Free Bread! You’ll notice that it doesn’t work like traditional bread dough, but don’t let that hold you back. The results will be surprisingly good.

Easy Homemade Gluten-Free Bread

Get ready!

Preheat Oven to 375 F. Grease one loaf pan.

Ingredients

(Note: I’m giving you the ingredients by weight as you’ll get better results by using a digital kitchen scale, but if you don’t have one, I’ve provided you with the approximate equivalents in cups.)

420 g (3 ¼ c) gluten free flour blend (I use Cup 4 Cup brand)
2 tsp xanthum gum (don’t add if it is already on ingredient list in your flour mix)
8 g (1 packet) instant yeast*
1/4 tsp cream of tarter
2 tbps sugar
1 tsp salt
340 g (1 1/3 c) whole milk warmed to 100 F
55 g (1/4 c) melted butter
1 tsp apple cider vinegar
2 egg whites

Method 

With a fork, stir together the flour, xanthum gum, sugar, salt and cream of tarter. Stir in yeast.

With a fork, mix in milk, butter, egg whites and vinegar. Mix just until blended, do not overmix.

mixing bowl with bread doughUsing a spatula, transfer dough to greased loaf pan. Smooth out top with spatula (I oil the spatula lightly first).

bread pan with bread dough

Place loaf pan in a plastic grocery bag and tie loosely. Let proof for 90 minutes or until double in size.

plastic bag containing proofing bread

bread dough rising in loaf pan

Bake at 375 F for 25 minutes, reduce heat to 350 F and cover with foil for an additional 10 minutes.

*If you’re using traditional yeast, mix it into some of the warm milk with 1 tsp of the sugar and let stand as you would for regular bread, and then mix in with wet ingredients.

loaf of bread on cooling rack
loaf of gluten-free bread cut in two

 

There’s Nothing Like Homemade Gluten-Free Bread

This recipe creates a beautiful loaf with a nice crust and soft moist crumb. Great for eating fresh and also toasts well.

Eating homemade gluten-free bread is an absolute delight. The texture and flavor of a homemade loaf can’t be beat and the satisfaction of baking your own batch of warm, tasty bread is incomparable! It’s a great way to get creative in the kitchen while making something delicious that everyone can enjoy. 

Enjoy the first warm slice of heal or crust with butter, of course, and a good dollop of honey or your favourite jam!

slice of bread with butter and jam

melted butter in a saucepan

What is Ghee and How to Make it

What is Ghee

Ghee is a type of clarified butter that is widely used in Indian cuisine. It isMaking Ghee made by melting unsalted butter and allowing the milk solids to separate from the liquid fat. The milk solids are then removed, leaving behind a golden-yellow, highly aromatic, and flavorful fat that is perfect for cooking and baking.

Ghee has a high smoke point, making it ideal for high-heat cooking methods such as sautéing, stir-frying, and roasting. It also adds a rich, nutty flavor to dishes, making it a popular choice for Indian-inspired recipes. Try using ghee in place of butter or oil in your favorite recipes, or use it as a finishing touch for a touch of richness and depth of flavor.

Are there health benefits to using ghee?

There are some potential health benefits to using ghee.

One of the main benefits of ghee is that it is a source of healthy fats. Ghee is high in saturated fats, which can be beneficial for heart health when consumed in moderation. Saturated fats help to raise HDL (good) cholesterol levels, which can help to lower the risk of heart disease.

Ghee is also a good source of fat-soluble vitamins, including vitamin A, D, E, and K. These vitamins are important for maintaining healthy skin, eyes, and bones, and they can help to support the immune system.

In addition, ghee is lactose-free and contains very little casein, making it a suitable alternative for those who are lactose intolerant or have a casein allergy.

It’s important to keep in mind, however, that ghee is still a source of fat and should be consumed in moderation as part of a healthy diet. As with any food, it’s important to consider your overall dietary pattern and to speak with a healthcare professional about what is right for you.

Who are some Famous Chefs who use Ghee?

Ghee is a popular ingredient in Indian cuisine and is used by many famous chefs around the world. Some notable chefs who use ghee in their cooking include:

  • Vikas Khanna: Chef Vikas Khanna is an Indian chef, restaurateur, and

    author who is known for his use of traditional Indian ingredients, including ghee, in his cooking. He is the host of the TV show “MasterChef India” and has published several cookbooks featuring Indian-inspired recipes.

  • Sanjeev Kapoor: Chef Sanjeev Kapoor is an Indian chef, restaurateur, and television personality who is known for his expertise in Indian cuisine. He has published numerous cookbooks and hosts the TV show “Khana Khazana,” which features Indian-inspired recipes using ghee and other traditional ingredients.

  • Gordon Ramsay: Chef Gordon Ramsay is a British chef and television personality who has used ghee in his cooking on his TV show “MasterChef.” He has also featured ghee in some of his restaurant dishes, including his signature lamb shank with ghee-roasted vegetables.

  • Padma Lakshmi: Chef Padma Lakshmi is an Indian-American author, actress, and television host who is known for her expertise in global cuisine. She has used ghee in some of her Indian-inspired recipes, including her recipe for chicken korma with ghee-roasted cashews.

These are just a few examples of famous chefs who use ghee in their cooking. Ghee is a versatile ingredient that can be used in a variety of dishes, from savory to sweet, and is enjoyed by chefs and home cooks alike.

making ghee

How To Make Ghee

To make ghee from butter, you will need the following ingredients:

  • 1 pound unsalted butter

Here’s how to make ghee from butter:

  1. Begin by melting the butter in a saucepan over medium heat.

  2. As the butter melts, it will begin to foam and bubble. Use a spoon to skim off any foam that rises to the surface.

  3. Once the butter has melted, reduce the heat to low and allow it to simmer. As it simmers, the milk solids will begin to separate from the liquid fat and sink to the bottom of the pan.

  4. After about 15-20 minutes, the ghee should be a clear, golden-yellow color and the milk solids will have turned a deep brown. At this point, remove the pan from the heat and allow it to cool slightly.

  5. Use a fine-mesh strainer or cheesecloth to strain the ghee, discarding the milk solids. Pour the ghee into a clean, airtight container and store it in the refrigerator for up to 3 months.

Gluten Free Orange Cointreau Loaf Recipe

Gluten Free Orange Cointreau Cake

Ingredients for the Loaf

  • ½ cup butter, softened to room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon Cointreau, Grand Marnier or Triple Sec (or can be replaced by 1 tablespoon more orange juice)
  • 1/2 tsp orange extract or replace with vanilla extract
  • 1 tablespoon grated orange zest
  • 1 cup all purpose gluten free flour (I use Pamela’s)
  • 1/2 cup almond flour (secret to moistness)
  • 1 teaspoon baking powder
  • 1 teaspon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup buttermilk

Ingredients for the Glaze

  • 1/2 cup icing sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon Cointreau, Grand Marnier or Triple Sec (or can be replaced with 1 tablespoon more orange juice)

Method

Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan, and either line it with parchment paper or dust with flour, tapping out the excess. (Tip for parchment: I use parchment sheets. If you take a sheet and scrunch it up into a ball and then flatten it out, it will mold easily to the bottom and sides of the pan and is much easier to manage. I prefer this method and when the loaf is done I can simple lift it right out with the sides of the parchment.

In a large mixing bowl with an electric mixer, cream the softened butter with the sugar until blended & fluffy. Beat in the eggs one at a time, just to blend. Beat in the orange juice, the Cointreau, the extract, and the orange zest. Stir together the flour, the baking powder, soda and the salt in a small bowl; beat in the flour mixture to the creamed mixture alternately with the milk, beginning and ending with dry, beating only slightly after each addition. The trick for the best gluten free outcomes is not to over beat.

Pour into the prepared loaf pan & bake for 45 to 50 minutes or until the loaf is risen, the top golden brown and the center set; a tester inserted near the center of the bread should come out clean. Remove the pan from the oven and place on a cooling rack.

Make the glaze while the loaf is baking: Sift the icing sugar into a small bowl, add the juice and the Cointreau. Stir until you have a very smooth silky glaze. Slide a table knife around the edges of the cake to loosen & spoon & spread the glaze evenly all over the hot cake, allowing some glaze to dribble down the sides. Allow the cake to cool completely before turning out of the pan and serving. (If you can’t wait, let it cool slightly and use a good serated knife to take a slice off!)

This recipe was adpated with permission from Jamie Schle