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Bread & Biscuit Recipes

Bread and Biscuit Recipes

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

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Brown Butter Skillet Cornbread

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You can make the best gluten free brown butter skillet cornbread! My grandmother made the best cornbread. She may have inherited her recipe and skill from her own mother who was originally from Texas. Cornbread, or Johnny Cake, as we sometimes called it was a side dish for supper in our house growing up on the farm. We’ve come to love it anytime, for breakfast, lunch or dinner.

Brown butter skillet cornbread recipe

Brown Butter Skillet Cornbread Goes Great with Baby Back Ribs

Brown Butter Skillet Cornbread goes great with baby back ribs. I like to put the ribs in the slow cooker and later in the day pop some baked beans in the oven along with the cornbread, add a side of coleslaw and you’ve got a meal.

We’ve got some gluten intolerance in our family so I make this brown butter skillet cornbread with all purpose gluten free flour. The secret to this cornbread is to melt the butter in the cast iron skillet and gently brown it before using the butter in the recipe. This adds a special flavour to the cornbread, and also provides you with a skillet that is all ready for the batter. If there is another secret, it is the buttermilk. Don’t try and make this recipe without it! Third and final secret? A cast iron skillet. You’ll get a beautiful moist cornbread with a slightly crisp and chewy crust on the bottom – so delicious and satisfying!

Brown Butter Skillet Cornbread Recipe

Ingredients

  • 1 cup all purpose gluten free flour (I use Pamela’s)
  • 1 cup cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (8 tbsp, or 1 stick)
  • 1/4 cup liquid honey
  • 2 eggs at room temperature
  • 1 cup buttermilk

Method

Preheat oven to 375 F. Melt the butter in a 10.5” cast iron skillet over medium heat, reduce heat and allow butter to become slightly brown. Remove from heat.

Mix together dry ingredients with a fork.

Whisk together the honey and cold buttermilk and then whisk in the butter. (This is important so that you cool the butter down by adding the cold buttermilk so that the eggs don’t cook when you add them.)

Whisk in the eggs and then stir in the dry ingredients. Turn the batter into the cast iron skillet and bake for 20 – 25 minutes.

Serve warm with butter and some delicious Canadian Maple Syrup!

Hot buttered skillet cornbread

Gluten Free Irish Soda Bread

Gluten Free Irish Soda Bread

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You don’t have to stop loving traditional Irish Soda Bread if you prefer a gluten free option. This crusty loaf stands up well and turns out authentically when made with a gluten free flour blend. I use Anita’s Organic Gluten Free Flour Blend, but any that you’ve proven in your baking experience should work fine.

Ingredients

  • 3 1/2 cups of your favourite gluten free flour blend*
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, cold
  • 1 egg
  • 1 2/3 cups buttermilk
  • 1 tablespoon rolled oats
  • * 1 teaspoon xanthan gum (Optional but recommended as a binding agent if your gluten free flour blend does not contain Xanthan gum)

  1. Preheat oven to 425°F
  2. Mix together the flour,  salt, and baking soda in a large bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles small crumbs.
  3. In a separate bowl, whisk the egg and buttermilk together
  4. Make a well in the center of the dry ingredients and pour the liquid into the flour mixture.
  5. Using your hand, bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky.
  6. Turn onto a floured work surface and gently bring the dough together and then press into a round about 1 1/2 inches thick. Do not knead.
  7. Place on a baking sheet dusted with flour or lined with parchment paper
  8. Score the bread with a cross by pressing a knife about 1/4 inch into the dough.
  9. Glaze the bread with the dregs of the buttermilk/egg mixture and sprinkle the top with rolled oats.
  10. Bake for 15 minutes, then turn down the oven to 400°F and bake for 20 – 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Place an inverted fork under the loaf while cooling to keep the bottom crust crisp.

This loaf is delicious when sliced while slightly warm. It also makes great toast on the 2nd day.

gluten free cinnamon rolls

Buttery Gluten Free Cinnamon Rolls with Cream Cheese Frosting

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These buttery, gluten free cinnamon rolls are easy to make and will fill your kitchen with the delightful smell of cinnamon.

Ingredients for Pastry

  • 2 cups gluten free flour mix (I use a cup-for-cup blend available at most supermarkets)
  • 2 tbsp granulated sugar
  • 4 tsp baking powder
  • 1/2 tsp cream of tarter
  • 1/2 cup chilled salted butter
  • 1/2 tsp salt
  • 2/3 cup milk

Ingredients for Filling

  • 1/2 cup salted butter at room temperature
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon

Ingredients for Frosting

  • 1/4 cup butter at room temperature
  • 1/4 cup cream cheese
  • 2 cups icing sugar
  • 1 tsp vanilla
  • Sweet cream as needed for desired consistency

Method

Preheat oven to 450 F. Combine dry ingredients for pastry. Cut in butter with 2 table knives or pastry cutter until consistency is dry and crumbly. Make a well in the mixture and add milk gradually using a fork. Dough should be a bit sticky. Knead gently until dough forms a ball and all dry ingredients are incorporated. Turn out on a surface which has been lightly floured with gluten free flour. Pat into a rectangular shape about 1/2 inch thick and roughly 10″ x 14″.

Spread the softened butter evenly over the surface. Sprinkle on the brown sugar to evenly cover the butter. Add a generous amount of cinnamon by sprinkling over the sugared surface.

Cinnamon Roll Preparation

Starting along the long edge, gently roll up the pastry. The pastry may crack, don’t panic! Just smooth it together and keep going. Pinch together the final edge to seal. Using a sharp knife, cut into 12 equal pieced. Place the rolls into an un-greased muffin tin.cinnamonrollsprep2

Bake at 450 F for 15 – 18 minutes. Test for doneness by pressing lightly with your finger in the center of a roll. If the roll is crisp to the touch and it springs back easily, it is done.

Naked Cinnamon Roll

Prepare frosting by creaming together the butter and cream cheese using an electric mixer on high speed. Lower the speed and add the icing sugar and vanilla. Add a bit of cream if necessary to get the spreading consistency you desire.

gluten free cinnamon rolls