I am so excited! Stupidly excited! I am happy happy happy! I have craved a slice of homemade bread for a while now…just never tried making it. This week I finally did it. I decided to try gluten-free, dairy-free, nut-free, soy-free, BREAD – just quit putting it off; quit buying it, and see if I could make a loaf of bread!
I did it!!!!!! It is beautiful.
When you have a sensitivity to stuff, these little things make all the difference! I am dancing and laughing! Like a little kid excited!! It works! It is real bread!
Here’s the recipe I used:
Gluten-free, Dairy-free, Nut-free, Soy-free Bread
adapted from Bob’s Red Mill Sandwich Bread
- 1-1/2 cups Milk (warmed cow, rice, soy milk, or coconut milk)
- 2-1/4 tsp Active Dry Yeast
- 3 cups Bob’s Red Mill 1 to 1 Flour
- 2 Tbsp Sugar
- 3/4 cup Eggs (must measure 3/4 cup)*
- 1/4 cup Olive Oil (or other preferred oil)
- 1 tsp Cider Vinegar
- 3/4 tsp Sea Salt
- In a small bowl, add the yeast to warm milk and let sit until yeast begins to foam (about 5 minutes). Meanwhile, in a large mixing bowl of a heavy-duty stand mixer, combine all remaining ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with a spatula, if needed. If you do not have a stand mixer, an electric hand mixer will also work.
- Place dough in a greased 9 x 5-inch nonstick pan. Smooth top of dough with a spatula. Cover and let rise in a warm place (75-80°F) until dough is level with the top of the pan (approximately 30-40 minutes).
- Bake in a preheated 375°F oven for 60-65 minutes. Do not under-bake. To prevent over-browning, cover with foil after the first 15 minutes of baking. To test for doneness, tap loaf with a fingernail. A crisp, hard sound indicates a properly baked loaf.
- Remove from oven; turn loaf out of pan and cool thoroughly on a wire rack before slicing.
- I used canned coconut milk so I had the thick cream and water well mixed before using it in the recipe. I think the cream helps a lot!
- ALSO, IMPORTANT: take three eggs and blend them a bit, then measure, as in the instructions; this is a better measure than just measuring whole eggs.
- Where I am at in AR, It took about 30-40 minutes to rise to just above the pan, and it took about 30 minutes to bake. So, just watch the baking and when it is browned on top, and the internal temperature is 160 or above, it is done
- The key to this whole thing is this Bob’s Red Mill 1 to 1 Baking Flour. This special blend of gluten-free flours and starches makes it easy to transform traditional recipes into gluten-free recipes – no additional specialty ingredients or custom recipes required. It is made to be a direct replacement for all-purpose flour.
It is perfect!!!!!! So good!!!!!!! I love bread!