Gluten-free bread was one of the things I was missing the most after deciding to live gluten-free. We managed to create gluten-free bread rolls with gluten-free flour mix after a while but we wanted to have an easy gluten-free bread recipe for white bread that we could make whenever we wanted bread.
After a few tries, we managed to get the perfect flour mix. I don’t like using gluten-free flour mix as it’s expensive and kinda feels like cheating. So we have quite some types of flour in our pantry and use them on a regular basis. I photographed all of them today and will be sharing them with you in one of the next blog posts, kinda like a gluten-free flour 101.
We didn’t mix the dough after letting it rest, so the chia seeds are mostly at the bottom but it worked well and tasted yummy. If you don’t want that darker area at the bottom, make sure to mix the dough once it’s in the bread pan.
Place liquid ingredients in a large bowl. Mix with a fork. Add dry ingredients and mix well.
Preheat oven to 350°F (180°C), don’t turn on convection.
Pour dough into a bread pan and mix again with a fork.
Bake for about 30-40 minutes. Test with a wooden stick if the dough is cooked through.
Ingredients
Directions
Place liquid ingredients in a large bowl. Mix with a fork. Add dry ingredients and mix well.
Preheat oven to 350°F (180°C), don’t turn on convection.
Pour dough into a bread pan and mix again with a fork.
Bake for about 30-40 minutes. Test with a wooden stick if the dough is cooked through.
PS: If you want bread rolls, you can use the same recipe and just make it in muffin pans. Take them out of the pans after about 10 minutes and bake until cooked through. The complete cooking time needs to be reduced a bit as they are smaller.
