• Gluten_Free_Flax_Bread So, what do you think is the #1 secret to making homemade delicious gluten free bread? You might think I’d share a baking tip with you. But instead, I’m going to share a tip that might surprise you for its’ simplicity. Have patience and don’t give up. That is the secret. I’ve made more gluten free loaves of bread than I care to admit. And the ones that didn’t come out so great, I turned into breadcrumbs, croutons or doorstops. You just need to have patience. You need to keep trying, again and again. Of course, it helps to have the right recipe. But even with the “right” recipe, your ingredients as well as other contributing factors (type of loaf pan, temperature of kitchen, etc.) will affect the finished product. I’ve been experimenting with baking gluten free bread ever since I was diagnosed with Celiac in late 2005. I’ve made a number of very decent, respectable loaves, but this one might be my favorite. I have Brenda of http://www.facebook.com/SharingGlutenFreeRecipes to thank for this recipe. I contacted Brenda and asked her if I could share it on my blog and she very generously agreed. Give it a try, I think you’ll agree, this one is a keeper. I have adapted some of the recipe instructions. Please know that while I’m still a HUGE fan of Breads From Anna gluten free mixes, far and above the BEST gluten free commercially bread mix on the planet, sometimes the bake-it-from-scratch part of me wants to well, make it from scratch! For homemade gluten free bread recipes, this recipe is the queen mother of them all. This recipe produces a gluten free sandwich bread that has the taste and texture of what I remember to be a hearty wheat gluten-full bread. What would you like to read about on my blog? Do you have any questions or topics that you’d like me to address? Please leave a comment and let me know and I promise to do my utmost to follow up with relevant blogposts. Gluten Free Flax Bread Place the following dry ingredients in the bowl of a stand mixer (or use a bowl and hand mixer) and mix until combined: 1 ¼ c. Bob’s Red Mill Gluten Free All Purpose Flour ¼ c. sweet white sorghum flour ½ c. potato starch ¼ c. ground flax seed meal ¼ c. cornstarch 1 tsp. salt 2 ½ tsp. xanthan gum 2 ¼ tsp. yeast In another bowl, combine with a wire whisk: 1 c. milk heated to 110* (I used almond/coconut milk) 2 whole eggs 2 egg whites 1 tsp apple cider vinegar 2 tbsp vegetable oil 2 tbsp honey NOTE: Eggs should be room temperature. If need be, place in a bowl of warm water for a few minutes before using. Add the wet ingredients to the mixing bowl containing the dry ingredients. Turn mixer on low and mix for one minute, then scrape bowl down. Turn on high for 5 minutes. Spray a 8×4 loaf pan (original recipe called for 9×5 loaf pan but I found it works best with an 8×4 loaf pan) with cooking spray. Pour dough into the pan. Use a wet spatula to help coax the dough out of the mixing bowl and also to spread the dough evenly in the loaf pan. Cover with plastic wrap that has been sprayed with cooking spray to keep the bread from sticking to it while it rises. Place in a warm place 45-60 minutes. NOTE: Per recipe author’s instructions, wet a kitchen towel with water, wring it out, fold it and microwave for about 2 minutes until steaming hot. Place dough on towel in microwave to rise. Preheat oven to 350 degrees. Bake the bread for 25 minutes. Cover with foil if it is browning too quickly. Bake for another 20 minutes, removing the foil for the last 5 minutes. Use a thermometer to check the bread. When the internal temperature reaches 205-210 degrees, bread is done. Remove from pan. Before slicing, place on rack until completely cool. If the bread won’t be eaten up by day two, slice and freeze in a freezer ziplock bag. If you want to watch Brenda’s youtube video, go here.
    • http://www.keepthefaithdaily.com Amy

      This looks waaaay better than my first effort with almond flour today. Thanks so much for sharing!

      • Ellen

        Amy – it IS. I was just SOOOO stunned and thrilled. Other than the Breads From Anna mixes which I ALWAYS keep on hand, this is going to be my go to homemade GF bread, for sure. And that’s after baking and experimenting for the last 7 years! Patience, as they say, is a virtue. This one was worth waiting for, for sure.

      • http://www.rengerthealthcenter.com Michele Rengert

        Xanthum gum is the outside crust of a bacteria. I have a problem with labeling that a food, so we started using chia seed paste instead. Chia seed is a great food source!! Thanks for the GF bread recipe, I’ll convert the gum for paste! Looking forward to having bread again! We went GF in October 2012 just to support our patients. Little did we know how much better we’d feel. And lost the middle age spread!!! Now we’re talkin’!

        • Cindy L.

          Michele – do you use a 1 to 1 replacement of the chia seed paste instead of the xanthan gum? Also, how do you make the paste? Your post certainly makes you think twice about putting the xanthan gum in your mouth!!! Thanks – Cindy L.

    • http://www.viewfromthewinepress.blogspot.com Eula McLeod

      “Have patience and don’t give up. That is the secret.” Great advice for bread and life, as well. Great article!

      • Ellen

        Hi Eula – yes, you’re SOOOO right. It applies to life as well. Thanks for the reminder:).

    • http://www.RachelFlower.com Rachel

      Fabulous. Thank you! I love the mention of the ones that don’t work out (life is all about practice right?) – persistence wins in the end!

      • Ellen

        Yes, Rachel, persistence IS the key!

        • James Crum

          Always remember the three P’s: “Persistence, Patience; and you will Persevere”

          • Ellen

            Yes James. Those three P’s are key to my life!

    • http://www.thewholegang.org Diane Eblin- thewholegang

      That looks like a delicious loaf of bread. I may have to get baking on this one!

      • Ellen

        It IS Diane! Give it a try, now that you’re a GF baker!!!

    • http://charlottehenleybabb.com Charlotte Henley Babb

      I’m learning to do slow-carb (no grain or dairy of any kind except on cheat days) , but I’m finding that I need to stay gluten/casein free all the time. Any suggestions on making things that look and taste like pie crust or crackers from beans/legumes instead of grains?

      • Ellen

        Charlotte – I’m so sorry but I don’t have any suggestions for pie crusts or crackers from beans/legumes. Most that include those ingredients will also include rice flour or other grain-based flours. But can I recommend that you try almond flour? It makes a lovely pie crust. Check out Elana’s Pantry website. She has lots of recipes on her blog as well as two fabulous cookbooks.

    • http://www.wheatlessrochelle.com Rochelle

      Your bread looks incredible. Thanks for the recipe. I’m going to add it to my list of things to try… and not give up on it!

      • Ellen

        Go for it Rochelle! I bet you’ll love it. Please return and let me know, ok? I know my other readers will want your feedback as well.

    • Pamela

      Is there a homemade recipe for the all purpose flour instead of using one pre-made?

      • Ellen

        Hi Pamela! There are many, many homemade gluten free flour mixes, but I can’t recommend any to take the place of the Bob’s Red Mill All Purpose GF flour in this particular bread recipe, as I haven’t tried any in its’ place. I can share with you this – I was NOT a fan of the BRM AP GF flour for the longest time, but I decided to follow the recipe exactly as I found it on youtube. I am SOOO in love with this recipe. After the first day (it was soft and great on day one), I put it in the frig as I do with all of my homemade GF sandwich breads. I’ve had it toasted every morning since and am in LOVE with it. Honestly, it’s my favorite homemade bread other than the Breads From Anna mixes. I will probably play with it a bit, as is my habit! But for the most part, it is a keeper and as such, I’ll continue to use the BRM AP GF flour in this recipe.

        • Beverly

          Storing Breads:
          I read a long time ago that breads get stale if stored in the refrigerator, as 40 degrees is the”‘staling temperature” for bread. Instead, I slice our cooled homemade GF breads and package 2 slices to one Ziploc bag. I line the bags up[as if reassembling a loaf] in a loaf size bin and store in the freezer.
          For lunch sandwiches, I remove as many bags as needed at breakfast time so that the bread is thawed, soft and fresh by lunch. (For my husband I also thaw a wrapped GF Brownie[the recipe from Food and Wine made with homemade hazelnut butter is fabulous])

          • Ellen

            Beverly – it definitely gets somewhat stale, to be sure. But once the first day has passed and I refrigerate it, I toast it anyway, so I’m not bothered by the “staleness” as much as I otherwise might be. It’s just the nature of Gluten Free Bread. Otherwise, if you leave it out on the counter, even if wrapped well, it doesn’t take long for it to go stale or to get moldy. That’s been my experience thus far.

            • Sandi

              Ellen,
              Could you tell us what BRM AP GFM uses for flours? I like to mix my own also as it’s cheaper and I get to play :)

            • Ellen

              Sandi – these are the ingredients listed on BRM’s website (I already tossed the bag): garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour.

    • Pingback: Gluten Free Gratitude & Favorite Gluten Free Bloggers()

    • Trudy Fennell

      Hello,

      I just thought that I would let you know how much I enjoy your blog. I have been a fan ever since I found you fantastic cinnamon roll recipe some time ago. I was searching for one for a friend who was missing eating c-rolls after being diagnosed with Celiac disease.

      So quirky to feel/ make after using all the GF flours most of my baking life, but they turnout out so well that I could hardly believe that that ingredient list turned into such a wonder roll.

      I have been baking GF recipes for about 2 1/2 years as I do custom baking and now have more and more people, including my grand daughter, who have been diagnosed with Celiac disease and have a very hard time changing their eating habits especially when it comes to breads and sweets.

      You are my “go to” place when ever I am stumped and need a GF recipe. I have converted some of my favorite regular Gluten full recipes to GF with outstanding results. I have cookies, bars, cakes and other items that are truly delicious, but the sandwich bread thing has been an ongoing problem.

      Later today I am going to the store to grab some flax seed meal and rush home to make the recipe that you posted for this bread. I can hardly wait! My granddaughter will be so greatful if I am able to make her a loaf that does not crumble and tastes good.

      Thanks again for all of your efforts and wonderful recipes. I am a true fan even though I do not personally require GF for myself. My customers and dear family who do are ever greatful for you as well and do know that I give you all the credit.
      Next month I will be teaching a class (I teach baking/cooking classes regularly at a Community College about 85 miles from my home city) that deals with home GF baking, and will include your blog address along with other tips and hints that will insure their success.
      I just plan to give them the basics of gluten free baking and let them know what the most useful ingredients are and what they do/how some function in recipes (Guar Gum, Xanthan Gum and some of the GF flours and how they combine to make a recipe work and where to find what they need both locally and by mail (small town/not many sources for GF products).

      God Bless and keep up the great work,

      Trudy

    • Efrat Braun

      Hello Ellen,

      Thank you for sharing with us your knowledge.

      In your opinion, is there any added value for using a bread machine?

      Thanks,

      Efrat

      • Ellen

        Only convenience – that’s why I sometimes use a bread machine.

    • Efrat Braun

      Hello Ellen,

      Thank you for sharing your knowledge.

      In your opinion, is there any added value for using bread machine, or can I reach the same results with normal oven?

      Thanks,

      Efrat

      • Ellen

        Efrat – I believe you can reach the same results with a bread machine as with an oven, at least that has been my experience. Good luck!

    • Efrat Braun

      Hello,

      Can you please let me know if a bread machine is really necessary in order to bale a bread?

      Thanks,

      Efrat

      • Ellen

        Efrat – no, it is not necessary at all. I bake GF bread both in the conventional oven and in the bread machine. It works great either way. Good luck!

    • Tammy

      Can you detect any “bean” flavor in this bread while eating it? It looks like a lovely loaf of bread and I’d like to try it, but if there’s any hint of bean flavor I’d like to know so I can use a different APF in the recipe. Thank you.

      • Ellen

        Hi Tammy, I am not a fan at all of bean flours, so if that is any indication, then I would say not. But I can’t say for sure, as everyone’s tastebuds are so different. If you decide to try it, please let me know your thoughts. Thanks for stopping by!

    • http://Canceled Victor

      Hi:

      My question is simple: anything to do with cornstarch (corn is out, as is xanthan gum), as both are GMOS and dangerous to one’s health. What would you suggest as alternatives? I do not have Celiac Disease, but believe other problems could be caused by wheat and Gluten. Unfortunately, my baked bread attempts crumble unless toasted, and even then they are delicate to handle.
      Thank you.

      Victor

      • Ellen

        Some people use guar gum instead of xanthan gum. I’ve also been told that you can find non-corn sources for xanthan gum, though I’ve never seen them. Good luck!

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