CHEAP Gluten-Free Bread Recipe!

80 mins
Serves 1
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Directions

  1. 1Add 1 packet of yeast and 2 tablespoons of sugar to 1 and 1/4 cups (300mL) of warm water. Make sure the water is not hot, as it will kill the yeast.
  2. 2Add 1 packet of yeast and 2 tablespoons of sugar to 1 and 1/4 cups (300mL) of warm water. Make sure the water is not hot, as it will kill the yeast.
  3. 3Add 1 packet of yeast and 2 tablespoons of sugar to 1 and 1/4 cups (300mL) of warm water. Make sure the water is not hot, as it will kill the yeast.
  4. 4Let the yeast mixture sit for about 5 minutes.
  5. 5Let the yeast mixture sit for about 5 minutes.
  6. 6Let the yeast mixture sit for about 5 minutes.
  7. 7In a large bowl, add 2 and 1/2 cups (300g) of gluten-free 1:1 replacement flour.
  8. 8In a large bowl, add 2 and 1/2 cups (300g) of gluten-free 1:1 replacement flour.
  9. 9In a large bowl, add 2 and 1/2 cups (300g) of gluten-free 1:1 replacement flour.
  10. 10Add at least 1 tablespoon of salt to the flour for flavor and structure.
  11. 11Add at least 1 tablespoon of salt to the flour for flavor and structure.
  12. 12Add at least 1 tablespoon of salt to the flour for flavor and structure.
  13. 13In a separate bowl, add the wet ingredients: 2 eggs, 3 tablespoons of oil, and 1 tablespoon of white or apple cider vinegar.
  14. 14In a separate bowl, add the wet ingredients: 2 eggs, 3 tablespoons of oil, and 1 tablespoon of white or apple cider vinegar.
  15. 15In a separate bowl, add the wet ingredients: 2 eggs, 3 tablespoons of oil, and 1 tablespoon of white or apple cider vinegar.
  16. 16Add one binder from the following options: 2 flax eggs (2 tbsp flax or ground flax + 6 tbsp water, let congeal for 5 mins), 1/4 cup (120 mL) mashed or instant potatoes, or 1/4 cup (120 mL) powdered or ground oats. (The presenter chose flax eggs).
  17. 17Add one binder from the following options: 2 flax eggs (2 tbsp flax or ground flax + 6 tbsp water, let congeal for 5 mins), 1/4 cup (120 mL) mashed or instant potatoes, or 1/4 cup (120 mL) powdered or ground oats. (The presenter chose flax eggs).
  18. 18Add one binder from the following options: 2 flax eggs (2 tbsp flax or ground flax + 6 tbsp water, let congeal for 5 mins), 1/4 cup (120 mL) mashed or instant potatoes, or 1/4 cup (120 mL) powdered or ground oats. (The presenter chose flax eggs).
  19. 19Mix all the ingredients together.
  20. 20Mix all the ingredients together.
  21. 21Mix all the ingredients together.
  22. 22Oil your pan.
  23. 23Oil your pan.
  24. 24Oil your pan.
  25. 25Pour the wet ingredients into the dry ingredients and mix thoroughly.
  26. 26Pour the wet ingredients into the dry ingredients and mix thoroughly.
  27. 27Pour the wet ingredients into the dry ingredients and mix thoroughly.
  28. 28Adjust the consistency of the dough as needed: if it's too stiff, add water; if it's too liquidy (like cake batter), add more flour.
  29. 29Adjust the consistency of the dough as needed: if it's too stiff, add water; if it's too liquidy (like cake batter), add more flour.
  30. 30Adjust the consistency of the dough as needed: if it's too stiff, add water; if it's too liquidy (like cake batter), add more flour.
  31. 31Cover the dough and let it proof for about 30 minutes. Do not proof for too long.
  32. 32Cover the dough and let it proof for about 30 minutes. Do not proof for too long.
  33. 33Cover the dough and let it proof for about 30 minutes. Do not proof for too long.
  34. 34Bake the bread at 375°F (190°C) for 50 minutes.
  35. 35Bake the bread at 375°F (190°C) for 50 minutes.
  36. 36Bake the bread at 375°F (190°C) for 50 minutes.
  37. 37Let the bread cool completely before cutting.
  38. 38Let the bread cool completely before cutting.
  39. 39Let the bread cool completely before cutting.

Ingredients

  • 1 packet packet of yeast
  • 1 packet packet of yeast
  • 1 packet packet of yeast
  • 1.25 cup warm water
  • 1.25 cup warm water
  • 1.25 cup warm water
  • 2.5 cup Gluten Free Flour
  • 2.5 cup Gluten Free Flour
  • 2.5 cup Gluten Free Flour
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 1 tbsp white or apple cider vinegar
  • 1 tbsp white or apple cider vinegar
  • 1 tbsp white or apple cider vinegar
  • 2 tbsp flax or ground flax
  • 2 tbsp flax or ground flax
  • 2 tbsp flax or ground flax
  • 6 tbsp water (for flax eggs)
  • 6 tbsp water (for flax eggs)
  • 6 tbsp water (for flax eggs)
  • 0.5 cup applesauce
  • 0.5 cup applesauce
  • 0.5 cup applesauce
  • 0.5 cup banana
  • 0.5 cup banana
  • 0.5 cup banana
  • 0.5 cup chickpea juice
  • 0.5 cup chickpea juice
  • 0.5 cup chickpea juice
  • 0.25 cup Mashed or instant potatoes
  • 0.25 cup Mashed or instant potatoes
  • 0.25 cup Mashed or instant potatoes
  • 0.25 cup powdered or ground oats
  • 0.25 cup powdered or ground oats
  • 0.25 cup powdered or ground oats

Equipment

measuring cuplarge mixing bowlspoonsloaf panoven mittsoven

Tips

  • Do not use hot water for the yeast, as it will kill the yeast.
  • If your dough is too stiff, add water to calm it down. If it looks like cake batter, add more flour until it reaches a bread dough consistency.
  • Trust yourself when making the dough, you are more capable in the kitchen than you think.
  • Do not let the dough proof for too long, or it will collapse in the oven.
  • To avoid cracks at the top of the bread, you can put a little water on top before baking.
  • Let the bread cool completely before cutting.
CHEAP Gluten-Free Bread Recipe! | Clip Recipe