This recipe is one that I altered from a German bread recipe. Gluten-free baking can be quite challenging, so I’m including some gluten-free baking tips which I found helpful. The dough will look quite different than “normal” gluten containing dough. It will be moister and less “sticky”. This is what you want, otherwise the gluten-free bread will be too hard and/or dry.
- Room temperature ingredients helps promote the growth of the yeast.
- Measure the flour correctly by spooning it into measuring cups and keeping it light and fluffy (uncompressed).
- Allow bread to rise in the baking pan in a warm environment. (No need to knead.)
- To keep the bread from falling – Bake at a lower temperature for longer; make sure bread is fully cooked before taking out of the oven (it is fully cooked once it is at 210 degrees); turn off the oven and crack the door to allow bread to cool slowly; bake in a metal pan (not glass) which will assist in fully cooking the bread.
German Gluten-Free Bread
- 2 ¼ tsp. yeast (or 1 packet)
- dash of sugar (~ ½ tsp.)
- 1 ½ cups warm water (~110 degrees)
- ¼ cup sunflower seeds*
- ¼ cup flax seeds*
- ¼ cup sesame seeds*
- 2 ½ cups oat flour (I made mine in a blender from Gluten-free oats)
- 2 ½ cups gluten free baking mix (I used Bob’s Red Mill brand)
- 1 ½ tsp. salt
- 1 egg (at room temperature)
- dollop of molasses (probably about 2 Tbsp.)
* ¾ cup of cracked oat could be used instead of the seeds or a combination of cracked oats and seeds adding up to ~¾ cup. If so, use part of the warm water to soak cracked oats for about 5 – 10 minutes. (Yeast can be dissolved in the rest of the warm water.)
- Mix yeast, sugar & warm water together and let stand for ~10 min. Stir a few times to help dissolve the yeast & sugar.
- Beat the egg with the dollop of molasses. Set aside.
- Mix together dry ingredients.
- Add egg mixture and dry ingredients to the yeast mixture and stir until all combined. The batter will still be quite liquid seeming. That’s okay.
- Put into a well-greased (I use butter) bread pan* and put into a COLD oven. Turn the oven on to about 170 (lowest setting possible) and let the bread rise for at least 40 minutes (more is fine).
- Turn the oven up to ~300 and bake for another 30 minutes to 1 hour depending on how long you let it rise.
- Shake bread out of the pan and let the bread cool on a rack (I sometimes put it back in the turned off oven so it cools more slowly).
* We baked ours in lined muffin tins (using only the aluminum liners), which worked really well. Using muffin tins bake at 170 for about 30 minutes and then turn oven up to 350 for another 10 – 15 minutes.