Quick & Easy Gluten Free Bread Recipe (Also Lactose-Free Option!)
Ah, the aroma of freshly baked bread! Is there anything quite as comforting or satisfying? For those of us with coeliac disease or gluten intolerance, that heavenly scent has often been tantalizingly out of reach. But not anymore. I’ve crafted a delicious and, dare I say, soul-satisfying gluten-free bread recipe that even offers a lactose-free option. It’s fluffy, light, and a joy to eat—whether fresh out of the oven or toasted to perfection.
The Struggles with Store-Bought Gluten-Free Bread
If you’ve been on this gluten free journey for a while, you know how hit-or-miss store-bought gluten-free bread can be. It’s either too dry, too crumbly, or just plain tasteless. And let’s not even get started on the price tag. GF products often come with a premium price, making it a costly choice for everyday eating.
Why This Recipe is a Game-Changer
Now, you might be thinking, “Okay, but homemade bread sounds time-consuming and complicated.” I assure you, it’s not. I have coeliac disease myself, and I designed this recipe to be both quick and straightforward. I’ve simplified the steps without sacrificing flavor or texture. This bread is so tasty and authentic that it could easily be mistaken for its gluten-packed counterpart.
The Magic of the Lactose-Free Option
For those who also have lactose intolerance, I haven’t forgotten about you. This recipe offers a lactose-free variation that’s just as scrumptious as the original. So, now you can enjoy this amazing bread without any worry about upsetting your stomach.
My Easy Gluten-Free Bread Recipe
Ingredients
- 1 whole egg, room temperature
- 1/2 cup lactose-free milk (you can also use normal milk)
- 4 tbsp extra virgin olive oil
- 1.5 cups lukewarm water
- 1 tsp active dry yeast
- 4 cups preferred gluten-free flour (add another cup if necessary)
- 1.5 tsp granulated sugar
- 1/2 tsp fine salt
Instructions
- In a small bowl, combine lukewarm water and active dry yeast. Allow it to sit at room temperature until it froths, activating the yeast.
- In a large mixing bowl, whisk together the room-temperature egg, sugar, salt, lactose-free milk, and olive oil.
- Gradually add the sifted gluten-free flour to the liquid mixture. Incorporate the frothing yeast mixture.
- Knead the dough well, ensuring the yeast is fully activated.
- Transfer the dough to a heat-resistant, rectangular mold that has been greased with olive oil. Cover it with a slightly damp cloth and let it rest in a warm spot for about 20 minutes. Meanwhile, preheat the oven.
- Using a sharp knife, make a shallow cut along the top of the dough. Optionally, sprinkle some seeds over the top for added texture.
- To maintain humidity in the oven, place a heat-resistant container filled with water at the bottom.
- Bake in a preheated oven at 200 degrees for 45 minutes, or until the top has a golden crust.
- Remove from the oven and cover with a cloth to allow the bread to sweat a bit, making it easier to slice.
- Once cooled, take the bread out of the mold, slice it, and store in an airtight bag. You can also refrigerate the slices and heat them as needed.
Nutrition
What Would be the Best Next to My GF Bread?
As someone who adores the rich flavors of Mediterranean cuisine, I can’t help but recommend pairing this bread with a spread of delightful options. Imagine a breakfast spread with Kalamata olives, thinly sliced cucumbers, and a dab of hummus. Or consider smearing a slice with some dairy-free almond cheese topped with a sprinkle of za’atar or fresh basil.
And let me tell you, this bread toasts up beautifully. A couple of minutes in a toaster or under a broiler transforms it into a crunchy canvas ready for all kinds of toppings. It’s absolutely delightful when toasted, trust me!
So go ahead, bake a loaf, and embark on a culinary journey that proves living gluten-free doesn’t mean missing out on life’s simple, delicious pleasures. And after, go ahead and try my gluten free macarons as a dessert to reward yourself for finding good GF bread recipe!
