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GLUTEN FREE BREAD EXPERIMENT

It is difficult to see from the photo, but, the bread on the right was baked in a Cuisinart Bread Machine.  It is about one inch higher than the oven baked bread on the left.  Although, the oven baked loaf of bread is considerably longer.

Last week, a reader emailed me asking if my Whole Grain Bread Recipe would be doable in the oven.  Although I had never baked a Gluten Free Loaf of Bread in the oven, I said that yes, it should work, I gave her a few guidelines to follow that I thought might work.  Then I decided to give it a try.

You see, years ago, when I first realized that gluten was my enemy, I immediately went out and bought a bread machine.  Previously, I had only baked bread from scratch in the oven.  Here we are today, two bread machines later, and I have never looked back.

I was pleasantly surprised.  The oven baked loaf had a really nice flavor and a slightly different texture.  Maybe, more intense, is the word that comes to mind….or maybe like the texture of Hovis bread?  I loved it!  Even as much as I love my bread machine bread, which is saying a lot. For my Whole Grain Gluten Free  Bread Recipe please check here.  This post is more about the process I went through in baking a loaf of Oven baked Gluten Free Bread.

I began by whisking the dry ingredients and then proofing the yeast:

When I proof the yeast, I developed a habit my mom always did, which is to cover the bowl with a towel until proofed:

Once I have combined the wet ingredients with the dry ingredients,  then I mix by hand, until there is a cake like batter consistency: (this recipe does not do well if over mixed – mix until just combined)

At this point, turn on your oven to 200 degrees, and turn off after 4-5 minutes.  Transfer the bread dough to a greased loaf pan, and brush the top with melted butter. Then cover loosely with a clean towel, and place in the warmed oven to rise.

Let rise for 1 hour or until the bread has risen about one inch over the top of the pan.  (I let mine raise for 1 hour, but next time will let it rise an extra 15 minutes)  Each stove, and kitchen temperature is different – so adjust your times as is necessary.  Once the bread has risen, remove the towel, turn the oven on to 350 degrees and bake 55-60 minutes.

Remove from the pan, and turn the loaf out onto a wire rack on it’s side.  Allow to cool for at least one hour before slicing.  I always put my bread into a plastic bag once it has cooled for a few hours, then I slice the bread as the crust then becomes more soft.

This bread was delicious, and it toasted nicely too!  Enjoy!

2 comments to GLUTEN FREE BREAD EXPERIMENT

  • Joleen

    HI! I think I am the one that contacted you about this! I just went out last week & bought a bread maker! LOL! I will try both versions though! I was baking my own bread in the oven, but with my work being upstairs & my kitchen being down, baking bread and running back & forth via an egg timer wasn’t working for me! I like the fix it & forget it method better! I am looking forward to trying your recipe after my Pumpernickel loaf finishes!

  • Ina

    Hi Joleen – glad you got a bread maker! Want to share your pumpernickel loaf? Sounds wonderful!

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