Easy Gluten & Dairy-Free Bread Recipe

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Craving fresh bread but dealing with dietary restrictions? Look no further! This gluten-free, dairy-free bread recipe is surprisingly simple and delivers a delicious loaf perfect for sandwiches, toast, or simply enjoying on its own.

Why This Recipe Works

Many gluten-free and dairy-free bread recipes can be complicated, requiring a laundry list of ingredients and finicky techniques. This recipe streamlines the process, using readily available ingredients and straightforward instructions. The result is a soft, flavorful bread that even those without dietary restrictions will enjoy.

Ingredients You'll Need

  • Gluten-Free All-Purpose Flour: A blend specifically designed for gluten-free baking is crucial. Look for one that contains xanthan gum.
  • Tapioca Starch: Helps to create a chewy texture.
  • Potato Starch: Adds lightness and structure.
  • Sugar: A touch of sweetness to activate the yeast.
  • Instant Yeast: Makes the rising process quick and reliable.
  • Salt: Enhances the flavor.
  • Warm Water: The ideal temperature for activating the yeast (around 110°F).
  • Olive Oil: Adds moisture and flavor; can be substituted with another dairy-free oil.
  • Apple Cider Vinegar: Reacts with the baking soda to create a light and airy texture.

Step-by-Step Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, tapioca starch, potato starch, sugar, yeast, and salt.
  2. Add Wet Ingredients: Add the warm water, olive oil, and apple cider vinegar to the dry ingredients. Mix until a smooth batter forms.
  3. Let it Rise: Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
  4. Prepare the Pan: Grease a loaf pan with dairy-free butter or oil and line the bottom with parchment paper.
  5. Transfer the Dough: Gently transfer the dough to the prepared loaf pan. Smooth the top.
  6. Bake: Preheat oven to 375°F (190°C). Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil.
  7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Success

  • Use a Kitchen Scale: For the most accurate results, weigh your ingredients using a kitchen scale.
  • Don't Overmix: Overmixing gluten-free dough can result in a tough bread. Mix until just combined.
  • Let it Cool Completely: Resist the urge to slice into the bread while it's still warm. Cooling completely allows the crumb to set properly.

Variations

  • Add Seeds: Mix in seeds like poppy, sesame, or sunflower seeds for added flavor and texture.
  • Herbs: Incorporate dried herbs like rosemary, thyme, or oregano for a savory twist.
  • Sweet Bread: Add a touch more sugar and spices like cinnamon and nutmeg for a sweet bread.

Serving Suggestions

This gluten-free, dairy-free bread is incredibly versatile. Enjoy it:

  • Toasted with your favorite dairy-free spread.
  • As a base for sandwiches.
  • Alongside soups and salads.
  • Made into croutons.

Call to Action

Ready to bake your own delicious gluten-free, dairy-free bread? Give this recipe a try and share your creations with us! We'd love to see your baking success.