Gluten-free Bread

Gluten-free Bread Recipe with Poppy Seeds | Easy-to-Follow Recipe

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 16 slices

Introduction

Gluten-free bread is a delicious alternative for those who are sensitive to gluten or have celiac disease. This recipe provides a tasty and easy-to-make option for those looking to enjoy bread without the gluten.

History

Gluten-free bread has become increasingly popular in recent years as more people are diagnosed with gluten sensitivities. This recipe offers a homemade version of gluten-free bread that is both nutritious and delicious.

Ingredients

1 tsp of granulated sugar
0.5 cup of warm water
1 envelope of active dry yeast
1 cup of water
2 tbsp of minute tapioca
2 cups of whole bean flour
0.25 cup of cornmeal
2 tbsp of cornstarch
2 tsp of gluten-free baking powder
1 tsp of salt
2 egg whites
0.5 cup of skim milk
1 tsp of poppy seeds

How to prepare

Spray an 8 x 4 inches loaf pan with nonstick spray.
Coat the inside of the pan with cornmeal and set it aside.
Dissolve sugar in warm water in a small bowl.
Sprinkle yeast over the top and set it aside for 10 minutes or until frothy.
Stir well. Combine water and minute tapioca in a saucepan.
Bring the mixture to a boil and cook for 1 to 2 minutes or until thickened and clear.
Stir together bean flour, cornmeal, cornstarch, baking powder, and salt in a mixing bowl.
In a separate bowl, whisk together egg whites and milk.
Whisk in the yeast and tapioca mixture. Stir into the dry ingredients, beating until smooth.
Set it aside for 10 minutes. Turn out the dough onto a surface generously dusted with cornstarch.
Dust your hands with cornstarch and sprinkle a little over the dough.
Knead the dough 4 to 5 times and fit it into the prepared pan.
Brush the top with milk and sprinkle with poppy seeds.
Bake in a 400°F (204°C) oven for 45 minutes or until the loaf is browned and sounds hollow when tapped.
Makes 1 loaf, approximately 16 slices.

Variations

Add in some dried herbs or garlic powder to the dough for a savory twist on this gluten-free bread.

Cooking Tips & Tricks

Make sure to use warm water when activating the yeast to ensure it properly froths.

- Dusting your hands and work surface with cornstarch will prevent the dough from sticking.

- Be sure to let the dough rest for 10 minutes before shaping it into a loaf to allow the ingredients to fully combine.

Serving Suggestions

Enjoy this gluten-free bread toasted with a spread of your choice, such as almond butter or avocado.

Cooking Techniques

Kneading the dough and allowing it to rest before baking will help create a light and fluffy loaf of bread.

Ingredient Substitutions

You can use almond milk or another dairy-free alternative in place of skim milk for a dairy-free version of this bread.

Make Ahead Tips

This bread can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Slice the bread and serve it on a wooden cutting board for a rustic presentation.

Pairing Recommendations

This gluten-free bread pairs well with soups, salads, or as a side to your favorite sandwich.

Storage and Reheating Instructions

Store any leftover bread in an airtight container at room temperature. To reheat, simply toast slices in a toaster or oven.

Nutrition Information

Calories per serving

Each serving of this gluten-free bread contains approximately 100 calories.

Carbohydrates

Each serving of this gluten-free bread contains approximately 20 grams of carbohydrates.

Fats

Each serving of this gluten-free bread contains approximately 1 gram of fat.

Proteins

Each serving of this gluten-free bread contains approximately 3 grams of protein.

Vitamins and minerals

This gluten-free bread is a good source of iron and magnesium.

Alergens

This recipe contains eggs and milk, which may be allergens for some individuals.

Summary

This gluten-free bread is low in fat and calories, making it a healthy option for those looking to avoid gluten.

Summary

This gluten-free bread recipe is a delicious and nutritious option for those looking to avoid gluten. With simple ingredients and easy preparation, you can enjoy homemade gluten-free bread anytime.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for gluten-free bread in an old cookbook that had been passed down to me by my mother. It was like finding a hidden treasure, a new culinary adventure waiting to be explored.

Growing up, I had never heard of gluten-free bread. In fact, I had never even heard of gluten. But as I got older and started to pay more attention to my health and diet, I became curious about alternative ways to eat and cook.

I remember reading through the recipe, taking in each ingredient and step with eager anticipation. The idea of making bread without traditional flour seemed almost magical to me. It was a challenge, a puzzle to solve, and I was determined to crack the code.

I gathered all the necessary ingredients and set to work in my cozy kitchen. Mixing the flours, adding the yeast, and carefully kneading the dough, I felt a sense of satisfaction and joy that I had never experienced before in my cooking endeavors.

As the bread baked in the oven, filling the house with a warm, inviting aroma, I couldn't help but feel a sense of accomplishment. When I finally pulled the loaf out of the oven and sliced into it, revealing a soft, fluffy interior with a crispy crust, I knew I had found a new favorite recipe.

Over the years, I have made this gluten-free bread recipe countless times, tweaking it here and there to suit my taste preferences. I have shared it with friends and family, who have all marveled at its deliciousness and uniqueness.

I have also learned that gluten-free baking is not just a trend or a fad, but a way of life for many people who suffer from gluten intolerance or celiac disease. Knowing that I can provide them with a tasty alternative to traditional bread brings me great joy and fulfillment.

As I reflect on the journey that led me to discover this recipe, I am grateful for all the people and experiences that have shaped my culinary skills and knowledge. From my mother, who instilled in me a love for cooking, to the cookbook author who introduced me to the world of gluten-free baking, I owe a debt of gratitude to those who have inspired me along the way.

In the end, it is not just about the food itself, but the memories and connections that are created through the act of cooking and sharing a meal with others. And for that, I am forever thankful.