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The BEST Bread in the World! (new gluten-free recipe)
Making the best bread in the world - by hand, from scratch - is fast and easy with this gluten-free method! Watch the whole process from start to finish in one clip, cutting only 20 minutes of rising and 20 of baking. 7 wholesome ingredients come together with specific order and timing to make the tastiest loaves and buns you'll ever eat. Once you try it, you'll agree that gluten was only holding us back.
Best Bread in the World
Gather:
- large mixing bowl
- whisk, spatula, mixing spoon
- greased or lined pan or baking sheet
- 1 c room temp + 1/2 c boiling water
- ~5 tsp active or instant dry yeast
- 1 tbsp psyllium husk powder
- 3 tbsp olive oil or alternative
- 2 tbsp liquid honey or alternative (+1 if flour blend is low starch)
- 2 1/4 c gluten-free flour blend (sorghum, millet, rice, tapioca, potato, buckwheat, etc NO chickpea)
- 1 1/2 tsp salt
- 1 large egg or alternative
Within specified timeframe:
- whisk yeast into water (1-2 min)
- whisk in psyllium (+ extra if needed) --> runny blob (1-3 min)
- mix in oil + honey (1-3 min)
- mix in flour + salt --> firm dough (3-5 min)
- mix in egg --> soft dough (1-3 min)
- mix in extra flour if too runny
- spatula into loaf or cake pan, or scoop buns onto baking sheet
- set oven 375oF for loaf, 380 for cake, 385 for buns
- rise in warm spot --> ~doubled in volume (20-35 min)
- bake, rotate once --> med. brown (40-50 min loaf, 30-35 cake, 20-25 buns)
Cool on rack before slicing. Fresh on counter 2 days, in fridge 2 weeks, in freezer 2 months.
I'm not asking anything for this content or information, but if it works for you, please join me in sharing it with others who need it.
Thank you, and ENJOY!
DRutter
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By drutterMaking the best bread in the world - by hand, from scratch - is fast and easy with this gluten-free method! Watch the whole process from start to finish in one clip, cutting only 20 minutes of rising and 20 of baking. 7 wholesome ingredients come together with specific order and timing to make the tastiest loaves and buns you'll ever eat. Once you try it, you'll agree that gluten was only holding us back.
Best Bread in the World
Gather:
- large mixing bowl
- whisk, spatula, mixing spoon
- greased or lined pan or baking sheet
- 1 c room temp + 1/2 c boiling water
- ~5 tsp active or instant dry yeast
- 1 tbsp psyllium husk powder
- 3 tbsp olive oil or alternative
- 2 tbsp liquid honey or alternative (+1 if flour blend is low starch)
- 2 1/4 c gluten-free flour blend (sorghum, millet, rice, tapioca, potato, buckwheat, etc NO chickpea)
- 1 1/2 tsp salt
- 1 large egg or alternative
Within specified timeframe:
- whisk yeast into water (1-2 min)
- whisk in psyllium (+ extra if needed) --> runny blob (1-3 min)
- mix in oil + honey (1-3 min)
- mix in flour + salt --> firm dough (3-5 min)
- mix in egg --> soft dough (1-3 min)
- mix in extra flour if too runny
- spatula into loaf or cake pan, or scoop buns onto baking sheet
- set oven 375oF for loaf, 380 for cake, 385 for buns
- rise in warm spot --> ~doubled in volume (20-35 min)
- bake, rotate once --> med. brown (40-50 min loaf, 30-35 cake, 20-25 buns)
Cool on rack before slicing. Fresh on counter 2 days, in fridge 2 weeks, in freezer 2 months.
I'm not asking anything for this content or information, but if it works for you, please join me in sharing it with others who need it.
Thank you, and ENJOY!
DRutter