I’ve been baking GF bread for my husband and sons for several years and they all say this is the BEST recipe so far! 2 of my guys told me they had started to eat sandwiches again because the bread was so good! Keep the recipes coming…
I followed the directions. I used fresh yeast. It made a slop the consistency of glue. I added superfine rice flour to coax it into a thicker dough . Unfortunately it did not rise. Frustrated.
I baked this bread and was very happy with the results. It rose beautifully, and was a delicious loaf of bread. Everyone in the family loved it. “It was awesome!!!!, very yummy”!, they said. I learned that when baking with gluten free flour; 1) all ingredients must be at room temperature and 2) weighing the ingredients is most important. I give thanks to the gentleman at Authentic Foods who encouraged me to try this recipe. This is a great recipe!!
WHAT DID I DO WRONG??? Dough cane together perfectly rose 2-3x within and hour , I put rice flour in the bread pan but not on the top of the loaf before foil, it smells wonderful. Went to remove foil stuck like glue. Now I have a concave pancake in the loaf pan that is no where near cooked 😩
Kathy: I had much success with this recipe. I lined my bread pan with parchment paper. And I carefully waited until the dough rose to about 1 inch above the edge of the bread pan and then placed in oven for baking. I placed crumbled aluminum foil over the bread during the LAST 15 or 20 minutes of baking. The purpose of crumbling foil is to avoid foil touching bread dough.
Great recipe! I used the Steve’s Bread Flour Blend and SAF instant dry yeast. Make sure to bake this bread thoroughly – GF breads are easy to underbake. I used Eva’s modifications, tenting it with crumpled foil towards the end instead of at the outset. (I also lightly oiled the foil, on the off chance that it touched the top of the loaf). The result tastes rather like a brioche loaf, though with a firm crisp crust, definitely buttery – which should also help with browning when toasting (another common issue with GF breads).
Absolute BEST GF Sandwich Bread recipe I’ve eaten in years! The only changes I made was that I baked the bread uncovered for 55 mins. then covered with foil for remaining 20 mins of cooking. I’ve used many different brands of GF flour and bread flour over the years and Steve’s GF Bread flour makes the best bread products! All of my non-GF family members love it too!
Looking to try this recipe but could we get it updated to show the grams for the liquids like in some of the other recipes please? Also, what happened to the Challah recipe? I told a friend about it and now it’s no longer on the website.
I love this bread, but it seemed a little dense for me. I added a couple of things and it turned out amazing. I added 10 grams (2tbsp) of whole psyllium husk mixed with 250 grams (1/2cup +2tbsp)of warm water so it made a paste. I also added 8 grams (2tsp) of baking powder. This is the closest thing I have had to gluten dough. I did kneed it and was able to shape it with my hand without a sticky mess. I also took some of the dough and made 5 rolls. It definitely makes a little more dough. It also takes a little longer to bake. I did put foil over it for the last 30nins. You can buy the psyllium husk at the grocery store by the vitamins. It is used for stomach problems.
For the person who wanted the Challah recipe: For the yeast mixture: 1/4 Cup Warm Water 2 1/4 tsp or 1 packet (7g) Yeast 1 Tbsp Sugar 1 Tbsp Steve’s Flour Blend Dry ingredients: 542g Steve’s Flour Blend 6 Tbsp Granulated Sugar 1 Tbsp Baking Powder 1 Tbsp Potato Flour 1/2 tsp Salt 1 tsp psyllium husk powder Wet ingredients: 3 Large Eggs (beaten) 1 1/2 (345g)Cups Warm Water (add up to 1/4 more if too dry) 6 Tbsp (84g) Organic melted butter, canola, olive, or coconut oil 2 Tbsp Honey (optional) Preparation Preheat oven to 400º F. (I didn’t) Combine ingredients for the yeast mixture, stir and let stand for 5-10 minutes. In Bosch with dough hook combine the dry ingredients and mix until ingredients are evenly distributed. In a separate bowl, beat eggs, warm water and melted butter/oil. Add the liquid and yeast mixture to the dry ingredients and mix on low speed for 1 minute and then on medium speed for 3 (I did 5 ½) minutes until well combined.Lightly dust the work surface with tapioca starch (or white rice flour)and turn out dough. Shape into a ball and then divide the dough in half(I did 3 loaves). Break each smaller ball into three and roll out gently with a light hand into three strands and braid.. Place loaf on parchment lined pan (can fit all 3). Lightly cover formed loaves with greased plastic wrap and let rise 30(try 20 with rapid rise) minutes. Brush loaves with egg wash and sprinkle with slivered almonds. Reduce the oven temperature to 350ºF. Place pan in the middle rack of your oven and let bake for 30 minutes at 350ºF (Reduce baking time for challah rolls, about 25 minutes). Cover lightly with aluminum foil if getting dark and let bake for another 15 minutes. Make sure the dough is firm to the touch before removing from the oven.
Fantastic recipe! I’ve played with it a bit and was able to create a “Bimini bread” version with no dairy using ghee and coconut milk. This flour blend is flexible and forgiving! Thank you!
Does this recipe make two loaves.
Is this recipe supposed to have salt?
It makes one loaf, no salt needed. OMG! It is sooo good! I’ll need to order more flour, because this will be a staple in my home! 🙂
First time I’ve made this bread, and it’s by far the best loaf of bread I’ve ever made in my life. Texture and taste are sublime.
I’ve been baking GF bread for my husband and sons for several years and they all say this is the BEST recipe so far! 2 of my guys told me they had started to eat sandwiches again because the bread was so good! Keep the recipes coming…
I followed the directions. I used fresh yeast. It made a slop the consistency of glue. I added superfine rice flour to coax it into a thicker dough . Unfortunately it did not rise. Frustrated.
I baked this bread and was very happy with the results. It rose beautifully, and was a delicious loaf of bread. Everyone in the family loved it. “It was awesome!!!!, very yummy”!, they said. I learned that when baking with gluten free flour; 1) all ingredients must be at room temperature and 2) weighing the ingredients is most important. I give thanks to the gentleman at Authentic Foods who encouraged me to try this recipe. This is a great recipe!!
WHAT DID I DO WRONG??? Dough cane together perfectly rose 2-3x within and hour , I put rice flour in the bread pan but not on the top of the loaf before foil, it smells wonderful. Went to remove foil stuck like glue. Now I have a concave pancake in the loaf pan that is no where near cooked 😩
Kathy: I had much success with this recipe. I lined my bread pan with parchment paper. And I carefully waited until the dough rose to about 1 inch above the edge of the bread pan and then placed in oven for baking. I placed crumbled aluminum foil over the bread during the LAST 15 or 20 minutes of baking. The purpose of crumbling foil is to avoid foil touching bread dough.
Hi there, do you use Steve’s GF bread flour for this recipe?
Yes I used Steve’s Bread flour for this recipe.
Great recipe! I used the Steve’s Bread Flour Blend and SAF instant dry yeast. Make sure to bake this bread thoroughly – GF breads are easy to underbake. I used Eva’s modifications, tenting it with crumpled foil towards the end instead of at the outset. (I also lightly oiled the foil, on the off chance that it touched the top of the loaf). The result tastes rather like a brioche loaf, though with a firm crisp crust, definitely buttery – which should also help with browning when toasting (another common issue with GF breads).
Absolute BEST GF Sandwich Bread recipe I’ve eaten in years! The only changes I made was that I baked the bread uncovered for 55 mins. then covered with foil for remaining 20 mins of cooking. I’ve used many different brands of GF flour and bread flour over the years and Steve’s GF Bread flour makes the best bread products! All of my non-GF family members love it too!
What size pan is used?
Kathleen, I used a 9×5 USA pan.
Looking to try this recipe but could we get it updated to show the grams for the liquids like in some of the other recipes please? Also, what happened to the Challah recipe? I told a friend about it and now it’s no longer on the website.
I love this bread, but it seemed a little dense for me. I added a couple of things and it turned out amazing. I added 10 grams (2tbsp) of whole psyllium husk mixed with 250 grams (1/2cup +2tbsp)of warm water so it made a paste. I also added 8 grams (2tsp) of baking powder. This is the closest thing I have had to gluten dough. I did kneed it and was able to shape it with my hand without a sticky mess. I also took some of the dough and made 5 rolls. It definitely makes a little more dough. It also takes a little longer to bake. I did put foil over it for the last 30nins. You can buy the psyllium husk at the grocery store by the vitamins. It is used for stomach problems.
For the person who wanted the Challah recipe: For the yeast mixture: 1/4 Cup Warm Water 2 1/4 tsp or 1 packet (7g) Yeast 1 Tbsp Sugar 1 Tbsp Steve’s Flour Blend Dry ingredients: 542g Steve’s Flour Blend 6 Tbsp Granulated Sugar 1 Tbsp Baking Powder 1 Tbsp Potato Flour 1/2 tsp Salt 1 tsp psyllium husk powder Wet ingredients: 3 Large Eggs (beaten) 1 1/2 (345g)Cups Warm Water (add up to 1/4 more if too dry) 6 Tbsp (84g) Organic melted butter, canola, olive, or coconut oil 2 Tbsp Honey (optional) Preparation Preheat oven to 400º F. (I didn’t) Combine ingredients for the yeast mixture, stir and let stand for 5-10 minutes. In Bosch with dough hook combine the dry ingredients and mix until ingredients are evenly distributed. In a separate bowl, beat eggs, warm water and melted butter/oil. Add the liquid and yeast mixture to the dry ingredients and mix on low speed for 1 minute and then on medium speed for 3 (I did 5 ½) minutes until well combined.Lightly dust the work surface with tapioca starch (or white rice flour)and turn out dough. Shape into a ball and then divide the dough in half(I did 3 loaves). Break each smaller ball into three and roll out gently with a light hand into three strands and braid.. Place loaf on parchment lined pan (can fit all 3). Lightly cover formed loaves with greased plastic wrap and let rise 30(try 20 with rapid rise) minutes. Brush loaves with egg wash and sprinkle with slivered almonds. Reduce the oven temperature to 350ºF. Place pan in the middle rack of your oven and let bake for 30 minutes at 350ºF (Reduce baking time for challah rolls, about 25 minutes). Cover lightly with aluminum foil if getting dark and let bake for another 15 minutes. Make sure the dough is firm to the touch before removing from the oven.
Fantastic recipe! I’ve played with it a bit and was able to create a “Bimini bread” version with no dairy using ghee and coconut milk. This flour blend is flexible and forgiving! Thank you!
Can anyone give the flour amount in America cups? I don’t have a kitchen scale.