Gluten-free Bread in Five Minutes, simplified

We’ve been baking bread out of Healthy Bread in Five Minutes a Day for some months now. So far, it’s the best-tasting GF bread recipe we’ve found, with the best texture. Even our fussy eater considers it edible!

I’ve mentioned it to friends who were looking for a palatable GF bread that wasn’t too complicated, and directed them to an online recipe at the Artisan Bread in Five Minutes a Day website, having looked at the ingredients list and noting that it’s similar to one of the recipes we bake out of the cookbook.

Last weekend, I really looked at that webpage, and was dismayed at how complicated the baking process sounded. We get decent bread with a much simpler process. Here’s how we do it:

Whisk together dry ingredients in bowl of heavy duty mixer. (We love our KitchenAid!)

Heat liquid to just above lukewarm. (Because the yeast is mixed with the flour, you want it a little warmer than if you were proofing the yeast directly in the warm liquid.) Add oil (we use coconut oil) and sweetener, stir to dissolve. Add beaten eggs to liquid mixture. Pour into mixer bowl with dry ingredients. Begin mixing slowly to start (otherwise you might have clouds of flour flying about), increase speed to medium and beat until thoroughly combined, about 3 minutes.

If the dough is loose like batter, I’ll beat in more rice flour at this point to stiffen it up. It doesn’t have to be stiff but it has to be firm enough to handle.

Scrape into 6-quart storage container, cover loosely with plastic wrap, and let sit on the counter for two hours. Do not let it sit in the mixer bowl, or you might have bread dough creeping over the lip of the bowl, over the counter, and creating a slow-motion cascade down the cabinet face to the floor. (In hindsight I wish I’d gotten a picture of that.) The dough will more than double in size. Trust me on this.

At this point you can either shift the whole container into the refrigerator, where it will keep for 5-7 days, or you can bake some or all of it into bread.

Handle the dough with wet hands to prevent sticking. Take out as much dough as you wish to use, shape gently, and place in pan or on a baking sheet. Either grease your baking pan/sheet really well (GF is synonymous with sticky), or use silicone bakeware.

Bake in a preheated 350 degree (F) oven until the bread reaches an internal temperature of 208 or more. The bread may look and smell done, but if it hasn’t reached that minimum temperature it will likely be gooey inside.

If baking from the refrigerated state, shape your bread as above (wet hands, remember!) and place in baking pans. Let rise 90 minutes to an hour at room temperature, and bake as mentioned.

Disclaimer: I have included a couple of affiliate links in this post. If you click on the links and decide to purchase, I make a little pocket money. At least that’s how I hope it works. Thank you!

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