Gluten Free Bread With Bobs Red Mill

Ever tried eating a gluten-free sandwich that felt like you were munching on the cardboard box it came in? Yeah, me too. That’s why I’ve been on a mission to create gluten-free bread that actually tastes like… wait for it… real bread! And guess what? With Bob’s Red Mill products, we’re about to make some magic happen in your kitchen. Grab your mixing bowls and let’s show gluten who’s boss!

Why This Recipe is Awesome

First off, this isn’t just any gluten-free bread recipe—this is the “I can’t believe it’s not full of gluten” bread that’ll make your taste buds do a happy dance. What makes it so special?

For starters, it doesn’t require a PhD in baking or special equipment that costs more than your monthly rent. Plus, Bob’s Red Mill has basically done the hard work for us by creating flour blends that actually behave themselves. No more loaves that could double as doorstops! This bread has a tender crumb, a beautiful crust, and—I’m not exaggerating here—it makes toast that doesn’t disintegrate into sad crumbs when you look at it funny.

Ingredients You’ll Need

Let’s gather our gluten-free dream team:

• 3 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (the blue bag—don’t mess this up)
• 1 tablespoon xanthan gum (sounds like a sci-fi ingredient, tastes like nothing)
• 1 teaspoon salt (just regular salt, nothing fancy needed here)
• 1 tablespoon sugar (to feed those hungry yeast beasties)
• 2 tablespoons active dry yeast (yes, TWO—we need all the help we can get)
• 2 large eggs, room temperature (cold eggs are party poopers in gluten-free baking)
• ¼ cup neutral oil (vegetable, canola, whatever you’ve got)
• 1 teaspoon apple cider vinegar (trust me on this one)
• 1¼ cups warm water (think baby-bath warm, not hot-tub hot)
• 2 tablespoons honey or maple syrup (baker’s choice!)

Step-by-Step Instructions

1. Prep your workspace. Clear those counters and preheat your oven to 350°F. Grease a 9×5 loaf pan like your bread’s success depends on it (because it does).
2. Mix the dry ingredients. In a large bowl, whisk together the flour, xanthan gum, salt, sugar, and yeast. Break up any flour clumps—we want harmony, not flour bombs in our bread.
3. Get those wet ingredients together. In another bowl, whisk the eggs, oil, vinegar, warm water, and honey until well combined. It’ll look a bit weird, but roll with it.
4. Make some magic happen. Pour the wet ingredients into the dry ingredients and mix with an electric mixer for about 3 minutes. The dough will be sticky and more like a thick batter—this is normal! If you’re expecting traditional bread dough, you’ll be waiting until the cows come home.
5. Transfer to the pan. Scrape the dough into your prepared loaf pan. Smooth the top with a wet spatula or wet fingers. Don’t worry about making it Instagram-perfect.
6. Let it rise. Cover with a clean kitchen towel and place in a warm spot for 30-40 minutes. It should rise about an inch above the pan edge. Gluten-free dough is like a temperamental teenager—it needs the right environment to thrive.
7. Bake it! Pop that pan in the oven for 40-50 minutes until the top is golden brown and the internal temperature hits around 205°F (if you’re fancy enough to have a thermometer).
8. Cool your jets. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. I know it’s tempting to dive in, but patience pays off here.

Common Mistakes to Avoid

Even the best of us mess up sometimes. Here’s what NOT to do:

• Substituting flours willy-nilly. The 1-to-1 blend is specifically formulated for this kind of baking. Using random gluten-free flours is like trying to build IKEA furniture without the instructions.
• Skipping the xanthan gum. This isn’t optional—it’s the glue holding your bread together. Without it, you’re basically making fancy crumbs.
• Using cold eggs. Room temperature ingredients blend better. Science doesn’t care about your impatience.
• Opening the oven door too early. That’s like waking a sleepwalker—nothing good comes from it.
• Cutting into hot bread. I get it, the smell is intoxicating, but you’ll end up with gummy slices if you don’t wait. Practice your deep breathing techniques while it cools.

Alternatives & Substitutions

Need to switch things up? I gotchu:

Egg-free version: Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water. Let it sit until it gets goopy (about 5 minutes). The texture might be slightly different, but it works in a pinch.

Dairy concerns? This recipe is already dairy-free! *high five*

Sugar alternatives: Any granulated sweetener works for the dough, and you can swap the honey for agave or maple syrup. FYI, the yeast needs something to eat, so don’t skip sweetener entirely.

Flavor boosters: Add herbs like rosemary and thyme, or go sweet with cinnamon and raisins. The basic recipe is your canvas—go wild!

FAQ (Frequently Asked Questions)

Can I make this in a bread machine?
Actually, yes! Most modern bread machines have a gluten-free setting. Just add ingredients in the order your machine manufacturer recommends, and let technology do the heavy lifting.

How long does this bread stay fresh?
Let’s be real—gluten-free bread has the shelf life of cut flowers. About 2-3 days at room temperature in an airtight container. For longer storage, slice and freeze it, then toast slices as needed.

My bread didn’t rise. What went wrong?
Check your yeast! If it’s older than your last relationship, it might be dead. Also, the rising spot needs to be warm but not hot. Think tropical vacation, not sauna.

Can I double this recipe?
In theory, yes. In practice, making two separate loaves usually works better than one giant experiment.

Do I really need a stand mixer?
No, but your arm might hate you if you hand-mix. A hand mixer works fine too—just give it a solid 3-4 minutes of mixing to develop that structure.

Why add vinegar to bread?
It helps activate the baking powder and gives the yeast a boost. Think of it as a little pep talk for your dough.

Final Thoughts

Look at you, about to create gluten-free bread that doesn’t require a warning label! Bob’s Red Mill has made it possible for us mere mortals to enjoy sandwiches, toast, and the simple pleasure of bread without the gluten drama.

Remember, gluten-free baking is part science, part art, and part stubborn determination. Your first loaf might not be perfect, but keep at it! Before you know it, you’ll be the gluten-free guru your friends keep begging for recipes.

Now go forth and bake! Your gluten-free future is looking mighty tasty from where I’m standing. And when someone asks where you got that amazing bread? Just wink and say it’s your little secret—or share this recipe. I’m cool either way.