This beautiful loaf of bread, made from a recipe on www.officiallyglutenfree.com is cooling on my counter as I start this post… not something I usually do. After making a new recipe I generally try some of it the finished product before the post is written, basically knowing if it’s a good thing – before I do the post.
Why have I broken the blogging habit of years..? Based on how wonderful the dough was, before it even got near the oven. Am I hopeful…? Indeed! Isn’t anticipation the loveliest thing.
Experience is also a good thing and while I’m finding continued success with gluten free desserts, a decent loaf of gluten free bread eludes me. This, is no small thing. Even after all these years in the kitchen, baking, cooking, sweating over all manner of dishes… sometimes all I want is a piece of buttered toast. It really is the simple things in life that mean the most. It just seems wrong when you can’t have them any more.
This bread dough, or should I say batter, came together very easily in my stand mixer. I very much enjoyed the making of it, right from watching the first glorious step of the yeast rising! What can I say… even after all these years I still get such a kick out of watching that magic happen.
Once this mass of gorgeous mass dough came together, it seemed like it might be too much for the pan. Failed past attempts at gluten free bread not rising properly or not baking through enough, had me momentarily worried. Once it started rising to not only the top of the pan but, above it, my hope was renewed. Could this finally be a recipe that works for me?
At this point I very much hope so. Especially if it were a recipe like this, with a seemingly wonderful gluten free dough that had the healthful qualities of ground flax seed, and brown rice flour. In full disclosure the recipe said to use ‘rice flour’ which did not specify white or brown, so I took a bold move and went with a mix.
At last! The bread is cool enough to cut. Sliced thinly and topped with butter… the first piece is devoured! A pleasing texture, very crispy on the end… everything I’d hoped. It wasn’t until munching on the second slice that I found it less flavourful. Thinking back I didn’t recall adding any salt when mixing…
If you’ve ever made bread you know that bread + salt = flavour!
How did I miss this?? I will make this again, I will add salt, and have added it to the recipe below. To date, it’s my best find at a homemade GF loaf. Happy Days~
p.s. Let us know in the comments if you have a go-to gluten free loaf recipe!
Gluten Free No Knead Flax Bread
Light and with great texture, this easy to make loaf is fortified with flax seed & brown rice flour. GF breads stale quickly, so slice it thinly, wrap well and freeze anything you won't eat on the same day.
- 1 1/2 cups milk, warmed
- 1 tablespoon sugar
- 2 tablespoons yeast
- 2 large eggs
- 1/4 cup butter, melted
- 1 tablespoon honey
- 3 cups rice flour or use a mix of brown & white flours
- 1/2 cup cornstarch
- 3 tablespoons ground flax seed
- 1 teaspoon xanthan gum
- 1 teaspoon Kosher salt
In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes. (I used a stand mixer, but you could also do by hand.)
Add the beaten eggs, melted butter and honey. Mix until well combined. Stir in the rice flour, corn starch, flax seeds and xanthan gum. Mix until well combined. Place the dough into a lightly greased bread pan. Let rise in a warm place for 40 minutes or until it has risen to the top of the pan.
Heat oven to 350°F.
Bake for approximately 1 hour.