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How to Make the Perfect Gluten Free Bread

Here are a few tips on how to make the perfect Gluten Free Bread. I must give all credit to my wonderful Mom, Judy Mahieu. She is a rock star in the kitchen, especially cooking gluten free. She raised 4 kids and all of us are good cooks. Thanks Mom!

  • Take your favorite Gluten Free Bread Mix (I use Gluten Free Pantry’s “Favorite Sandwich Bread” or Bob’s Red Mill “Hearty Sandwich Bread”)
  • Use a heavy duty mixer, such as Kitchen Aid and use the Regular beater, not dough hook.
  • Use Pam or Crisco to grease your pans.
  • To allow your bread to raise properly, preheat oven 200 degrees and then immediately shut it off. This is the perfect place to let your bread rise.

    • HOW TO TWEAK THE MIX RECIPE:

  • When it calls for milk or water, always use milk. Heat the milk in the microwave for 10 second intervals and test on your wrist to make sure it is not too hot.
  • Add 1-2 teaspoons of sugar to the warm milk and stir. (This helps activate the yeast.) Add yeast and let sit until foamy.
  • Always use Butter. And add 1-2 tablespoons more Butter than the recipe calls for.
  • When you first place the dry mix in the mixing bowl, mix it on stir for a minute or so to make sure that all the dry ingredients are thoroughly mixed. Add your eggs and mix. Add the milk/yeast/sugar mix last. Mix slowly and work up to high speed. This beating is essential and must be for longer than the recipe calls. I usually beat my dough for 6- 10 minutes on high.
  • Even though the recipes say it makes 2 loaves, it makes 1 loaf and 2-3 sandwich/hotdog or hamburger buns.
  • Add bread dough to bread pan, half-way full of just a tad more.


    • HAMBURGER BUNS: I use metal rings purchased through Kinnikinnick about 10 years ago.

    HOTDOG BUNS: I use a “Pizza Stick” pan purchased at Williams-Sonoma.

    SANDWICH BUNS: I use mini cake pans.

  • After you put the batter in the pans, smooth the tops with a wet spoon.

  • Let rise in the preheated oven which has been turned OFF.

  • If your bread or buns get too brown, cover with aluminum foil as they bake.


    • Enjoy!

    This entry was posted on January 17th, 2010 at 09:10:17 am by Heather and is filed under Gluten Free, Baking, Recipes.

    5 comments

    Comment from: judy mahieu [Visitor] Email
    Another neat trick is to lightly rub a little butter on your bread products as soon as they come from the oven. This makes an extra soft crust and it seems to keep GF bread products a little more moist for longer.

    01/17/10 @ 18:17
    Comment from: Grace [Visitor] Email
    thanks so much for clarifying the details! I made a loaf which turned out really good!
    01/17/10 @ 19:19
    Comment from: Carol Fletcher [Visitor] Email
    Heather, we had hamburgers on buns tonight and they were excellent. I did make them just a little too tall but will know better next time to not fill the little pans so full. Now Gary can have toast with his egg or even a sandwich!! Thanks for your tips - it really made a difference. :)
    01/24/10 @ 20:59
    Comment from: theresa [Visitor]
    Thank you soooo much Heather.
    I am new to the GF world. My hubby was recently diagnosed. So I am learning to bake GF.
    He loves this bread. And your tweaks are wonderful.


    again thanks
    02/20/10 @ 21:30
    Comment from: Rolf Meyersohn [Visitor] Email
    Some suggestions:
    1. Try club soda instead of milk or water.
    2. When adding eggs, add egg-whites first, beating them lightly.
    3. When ready to bake, sprinkle some "Artisan Bread Topping" on top of dough, and then spray "Quick Shine" to hold it down. Both the topping and the spray are available from King Arthur Flour.
    4. Instead of greasing the pan, try using parchment paper. This enables you to take the dough out of the pan after 1/2 hour and to bake bread directly in the oven. The result is a good crust all around. With a convection oven this works even better; I reduce the temperature by 25 degrees.
    05/16/10 @ 13:42

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