Are you tired of searching for the perfect gluten-free, dairy-free bread recipe that actually tastes good? Look no further! I am a nutritionist and food blogger, and I am excited to share with you my all-time favorite Gluten-Free/Casein-Free bread recipe.
For those with gluten intolerance or Celiac disease, finding a tasty bread that doesn’t upset your stomach can be challenging. And for those with a milk protein allergy or lactose intolerance, finding a bread recipe without casein can be just as difficult. But fear not, my gluten-free and dairy-free friends, because this recipe is here to save the day!
Using a combination of tapioca flour and sorghum flour, this recipe produces a soft and moist loaf that doesn’t crumble. And with the added bonus of being egg-free and yeast-free, it’s perfect for those with additional dietary restrictions such as a vegan or GFCF (gluten-free casein-free) diet.
Plus, there’s just something so comforting about homemade bread. Whether you use it for sandwiches or toast in the morning, this bread will become a staple in your meal plan. So why settle for tasteless store-bought loaves when you can easily make delicious gluten-free and dairy-free bread at home?
Let’s get started with the ingredients list and step-by-step instructions for making this amazing bread.
Why You’ll Love This Recipe
Are you looking for a bread recipe that is gluten-free, casein-free, and dairy-free? Then you’ve come to the right place! I’m excited to share with you my favorite gluten-free/casein-free bread recipe that will satisfy your craving for warm, soft, and delicious bread.
What’s great about this recipe is not just its health benefits but also its delicious taste. The bread is soft, fluffy, and tasty, making it perfect for sandwiches, toast, or any other way you like your bread.
Moreover, this gluten-free/casein-free bread is perfect for individuals with specific dietary needs or preferences. If you are on a gluten-free diet, then this recipe will provide you with the necessary nutrition without compromising taste or texture. It’s also an excellent choice for those following a casein-free or dairy-free diet due to allergies or lifestyle choices.
Another benefit of this recipe is that it can be easily adapted to suit your preferences or taste. You can use different flour blends, replace sugar with honey, or add various spices such as cinnamon or rosemary to make it more flavorful. This versatility allows you to customize the bread according to your liking and experiment with different flavors.
In addition to being delicious and customizable, this gluten-free/casein-free bread is also easy to make. With minimal ingredients and straightforward instructions, you can make a fresh loaf of warm homemade bread in no time. It’s also an excellent option for those who love baking as a hobby or are learning how to cook.
In conclusion, if you want a delicious and healthy option for your sandwich or snack needs that aligns with your dietary needs and preferences – then this gluten-free/casein-free bread recipe is perfect for you! Its exceptional taste, customizability factor, and ease of preparation make it worth trying out. So don’t hesitate to give it a shot today!
Here’s everything you’ll need to make this delicious Gluten-Free/Casein-Free Bread Recipe:
- Warm water
- Cider vinegar
- Active dry yeast
- Baking powder
- Xanthan gum
- Tapioca flour
- Sorghum flour
If you have a gluten-free and dairy-free diet, then this recipe is perfect for you. You won’t need the usual wheat flour but instead gluten-free and dairy-free flours. The xanthan gum will help hold all the bread ingredients together, so be sure not to leave it out. Use sorghum flour which will add depth of flavor and provide chewiness to your bread recipe. Tapioca flour also plays an essential role in keeping the bread moist and spongy. These ingredients are classic components in a gluten-free casein-free (GFCF) diet that is especially helpful for individuals with autism or those following a soy-free diet plan.
The Recipe How-To
Now comes the fun part – making the bread! Trust me, this recipe is straightforward and easy to follow. Get ready to enjoy some warm and delicious gluten-free/casein-free bread!
Here’s what you’ll need for this recipe:
- 2 ½ cups Gluten Free Flour Blend (Bob’s Red Mill 1-to-1 Gluten-Free Flour works great!)
- ½ cup sorghum flour
- 1 cup tapioca flour
- 1 tbsp of active dry yeast
- 2 tsp of sugar
- 2 tsp of baking powder
- 2 tsp of xanthan gum
- 1 tsp of salt
- 2 eggs
- 2 tbsp of cider vinegar
- 3 cups of warm water
In a large mixing bowl, mix the gluten-free flour blend, sorghum flour, tapioca flour, sugar, baking powder, xanthan gum, and salt together thoroughly.
In another mixing bowl, mix the eggs and cider vinegar until they are well combined.
Warm up the water in a saucepan until it’s lukewarm. Not too hot!
Add the yeast to the warm water along with two teaspoons of sugar. Mix it well.
Add the wet ingredients (eggs and vinegar) into the dry ingredients mixture.
Pour in the water/yeast mixture into the mixing bowl with other ingredients.
Stir all ingredients together with a spoon or spatula until a smooth dough is formed.
Grease your loaf pan lightly (around an 8×4″) with cooking spray or butter.
Pour your dough into the pan.
Cover with aluminum foil or plastic wrap and let it sit for about an hour.
Baking Your Bread
Preheat your oven to 375°F (190°C).
Remove the plastic wrap or foil from your loaf pan and put it in the oven.
Bake for about 50-55 minutes or until a toothpick in the center of the loaf comes out clean.
Remove your bread from the oven and let it cool completely before slicing.
Making bread can be intimidating, but don’t worry! Follow these instructions carefully and you’ll have a delicious loaf of gluten-free/casein-free bread in no time.
Substitutions and Variations
If you’re looking to personalize this recipe, there are some substitutions and variations that you can make depending on your dietary needs or preferences. Here are a few ideas:
– Egg-free: If you have an egg allergy or follow a vegan diet, you can substitute the eggs with a different binding agent such as applesauce or flaxseed meal mixed with water.
– Yeast-free: If you want to avoid using yeast entirely, you can replace it with baking soda or baking powder. Keep in mind that the texture may be slightly different.
– Flour blends: While the recipe calls for a specific blend of flours, you can experiment with different combinations to find what works best for you. Some popular gluten-free flours include almond, coconut, and quinoa flour. You may also be able to find pre-made gluten-free flour blends at your local grocery store.
– Sweeteners: If you prefer a sweeter bread, you can add additional sugar or substitute it with honey or maple syrup. Alternatively, if you’re looking to reduce your sugar intake, you can use a natural low-calorie sweetener like stevia.
– Flavorings: To add some extra flavor to your bread, try mixing in herbs like rosemary or oregano before baking. You could also experiment with adding different types of nuts or seeds for some extra crunch.
– Bread machine: For those who don’t want to go through the hassle of kneading and letting the dough rise manually, this recipe may be adapted for use in a bread machine. Simply follow the manufacturer’s instructions and add all ingredients to the machine in the order recommended by the manufacturer.
Remember that these substitutions and variations may impact the final texture and taste of your bread, so don’t be afraid to experiment until you find what works best for your personal preferences.
Serving and Pairing
Once your gluten-free, casein-free bread has finished baking, it’s time to enjoy it at the table. The bread is delicious on its own, but it’s also an excellent vehicle for so many different toppings and spreads. My personal favorite way to enjoy this bread is toasted with a generous layer of almond butter and a sprinkle of sea salt. Yum!
Another fabulous option that pairs great with this gluten-free, dairy-free bread is grilled vegetables. Try topping your sliced bread with grilled eggplant, sliced tomatoes, and fresh basil for a quick snack that packs tons of flavor. You can also substitute any vegetables you have on hand or add in some cooked protein for heartier meal options.
This bread doesn’t stop at savory; it’s perfect for sweet pairings too! Try making a classic peanut butter and jelly sandwich with your homemade bread for an easy lunch that will satisfy those childhood cravings. Additionally, the freshly baked slices are delicious served warm with your favorite fruit preserves or even a drizzle of honey.
If you’re looking for more substantial meal options, consider using this gluten-free bread as pastry crust in quiches or meat pies. The texture makes a perfect base for filling of all kinds.
Whatever pairing you choose to try with this gluten-free, casein-free bread, the possibilities are endless, and the result will be a delicious meal or snack suitable for those with dietary restrictions or anyone who loves homemade baked goods.
Make-Ahead, Storing and Reheating
One of the best things about this gluten-free/casein-free bread recipe is its versatility in terms of make-ahead, storing, and reheating options. Making a large batch of this bread at once can save you time and energy for future meals. Simply wrap the sliced bread in plastic wrap or store it in an airtight container and put it in the freezer. This delicious bread can be stored in the freezer for up to three months.
When you’re ready to eat it, remove it from the container or wrapper and let it come to room temperature on the counter. You can also reheat the bread by popping it into a toaster or toaster oven. You’ll be amazed at how fresh and flavorful the bread still tastes after being frozen.
If you’re not freezing any loaves, you can store them in a cool, dry place at room temperature for up to 3-5 days. To keep them fresh longer, you may store them in the fridge for up to 7 days but ensure that they are tightly wrapped in plastic to avoid moisture.
For short-term leftovers like sandwiches, store them in an airtight container or wrap for optimal freshness at room temperature. When reheating in the microwave, wrap your slices with damp paper towels to prevent the bread from drying out as wheat-based bread would.
In case you aren’t able to use up all of your gluten-free/casein-free bread within five days or if some of it has gone stale, don’t worry! You can transform stale bread into heavenly croutons or breadcrumbs by baking them on low heat to dry them out completely. Once dry, process them into desired crumbs sizes using any processor or blender and store in an airtight jar until needed.
This gluten-free/casein-free bread recipe is perfect for meal planning, as you can make it ahead of time and use it over several days without worrying about spoilage. It’s suitable for people on special diets such as the gluten-free/casein-free diet, vegan diet, soy-free diet, or those with autism who are on their GFCF meal plan. So why not give it a try and enjoy the satisfaction of perfectly stored bread ready to be steamed and consumed.
Tips for Perfect Results
Creating the perfect gluten-free and dairy-free bread can be a daunting task. However, with the right ingredients, knowledge, and tips under your belt, you can make a delicious loaf of bread that even your pickiest eater will love. Here are some tips to help ensure that your gluten-free/casein-free bread recipe turns out with a great texture and aroma:
Firstly, when measuring your flour, use either the spoon-and-level method or the weighing method to achieve accurate results. This is because unlike traditional wheat flour, gluten-free flours vary in density and can easily become packed if not measured relatively.
Secondly, adding too much liquid to bread can yield baked goods that are dense or gummy in texture. Hence it is important to be precise when measuring liquids such as warm water used for mixing the dough.
Thirdly, yeast plays an essential role in the flavoring of bread. Be sure that your yeast hasn’t expired as expired yeast can lead to insufficient rising time or an unpleasant taste.
Fourthly, when using xanthan gum, use it sparingly as too much can cause the dough to become rubbery or drippy when baked.
Fifthly, mix-in suitable substitutions for eggs that range from chia seeds to applesauce or mashed bananas. These ingredients will still serve adequately as binding agents giving rise to a fluffy texture.
Sixthly, cover the bread pan with foil during baking for about 20-30 minutes to avoid over-browning on top.
Seventhly, once your loaf is finished baking, resist slicing it until it fully cools off as this helps the bread maintain its structure by setting just enough without affecting its insides.
Lastly, experiment with different recipes and variations to fit different dietary lifestyles including vegan recipes and recipes for those who follow diets excluding soy products or other allergens. Whoever you’re feeding incorporating casein free recipes into meal plans is neither complex nor limited to sandwiches alone. The possibilities are endless!
As you embark on making this gluten-free, dairy-free bread recipe, you may encounter some questions that come to mind. In this FAQ section, I will address some common questions that readers may have regarding ingredients, substitutions, and possible variations. With this information, you will gain confidence in making delicious, healthy free bread for your meal plan without any trouble. Now let’s dive into the FAQ section!
Why add apple cider vinegar to gluten-free bread?
Adding acid, such as apple cider vinegar, to gluten-free flour can improve the texture of the dough by making it lighter. For every 500 g of flour, 4 Tbsp of acid can be used without affecting the flavor of the final product. To enhance the texture even further, a packet of baking powder or cream of tartar baking powder can be used in combination with the acid.
What holds gluten-free bread together?
When it comes to gluten-free bread, you may notice that common gums such as xanthan gum and guar gum are used. Xanthan gum is created from a bacterium called Xanthomonas campestris that is left to ferment on sugar. The byproduct of this fermentation is a gel-like substance which is then dried and turned into a powder. This powder is commonly used in gluten-free bread to improve texture and consistency.
What is the best gluten-free flour substitute for bread flour?
Looking for a gluten-free alternative to your regular bread flour? Bob’s Red Mill Gluten Free All Purpose Baking Flour is the perfect solution for any recipe that calls for wheat flour. With its adaptable texture, it can easily replace traditional bread flour to create delicious gluten-free bread.
What replaces gluten in gluten-free bread?
Various gluten-free alternatives are readily available in the market. For making gluten-free bread, the most commonly used substitutes for wheat flour comprise rice and maize flours, blended with starch from potatoes, corn, or cassava. These are the most commonly used and inexpensive ingredients.
If you’re looking to improve your overall health by adopting a gluten-free and casein-free diet, this bread recipe is definitely worth trying. With its soft and airy texture, this bread is perfect for making sandwiches or toasting with some jam. Plus, it’s incredibly easy to make and can be stored for up to a week!
So next time you’re at the grocery store, make sure to pick up the necessary ingredients and give this recipe a try. Whether you have celiac disease, autism, or follow a vegan or soy-free diet, this gluten-free and casein-free bread recipe is perfect for everyone.
Making this switch might seem daunting at first, but it’s important to remember that small steps make big changes. So why not start with a simple change like swapping gluten and dairy-loaded bread for a healthier alternative? Not only will you feel better, but your body will thank you for it in the long run.
Trust me when I say that once you try this homemade bread recipe, you won’t have any desire to buy pre-packaged bread ever again. Give it a whirl and let me know what you think!
Gluten Free/Casein Free Bread Recipe
- 1 cup sorghum flour
- 2 cups tapioca flour
- 1 1/2 teaspoons xanthan gum
- 1/3 cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 2 eggs
- 1/2 teaspoon cider vinegar
- 3 tablespoons oil
- 1 cup warm water
- Mix together sugar, water, and yeast in a large bowl and set aside.
- In a medium bowl combine first six dry ingredients.
- Whisk together eggs, vinegar, and oil in a small bowl.
- When the yeast mix is frothy add the eggs and flour mixes. Blend until incorporated.
- If using a bread machine, spoon in the batter and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Turn out immediately when finished or it will turn soggy. Spread a little soy butter on the crust to keep it soft.
- If using and oven, cover batter and set in a warm space for about 30 minutes. Bake at 400°F for 50-55 minutes, covering after the first 10 minutes with foil. Turn out immediately and lightly butter the crust.