Gluten-Free Bread Recipe
For years, readers have been asking me how to bake my Bread Machine Recipe in the oven. I have always baked my bread in an Oster bread machine with a gluten-free setting, but I wanted a recipe that could be made right in the oven.
This oven-baked gluten-free homemade bread is also completely dairy-free, a dietary must in my house. Instead of using milk, I used a mixture of olive oil and warm water to activate the yeast and add moisture to the bread. This recipe makes excellent gluten-free sandwich bread! This yeast bread is so soft, has an amazing texture, bends and squishes, and is easy to slice.
Gluten-Free Baking Tips
- Bread rises best in a warm location. My oven has a bread proofing mode. When the oven is set in bread proofing mode, it is 100°F.
- Best baked in a 9″x 4″ small Pullman loaf pan. If you use a 9″x 5″ bread pan, the bread will not rise as tall. I tried it with both a 9″x 5″ bread pan and a 9-inch x 4-inch Small Pullman loaf pan. I HIGHLY recommend using the small Pullman loaf pan.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Do not scoop the flour out of the bag with the measuring cup.
- Gluten-free dough doesn’t benefit from being over-proofed. Once the dough doubles in size, it’s time to bake!
Nutrition
Serving: 1servingCalories: 114kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 189mgPotassium: 18mgFiber: 2gSugar: 5gVitamin C: 0.03mgCalcium: 29mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
