This easy gluten free bread recipe only has 4 ingredients and comes together in under an hour. No kneading or proofing required!
Why Gluten Free Bread is hard?
Gluten free Bread is hard to make because gluten is what makes dough stretchy and gives bread structure. When a recipe calls for kneading and proofing, the process relies on gluten development. Kneading breaks up the gluten bonds and works air into the dough. When the dough proofs, the gluten bond reform trapping the air bubbles inside. Hence light and fluffy bread.
When there’s no gluten, you’re fighting an uphill battle because you’re dough is missing the most important piece! So, I love making this recipe because it never used kneading and proofing in the first place. This recipe is a modified soda bread recipe like this one from NYT Cooking.
Acid-Base Reaction for Rise
Irish soda bread is a dense bread that uses an acid-base reaction to get some rise. Think back to grade school when you mixed baking soda and vinegar in a bottle and it fizzed. That’s what we want in our bread! The buttermilk is acidic and the baking soda and baking powder are basic. When we mix the two in our dough, we get a small acid-base reaction that will produce carbon dioxide bubbles which will give out dough some lift. If you don’t have buttermilk or want a dairy free option, make your own “buttermilk” with 1.5 cups of milk and 1 tbsp of lemon juice or apple cider vinegar.
Check out my Savory Fall Bread Pudding which I used this bread recipe as a base.
Easy Gluten Free Bread
Ingredients
- 350 g flour
- 4 g baking soda
- 3 g salt
- 1½ cup cup buttermilk
- 1/2 tbsp Everything Bagel Seasoning
Instructions
- Preheat the oven to 450°F.
- In a stand mixer with a dough hook or a bowl, mix the flour, baking soda, and salt.
- Add the buttermilk and mix until the dough comes together. If mixing by hand you may need to turn out the dough and kneed for a couple minutes until the flour is incorporated.
- Add the dough to a loaf pan lined with parchment paper. Shape the dough to make sure it's spread across the bottom.
- Sprinkle the top of the loaf with everything bagel seasoning for some more flavor. Or bake as is.
- Bake at 450° for 20 minutes. Then bring the heat down to 400° and bake for 20 more minutes or until the top is golden brown.