One of the biggest challenges to going gluten free is bread. It is SO hard to find a good bread that’s gluten free. I’ve experimented with a lot of recipes, some okay and some not so great. Sure, there are some commercially-available breads, and I’ve found one or two that I like, but with Thanksgiving coming, I decided I wanted to experiment with some recipes to find a super simple gluten free bread I could use for stuffing and sandwiches.
I went through about three or four attempts with different recipes before ending up with this one. The bread has a rich, deep malty-flavor to it from the mix of the brown sugar and the molasses. It tastes a lot like regular gluten-laden bread, and I can’t get enough of it. I’m glad, too, because cold sliced turkey sandwiches are not too far away!!
After experimenting to try to turn it into stuffing, though, I’ve decided that it’s just not in the cards for this bread to become stuffing. The bread itself is great, but trying to turn it into stuffing made it a crumbly, grainy mess. It just didn’t hold up or hold together. Nope – it couldn’t take the pressure and it just fell apart. I don’t blame it – it had to know I demand a lot from my stuffing. So, stuffing just isn’t meant to be for this bread. That’s okay. It’s still got it’s place in my recipe file, because it’s a great sandwich bread – and I didn’t even have to toast it!!!
- 2 cups cup-for-cup gluten-free flour blend
- 1 teaspoon salt
- 1 tablespoon instant dry yeast
- 1 tablespoon brown sugar (can use dark or light)
- 1 tablespoon molasses
- 3 eggs
- ¼ cup oil
- 1 cup warm milk (about 110 degrees)
- Combine the dry ingredients in a large mixing bowl.
- Whisk the ingredients to ensure that everything is well-distributed.
- Add the molasses, eggs, oil and milk all together.
- Stir well with a wooden spoon until everything is well incorporated. The “dough” will be more like a really thick batter.
- Scrape the dough down off the sides of the bowl, then lightly cover the bowl with plastic or a dish towel and let it rise for about an hour, or until doubled in height.
- Spray a bread pan with non-stick spray, then dust it with a bit of gluten-free flour.
- After the rise, scrape the dough into the bread pan and smooth the top.
- Lightly oil a piece of plastic wrap and place it over the pan.
- Put the pan somewhere warm to rise for half an hour, or until the bread rises to the top of the bread pan.
- While the bread is rising, preheat the oven to 350 degrees.
- After the rising time, carefully remove the plastic wrap (you don't want to deflate the dough)
- Gently place the bread pan into the preheated oven.
- Bake for 55 minutes. The bread will be golden brown on top.