Several years ago my sister had to go on a gluten free diet. After trying different gluten free breads and recipes she finally decided to give up all foods containing flour because she did not find any that she liked. I felt so bad for her, I decided to try and make a recipe that was as good as the bread that she loved so much. I began collecting all the information I could about bread making using gluten free flours. Well . . .  time got away and then I learned that she could eat gluten again. I do not know why she could but I kind of bagged the idea of finding the perfect recipe until I joined instructables and began to notice there are a lot of people who are going on gluten free diets. I also learned that making gluten free bread is quite a challenge. My brother read an article that 1 out of 133 people in the developed world have a gluten intolerance. I was shocked! 

I was at the store buying gluten free flour when a woman started a conversation with me. We chatted for a few minutes and she told me that she decided to go gluten free for the health benefits. She also mentioned that she and her husband felt better and that they had lost weight since they went on this diet. On my way home I decided to stop by another store to pick up a few more items and they were selling bamboo plants. They were so cute that I splurged and bought two.

I started going through my notes and put together a basic recipe to experiment with. This instructable is how I made this recipe and the tips I used while making it. I was astonished that on my first try  . . .  this recipe turned out beautiful and tasty! Not to mention I made three different kinds from the base recipe with great results!  Hmmm I wonder if the lucky bamboo had anything to do with it? Naugh, I was just having an unusually incredible baking experience . . .  which does not happen very often especially when a person is trying out a new bread recipe, and a gluten free one at that,  and having to adjust for a higher altitude! I was ecstatic.

This would be a great recipe to serve to all family members because the flavor and texture is like real bread!  

Follow through and I will show you how I made it so you can also!  Oh yeah, I entered this recipe in the Gluten free and Copy cat contest and if you think it is worth your vote I am ever so grateful for your participation! Thanks in advance!

Step 1: Gluten Free Bread Tips

I did not put these tips in any order and I used most of the tips while making this bread.

Store flour and yeast in the freezer and it will keep longer.
Allow ingredients to reach room temperature for best results.
Purchase farm fresh eggs.
Olive oil adds moisture and shelf life to gluten free breads.
Make smaller loafs baked at lower temperatures and baked for a  longer period of time.
Metal pans are best.
Make original recipe first then experiment with different ingredients if you like.
Adding 1 teaspoon of Psyllium husk powder is kind of like a secret ingredient that binds the dough together and adds fiber!
Successful baking has a lot to do with knowing what temperature is best for your altitude. 
For high altitudes subtract one degree F for every 500 feet above sea level.
Generally for higher altitudes use 1/4 less flour but I don't know if that applies to gluten flour because for this recipe I did not reduce the flour and it was fine. 
Test yeast by adding 1 teaspoon of sugar to liquid and yeast. If it doubles in volume in 10 minutes it is active.
Check eggs to see if they are good. Place the eggs in a bowl and cover with water. If the egg is bad it will float to the top.
Add extra egg or egg white if bread is too dry  or crumbly.
Do not over-beat mixture.
Expandex adds a wheat-like texture to gluten-free breads.
Brown sugar is better to use than white. 
Don't use a dough hook with gluten free bread.
Do not double the recipes. Make two separate batches if you need more loafs.
Adding Ascorbic acid will help preserve your bread.

Howjuknow I was looking for this? Gluten free cinnamon rolls coming up!
Instead of the grape-seed oil, try coconut oil. the grape-seed had a slight aftertaste to it. I have not tried the coconut oil but I loved coconut flour in my cheesecake cupcake crust!
Great! I have both on hand, so I can try and compare. Perhaps I should substitute some of the coconut oil for the butter too (in thge cinnamon rolls).
Oh yes, I noticed the bread was great the first day and then the second day it had less moisture . . . I am wondering if a person could save the dough and bake what they use for a day??? It would be interesting to try that method.
Yes, or olive oil. I have been wanting to experiment with the recipe because it was so good. I have never made breads using some of these ingredients. Butter is one of those ingredients I have a hard time leaving out. I love it too much!
Delicious!!! :-)
Hubby wants more! Nice to see you! Hope your day shines! <br>sunshiine
Thanks Sunshiine!!! The same for you!!!
Oh so many will thank you Sis! And it looks delicious!
I think you would really like it actually even if you can eat wheat now. It really surprised me. You were so worth it! Thanks for visiting me, hope to see you sometime in the near future! <br>sIS unshiine

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