When I switched to a gluten-free/lactose-free lifestyle, one of the hardest foods for me to give up was bread. On top of that, I had the hardest time finding a gluten-free substitute that even came close to that nostalgic, straight-from-the-oven traditional bread.
Last night, Joe and I tried a new recipe and are completely sold. The recipe comes from the book “Gluten Free on a Shoestring” and can be purchased here.
Another important thing to note about gluten-free bread is that making it requires precision. If you decide to make your own flour mix, you must get the proportions right down to the last gram. Over the years, we have tried making our own gluten-free four mixes, and we have tried premixed gluten-free flours. Nothing has compared to the Better Batter flour. I think one of the biggest advantages Better Batter flour has over other flours is that the flour consistency is very, very fine. This helps the dough to be fluffy. As well, coming as a premixed flour reduces the headache and cost of buying at least five flours that you mix together in proper portions (trust me, it only gets worse from there).
Since gluten is the “glue” component of breads, most gluten-free breads tend to be crumbly. The loaf that we made last night was not crumbly at ALL, and it smelled like traditional bread coming out of the oven.
Do you see the golden-brown crust on top? The bread was crispy on the outside but soft and moist on the inside. For lunch today, we sliced the bread and made BLTs. It seriously felt like we were eating artisan sandwiches.
Although this recipe can only be found in the book, I did find a similar recipe that the author published on her blog. Note: the milk called for in this recipe can easily be substituted (1:1) by almond milk or coconut milk (though coconut milk will have more cream and fat than almond milk). This substitution rule applies to all of her recipes in the book and on her blog (unless she specifically states otherwise).
With gluten-free bread costing at least $6.00/loaf in most grocery stores, I highly recommend investing in this cookbook, Better Batter flour, and making the bread yourself. You and your budget will forever be grateful.