I've been working on converting my Mom's regular bread recipe into a gluten-free bread recipe I would love to eat. I think I have gotten pretty darn close. This recipe makes one loaf. I found that it isn't cheaper to make your own gluten-free bread versus buying it in my area. The price of gluten-free flour is so high here. But, I really enjoy the smell and taste of homemade bread now and then.

I use whatever gluten-free flour I can find in my local grocery store. Recently I have been using Pamela's gluten-free all-purpose flour. For Flax seed I use fee-fi-fo Flax, milled golden roasted flax. This flax is Canadian grown and milled in Canada, and bonus - it has the Canadian Celiac Association gluten-free mark on it. If you would like to check out their website here is a link.

I like to put flax in my bread and other recipes in order to get more fibre. Gluten-free products are notorious for not having any or much fibre. If you are not used to flax you may want to start with a tablespoon and the rest of the 1/4 cup use gluten-free flour.

You may be wondering why apple cider vinegar is in this recipe. Yeast grows better in acidic conditions. You will not taste it in the bread. It also makes the dough lighter, which is needed in gluten-free products. You could use baking powder or cream of tartar instead, but I haven't tried yet so I'm not sure of the amounts.

If you are interested in more information about acid, yeast and making gluten-free bread here is a link to an interesting article I found.

I mix the dry and wet ingredients in separate bowls and then combine them in my mixer. Scrap the bowl at least once while mixing and then mix for about 3 to 4 minutes. Pour into a greased loaf pan and cover with a clean cloth and let rise for 30 minutes.

Once it has risen, put in a preheated oven for 30 to 40 minutes. My oven is quite hot, so my loaf is usually ready in 30 minutes. It should sound hollow when tapped and be a nice golden colour.

Take out of the oven and let cool in the pan for about 10 minutes. I find if I take it out of the pan right away it sometimes collapses a little so I like to let it cool a bit in the pan.

Here is what the loaf should look like. After 10 minutes remove from the pan and let it cool completely before slicing.

Gluten-Free Bread Recipe

Ingredients

• 2 3/4 cups gluten-free flour
• 1/4 cup gluten-free flax seed
• 2 1/2 teaspoons instant yeast
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 1/2 cups warm water
• 1 teaspoon apple cider vinegar
• 1/4 cup melted butter
• 3 eggs

Directions

1. Mix the dry ingredients together.
2. Melt butter. Then mix all the wet ingredients together.
3. In a mixer, blend the dry and wet ingredients until well mixed. Scrap the sides of the bowl, and then keep mixing for another 3 to 4 minutes.
4. Preheat oven to 350 degrees farenheit.
5. Grease a loaf pan. Add the bread dough to the pan and cover with a tea towel and let rise for 30 minutes.
6. After the dough has risen, put into the oven and back for 30 to 40 minutes.
7. Let cool in the pan for 10 minutes, then remove from the pan and cool completely.
8. Slice and enjoy!

The non-celiacs in my family love this bread too. It is lovely and soft especially on the first day. This recipe makes one loaf. I often individually wrap the slices and freeze them. Then when I feel like bread I can take it out and defrost and toast as needed.

What is your favourite gluten-free bread? Do you have a recipe you like?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.