Hi and welcome back.
I hope you are doing well and keeping safe. It has been a difficult time for all of us and I hope you are all doing well.
One thing I have found the hardest to find, aside from yeast, when I am shopping is gluten free bread. It seems to fly off the shelves so quickly and I am not sure why. I used to consume a lot of bread when I was a child but since I have been a coeliac, I have never found a recipe that I love.
Since I have been on self-isolation owing to my asthma, I decided to challenge myself to re-create a good bread recipe that I loved. I have never been very good with bread recipes so this has been very much a labour of love.
Making this recipe gluten and dairy free became even harder when I couldn’t find any yeast. I soon found myself working on recipes with no: dairy, gluten or yeast. But I finally managed it and I love it! The resultant loaf is soft and thick and perfect for toasting or making the perfect breadcrumbs.
I don’t find it works as well for a sandwich, mainly because the individual slice is quite thick but it has meant I have fallen in love with open sandwiches and I am not sure I am going back.
This recipe doesn’t need yeast! Which is perfect if you are struggling to find any in the stores. The rise on the bread comes from whisking egg whites to stiff peaks before folding into the mixture.
The best thing about this recipe is that it does not involve any complicated kneading or proving. The hardest part is separating the egg whites from the egg yolks! To make this Gluten and Dairy Free Bread Recipe, simply mix the gluten free bread flour, xanthum gum and baking powder to oil and egg yolks before whisking the egg whites on a high speed and folding them in. Bake for 50 minutes and then leave to cool.
One note to say is that you do need to fully fold the egg whites into the recipe or the resultant bread will be dense and chewy. But be careful with the egg whites, over-mixing will result in a loaf that doesn’t rise.
The resultant loaf is thick and all I remember pre-gluten free bread tasting like. I hope you love this recipe as much as I do. Let me know in the comments below what you think. C. -x-
My Gluten and Dairy Free NO Yeast Bread Recipe
Gluten and Dairy Free Bread Recipe
- One Medium Loaf Tin: Size: 1.6cm x 11cm x 6cm (8.5in x 4.5in x 2.5in).
- 200 g Gluten Free Bread Flour
- 100 ml Milk Dairy Free
- 80 ml Oil Vegetable or Sunflower
- 3 Medium Eggs Separated
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Xanthum Gum
- Pre-heat the oven to 180°C.
- Sift together: flour, baking powder, xanthum gum and baking powder.
- Add the oil and egg yolks and milk together and stir to combine.
- Add flour to wet ingredients and mix to combine.
- On a high speed, whisk egg whites until forming stiff peaks.
- Carefully fold the egg whites into the bread mixture, stirring until just combined.
- Add bread mixture to loaf tin.
- Smooth the top of the bread mixture with a wet spatula to minimise cracking.
- Bake for 50 minutes or until golden brown.
- Leave to cool before slicing.
So there you go! My simple and easy gluten and dairy free bread loaf that does not need any yeast! I love this recipe for poached egg on toast or as part of a cooked breakfast.
I hope you enjoy. If you try this recipe, please let me know by commenting below or by sharing photos to my Facebook Page or tagging me on Instagram using #livingcoeliac.
Stay safe and speak soon.