gifting a gluten-free loaf for the holidays

GF bread wrapped


What better way to attend a holiday dinner or party than to arrive heavy-handed with a gift of home-made, vegan, gluten-free bread?

After Sweet Bean’s unexpected success baking challah whole grain, eggless style, I decided to attempt perhaps the ultimate bread baking challenge: to do so without gluten or eggs, which act as the main rising agents. After scouring the web for recipes, I found that the ingredients in gluten-free bread are dizzyingly complex. It takes several types of flour combined with two types of starch (corn and potato) plus two types of gum (guar and xantham) to achieve a replacement for gluten.

So I cheated and purchased the Bob’s Red Mill Gluten-Free Homemade Wonderful Bread mix, which includes all the dry ingredients needed, minus the baking powder I used as one component of the egg replacer.

The Bob’s Red Mill web site even has a video demonstrating the mixing and baking process for the recipe, along with the recipe itself.

For my version, I replaced the eggs with 3 Tbsp vegetable oil, 3 Tbsp warm water and 1 tsp baking powder. I combined these ingredients in a cup, then added them to the flour at the same time as adding the yeast/milk mixture. The dough appeared visibly wetter/more gooey than wheat flour dough. Instead of letting the dough rise for 30 minutes, I let it sit for 2-3 hours to make sure it rose enough before baking since it lacked eggs.

The end result was a weighty, solid loaf with the look of a crusty-coated country bread.  My gluten-free baking concoction was gifted to my dear friend who is gluten-free.


She will not be left searching for crumbs after munching on a hunk of this hearty goodness.