Menu
Author:
Franco Salzillo
No matter how many types of bread you know how to make, there’s always room in your repertoire for a gluten-free, egg-free bread recipe. Not everyone can eat gluten, and people avoid eggs for many reasons. If you want to consider yourself a proficient home baker, you must cater to everyone!
Let’s talk about today’s recipe, an extraordinary bread made with absolutely no gluten and zero eggs; it was long overdue. Well, here it is! Are you ready to bake some bread?
To make bread, you only need flour and water. At least, that is how we’ve been making the nutritious food for centuries; everything else is just a fancy add-on. This means that making bread without eggs isn’t all that hard.
We must figure out the gluten part, though, since most bread flours contain the stuff. Luckily, there are many ways to go around this. For starters, you can use coconut or almond flour, but they make crumbly bread that’s a bit compact for my taste.
On the other hand, now there are many gluten-free flours available, made with a whole bunch of different flours and starches that together act much like all-purpose wheat flour.
For this recipe, let’s go easy on ourselves and use gluten-free flour. You’ll also need instant yeast, a small bowl of warm water and a pinch of salt. This is good-old white bread. Nothing more, nothing less.
What can’t you do! Pour the batter into a loaf pan and cut the bread into slices to make sandwiches or French toast. Shape the dough into a traditional round bread and enjoy it one chunk at a time.
In a mixing bowl, combine the yeast and water, stir gently.
Stir in the flour and the salt.
Mix well with a spoon until you get a silky, stiff dough. Add more flour if too runny and more water if too thick.
Cover the bowl with a kitchen towel and let it sit at room temperature for 30 minutes.
Flour a clean surface and knead the dough for 10-15 minutes. Form a ball and return it to the mixing bowl.
Let the dough rise for 1 hour.
Preheat the oven to 450°F.
Grease a loaf pan or line it with parchment paper.
Pour the dough into a loaf pan and bake for 45 minutes until golden and cooked through.
