Easy Homemade Gluten Free Bread Recipe

There is something about homesteading and homemade bread that just seem to go hand-in-hand. Making homemade bread has been a ‘longtime dreamy’ goal of mine {think Little House on the Prairie dreamy}. However, when our family went gluten-free that once dreamy homemade bread making mom vision I had kind of went out the window with our new living circumstances.

Well, my friends – I did it! I finally found a homemade gluten free bread recipe that not only tastes great, it’s quick, easy, inexpensive, approved by mom, and our four little monkeys. I have tested the recipe several times to assure its success and, without fail it has worked. Now, that said humidity can definitely fool with the consistency of the dough but, in the end the result was the same – homemade gluten free bread goodness.

I have made it with a pre-made gluten free flour mixture {like Bob’s Redmill} and my own flour mixture blend {equal parts sorghum, tapioca, and brown rice flour*} While, I do prefer my own flour mixture over the store bought the result was basically the same. I personally find the pre-blended mixtures always a little bit more unpredictable as most of them contain xanthum gum.

Easy Homemade Gluten Free Bread Recipe

Easy Homemade Gluten Free Bread Recipe

Easy Homemade Gluten Free Bread Recipe

Ingredients

  • 61/2 Cups Gluten Free Flour
  • 11/4 Tbs. Active Dry / or Quick Yeast
  • 1 Tbs. Kosher Salt
  • 2 Tbs. Honey
  • 3 Egg Whites*
  • 1 Whole Egg *
  • + enough water to make 31/2 cups*

Instructions

  1. Put the egg whites and egg in a liquid measuring cup. Add enough water to the measuring cup so that it measures 31/2 cups total {your eggs will be on the bottom/ water top}
  2. In a stand mixer use the paddle or hook attachment {I have used both with success} carefully blend your flour and yeast on low. Add the salt to your flour mixture.
  3. Blend all the dry ingredients for about 30 seconds {until well blended and smooth}
  4. While mixer is on low speed - slowly add your egg/water liquid mixture.
  5. Once all liquid is added - turn on 'high' speed for 30seconds-1 minute
  6. The dough will look a bit sticky {that's ok - remember this will not be like all the dreamy bread recipes you see on TV this will look and feel more like a biscuit}
  7. Transfer dough to a food storage container with a lid - cover the container but, not air tight {I crack our lid a bit} allow the dough to sit at room temp for approx. 2-3 hours. The dough will rise slightly.
  8. You can then choose to use the dough or store in the fridge for later (stores up to 5 days)
  9. Ready to bake? Lightly sprinkle parchment paper with a little gluten free flour and dust the dough lightly as well. Scoop out 1 lb piece of dough {one batch makes approximately 3 little loaves for our family} Refrigerate the remaining dough for future use in the days ahead.
  10. *Remember this dough will not be stretchy like you may be envisioning. Place your lightly dusted dough ball on the parchment paper, cover with plastic wrap, and let sit for approx another 30 minutes -1 hr.
  11. Preheat baking stone in oven at 450 degrees. Put a pan of water in the bottom broiler tray or bottom rack to help create steam - thus not drying out your bread.
  12. Once the dough has finished resting - carefully slash the top slightly and slide the loaf on the preheated baking stone. I use a flexible cutting board to slide mine in the oven.
  13. Bake for 40-45 minutes {upon testing knife should come out clean}
  14. Let cool to room temp before cutting {I typically will start our bread dough at lunch to have it ready for dinner}
http://jennyirvine.com/easy-homemade-gluten-free-bread-homestead-kitchen/

We have been using this recipe for several weeks now with amazing results and I am sure you will find the same. It makes a great sandwich, toasts nicely, and stores amazingly well. The crust can be a bit hard at times but, the inside is moist and not dry like most store bought gluten free breads.

 

Let me know in the comments below if you make My Happy Homestead gluten free bread and  tell us how your family liked it.

Also, if you haven’t already heard I recently launched my new business site Platform Mom – for the Mom, Dad, Grandparent struggling to manage it all: balancing work, life, and family. I would love if you hopped on over to Platform Mom and said “HI”!

Oh yeah, and don’t forget to  grab the first chapter of my new Ebook “Hope for the Weary Mom – 3 Keys to Your Ultimate Work, Life, and Family Balance” 

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Taco Seasoning Recipe





Homemade Taco Seasoning Recipe

Homemade taco seasoning is easier to make than you might think. With just a few simple ingredients {ones you likely already have in your pantry} you can have yourself a healthy, homemade Mexican fiesta in no time.

Tacos, enchilada’s, quesadilla’s, and Mexican salad – we love Mexican food here.

Taco’s are quick, easy, and inexpensive to make – I have also found them to be amongst my favorite entertaining foods. You can make most everything ahead of time leaving little to do while your guests are over. The make ahead pre-guest prep allows for less kitchen fuss and more time visiting with friends, family, or neighbors. Why can’t every meal be as easy as tacos?

So, without further ado – here is the recipe we use at My Happy Homestead

Homemade Taco Seasoning

Homemade Taco Seasoning Recipe

Taco Seasoning DIY

Prep Time: 5 minutes

Serving Size: 1 taco meal

Taco Seasoning DIY

Ingredients

  • 1 Tbsp. Chili Powder
  • 1 tsp ground cumin
  • 1 tsp. garlic powder
  • 1 tsp paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Add all ingredients in a medium sized bowl - combine {whisk or use a fork to blend}. Store in an airtight container or in a *mini-ziplock bag {pre-measured for future use}.
  2. *this is what we do..you can then store the pre-measured bags in one larger ziplock/container to retain freshness.
http://jennyirvine.com/homemade-taco-seasoning/

The only thing better than taco’s is a “walking taco” for lunch – quick, easy, and minimal mess!

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Quick and Easy Gluten Free Banana Bread Recipe





Quick and Easy Gluten Free Banana Bread

Stress no more.. here is a Quick and Easy Gluten Free Banana Bread Recipe that will have your family asking for more.

Whether you are new to the gluten free world or been around for awhile like myself {5 years and counting for our family} – you likely have discovered one thing along the way; ‘things just don’t taste the same.’

Gluten free breads can often times be dry {to the point of choking..}, spongy, or so incredibly heavy you could surely use them to anchor a boat.

 

Quick and Easy Gluten FreeBanana Bread Recipe

Quick and Easy Gluten Free Banana Bread

This recipe is actually so easy I recently made it with our two youngest sons for our weekly wednesday ‘kids in the kitchen’ time. We are always looking for hands on learning opportunities  and what better place to do that than in the kitchen?

Quick and Easy Gluten Free Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 Loaves

Quick and Easy Gluten Free Bread

Ingredients

  • 1 1/4 Cups sugar
  • 1/2 Cup Butter (also can use dairy free option)
  • 2 Large Eggs
  • 1 1/2 Cups Mashed Ripe Banana's (approx 3-4)
  • 1/2 Cup Milk, Buttermilk, or Almond Milk
  • 1 Tsp. Vanilla
  • 2 1/2 Cups Gluten Free Flour Blend
  • 1 Tsp. Baking soda
  • 1 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1/4 Tsp. Ground Ginger
  • 1 Cup chopped nuts {optional}

Instructions

  1. Pre-Heat Oven to 350 Degrees. Grease bottoms and sides of 2 loaf pans {8 1/2 x 4 1/2 x 2 1/2 inches}
  2. Mix Sugar and Butter in Large Bowl. Stir in Eggs, until well blended. Add bananas, milk, and vanilla; beat until smooth and well combined. Stir in flour, baking soda, salt, and spices. Mix until moist {do not over mix}. Using a wooden spoon or spatula fold in nuts if desired.
  3. Divide batter amongst pans evenly.
  4. Bake for 1 hour at 350 degrees. Insert toothpick in center to see that it is cooked through.
  5. Let cool completely before serving. {approximately 2 hours}
  6. Store at room temperature for up to 4 days or wrap and freeze for later use.
http://jennyirvine.com/quick-and-easy-gluten-free-banana-bread-recipe/





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