Savannah’s Basic Gluten-Free Bread

Gluten-Free dough will be extra sticky. Don't add more flour than what the recipe calls for!

The dough should rise to the top of the lid after an hour of rising in the bowl. If it doesn't rise like this, then most likely the yeast did not expand &

and rise right. Hot water also kills the yeast, so make sure the water is warm!

Savannah’s Basic Gluten-Free Bread

*Makes 4 loaves

Ingredients

• 5 c. warm water (too hot will kill the yeast, the water should feel as if you are giving a baby a bath)

• 2 T. yeast

• 2/3 c. olive oil

• 3 t. Himalayan salt

• 1 1/2 c. raw honey

• 12 c. Cup4Cup all purpose gluten-free flour (I have only tested this recipe with this flour! Others may not turn out and be too dry!)

Directions

1. Add warm water and yeast to a Bosch. Let the yeast sit in the water for at least 3 minutes to make sure that it is rising and expanding. Read the back of the jar to see the exact directions and temperature the water should be at.

2. Add the oil, honey, salt, and mix.

3. Add 3 cups of flour then mix, then add another 3 cups and mix.

4. Add the last 6 cups of flour slowly and mix. (Don’t pack the flour! I just scoop and shake it until it is leveled off, but the correct way is to pour the flour over the measuring cup then level it off with a knife). This dough will not look like normal bread dough. It is not meant to. The dough is supposed to be thin, stretchy, and sticky. Don’t panic! Trust the process.

5. Once all the flour is added, turn the Bosch on low and knead for 2 minutes.

6. Take the dough hook out, cover with the lid or a kitchen towel, and let the dough rise in the Bosch for 1 hour. The dough should rise to the top of the lid.

7. When the dough is done rising in the Bosch, grease 4 bread pans.

8. Divide the dough in four equal parts, and set each part in their own bread pan. Don’t shape it. It is supposed to be sticky.

9. With a damp spatula, spread the dough out. (As if you were spreading out brownies). Do the best you can by making the dough smooth on top with a damp spatula. Keep a high “hump” in the middle of the dough to make it look like a classic bread shape. (Note: If you are using the dough for cinnamon rolls, scones, or specialty bread that requires rolling out or kneading, you can sprinkle flour on the counter kneading it in the dough to make the dough easy to work with. Otherwise, for a basic bread loaf, I don't recommend this so we can keep it as moist as we can!).

10. Let the loaves rise on the counter covered with a kitchen towel for 1-2 hours or until they rise to the top of the pan or a little higher.

11. Bake at 325°F for 39 min (I bake 2 loaves at a time). They will get more brown on top compared to normal bread. Don’t stress!

12. Serve with butter or vegan butter and enjoy!

Notes: If the bread is too dry, add less flour next time and bake for less time, your oven may be hotter. If they’re too doughy, add extra flour next time and bake it a couple minutes longer.