4 Ingredient Gluten Free Bread Recipes

Steps:

• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
• Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
• Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
• Cook each side of the flatbread until well browned.
• Enjoy!

Steps:

• Preheat oven to 200 degrees fahrenheit.
• Fill a medium saucepan with water and bring to boil.
• Prepare bread pans by greasing and flouring with gluten-free flour.
• Mix all dry ingredients together well with whisk.
• Mix all liquid ingredients together.
• Combine wet and dry ingredients together until well incorporated. Dough will have a thick, batter-like consistency.
• Pour batter into one bread pan about 3/4 full and pour the rest into the other bread pan.
• Turn oven off.
• Pour boiling water into large glass dish and place it on the bottom rack of the oven.
• Put bread pans on the top rack of the oven and close the door. Remember that the oven must be switched off at this point.
• Allow the dough to rise for about 45-50 minutes.
• Remove the bread pans form the oven and heat the oven to 350 degrees fahrenheit.
• Bake on the center rack of the oven for 40-50 minutes or until the loaf is golden brown. I use a convection oven and my loaves are done after about 25 minutes. Do not let the crust become too dark or the bread will be crumbly.
• Remove loaves from the oven and let them cool for 10 minutes.
• Remove by gently loosening the bread from the pans with a knife.
• Cool loaves covered with a dish towel for 30 minutes before slicing.
• Hope you enjoy!

Steps:

• HAND METHOD:.
• Prepare pan(s) by greasing according to the bread weight you're making: 1 pound loaf uses an 8x4-inch pan, 1 ½ pound loaf uses a 9x5-inch pan, 2 pound loaf calls for two 8x4-inch pans.
• Combine dry yeast, 2 teaspoons of the sugar, and warm water. Set aside to let yeast foam, about 5 minutes.
• In bowl of heavy-duty stand mixer using regular beaters, not dough hook, combine yeast-mixture with remaining ingredients, including the remaining sugar.
• Blend on medium speed for 1 minute, scraping down sides with spatula as needed.
• Place dough in prepared pan(s). Cover lightly with foil and let rise at room temperature (75 to 80°F) until dough is level with top of pan. Rising time will vary from 45 to 60+ minutes, depending on altitude and humidity.
• Preheat oven to 375°F Using sharp knife, make three diagonal slashes 1/8-inch deep in loaf so steam can escape during baking.
• Bake 55 to 65 minutes, or until nicely browned and internal temperature is 205°F on an instant-read thermometer. Do not underbake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
• BREAD MACHINE METHOD:.
• Follow bread machine instructions, making sure machine is appropriate size for recipe. Carol shisks dry ingredients together (including yeast) and adds to pan. She then whisks liquid ingredients together (water at room temperature) and pours carefully over dry ingredients.
• Set controls and bake. Carol uses the "Normal" setting.