Good Gluten Free Bread(No Really)

I don’t know how many horrible gluten free bread recipes my husband had to suffer through before I found a good one but he certainly deserves compensation. Since I began my gluten free life change five years ago I have searched high and low for a rustic loaf of bread that tastes and feels like the traditional bread I used to know and love, and by Jove I think I’ve got it! I am pleased to introduce The Chelsea Loaf!


The most requested baked good that I make!

First off, it comes down to the flour. I have tried several and most either don’t hold together or end up with a distinct grainy texture. My personal favorite is made by Bob’s Red Mill. 


Cute containers are a must.

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You’ll need 4 cups of this stuff plus more for dusting.


Dry ingredients go into the stand mixer.


Dough after wet ingredients are added.


Into the loaf tin to prove.


When it looks about this size dust with flour and pop into the oven.


Voila! Le Pain! 


The Chelsea Loaf Recipe


4 cups gluten free flour (I use Bob’s Red Mill 1 to 1 all purpose flour)

1 tsp sea salt

2 cups hot water (about 100 deg F)

2 tbsp sugar

1 packet active dry yeast

2 tbsp olive oil

3 egg whites beaten

Preheat oven to 400 deg F. In a bowl or liquid measuring cup ad the sugar to 2 cups of hot water (about 100 deg F). After sugar is dissolved at your yeast and mix gently. Allow 10-15 min to activate. Add all wet ingredients to the dry in the mixer. Mix until incorporated.

Pour the dough into a loaf tin. Allow it to prove for approximately 20 min or until the dough rises to the top of the tin. Dust with flour. Bake for 65 min or until loaf is medium golden brown. Halfway through the bake I like to steam my bread. I pour a cup of water onto the bottom of the oven. After baking, allow to cool to room temp and enjoy with your favorite wine and cheese.

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