Fresh, homemade gluten-free bread in less than 20 minutes! Five ingredients! It's not a perfect copy of wheat bread, but it is warm and quick! Great in French toast, sandwiches, avocado toast, etc.!
Prep Time8 minutesmins
Cook Time10 minutesmins
Total Time18 minutesmins
Course: bread-replacer
Cuisine: American
Servings: 4slices
Ingredients
1 1/2cupsgluten-free flour - I use 1/2 cup each of quinoa flour, teff flour, and garbanzo flour- Choose flour(s) that taste good to you: The bread will taste like whichever flour(s) you use!
1/2teaspoonbaking soda
1/4teaspoonsalt
1tablespoonEITHER apple cider vinegar OR lemon juice
5/8cupwater- (this is the same as 1/2 cup plus 2 tablespoons)
Instructions
Preheat oven to 400 degrees.
Choose a pan. This is perfect in an 8x8 nonstick pan, but you can use a larger pan and just shape the bread dough into the size you want. If the pan is not nonstick, oil it.
In a bowl, mix the dry ingredients. Then add the wet ingredients and stir.
Pour the batter into the prepared pan and smooth it out into an 8x8 inch square.
Bake at 400 degrees for 10 minutes.
Ciabatta bread variation: Shape the ingredients into a ball and bake a small loaf on a nonstick or oiled baking sheet for 15-20 minutes.Or double the ingredients, shape them into a ball, and bake the loaf on a nonstick or oiled baking sheet for 30 minutes.
Notes
The bread will taste like whatever flour mix you choose. I like to mix teff, quinoa, and garbanzo flours for a sort of whole-wheat type of bread. The teff makes it tan colored. If you use a flour mix that doesn't have teff and does have some potato starch in it, then your bread will be closer to white bread.