Baking gluten free bread at home can be incredibly rewarding, especially when you want a soft, tender loaf that holds together well and tastes delicious. Using evaporated milk gives your bread a richer flavor and a softer crumb, making it perfect for sandwiches, toast, or enjoying with butter. This guide walks you through every step, from gathering ingredients to troubleshooting common issues, so even if you’re new to gluten free baking, you’ll have the confidence to create a beautiful loaf.
What You’ll Need
- 2 1/4 cups (270g) gluten free all-purpose flour blend (with xanthan gum or add 1 tsp separately)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup evaporated milk (not sweetened condensed)
- 1/4 cup warm water (about 110°F/43°C)
- 2 tbsp sugar or honey
- 1/4 cup neutral oil (like canola, vegetable, or light olive oil)
- 2 large eggs, room temperature
- 1 tsp salt
- 1 tsp apple cider vinegar (helps tenderize and rise)
- Loaf pan (8.5×4.5-inch or 9×5-inch)
- Mixing bowls
- Electric mixer (handheld or stand mixer with paddle attachment)
- Spatula
- Plastic wrap or clean kitchen towel
Step-by-Step
- Prepare Ingredients
Bring all cold ingredients to room temperature. Measure flour by spooning it into the cup and leveling it off for accuracy. If your gluten free flour blend does not contain xanthan gum or guar gum, add 1 teaspoon per recipe above. - Proof the Yeast
In a small bowl, combine warm water, sugar (or honey), and yeast. Stir gently and let it sit for 5-10 minutes, until the mixture is foamy. If it doesn’t foam, your yeast may be old—start over with fresh yeast. - Mix Wet Ingredients
In a large mixing bowl, whisk together the evaporated milk, oil, eggs, and apple cider vinegar until thoroughly combined. - Add Dry Ingredients
Add the gluten free flour blend, xanthan gum (if needed), and salt to the wet ingredients. Pour in the yeast mixture. Mix on low speed with an electric mixer until just combined, then increase to medium and beat for 3-4 minutes. The dough will be thick, sticky, and more like a thick batter than traditional bread dough. - First Rise
Scrape the dough into a greased loaf pan, smoothing the top with a wet spatula. Cover loosely with plastic wrap or a towel. Let rise in a warm, draft-free place for 45-60 minutes, until it has risen by about 50% and is slightly domed. (Gluten free dough may not double.) - Preheat Oven
About 20 minutes before the rise is finished, preheat your oven to 350°F (175°C). - Bake
Remove the cover and bake the bread in the center of the oven for 35-45 minutes, until the top is golden brown and a thermometer inserted in the center reads at least 200°F (93°C). If the top browns too quickly, tent loosely with foil after 25 minutes. - Cool
Remove from the oven. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely (at least 1 hour) before slicing. Gluten free bread needs this time to set for best texture and slicing. - Store
Store cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze with parchment between slices.
Common Mistakes
- Using cold ingredients: Cold eggs or milk can slow yeast activity and prevent a good rise. Always use room temperature ingredients.
- Not proofing yeast: Skipping this step risks using dead yeast, resulting in dense bread.
- Over or under-measuring flour: Too much flour makes bread dry; too little and it’s gummy. Use a kitchen scale if possible.
- Overbaking or underbaking: Gluten free bread can look done before it is. Always check with a thermometer for doneness (200°F/93°C).
- Skipping xanthan gum: Many gluten free flour blends need xanthan or guar gum for structure. Without it, bread may collapse.
- Slicing while hot: Slicing bread before it cools can make it gummy or cause it to fall apart.
Tips
- Use a kitchen scale: Gluten free baking is more reliable with accurate measurements.
- Wet your spatula: Prevents sticking when spreading dough in the pan.
- Let bread cool completely: This helps set the crumb and makes for cleaner slices.
- Add seeds or herbs: Mix in sunflower seeds, chia, or dried herbs for extra flavor and nutrition.
- For a softer crust: Brush the top with melted butter or oil as soon as it comes out of the oven.
- Freeze for easy access: Slice and freeze bread for grab-and-go toast or sandwiches.
- Experiment with flour blends: Different brands have different results; try a few to find your favorite.
Troubleshooting
- Bread didn’t rise: Check yeast freshness and make sure your ingredients were at room temperature. Too cold or hot an environment can also affect rise. Try proofing in a slightly warm oven (turn oven on for 2 minutes, then off before placing dough inside).
- Bread is gummy inside: This is a common issue with gluten free breads. Make sure you baked to at least 200°F (93°C) internal temperature and let it cool fully before slicing. Reducing the liquid slightly or increasing bake time can help.
- Bread collapsed after baking: This can happen if the dough rose too much before baking or if there wasn’t enough structure (not enough xanthan gum). Next time, let it rise only by about 50%, and double check your flour blend’s ingredients.
- Bread is too dry: Too much flour or not enough fat can cause dryness. Be precise with measurements and consider adding an extra tablespoon of oil or milk next time.
- Crust too hard or thick: Cover with foil for the last 15-20 minutes of baking. Brushing with butter or oil after baking also helps soften the crust.
Frequently Asked Questions
- Can I use dairy free evaporated milk?
- Yes, you can substitute with evaporated coconut or soy milk. The texture may change slightly, but it will still work.
- Can I make this bread egg free?
- Eggs help bind and add moisture. You can try a commercial egg replacer or a flaxseed meal substitute (1 tbsp flaxseed meal + 2.5 tbsp water per egg), but the bread may be denser.
- Why is my gluten free bread so dense?
- Common causes include old yeast, not enough rise, or a heavy hand with flour. Make sure your yeast is active, measure ingredients carefully, and don’t let the dough over-rise.
- How can I make the bread taste less bland?
- Try adding a teaspoon of onion powder, garlic powder, or dried herbs to the dough. Toasting slices also brings out more flavor.
- Can I use this recipe for rolls or buns?
- Yes, portion the dough into muffin tins or roll shapes. Bake at the same temperature, but check for doneness at around 20-25 minutes.
- Is this bread safe for celiac disease?
- If you use a certified gluten free flour blend and avoid cross-contamination, it is suitable for those with celiac disease. Always check labels and kitchen practices.
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