Gluten Free, Dairy Free, Egg Free Bread Recipe

Have you ever tried to find a loaf of store bought bread that is gluten free, dairy free, & egg free (corn free, rice free, soy free too)?

I searched…and searched, and searched.  When my search was unsuccessful, I switched gears and started looking for a recipe.

And when I still couldn’t find what I was looking for, I made my own.

It took a few tries to get the recipe just right, but after more than a year baking this loaf, my family won’t likely eat store bought bread again (even if we could find one that is gluten free, dairy free, and egg free).

Our recipe makes 2 loaves, which lasts our family of four 2 days.

 It can be refrigerated, but we find it keeps it’s texture better just sitting on the counter in a bread bag.

Any longer than 2 days and the crust starts to get a bit hard but it’s still delicious, and of course, that’s perfect for making bread crumbs or croutons.

I found that the loaves were too large for any of the containers we had.

…and because we’re trying to reduce our use of plastic and our eco-footprint, I sewed these awesome little reusable cotton bread bags (pictured above), which can be found in the Homewares section of the Glorious Life shop (here) along with a few other fabric options.

 

I’m happy to share this recipe with you all.

It’s honestly makes a very good loaf of gluten free, dairy free, egg free bread.

Even my selective eater kidlets give it a thumbs up.

Additional tips and tricks for the perfect loaf:

  1. Mix, mix, mix…and then mix some more before spooning your batter into loaf pans.  It truly does make for a better loaf.
  2. If you find your loaves are too moist or too dry, play with the water measurements a little bit until you get it just right for your liking.
  3. Brush the top of the loaf with oil. We use coconut oil, but I suppose any oil would work.
  4. Don’t try cutting your bread while it’s warm – it will crumble and muck up your bread knife if you do.   I know it’s hard because it smells so AMAZING, but it will work better if you wait for it to fully cool before slicing it.
  5. If you’re still finding it difficult to slice, try turning the loaf over and cutting from the bottom of the loaf down to the top of the loaf.  It seems to help the bread keep its shape.
  6. It freezes well, but is best sliced before storing in the freezer.
  7. It will stay fresh on the counter for a couple of days if stored correctly, but it can also be stored in the fridge to extend it’s ‘shelf’ life by a couple of days.
  8. Want to make a cinnamon loaf?  It tastes extra yummy with cinnamon and raisins added. Perfect to switch things up for a breakfast treat.
  9. We’ve also tried this recipe as a pizza crust and while a little tricky to get spread out on a baking sheet, it can be done (best with the back of a wet spoon), and tastes delicious.

Enjoy!

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