How to Make Gluten-Free Bread | Dear Test Kitchen
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- This week on "Dear Test Kitchen," Josh teams up with cookbook author Aran Goyoaga to make, according to Josh, the best gluten-free bread he's ever tasted. It's an olive, caraway, and honey yeast bread, with a thin crust and tender crumb. GET THE RECIPE ►► f52.co/2rvf9RV
Looking for a specific tip? We've got you covered:
1:31 - Making the dough
7:23 - Working with psyllium husk powder
9:54 - Kneading the dough
12:32 - Tips on shaping the loaf
14:18 - Baking gluten-free bread
15:09 - The Taste Test!
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Thank you Thank you Thank you! So much! I made this bread today (substituted the olives with sunflower seeds and added some flax seeds) and it is so good! I was diagnosed with a gluten allergy five years ago and haven’t had a decent piece of bread for these past five years until today. This is really amazing. I am so beyond grateful and will be sharing this with my other gluten sensitive friends. So tasty and that crust is so crispy and chewy! Love it!
So glad you liked Aran's recipe, Olga!!
I can honestly say I know exactly how what you mean.
This is even better that the bread I was missing. I was going to ask if you the bread holds up to being frozen but it’s so moorish I don’t it’s going to last for long :) so delighted and charmed by the loving care for the bread of both presenters :) very special, I’ve shared with all my pals in the uk and even my brother in austrailia. THANK YOU. ps. Is it freezeable?
Caroline Dove I agree! My husband used to make “regular” bread as he can have gluten but he prefers this one so I just make it once per week and that is our bread for the week. I’m sure it would freeze fine but like you said, it won’t last to make it into the freezer! I find it interesting that it still tastes good three days after it’s baked which regular bread does not.
Is the recipe available for this bread?
This looks so good, can't Waite to make it .very nicely explained the process, and the science behind it..somehow I missed the quantity of flours and yeast used for this.
I cried a little when she said she used to be a pastry chef, but then was diagnosed with gluten intolerance. Life can be so cruel sometimes.😭
It is unfair (especially when one is a foodie!) but there are workarounds. I was diagnosed with celiac and gradually reformulated my recipes to be entirely GF. It takes work but it can be done!
Damn man... I know... Gluten allergy sucks
And yet, I think it is wonderful that Aran didn't let that stop her and now we get to benefit from her determination to work with her knowledge to create beautiful baked goods that we all get to enjoy. Feeling blessed. 🙏🏼
I feel her pain. I love to cook and now have to revamp everything.
It's life that's it
Gluten free by a chef!! Finally!! Thank you!!!
Glad you enjoyed, Mercedes! Let us know if you try Aran's recipe!
Great! This is gluten free bread recipe that i'm looking for so. No gum, baking powder, baking soda, banana. Thank you so so much :)
Glad you're into Aran's recipe -- let us know if you try it!
Josh seems so genuine and kind! & I appreciate the gluten free recipe!
Thank you. I have Celiac and been fearful of making bread
BLESS YOU ! Bless this woman !
This was an amazing recipe! I’ve been gluten free for 2.5 years and haven’t had a good slice of bread till I baked this. It was my first time baking bread and came out beautifully.
Which flour have been used in this recipe?Brown rice and?
Like her, I use to work in the food industry, and then was diagnosed with gluten and dairy intolerance. It is hard finding GF and dairy free recipes that taste similar to the original food. Especially since moving to Shanghai finding GF bread isn’t as easy it is in North America. Thank you so much for this recipe. I have just started my own TH-cam channel with gluten free recipes.
I so enjoyed this presentation. You are a very good teacher Aran. Thank you. I learned a lot from your clear explanations. You have inspired me. Thank you Josh.
Thank you!
Wow I didn’t know Aran Goyoaga, but she sure knows a lot about bread baking and about how different flours behave. I loved listening to her techniques and explanations. Can’t wait to look into her recipes . Thanks for sharing! 🙏🏻✨
I just made this the other day and this bread is full of flavor. Thank you. Please keep posting more gluten-free recipes and please continue to bring back Aran back.
My husband is sensitive to gluten but he loves crusty artisan bread, so avoiding gluten has been very difficult. However, after I made this bread, he is so happy. I make this bread almost everyday now and he says he is just amazed how good this bread is. He loves the crusty outside and the moist inside. I love it too. Thank you so much for this wonderful recipe😊
Thank you for showcasing such an excellent tutorial for those of us with gluten intolerances. Keep up the amazing work!
Finally a crunchy gluten free bread. Looks delicious, I can't wait to try this!
Been makign everything out of her cookbook lately! This video and it's fantastic kneading tutorial are going to get tons of use!!
My wife recently picked up Aran's book and the golden milk & cinnamon rolls are really good. We've been eye'ing the bread recipe since we can't find a tasty gluten-free loaf.
Thank you!
This is the best gluten free bread recipe, it comes out moist with a super crunchy crust. I have made it three times now and my family loves it. It’s true, that if you are not gluten free, you’d have a a hard time believing this bread is! Thank you thank you thank you
Aran, thank you for sharing your deep knowledge for gluten free breads. I can tell you have put a lot of love into it because of the gluten intolerance. That's dedication and powerful way to transform energy. Thanks to this I will purchase your book. This has completely enlightened my world. Gracias 🙏🏽🌠
So glad you enjoyed watching, Paola!
Thanks for this amazing video! I have the book but it’s so nice to watch you make it :)
This bread beat my expectations. I’m elated. First bite took me back to Paris. First time I’ve had bread in so long and can’t believe that gluten free can taste better than regular. Thank you!
I liked being able to see Aran herself handling the dough - it was good to be able to see how to do it. Much appreciated! I will have to try this recipe myself - I'm gluten free and vegan, and trying to find a good bread is so difficult. :)
I'll be completely honest, I thought it was GF cinnamon raisin bread in the thumbnail. Still happy about the recipe 😂
Honestly, I have been making this bread for a while now as a go-to bread source. Now that I read this comment, I will also be using the base of this bread (the structure part - flour, water, yeast, etc.) and making a cinnamon raisin loaf! 😊 Thanks for the idea!
So good!! Can’t wait to make this!
Loved it! Thank You🌺
I SO enjoyed this video! The explanation of each step was unbelievably helpful, very unlike most baking tutorials. I’m just beginning making my own GF because 5 years ago when I went GF it was too daunting. Looking forward to making this bread, I already feel very confident.
Thank you for sharing this recipe. I'm excited to get baking! 🍞
Love the channel. Thank you for a gluten free bread recipe that doesn’t thousands of ingredients 👍
Glad you're enjoying watching, Angela!
Can't wait to make this I'm soooooo tired of eating gritty, undercooked bread. Being gf/ celiac can be quite frustrating especially when you want to eat or miss warm bread. Thank you for this recipe it's the best this far.
And where is the recipe? No amount was given for the flour?!
Great demo-video, thank you! I didn't quite understand why the dough was kneaded with olives inside rather than adding the olives after the dough was smoothed out. But it worked and that's what counts! Looking forward to trying out this recipe and enjoying a slice (or two or more--many more)! MsECstreet :)
Baking gluten free bread for several years I have found that the best to my taste, but also best in nutritional value would be the mix of millet, quinoa and buckwheat flour with the addition of tapioca and potato starch. I also switched to sour cream as the source of fat, having also protein that supports bread structure. It might be not acceptable for everyone, but adds the depth of flavour to baking product. Thanks for the recipe!
I am Celiac but did not get the diagnosis until age 40. I have found I cannot have any "gluten free" options because ALL of these recipes still contain grasses and grains which I cannot digest. I didn't understand why I was still having symptoms till a good holistic doctor explained this to me and warned me to stay away from foods marketed as gluten free. RICE flour is the worst option ...It directly affects my nervous system. I do miss bread but have accepted it is someting I have to live without. I stiil hold out hope for a good bread recipe using almond and other nut flours which are really dense though. I stick to making waffles to get my bread fix! Swerve makes good gluten free sugar free products but that too can affect my digestive system.
Honora Comer Hi Honora,
I myself was diagnosed coeliac at the age of 46. It took me 7 years to recover after going gluten free. Initially I did not tolerate many foods, maily of protein origin, but did not had problems with other grains. Now I am fortunate to be able to have dairy and grains, even commercial gluten free mixes, though I prefer not to use them. I have friends, who are in similar position to yours, they do not tolerate any grains, starches, dairy. That is why I develop recipes and write in two blogs, no video though, just text and step by step photos. One blog is just gluten free, the other ecookingblog is specifically catered for a person and the majority of recipes are grain, starches, legumes, soy, dairy, yeast and sugar free. I have seed based quality bread recipes, based on apple puree and eggs. You can find all link in About information on my you tube channel.
Irena CookingWithoutGluten please please do you have a bread recipe including these flours? They are also my favorites and it’s so difficult finding an online recipe that includes them? Thank you!!!
I have allergies - including tapioca and dairy. This is my favorite bread - tho i now do 2 rises and have increased the recipe by 50% to 1/2 c of each flour. I also sometimes add a half cup of sourdough starter! dbmamaz.wordpress.com/2011/07/20/my-gluten-free-artisan-bread/
Beyourbest88 All my recipes are published in cookingwithoutgluten.wordpress.com including the last publication of mini loaves recipe cookingwithoutgluten.wordpress.com/2019/12/11/easy-gluten-free-yeast-bread-mini-loaves/
Really liked the way each step n ingredient was explained !! 👍
Made this yesterday, and it was MAGICAL!
I just made a double recipe, with Greek olives, Spanish olives and pecan pieces (no caraway seeds). Two loaves of perfection, so delicious, crusty with a soft and moist crumb. I followed the instruction for the most part and used a food scale. I forgot to presoak the Psyllium with the wet ingredients, as I added it to the dry ingredients. This did not seem to matter as the bread came out great, I'll be baking these often. Thank you Aran, my wife and I are working to reduce our A1C levels so your recipe is going to be a real treasure.
Lots of good information on gluten free bread baking and explains the why’s. Thanks.
Made this bread exactly as described, fantastic better than any GF bread i have bought. I ordered both of Aran's cook books as a result.
So glad you enjoyed this bread, Lee!
Great video! Thanks!!!
Thank you for a lovely GF recipe! I'll give this a try for sure!
I like the gentleman asking questions.Important to help others think further.
Glad you enjoyed watching, Humphrey!
It’s 11:50 pm! I can’t wait for tomorrow morning to come so I can make this recipe ☺️☺️ thank you!!
This is the best gluten free bread I’ve ever tasted. This video really helped me in making the bread from the book, Cannelle et Vanille. My dough only needed a half hour rise. Turned out wonderfully the first time! Also, correct oven temp is 425 F
I think the correct oven temp is actually *325. The recipe link states 425 degrees, but the video states 325. I followed the 425 from the recipe link and my bread turned out as hard as a brick on the outside!
Thank you ! I loved to bake. I had a 9 year old sourdough culture that moved with me many times. About a year and a half ago I discovered I was gluten intolerant. So like the chef here I'm missing the texture in gluten free products. A lot of the store bought loaves are either dry and mealy or way too sweet. I am going to be looking for this book.
six months into eating GF (wheat intolerance) good bread is what I miss the most - thnx for all the information along with what is clearly a great recipe
Glad you enjoyed -- let us know if you try Aran's recipe!
this bread looks awesome! thanks for sharing. 🍎
Glad you enjoyed -- let us know if you try it!
This bread looks heavenly amazing. Was wondering if you can suggest Keto friendly flours and the ratios we can use to make a bread like this one? Thank you
I LOVE ❤ 😍 💖 this bread 🍞 😋! I swapped chicken stock for the water, sauted mire-poix and herbs for the caraway seeds, and butter for olive oil for a "stuffing bread"!😲 My son loves it and it smells and tastes just like regular stuffing; even has crispy bits😉 😀. Thank you so very much for this recipe, life saver.
New to this Chanel. Thank you for this video ♡♡
Welcome! Let us know if you try Aran's recipe, Jenn!
Gluten free bread is so hard to get perfect, however this recipe seems so good!
Thankyou Thankyou Thankyou for using digital scales much easier and accurate than cups etc.
Thank you so much for sharing this recipe. I have been looking for gluten-free baking. Can you make this in a slow cooker?
I baked this bread today: I had to replace the sorghum flour with buckwheat, and despite the change and we all loved it! Perhaps the next time I'll give the bread a "coup de buée" for a thinner crust
What temp did you bake this bread on? The written recipe says 425 but the video says 325
Keep the GF recipes coming!! Love them! Thank you!
Hi there, this is so great - thank you - BUT I just have one question please - the video has a graphic that reads Bake at 325 degrees, when the loaf is put in the oven, but when I click through to the recipe, the recipe says preheat to 425 degrees - can you please confirm which temperature is correct? Thanks!
I have her cookbook, Canelle et Vanille, which contains this recipe. The recipe says to preheat the oven/bake the bread at 425 degrees F. Happy baking!
@@hannahstephens8983 Thanks for giving me an answer - appreciate it ! 😊
OMG🤯 gluten free bread recipe !! I can't wait to try it during quarantine period since breads at my local grocery is ALWAYS out of stock. Thanks for making this video and great detail explanation on the bread process💕.
Made this bread today--plain, though, without the olives and caraway. One of the best GF breads ever; kudos to Aran!
However, in the video, oven temp is said to be 325. In the printed recipe linked here, it is 425. Which should it be?
Today, ours cooked at 325 and, while cooked quite nicely, didn't brown up as well as the one in the video.
William Williams hi! I’m glad you enjoyed the bread. It’s supposed to be 425. Yeast Breads always need high heat to get crust. Thank you.
Looks amazing. 🏆
Let us know if you try it!
This recipe is lovely. I love the flavor and artisan crust!! Question.... I live in Hawaii- my loaf came out like “slime” consistency. I let it rest and baked it up! It did well but slightly gummy. But after toasted was delish!!! Should I decrease the water bc of the humidity here? This is going to be my go to loaf... so I want to get it right! :)
Wow looks yummy
Thank you so much he kind of confused me not going directly lo the recipe But I will get you book and I wish your been the one making the bread
After several failed attempts this video was very useful, thank you
The channel mission statement id awesome
Glad you're enjoying!
This is by far the best gluten free bread I have ever made and tasted, I love my gluten free vegan sourdough bread recipes but this recipe us my favourite non sourdough bread👌👌👌👌
Can you share gluten free sourdough recipe
Amazing! Thank you! Can I substitute yeast with sour dough starter?
Looks amazing! Definitely going to make this, but with a yeast free variation.
Let us know how it turns out!
Thank you!! 😊😋
I love that there's no gums in this bread. I found out that those upset my system too!
Thank you for a recipe that does not contain nut flours, especially almond flour. We have many food intolerances/allergies in our family.
Let us know if you try it, Darby!
nice informative conversation
Hola y gracias por la receta. Se puede sustituir la harina de sorgo por buckweath?
Loved d recipe !! Waiting to try it out ...however..Can I avoid tapioca starch ?
@Ana Marie thank you!
I was so excited about this recipe and everything thing went well until baking. I missed the 325 F in the video, so I have a brick. The recipe says 425 for one hour and then another 45 min on the rack. Is it 425 or 325. The preheating seems to make sense. Is the 45 min on the rack with the oven off or at 325?
I did 425
I have celiac and use Bob’s Red Mill 1 to 1 gf flour for baked goods with fairly good results. Have been too lazy to bake using multiple flours but this recipe looks good and worth trying. It’s a small point, but I question the use of the term ‘kneading’ when making gf bread dough because there’s no gluten strands involved. Isn’t it more accurate with gf bread dough to say ‘mixing’ because the objective is ensuring all the flour is hydrolyzed. I miss kneading real bread dough. Was one of my great joys in the kitchen. Very nice video, thanks.
I have to agree. The key with gluten free flours is to give them time to absorb the moisture in the recipe. I’ve found that accurate weighing of ingredients, using regular yeast-not instant and having all ingredients except water which is warm for yeast , at room temperature.
Huge thumps up for scales and metric.. 👍👍👍👍👍👍
Thank you for this!
Let us know if you try this recipe, Lisa!
Thank you
Would love a gluten free, fructose free muffin please 💕❤️💕❤️💕❤️💕 love the video
Thanks for the suggestion! Glad you enjoyed this episode of Dear Test Kitchen!
Love your channel but I'm allergic to yeast as well as gluten and i can't seem to find a good recipe. I know that there are substitutes for yeast but i can't find how to use them.
Cant wait to try this! I am wondering how this would turn out with a sourdough rather than active dry yeast...
I was wondering the same!! By any chance did you try this?
I have not yet
Dear Aran, can I replace brown rice flour with chickpea flour (garbanzo beans flour) in this recipe? It would help me to reduce some carbs so please let me know. Many thanks in advance!
I think it is hard to make, but I will try it.
Can I use a gluten free sour dough starter for this? any ideas on the amount to sub in for the yeast?
Nice video. Pl give its ingredients in description also. Among flours, aree you using only tapioca flour?
I don’t see the ingredients/recipe.Ism eager to make it.Looks yummy!!
ah as baker hmm relearning to bake gluten free is hit or miss,, i gone back to touch feel taste after i got basic cookie pizza other breads i got it.. taking the time right things mixed together hard cause wheat other bread i had packed down in 30 minutes.. this does take rethink.. getting fun now thanks for upload
♥️Amazing video! ♥️Amazing amazing bread! ♥️My biggest problem I cannot use yeast. Oh my 🍞 is always crumbly and dry or very oily and gummy. What can be used instead of yeast to have this kind of rising and texture?
Sasha Von Kirsch Have you tried making your own sourdough starter or ‘sponge’. You can make your own starter VERY easily- yes, even with gluten free flours!
@@TrickleCreekFarm thanks) will Google that)
Two is always a crowd on these types of presentations.
There is a temperature discrepancy between the video (bake at 325f) vs printed recipe (bake at 425). Which is the correct temp? I did make this, substituting 1 tsp finely ground dry rosemary for the caraway seeds. Awesome loaf once I got into it! The crust was rock hard and thick. I had to muscle my way into the loaf by sawing. The bread was baked at 425f, so I suspect the 352f is the correct one.
I love Josh's videos!
So glad you're enjoying watching Josh, Priscilla!
Thank you,you answered my question- I can’t eat Sorghum flour
Would love to know the carb count in this recipe. When I was diagnosed as celiac I switched all my recipes to gluten free. I found I was still unwell. Turns out I was having trouble with the HIGH carbs! When I changed the diet to Keto (LOW carb, Med Protein, Med/high fat), I felt AMAZING and lost 28 pounds.
Thats what ive noticed with gluten free products, is that they add carb-rich / sugar-ladden ingredients that worsen obesity
Some people need to go a step farther than gluten free, and be grain free.
Actually, the latest studies says that people who cannot tolerate gluten can actually not tolerate ANY grains. This includes corn, rice, quinoa, oats, etc. In fact, the original doctor talking about gluten problems, Dr. Tom O'Bryan, says there are "gluten mimickers" that send the body into reactions, even though they aren't actually gluten. They include ALL grains, coffee, chocolate, dairy and the nightshades (which includes so many things we eat that we might as well just give up... Eggplant, Tomatoes, Tomatillo, Potatoes, Goji Berries, Pimentos, Peppers, Tobacco). The moral of the story, is that we shouldn't be eating "gluten substitutes" because those are just other grains. We can, however, eat nut flours, which don't taste very good.
Cindy That is such a pile of crap! Sorry. I have NO idea where you got your information, but I have been Celiac for YEARS and I can eat corn and rice and quinoa and oats and some other grains and COFFEE - oh, don’t take my coffee!!! Or my Chocolate!!!!! OR my dairy...I eat butter and heavy whipping cream and cheese by the bucket load - i have been Keto for over 6 years!!! Tomatoes potatoes, goji berries, peppers....but I DON’t do tobacco, so I won’t comment on it. Now because I an Keto I don’t eat a lot of the above mentioned foods, but I sure can. So either provide your ‘source’ or back off...
@@CindymeCindy i agree. Low or zero carb ir keto, is true gluten free. All this other gluten free shite is just mimmickers bulked with carb dense fattening grains & sugar because the sweetness has been taken out. Where as keto should be harmonising & gut balancing
Gosh!...she is stunningly beautiful!! I could listen to her talk all day! ...and the GF bread is a bonus!
Glad you enjoyed watching, Lynn!
Hi. Im from India. Thank you for this recipe. Ive been Gluten intolerant for the past 7 years and have tried many recipes for GF bread but not happy at all. I have a doubt. In this recipe the Psyllium husk that is used is whole husk or in its powder form? Because it makes a difference. I realised 1 tablespoon of whole husk gives 1 tsp of powder. Pl claify. Once I hear from you, Im going ti try it for sure. Thanks
This is going to be an odd question. Can I use this recipe to make holy host? little circles for people who are gluten free and cannot take the Eucharist because it's gluten? This recipe seems to be very good. Please let me know. Will it last a few days?
Can you use whole psyllium husk rather than the powder and if so, how much? If I want to use a gluten free flour blend that has a xanthan gum, is that ok? Thanks!!! Can't seem to find a lot of these ingredients at shop so trying to make use with what I have!
If I can’t get potato starch or tapioca starch can I substitute with corn starch, if not what are the substitute options?
Can flax seed replace psyllium husk, psyllium husk not available in my area
Your video says bake at 325 the printed recipe says 425 which one is correct? What can I substitute the surghum flour with buckwheat almond flour ???
Hi! Would psyllium gum be considered a dry or wet ingredient? Trying to introduce it into my focaccia recipe and don't want to upset the water to flour ratio.
hi and thank you very much for sharing this super recepy. I ave tried 2 times with measurement from the website, and 2 out of 2 i always get the dough too wet, so wet i had to throw it away. does this happened to any one? thank you
I recently learned that it’s best to measure out your flours using a fork! Of course it’s best to weigh, but I don’t have a scale yet. The fork method worked perfectly with this recipe!
@food52 Is this considered a artisan bread? Also Is there a way make this an artisan bread with puréed zucchini in it?
Can I use almond flour, arrowroot flour, and coconut flour instead of the 3 flours used in this recipe. I would do everything else the same, just using 3 different flours which I have on hand.
I was super excited about this recipe. Unfortunately, both batches resulted in the centers being raw. I followed the print temps (425) and then the video temps. I 'm new to cooking bread. What to do?
I would get an oven thermometer and check whether your oven is accurate. It's probably not as hot as you think. Also, never hurts to preheat to a slightly higher temp then reduce it once you put the loaf in, as you do lose heat when you open the oven.