Gluten-Free Eggless Bread Recipe

Preeti Chandolia shares this recipe for gluten-free eggless bread loaf. In terms of health benefits, making the switch to gluten-free bread means waving goodbye to the digestive discomfort that gluten can cause. Plus, it can be an excellent option for those following specific dietary plans or dealing with gluten sensitivities.

Now, I’m no doctor, but I’ve read that some people have a condition called celiac disease, which is like an ultra-serious gluten allergy. Others may have gluten sensitivity or intolerance, which means gluten isn’t their bestie but more like a frenemy. That’s why gluten-free bread has become the knight in shining armor for these folks. It’s like a peaceful protest against the gluten devil. But it’s not just about avoiding tummy troubles. Gluten-free enthusiasts also believe that cutting out gluten can help them in ways they hadn’t imagined. It’s like a magic wand that promises improved digestion, boosted energy levels, and even weight management. Who knew bread could be so powerful?

Ingredients Of Gluten Free Eggless Bread

• 1 1/2 tbsp powdered sugar
• 1 tbsp dry yeast
• 1/4 cup water
• 1 1/2 tsp xanthan gum
• 1.5 cup G.F bread mix
• 1/2 tsp baking powder
• 2 tbsp refined oil
• 1 tsp white vinegar
• sparkling soda (70ml-90)

Method Of Gluten-free Eggless Bread

• In a bowl, add 1½ tablespoons of powdered sugar, 1 tablespoon of dry yeast, and 1/4 cup (50ml) of warm water. Stir and keep aside for 5-10 minutes.

• In a separate bowl, take ½ cup (90ml) of hot water and add 1½ teaspoon of Xanthan gum. Blend it at high speed for 10 minutes until you get a gel-like appearance( it should have a watery consistency)
• In the bowl of a mixer, add 1.5 cups (250 grams) G.F. Bread Mix, ½ teaspoon of baking powder, blended Xanthan gum, and fermented yeast, and mix well at slow speed. ( I used a spatula this time not a mixer)
• To the above, add sparkling soda (70ml-90) in parts and knead for 10 minutes at high speed. During this time, add 2 tablespoons of ghee/ refined oil and a teaspoon (2.5ml) of white vinegar, to the batter and mix well.
• Dough consistency: Press the dough with a finger, if it springs back immediately and doesn’t tear on pulling, no more kneading is required.
• ( It’ll stick to your finger, don’t worry that’s normal)
• Now keep the dough, cover it with a wet cloth, and keep it in a warm place(45°C). Let the dough rise for 45 minutes.
• After 45 minutes, again knead the dough at high speed for 5 minutes.
• Grease your mold, scoop the dough into the mold, and smooth the top surface using a spatula or with wet fingers. You will need to proof the dough in the mold for 2nd time same as done before.
• Preheat oven to 180° C and bake the bread for 30-35 minutes.
• Insert a toothpick into the bread to see if the bread is baked properly.
• Cool it, and slice accordingly.