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This is the VERY BEST food processor gluten free bread recipe. The sandwich-like texture can make any gluten free sandwich stand out because you can’t tell the bread is gluten free. The crumb is moist, tender, and compact and will hold your favorite veggies, meats, and spreads. The crust is firm but not crispy, just like a sandwich bread should be.
Why use a food processor to make gluten free bread?
First, it is easy. Dump everything in the food processor bowl and let it do its work. It takes about 2 minutes. Clean-up is easier, and using a food processor will give the bread a smoother texture by ensuring thorough mixing and incorporating of ingredients.
How to make a food processor gluten free bread?
The process of this gluten free bread recipe is simple.
STEP ONE
First, add the dry ingredients and pulse a few times to combine.
STEP TWO
Then, add the wet ingredients and process until the dough is smooth. This takes about two minutes.
STEP THREE
Transfer the bread dough to a lightly oiled bread pan and loosely cover with a damp kitchen towel. Allow the dough to rise in a warm place. The dough will double in size.
STEP FOUR
Bake at the right temperature. Once cooked, transfer the bread to a cooling rack and cool completely before slicing. Enjoy!
The ingredients
The ingredients in this food processor gluten free bread recipe are classic, except for one ingredient.
For the flour, I used a gluten free flour blend with xanthan gum to keep this recipe simple. However, I wanted to give the bread healthiness and flavor that you would find in wheat bread, so I added ground flaxseed and psyllium husk powder. These two naturally gluten free ingredients will provide great bread texture and flavor. Not like the starchy, crumbly bread you would find in your local supermarket.
The ingredient that gives the bread a good rise beside the rapid-rise yeast is egg whites. You can’t omit the egg whites, or the bread will be dense and heavy.
In addition, I added 1/4 cup of healthy seeds. The seeds are optional but they add hearty flavor, nutrition, and fiber. You can use any seeds you have on hand. I used pumpkin, chia, and whole flax seeds.
4 Tips to make the best gluten free bread using a food processor
Don’t scoop the flour
Measuring flour correctly is a critical step when baking. Don’t scoop from the bag with your measuring cup when measuring flour. This can compress the flour up to 25%, and you will get dry, dense, heavy bread. Use a spoon to scoop flour into the measuring cup and level off with a knife
However, it is best to weight the flour using a kitchen scale
Room temperature
For yeast recipes, bring all wet ingredients, such as eggs or vinegar, to room temperature before adding them. Yeast needs warmth to grow; if your ingredients are too cold or hot, it may prevent full yeast growth.
Warm rising place
An excellent method for letting yeast bread rise is using the oven method. Turn on your oven to 200º F for 5 minutes, then turn it off. The oven will create the perfect environment for rising yeast dough.
The bread is fully cooked
The best way to tell if the gluten bread is done is to insert an instant-read thermometer into the bottom of the loaf (but not touching the pan). The temperature should be approximately 205-210º F when it is done.
By following these 4 tips and the recipe, will guarantee the perfect gluten-free bread made in a food processor.
Recipe Highlights
This is the easiest recipe for basic gluten free sandwich bread because by using a food processor the hands on time is under 5 minutes.
The clean-up is quick.
The flavor and texture are just like bread made with wheat flour.
This bread is excellent for making sandwiches because it is moist, tender, and firm enough to hold your favorite sandwich filling. And most importantly, the bread is nutritious and tastes addictively delicious!
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In a 12-cup food processor bowl, add flour, flaxseed, psyllium husk powder, yeast, and salt. Pulse a few times to mix the dry ingredients evenly.
2.
Add water, olive oil, sweetener, apple cider vinegar, and egg whites in that order. Start the food processor. The dough should come together and form a sticky mass. About 2 minutes. If you notice some dry spots on the side of the bowl, scrape them down using a spatula and process until smooth
3.
If you use add-ins, add them at the end, and pulse to distribute through the dough.
4.
Transfer the dough to a lightly oiled bread pan—no need to smooth the top. See the photo in the post.
5.
Cover the pan with a damp clean, warm kitchen towel and allow the dough to rise in a warm place until it doubles. This may take around 1-2 hours, depending on the temperature of your rising place. I did mine using the oven method, and it took 1 hour. *See the post for the oven method
6.
Preheat your oven to 375 F
7.
Once the dough has risen, bake it in the preheated oven for 45 - 50 minutes, or until the bread's crust turns golden brown and the internal temperature is 205 F
8.
Remove bread from the oven and transfer it to a wire rack to cool completely before slicing
Leave a Comment
Kristina
Thank you Marsha, I am so happy you enjoyed this bread.
Marsha
Amazing GF bread! This was my first recipe to try making GF or any bread after many years and I'm sticking with this recipe. I have an old bread machine but too bulky and big for the counter.
My 1st loaf stuck to the loaf pan badly though I used olive oil to coat. Next time I got a pullman pan and used parchment paper (great price on Temu) and found online how to fit the paper into the pan. This turned out great ... popped right out of the pan. 2nd time, though, I didn't bake it quite long enough and it was slightly uncooked in the middle but still toasted up well. I've used GF flour without xanthan gum and added 2 1/2 tsp. of xanthan gum. I put sunflower seeds, a TBL of chia seeds and some walnuts into the dough and also on top. Bread is moist, a little chewy and toasts beautifully with a bit of crusty outside and moist inside. 4th time I'm going to cut down slightly on the salt, but my husband and I are hooked on this wonderful bread which is so much better than most of the small expensive lackluster supermarket gluten free loaves. Thanks so much for this recipe!
Francine
Thank you!
Kristina
Francine, it goes in the oven. The oven should be barely warm.
Francine
Hi Kristina, I am planning to make this bread tomorrow morning and my question is of the oven method for the dough to rise, do you put it on top of stove or in the oven?
Thank you
Kristina
yes Lynne, psyllium husk can also be ground into a powder
Lynne
Getting ready to make this but my psyllium is whole. Can I just grind it?
Kristina
Monique, the egg whites give the bread a better rise. But, yes you can use whole eggs
Kristina
yes Pam, you can.
Kristina
Jan, I find it blends better.
Jan Cusano
Why do you have to use powdered psyllium husk instead of the regular one?
Pam
Can I use plain white vinegar instead of apple cider vinegar?
Monique
Could I use whole eggs instead of just the egg whites?
Kristina
1 cup is 8 ounces. When measuring flour, fill the measuring cup with a spoon then level it off with a knife. Do not dip the measuring cup into the flour or you will end up with too much flour, thank you.
Ms E Veitch
Hi, I am from the UK, I would love to try this receipe however, could you tell me how many ounces or grams are equal to 1 x cup please?
Kristina
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