Once you round up the ingredients, this recipe is ridiculously easy and results in a lean, white bread with a soft crumb & a salty light-yet-crispy crust. However, the best part is that it tastes closer to white, wheat-flour bread than anything we’ve tried so far. In fact, it barely has any taste at all. Instead, it doesn’t mind taking a back seat and letting the flavours of whatever you pair it with shine through – just like we believe white bread should do!

I wish you could smell our kitchen right now. It smells like bread! Glorious warm, homemade bread! Oh, and butter, and cheese and tomato…

Like this? You might also like these other recipes from gf and me:

gluten free rustic bread

gluten free brioche

gluten free fruit bread

gluten free scones

What you’ll need:

1 cup lukewarm water

1 tablespoon sugar

1 teaspoon yeast

1 ½ cups Cup 4 Cup flour

TIP: If you can’t find Cup 4 Cup, here is a link to Rural Route Lupiac’s copy cat recipe.

1 ½ tablespoons expandex modified tapioca starch

TIP: Expandex is hard to find here in Canada. We ordered ours online.

½ teaspoon salt

2 tablespoons whey protein

TIP: We use “100% Whey Protein” which can be purchased at health food and body building stores. Be sure you buy one that’s unflavoured.

1 tablespoon melted butter (for coating after baking)

What you’ll do:

Mix water and sugar together and add yeast. Set aside for at least 5 minutes.

In the meantime, put remaining ingredients in a large bowl and mix well.

Make a well in the centre of the dry ingredients and add yeast mixture. Stir well. The dough will be sticky and quite wet.

Spoon the dough into 6 regular sized greased muffin cups or 2 greased mini loaf pans.

TIP: The dough will double in size so make sure you don’t overfill your pans.

TIP: Mini loaves can be cut in two and used as dinner rolls, sliced vertically for melba-sized bread, or sliced horizontally for sandwiches.

TIP: You can double the recipe and bake this as a regular loaf of bread, but we find the taste and crumb aren’t quite as good when baked in smaller batches.

TIP: Can also be baked in 3 inch bowls or pans for hamburger buns.

Cover your pans and set in a warm place until the dough doubles in size. We usually leave it for about an hour.

TIP: Can also be left in the refrigerator overnight.

When you are ready to bake the bread, preheat your oven to 400 degrees. Place pans in the oven and bake mini loaves for about 30 minutes. “Cupcake buns” take about 20 minutes.

When finished, remove from the oven and brush the top with melted butter. If you really want to spoil yourself, sprinkle it with a little salt too.

Enjoy! Best warm from the oven. The bread loses a bit of its flavour after a day but makes amazing toast. Leftovers can also be frozen. Remove from the freezer, wrap in tinfoil, and heat in a 350 degree oven for 10 minutes or so.

P.S. We have tried this in the breadmaker on a gf setting but wouldn’t recommend it. Besides, it’s so easy to do, you don’t really need a breadmaker.

Photo credit: gfandme 2014