Gluten-Free Skillet Bread
Okay, let's get baking! Or, in this case, *not* baking, at least not in the traditional sense. I've got a recipe today that's been a total game-changer in my kitchen – and a lifesaver for those of us who adore bread but can't have gluten. It's my go-to for when I crave something comforting, something that smells incredible filling, and feels like a happy hug. Forget the complicated kneading and rising. We're making a simple, no-fuss, utterly delicious Gluten-Free Skillet Bread. It's the best thing since… well, sliced (gluten-free) bread!
I remember the first time I tried a gluten-free version of nearly any baked good, let alone bread. It was… not great. Dense, crumbly, and with that slightly off texture. It's taken me a lot of trial and error to reach this point, where I can confidently whip up this skillet bread and get a result that rivals conventional stuff. The best part? It takes hardly any effort and is ready in under an hour. This isn't just a recipe; it's a testament to the fact that gluten-free eating can be just as delicious (and honestly, sometimes, *more* delicious!) as anything else. So, let's dive in!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum or add ¼ teaspoon if not included)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon dried herbs (such as Italian blend, rosemary, or thyme - optional, but recommended!)
- 1 ½ cups buttermilk (or make your own by mixing 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or white vinegar)
- 2 tablespoons olive oil, plus extra for greasing
A note on the flour: Using a good quality gluten-free blend is crucial here. Different brands can behave differently, so you might need to tweak the amount of liquid slightly the first time you make this if the dough looks too wet or too dry. Also, for those with egg allergies, this recipe doesn't use any eggs, which is always great news!
Instructions:
Okay, let's get this bread baking (well, skillet-ing!). It's so ridiculously easy, you might just want to make this every single day.
- Prep your skillet: Start by preheating your oven to 400°F (200°C). While the oven is warming up, take an 8-10 inch oven-safe skillet (a cast-iron skillet is perfect for this, because it ensures even heat distribution and gives the bread a delicious crispy crust). Give the skillet a good coating of olive oil, making sure it's greased all around – this will help prevent the bread from sticking and also creates that lovely golden-brown exterior.
- Mix the Dry Ingredients: In a large bowl, whisk together your dry ingredients: gluten-free flour, baking powder, baking soda, salt, and your optional dried herbs. Whisk these together for about thirty seconds. Give them a good mix so everything is evenly combined. Doing this will ensure that your bread rises evenly and has a nice, light texture.
- Add the Wet Ingredients: Create a well in the center of the dry ingredients. Pour in the buttermilk and olive oil. It might seem like a lot of liquid at first, but trust the process! Mix the wet and dry ingredients together with a wooden spoon or rubber spatula until *just* combined. Don't overmix – a few lumps are totally okay. Overmixing is the enemy of gluten-free baked goods; it can make them dense and chewy.
- Transfer to the Skillet: Pour the batter into your prepared skillet. Use the back of a spoon or spatula to lightly spread the batter evenly. Don't worry about making it perfectly smooth; a slightly rustic look adds to the charm!
- Bake Away: Pop the skillet into the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Baking time can vary depending on your oven, so keep an eye on it. You'll know it's done when it looks puffy and lightly golden, and smells absolutely divine!
- Cool and Serve: Once it's done, let the bread cool in the skillet for about 5-10 minutes before transferring it to a wire rack to cool completely. This helps prevent the bottom from getting soggy. If you can manage, let it cool enough to handle and then slice! Serve it immediately with a pat of butter and maybe a sprinkle of salt. Or, enjoy it with your favorite soups, stews, or even as a simple sandwich bread!
Tips & Tricks
- Make it Cheesy: Want to add some cheesy goodness? Toss in a half cup of shredded cheddar, mozzarella, or your favorite cheese with the wet ingredients. It adds an extra delicious layer.
- Spice it Up: Love a bit of heat? Add a pinch of red pepper flakes to the dry ingredients for a subtle kick.
- Herb Garden: Feel free to play with the herbs. Fresh herbs are also great option. A small handful of chopped rosemary, thyme, or chives will add a beautiful aroma and flavor.
- Sweet Treat: Want a sweeter kind of "bread"? Use milk instead of buttermilk, reduce the salt to 1/4 teaspoon and add 1 - 2 tablespoons of maple syrup or honey. This will makes it more like a cake or quick bread. Add in some dried cranberries for an extra touch.
- Garlic Bread: Mix in 2 tbsp of melted butter and 1 tsp of garlic powder to the top of the dough right before baking for more of a garlic bread flavor.
- Make it Ahead: This bread is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a couple of days.
Get Your Exclusive Cookbook: "Be Gluten Free"
Recipe Card
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Yields: 6-8 servings
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon dried herbs (optional)
- 1 ½ cups buttermilk
- 2 tablespoons olive oil, plus extra for greasing
Instructions:
- Preheat oven to 400°F (200°C). Grease an oven-safe skillet.
- Whisk together dry ingredients in a bowl.
- Add buttermilk and olive oil; mix until just combined.
- Pour batter into the skillet and spread evenly.
- Bake for 25-30 minutes, or until golden brown and done. Cool before slicing.
Product Recommendations
For the best results with this recipe, having the right tools can make all the difference. A good quality cast-iron skillet distributes heat evenly, helping the bread achieve that perfect crust. And while not required, a stand mixer can be useful for blending the ingredients for a larger batch, and if you plan to make this one regularly.
I am genuinely excited for you to try this recipe. Let's all enjoy simple, delicious, and gluten-free eating, one skillet bread at a time! Don't forget to let me know how it turned out in the comments below - I love hearing from you all. Happy baking! (Or, skillet-ing, I guess!).
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