Recipe for Gluten Free Greek Bread

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Bread is a big part of Greek cuisine and it is present at just about every Greek meal. Those who need to eat a gluten free diet may have trouble finding Greek bread that they can eat. One of the solutions for it is to learn how to make a nice loaf of Greek bread yourself using the right techniques and the proper gluten free flour!

Gluten Free Greek Bread Recipe Ingredients:

  • 4 cups gluten-free flour blend
  • 2 teaspoons salt
  • 2 1/4 teaspoons instant yeast
  • 2 cups warm water (Measuring 108 – 112 Degrees)
  • 2 tablespoons Greek honey
  • 2 eggs, lightly scrambled
  • 2 tablespoons Greek olive oil
  • 1 teaspoon white vinegar

How to Bake Gluten Free Greek Bread:

Add the flour, salt, and yeast to a large bowl and whisk until well combined.

Pour the water into a medium ball and stir in the honey until it dissolves. Whisk in the eggs, oil, and vinegar.

Stir the wet ingredients and dry ingredients and mix with a wooden spoon.

Spray a large, clean bowl with cooking spray and add the dough. Cover the dough with a towel or plastic wrap and let rise until doubled. This should take 45 minutes or so.

Preheat the oven to 425 Degrees Fahrenheit after about 30 minutes of the dough rising. Spray two standard loaf pans with cooking spray.

Divide the dough into two segments and place in each of the loaf pans. Place the pans in the center of the oven and bake for 15 minutes. Reduce the heat to 375 Degrees Fahrenheit and bake for another 20 minutes, or until it gets to be golden brown.

Remove the loaf from the oven and place the pans on wire cooling racks. After about 15 minutes, turn the loaf directly onto the rack and let cool for at least another 15 minutes before cutting.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to [email protected] and we will evaluate your suggestion. Thanks!

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This post was written by GreekBoston.com

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