Gluten-Free Air-Fryer Bread: Easy, Quick, Delicious!

Gluten-free bread is easier to make than you might think, and an air fryer can help you achieve the perfect crust. You can make gluten-free bread in an air fryer using a variety of gluten-free flours, such as almond, coconut, tapioca, or gluten-free all-purpose flour. The type of flour you use will affect the texture and taste of your bread, so feel free to experiment until you find your favourite. You can also add seasonings like sesame seeds, poppy seeds, or dried oregano to give your bread extra flavour.

The process of making gluten-free bread in an air fryer is similar to making it in an oven. First, you mix your dry ingredients, then add wet ingredients like eggs, butter, or milk. You can shape the dough into balls or rolls and cook them in the air fryer for around 12-20 minutes at 320-360°F. If you want to make a loaf, shape the dough accordingly and cook it for around 30 minutes at 200°C.

Choosing the right air fryer

Size: The size of the air fryer is crucial, especially if you plan to cook for more than two people. For a household of one or two, a smaller air fryer, such as the Cosori 3.4 qt, should suffice. However, if you're cooking for a larger family or group, opt for a bigger model like the Cosori 5.8 qt.

Wattage and Temperature Range: Air fryers can vary significantly in wattage and temperature range, which will impact the cooking time and performance. Look for an air fryer with adjustable temperature settings, ideally up to 400°F (200°C), to ensure you can follow various recipes.

Functionality: Some air fryers offer additional functions beyond frying, such as roasting, baking, and grilling. If you plan to use your air fryer for a variety of cooking tasks, consider a model with multiple cooking presets.

Ease of Use and Cleaning: Choose an air fryer with a removable, non-stick basket or drawer for easy cleaning. Additionally, look for features like an adjustable thermostat, timer, and auto-shutoff for convenience and safety.

Reviews and Reputation: Before purchasing, read reviews from other customers to gauge their experience with the air fryer's performance, durability, and ease of use. Look for reputable brands known for quality appliances.

Price: Air fryers can vary in price, so consider your budget and the features that are most important to you. Keep in mind that a higher price doesn't always guarantee better performance, so read reviews to make an informed decision.

By considering these factors and selecting an air fryer that suits your specific needs, you'll be well on your way to making delicious gluten-free bread and exploring a variety of recipes.

Gluten-free flour options

Almond Flour

Almond flour is a common grain- and gluten-free option made from ground, blanched almonds. It has a nutty flavor and is often used in baked goods. It can typically be substituted in a 1:1 ratio for regular or wheat flour, but it's important to use one extra egg when baking with this flour. Almond flour is also a good source of vitamins and minerals, including vitamin E, iron, magnesium, and calcium.

Buckwheat Flour

Despite its name, buckwheat is not related to wheat and is gluten-free. It has a rich, earthy flavor and is suitable for baking quick and yeast breads. However, due to its lack of gluten, buckwheat flour can be crumbly, so it's often combined with other gluten-free flours. It's also rich in B-vitamins, iron, folate, and fiber.

Sorghum Flour

Sorghum flour is made from an ancient cereal grain that has been cultivated for thousands of years. It has a light color, texture, and a mildly sweet flavor. It's considered a dense flour and is often mixed with other gluten-free flours or used in small quantities. Sorghum flour is high in fiber and protein and contains abundant iron and antioxidants.

Amaranth Flour

Amaranth is another pseudocereal, like buckwheat, and has an earthy, nutty flavor. It can replace up to 25% of wheat flour but is typically combined with other flours for baking. It's ideal for making tortillas, pie crusts, and bread. Amaranth flour is rich in fiber, protein, and several micronutrients, including manganese, magnesium, and selenium.

Teff Flour

Teff is the smallest grain in the world and comes in various colors, from white to dark brown. Teff flour has a mild to earthy flavor and is traditionally used to make injera, an Ethiopian sourdough-like bread. It can be substituted for up to 50% of wheat or all-purpose flour and is high in protein and fiber, making it ideal for managing blood sugar and reducing cravings.

Arrowroot Flour

Arrowroot flour is a less common gluten- and grain-free option made from a tropical plant. It's versatile and can be used as a thickener or combined with other flours for bread and dessert recipes. Arrowroot flour is rich in potassium, B-vitamins, and iron, and studies suggest it may boost immune function.

Brown Rice Flour

Brown rice flour is made from ground brown rice and has a nutty flavor. It's often used to make noodles and can be combined with other gluten-free flours for bread and cake recipes. This flour is high in protein and fiber, which can help lower blood sugar levels and reduce body weight. It's also rich in iron, B vitamins, and magnesium.

Oat Flour

Oat flour adds more flavor to baked goods than all-purpose flour and results in a chewier, crumblier texture. It also makes baked goods moister, but adjustments are needed to create light and fluffy textures due to its lack of gluten. Oat flour contains beta-glucan, a type of soluble fiber that helps lower cholesterol and blood sugar levels.

Corn Flour

Corn flour is a finely ground version of cornmeal and is commonly used as a thickener or to make tortillas and breads. It comes in white and yellow varieties and is high in fiber and antioxidants, which benefit eye health.

Chickpea Flour

Chickpea flour, also known as garbanzo flour or gram flour, is made from dry chickpeas and is popular in Middle Eastern and Indian cuisine. It has a nutty taste and grainy texture and is used to make falafel, hummus, and flatbread. Chickpea flour is a good source of fiber and plant-based protein, which promote fullness and manage body weight.

Coconut Flour

Coconut flour has a mild coconut flavor and a light texture, making it suitable for baking breads and desserts. It absorbs more water than regular or almond flour, and its high fiber content helps maintain healthy blood sugar levels. Coconut flour is a good option for those with nut and gluten allergies.

These are just a few of the many gluten-free flour options available. Each flour has unique characteristics and nutritional profiles, so it's important to choose the one that best suits your taste preferences and dietary needs.

Gluten-free doughnut holes

Ingredients:

• 1:1 Gluten-Free Flour (King Arthur Measure for Measure or Bob's Red Mill 1-to-1)
• Granulated Sugar
• Instant Dry Yeast
• Warm Milk (about 110°F)
• Unsalted Butter (melted)
• Egg (or flaxseed for vegan)
• Salt
• Powdered Sugar

Method:

Making the Dough:

In a stand mixer with a dough hook, combine 2 1/2 cups flour, sugar, yeast, salt, milk, melted butter, and egg. Mix at low speed until combined. Add 1/4 cup of the remaining flour and mix for another 5-7 minutes. The dough should be sticky but not wet. If needed, gradually add a little more flour but avoid making the dough too thick or dry.

Shaping the Donuts:

Place the dough on a floured surface and dust the top with flour. Gently knead the dough until it is smooth, pliable, and still tacky. Roll the dough into a rectangular shape and use a round cookie cutter (about 3 inches in diameter) to cut out the donuts. Use a smaller cutter to cut out the centers. Place the donuts and centers on a parchment-lined baking sheet.

Letting the Donuts Rise:

Place the baking sheet in a warm area, such as an oven set to "Keep Warm" and then turned off. Loosely cover the donuts with a damp cloth and let them rise until puffy (about 25-35 minutes). Be careful not to overproof the dough, as it may start to split.

Air Frying the Donuts:

Preheat your Air Fryer to 350ºF and spray the basket with non-stick spray. Lightly brush the donuts with butter and air fry for around 5 minutes, or until golden.

Making the Glaze:

While the donuts are frying, prepare the glaze by combining powdered sugar, milk, and vanilla extract in a small bowl. Adjust the consistency by adding more milk if needed. The glaze should be thin but not watery.

Glazing the Donuts:

Use a fork to dip the warm donuts into the glaze and then place them on a wire rack to allow the excess glaze to drip off. You can also coat the donuts in cinnamon sugar instead of glazing them.

Enjoy your delicious gluten-free doughnut holes! They are best served warm, but you can also store them in an airtight container for a day or two at room temperature.

Gluten-free cheese bread

Ingredients:

• 120g tapioca starch (or cassava starch/potato starch)
• 30g cornstarch
• 1 tsp baking powder
• 20g sugar
• 200g shredded cheese (a blend of sharp cheddar, Monterey Jack, and Mozzarella)
• 60g butter (softened; can substitute with coconut oil)
• 1 large egg
• 2 tbsp milk (or more, as needed)
• Salt to taste

Method:

• Preheat your air fryer to 330°F (165°C) for 5 minutes.
• In a bowl, mix all the dry ingredients: tapioca starch, cornstarch, baking powder, and sugar. Whisk to combine.
• Add the shredded cheese, egg, and butter to the dry ingredients. You can use a stand mixer with a paddle attachment or mix by hand.
• If the mixture is too dry, add milk a tablespoon at a time until you can form a dough that is slightly sticky.
• Divide the dough into 10-12 pieces and roll them into smooth balls.
• Line the air fryer basket with parchment paper, covering the bottom and coming about halfway up the sides.
• Place the dough balls inside the basket, leaving about 1/2 to 1 inch of space between them.
• Bake for 20 minutes, or until the cheese bread puffs up and turns a nice golden brown.
• Serve warm. The bread is best eaten fresh, but it can be stored at room temperature for up to 3 days or frozen for up to 1 month.

Tips:

• This recipe is very versatile when it comes to cheese. You can use a blend of cheeses or a single type, such as feta, queso fresco, or Colombian Quesito. Adjust the amount of milk you add depending on the dryness of the cheese.
• If you don't have an air fryer, you can bake the bread in a preheated oven at 400°F (200°C) for 15-20 minutes.

Air fryer temperature and timing

• Preheat your air fryer: Most recipes recommend preheating your air fryer to a specific temperature before adding your bread dough. This helps ensure even cooking and browning. The preheat temperature can vary, but it typically ranges from 320-360°F (160-182°C).
• Baking time: The baking time for gluten-free bread in an air fryer can range from 12 to 20 minutes, depending on the recipe and the size of your bread. For example, smaller rolls or doughnut holes might only need 12-15 minutes, while a larger loaf of bread could take up to 20 minutes or more. It's important to keep an eye on your bread and adjust the timing as needed.
• Flipping and rotating: For even browning and cooking, you might need to flip or rotate your bread halfway through the baking process. For example, if you're making a loaf of bread, you might need to flip it over after the first 6 minutes of baking, and then continue baking for another 6-8 minutes or until it's golden brown.
• Adjusting temperature: Depending on your air fryer and the specific recipe, you may need to adjust the temperature during the baking process. For instance, you might start baking at 320°F for the first 6 minutes, and then increase the temperature to 400°F for the remaining time to achieve a crispy crust.
• Checking for doneness: To know when your gluten-free bread is done, look for a golden brown colour on the surface. You can also insert a butter knife or toothpick into the centre of the bread – if it comes out clean, your bread is likely done.
• Resting and storage: Once your gluten-free bread is done baking, it's important to let it rest and cool down before slicing or serving. This helps the bread set and prevents it from drying out. The resting time can vary but is typically around 2-3 minutes. For storage, gluten-free bread is best kept in an airtight container at room temperature for up to 3 days. You can also freeze it for longer-term storage.

Frequently asked questions