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This loaf was created for comfort—for people who miss soft, sliceable bread but want it plant-based, gluten-free, and gentle on the gut. The goal was simple: make gluten-free yeast bread feel approachable, not intimidating.
So here it is—the complete, updated, no-guesswork guide to baking Loaf You Like Crazy, exactly the way I do it.
Loaf You Like Crazy
I still remember the first few test bakes of Loaf You Like Crazy. The kitchen smelled like a real bakery again, and I had that quiet moment of joy where you realize: this one’s special.
This loaf was created for comfort—for people who miss soft, sliceable bread but want it plant-based, gluten-free, and gentle on the gut. The goal was simple: make gluten-free yeast bread feel approachable, not intimidating.
So here it is—the complete, updated, no-guesswork guide to baking Loaf You Like Crazy, exactly the way I do it.
Baking Instructions (Three Easy Methods)
Loaf You Like Crazy is a wholesome, plant-based, gluten-free yeast bread mix.
The yeast is already in the bag. Everything is measured.
You only add water, mix, rest, and bake.
No kneading. No stress. Just good bread.
What You’ll Need
- 1 bag Loaf You Like Crazy mix
- 640 g water
- A bowl and spatula (or dough hook)
-
One of the following:
- Standard loaf pan
- Pullman loaf pan (the one we provide)
-
Oven-proof baking tray (for a free-form loaf)
- Parchment paper (recommended)
Step-by-Step Instructions
1. Mix
Pour the entire bag of Loaf You Like Crazy into a bowl.
Add 640 g of water.
Mix until fully combined. The dough will be soft, sticky, and elastic—but not kneadable like wheat dough. Think structured batter, not traditional dough.
2. Shape & Pan (Before Proofing)
Choose your baking method and shape the dough right after mixing.
Loaf Pan or Pullman Pan
Transfer the dough into your prepared pan and smooth the top with a wet spatula.
Free-Form Loaf (Baking Tray)
Line an oven-proof baking tray with parchment paper.
Using wet hands or a wet spatula, shape the dough into a compact oval loaf, about 2½–3 inches high.
👉 A taller, tighter loaf gives you better rise and structure.
Once shaped, you’re done handling the dough.
3. Proof
Let the dough proof in its final baking shape.
- Sea level: 45–60 minutes
- Higher elevation: 30–45 minutes
The dough should look slightly puffed and relaxed—not dramatically doubled. Gluten-free yeast dough rises gently.
Baking Temperature (All Methods)
- Preheat oven to 425°F (220°C)
- If the loaf browns too quickly, lower the temperature to 400°F (200°C) or slightly lower and continue baking.
Three Baking Methods
Method 1: Steam-Assisted Baking
(Best for free-form loaves or standard loaf pans)
This method creates excellent oven spring and a beautiful crust.
- Preheat oven to 425°F (220°C).
- Place a heat-safe pan on the bottom rack and fill it with about ¼ inch of water while preheating.
- Place the loaf on the middle rack.
- Bake with steam for the first 20 minutes.
- Slowly open the oven with your head turned away, allowing the steam to escape first. Carefully remove the steam pan and continue baking.
If the loaf becomes too brown, lower the oven temperature to 400°F (200°C) or slightly lower.
Method 2: Pullman Loaf Pan (Covered Method)
This is the most consistent and beginner-friendly option.
- Preheat oven to 425°F (220°C).
- Bake with the lid on for 45 minutes.
- Remove the lid and continue baking for the remaining time, lowering the temperature if needed.
The covered pan traps moisture early, creating a soft, even crumb.
Method 3: Standard Loaf Pan (Uncovered)
- Preheat oven to 425°F (220°C).
- Bake uncovered, ideally using steam for the first 20 minutes (Method 1).
- Lower the temperature if the crust darkens too quickly
Total Baking Time (All Methods)
80 minutes total
Cooling (This Matters)
Remove the loaf from the pan or tray and let it cool completely on a rack before slicing.
Gluten-free yeast bread finishes setting as it cools. Slicing too early can compress the crumb—and this loaf deserves better.
Storage & Freezing
- Store the whole loaf in the refrigerator for up to 4–5 days
- For longer storage, slice and freeze
- Toast straight from frozen for best texture
Keeping the loaf whole helps preserve moisture and softness.
A Final Word from My Kitchen
Loaf You Like Crazy was created for people who want comfort without compromise.
Soft. Sliceable. Satisfying.
And still rooted in wholesome, plant-based, gluten-free ingredients.
Pan or no pan.
Steam or covered.
Just trust the process—and enjoy the moment when you slice into the bread.
Happy baking,
Chef Frank 🌱
(still amazed when yeast behaves)
