Include in Print View:

Soft Homemade Gluten-Free Bread

Prep Time 90 mins
Cook Time 45 mins
Total Time 2 hrs 15 mins
Cooking Temp: 350  F
Description

You would never think gluten-free bread could be this good!

Ingredients
    Proofing the Yeast
  • 1/4 Cup Warm Water
  • 2 Tbs Honey
  • 4.5 Grams Active Yeast
    • Dry Ingredients
  • 260 Grams Rice Flour (White or brown is fine)
  • 80 Grams Tapioca Starch (Same as tapioca flour)
  • 60 Grams Sorghum Flour (Can substitute with buckwheat or oat flour)
  • 4.5 Grams Xanthan Gum
  • 2 Grams Salt
    • Wet Ingredients
  • 3 Eggs (Room Temperature)
  • 1 Tbs Apple Cider Vinegar
  • 1 1/4 Cups Water (About 100F/37C)
  • 1/4 Cup Light Olive Oil (Or any neutral flavored oil)
Instructions
  1. 1

    Combine ¼ cup warm water with 2 tbs honey and stir well. Mix in the yeast and let sit for 10 minutes to proof.

  2. 2

    Combine all dry ingredients in large mixing bowl and whisk together well.

  3. 3

    Add yeast mixture, 1 ¼ cups warm water, ¼ cup oil, eggs, and apple cider vinegar to the dry ingredients.

  4. 4

    Using a hand or stand mixer, beat mixture for 1-2 minutes, scraping down sides of the bowl halfway. Dough will be like batter.

  5. 5

    Scoop bread batter into parchment lined loaf pan and tap pan on the counter a couple of times to help the dough fill the corners.

  6. 6

    Place bread dough in a warm location to rise for approximately 1 hour, checking after 45 minutes. The center of the loaf should be no more than ¼" above the edge of the loaf pan. (See note below.)

  7. 7

    Preheat oven 350 deg F (180 C).

  8. 8

    Bake uncovered for 45-60 minutes, until internal temperature taken with an instant-read thermometer registers at least 200F/93C.

  9. 9

    Let bread rest in the pan for 5 minutes before transferring to a cooling rack. Let cool completely before slicing.

Note

Volume Measurements for Dry Ingredients:

  • 1 ½ teaspoons active yeast
  • 1 ½ teaspoons xanthan gum
  • 2 ¼ cups + 2 tbs brown rice flour
  • ¾ cup + 2 tbs + 1 teaspoon tapioca starch
  • ½ cup + 1 tbs + 1 teaspoon sorghum flour
  • ½ teaspoon salt

  • Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
  • These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
  • The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency.

Can this be made in a bread maker?

  • Yes! Be sure to check the manual for your bread maker as it may come equipped with a gluten-free setting. The most important thing is that the dough only go through ONE proof/rise before baking.

  • This recipe works in different sized loaf pans: 5 x 9, Pullman tall style pans, 4 x 11.5 long pans.
    • Depending on your environment, the dough may take longer than an hour to rise. In this case, simply monitor how high the dough has risen in the pan, making sure that the center of the loaf does not rise more than ¼" above the edge of the pan.
    • For the tall Pullman style pans, let the bread proof until doubled in size. Because the Pullman pans have much taller sides than standard loaf pans, do not let it rise above the edge of the pan.
    • Depending on your environment, the dough may take longer than an hour to rise.
  • It is not necessary to proof the yeast. You can also simply add the dry active yeast to the dry ingredients and whisk together and simply add the 1 ½ cups warm water and the honey to the bowl with the rest of the wet ingredients. I have done it both ways without any issue.
  • Millet, buckwheat or oat flour can be used in place of sorghum flour.
  • I have used sparkling mineral water in place of regular water, but have found that both yield similar results. You can use whatever you prefer!
  • It is important to not let the bread rise too much before baking it. It is best to bake it when the rise looks just less than the "perfect" height, otherwise the dough may end up spilling over the edge.
  • Keeps well in a sealed bag or container on the counter for a couple of days, in the refrigerator for a few days (if it lasts that long!). If you refrigerate the bread, the slices taste better toasted.
  • Freeze slices of the bread in a resealable freezer bag. Remove only the number of slices you will be eating. Toast in the toaster, or wrap a slightly damp paper towel around the slice(s) of bread and microwave for 10-20 seconds to soften.
  • Nutritional info is approximate and based on a serving of one slice, assuming you can get about 12 slices from a loaf.
Read it online: https://angelasrecipes.net/recipe/soft-homemade-gluten-free-bread/