IngredientsDry Mix:
1 cup brown rice flour (4.0 oz.)
1 cup corn starch (4.6 oz.)
1 cup tapioca flour (4.0 oz.)
2 ½ tsp. xanthan gum
1 ½ tsp. salt
1 Tablespoon baking powder
Wet Mix:
3 large eggs, room temperature
1 tsp. apple cider vinegar
1/4 cup butter, softened Yeast Mix:
1 cup water
3 Tablespoons sugar
1 packet active dry yeast | | DirectionsGETTING READY: - Set out eggs and butter to bring them to room temperature
- Prepare your bread pan: Grease bottom and corners only…not sides
LET’S GET STARTED: - In large mixing bowl, whisk together dry ingredients (brown rice flour, corn starch, tapioca flour, xanthan gum, salt, and baking powder). Set aside.
- Proof the yeast as follows: In microwavable measuring cup, heat the water to about 100° (in my microwave that takes 25 seconds)
- To the hot water, add the yeast packet and the sugar. Give a quick stir and set aside to proof for 5 minutes. This will show that your yeast is alive.
- While you are waiting for yeast to proof, in a medium mixing bowl, mix together your wet ingredients (eggs, apple cider vinegar, and butter).
- Add this wet ingredients mix into your dry ingredients. Mix on low until everything is combined (it will be crumbly).
- After 5 minutes have passed, take a look at your yeast mix. It should be starting to foam to let you know it’s alive. If it is foamy, continue to step 7.If your yeast is not foaming, it may indicate that it is not alive. Check your package for expiration date, and if needed, try a different package. **If the yeast is not alive, do not continue with the recipe, as you will just be wasting your ingredients!** Get a fresh package and proof again.
- Once the yeast is foaming, pour it into your batter. Beat on low until combined (about 30 seconds), then mix on medium/high for about 7 minutes more. (Please don’t skip the mixing time…it’s important to the results) Your batter should resemble a thick cake batter. (Don’t expect it to look like a gluten dough that you will knead because it won’t!).
- Pour into prepared loaf pan and smooth the top with the back of a spoon or a spatula.
- Cover with plastic wrap and set in a warm place to rise until dough reaches the top edge of the pan (roughly 35-40 minutes).
- As the dough is rising, preheat your oven to 375°.
- Toward end of rising time, remove the plastic wrap just before dough touches it. Allow to continue rising as needed.
- When dough is done rising, bake on center rack until internal temperature reaches 207°-208°. A thermometer is by far the best way to get success with bread, as every oven varies. However, if you don’t have one, as a guideline bake for 40 minutes. (Sometimes I cover mine loosely with tinfoil during the last 10-15 minutes of baking to prevent over-browning.)
- Remove from oven and top with a little butter if you would like to.
- Let cool COMPLETELY on wire rack before cutting. This will usually be at least 3 hours. It is normal for bread to sink slightly when cooling. To help keep top rounded you can cool bread on its side, rotating once in a while between sides and upright position.
- When slicing bread, be sure to use a serrated knife to gently saw back and forth…don’t press or you will squish your beautiful loaf of bread.
- Eat up!
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Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: As homemade breads tends to dry out faster than store-bought breads that are made with preservatives, I recommend that you store your gluten free bread as follows: After bread has cooled completely, and you have used what you like for the day, slice the entire loaf, store in ziplock sandwich bags (2 pieces per bag), gently press out air, zip shut, wrap in tinfoil, and store in freezer. To use, simply take out as many packets as you need, unwrap from tinfoil, and thaw on counter prior to use. This will extend the life of your bread.
Please leave all comments in the “Comments” section of the YouTube video. Thank you!
· *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL *** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE.PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOUPRIORTO USING THEM IN YOUR RECIPES.WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST. ***THANK YOU.
FAQs
Milk powder.
Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.
What is the trick to making good gluten-free bread? ›
Tips and Techniques to make better Gluten Free Bread
- Use psyllium husk powder.
- Let the dough rest (not exactly the same as a bulk proof)
- Mix or knead thoroughly.
- Use less yeast.
- Bake in a tin with tall sides.
- Bake for longer, often at a lower temperature.
- Create steam in the oven.
- Use the tangzhong or scalded flour method.
What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.
What is the biggest challenge of making gluten-free bread? ›
One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.
What do bakeries put in bread to keep it soft? ›
Expandix is a modified tapioca starch that is an excellent thickener and dough conditioner. It will hold moisture well and help keep baked goods moist for a longer time. Commercial dough conditioners. They will help to lock moisture in the flour and keep bread and baked goods moist longer.
What gives bread its softness? ›
The softness of the bread is an effect from the gluten content and amount of fat and liquid in the composition. The lesser gluten and the more amount of fat and liquid in recipe, the softer it becomes.
Why do you put vinegar in gluten-free bread? ›
Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.
Why is my homemade gluten-free bread so dense? ›
Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.
Which gluten-free flour makes the best bread? ›
Best for Bread: Judee's All-Purpose Gluten-Free Bread Flour
The blend of tapioca, potato and corn starch, plus rice and corn flour, has a neutral flavor. The dough also has sugar and salt added, so most recipes require only adding yeast, oil and water.
Is it cheaper to make your own gluten-free bread? ›
Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.
If your gluten free bread didn't rise, here are some things to check: Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.) What temperature was the water you proofed the yeast in?
What is the trick to baking with gluten free flour? ›
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
What does oil do in gluten-free bread? ›
Most gluten-free recipes will call for the addition of eggs and oils to enhance moisture. Eggs are also natural leaveners that support the volume, texture, color, and shelf-life of gluten-free bread. Including oil can also result in a richer, more tasty loaf and provide a bit more moisture too.
Why has my gluten-free bread sunk in the middle? ›
When the middle rises up and then sinks down in the middle, leaving the edges high, that's an indication that your dough is to wet. Try adding a minimal amount of liquid at the start, then check on it as it mixes to see if it needs more liquid; if needed, add a small amount at a time.
Which makes bread spongy and soft? ›
Final answer: Baking soda is used to make bread soft and spongy. Q. Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy.
How do you make bakery bread soft? ›
Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
What does powdered milk do for bread? ›
High-heat nonfat milk powder is processed at a higher temperature, which means it has a higher denatured protein content. High-heat milk powder also has a sweeter, slightly more caramelized flavor. The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche.
