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I have tried so many gluten free bread recipes with no success. This is my first one that had a good texture and tastes good. It didn't rise above the pan, but I left out the vinegar. I thought vinegar was supposed to kill yeast? Maybe I'll try it with the vinegar next time.
- 2 teaspoons active dry yeast
- 2 tablespoons sugar or 2 tablespoons fructose, divided
- 1 cup warm rice milk (110 degrees) or 1 cup soymilk (110 degrees)
Flour Blend (only use 2 cups in recipe)
- 1 1⁄2 cups sorghum flour
- 1 1⁄2 cups potato starch or 1 1⁄2 cups cornstarch or 1 1⁄2 cups arrowroot
- 1 cup tapioca flour
- 1⁄2 cup cornflour or 1⁄2 cup almond flour or 1⁄2 cup bean flour or 1⁄2 cup chestnut flour
Rest of Recipe
- 1⁄4 cup rice bran (or oat bran if you are not allergic)
- 1⁄4 cup almond meal
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1⁄4 teaspoon potato flour (NOT potato starch)
- 2 large eggs (or equivalent egg sub.)
- 3 tablespoons canola oil or 3 tablespoons olive oil
- 1 teaspoon vinegar
- Greas 8x4-inch nonstick loaf pan.
- In bowl, combine yeast, 2 tsp of the sugar, and warm milk and set aside to let yeast foam, 5-10 minutes.
- In large bowl of a Bosch or Kitchen-Aid mixer, using beaters (not dough hooks), combine remaining ingredients, including remainder of sugar and the yeast mixture.
- Blend on low, then at medium speed for 1 minute, scraping down sides of bowl with spatula as necessary.
- Place dough in prepared pan. Smooth top of dough with wet spatula.
- Cover and let rise in warm place (75°-80°) for 30-40 minutes (mine took closer to 50 minutes), until dough is level with top of pan.
- Bake at 375° F for 50-55 minutes (do not underbake), covering with foil after 10 minutes to prevent overbrowning (important step!).
- Tap loaf with fingernail to check for doneness. A crisp, hard cound indicates a properly baked loaf. Turn out onto wire rack and cool thoroughly before slicing with electric or serrated knife.
- NOTE: Bread will be heavier and denser without eggs.
- Makes 1 loaf.
I have never made a gluten free bread before and thought I would try this for a friend who is gluten intolerant. It worked fine with a dense but pleasant crumb, it was a heavy bread but toasted wonderfully! The flavour was very nice - nutty and tasty with good textures as you ate it! I was very pleased with my first efforts with gluten free bread - thanks for a good recipe! FT/Karen :-)