Gluten-Free Bread
User Reviews
4.9
Gluten-Free Bread
Description
The recipe uses a blend of rice flour, tapioca flour, potato starch, and corn starch along with xanthan gum for structure in place of gluten. Yeast is proofed in warm water with sugar to activate it, then mixed with warm milk, oil, softened butter, eggs, lemon juice, and the flour mixture. The dough is mixed to a consistency resembling quick bread batter and poured into a buttered loaf pan for baking.
The resulting bread has a tender and moist texture once cooled, though it may seem dry when chilled. Warming slices briefly in the microwave or toasting helps restore moisture and improve flavor. This bread can be enjoyed fresh or toasted and pairs well with typical bread accompaniments.
Careful measuring of gluten-free ingredients, preferably by weight or with proper scooping, ensures consistency. Using certified gluten-free ingredients avoids cross-contamination. The buttered loaf pan and spreading with wet hands help achieve a smooth top and even shape. This recipe is adapted from an existing recipe with slight modifications for improved texture and handling.
Ingredients
- 2 1/2 tsp active dry yeast
- 3 1/2 Tbsp sugar , divided
- 1/4 cup water 110 degrees, warm
- 1 1/4 cups milk , warmed to 110 degrees
- 2 Tbsp canola oil
- 2 Tbsp butter , softened, plus more for bread pan
- 3 egg large
- 1 Tbsp lemon juice
- 2 cups white rice flour 320g
- 1/2 cup tapioca flour 66g
- 1/2 cup potato starch 81g
- 1/3 cup corn starch 46g
- 1 Tbsp xanthan gum
- 1 3/4 tsp salt
- 1 tsp baking powder
Instructions
- Pour yeast into the bowl of an electric stand mixer, along with 1/2 tsp sugar and 1/4 cup warm water. Whisk to dissolve yeast, then let rest 5 - 10 minutes to proof yeast. Add in remaining 3 Tbsp + 1 tsp granulated sugar, the milk, canola oil, butter, eggs and lemon juice. Fit mixer with paddle attachment and whip on low speed to combine (butter won't blend in at this point, but it will once dry ingredients are added).
- Add in all remaining ingredients and mix on low speed to combined, then increase to medium speed and mix 5 minutes (if you have the paddle attachment that constantly scrapes bowl I highly recommend it and mix on medium-low speed if using that. If not stop mixer and scrape down sides and bottom of bowl occasionally. Near the end of mixing the batter should have a consistency similar to a quick bread like banana bread).
- Pour bread dough into a buttered 9-by-5-inch baking dish and spread to both ends with a rubber spatula. Smooth top with wet hands, while slightly doming loaf (re-wetting hands in water as necessary. Wetting the top will also prevent it from drying out while it rises since it won't be covered - plastic can easily stick so I don't recommend using it). Transfer to a warm place free from draft to rise for 1 hour - 1 hr 15 minutes. Preheat oven to 375 degrees during last 10 minutes of rising. (Be gentle with loaf once it has risen, it is a delicate loaf so if you tap it too hard on counter or in oven it will likely deflate, so move gently).
- Bake bread in preheated 375 degree oven for 20 minutes, then reduce oven temperature to 350, tent loaf with foil and bake 20 minutes longer or until loaf is done (top center of loaf should no longer be doughy).
- Cool in loaf pan several minutes then invert onto a wire rack to cool completely. Once cool store in airtight container or resealable bag in refrigerator. Slice into 1/2-inch slices.
Notes
- Use gluten-free labeled ingredients to prevent gluten contamination.
- Weigh dry ingredients for accuracy or scoop carefully without packing to maintain proper flour ratios.
- After chilling, warm slices gently in the microwave for 10–15 seconds to restore moisture before eating.
- This bread is also enjoyable toasted for added texture and flavor.
User Reviews
Overall Rating
4.9
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