Gluten-free bread that is soft, white, and tastes just like normal bread! Hip hip hurray for a gluten-free bread recipe that finally works!
- 1 1/3 cup of white rice flour
- 1 1/3 cup of tapioca flour/starch
- 1 1/3 cup of corn flour
- 1 tablespoon of potato flour
- 1 tablespoon of xantham gum
- 1 tablespoon of baking powder (or gluten-free egg replacer)
- 2 teaspoons of salt
- 1/2 cup of powdered milk
- 3 large eggs, room temperature
- 1/4 cup butter, room temperature
- 2 teaspoons of apple cider vinegar
- 1/3 cup of honey
- 2 1/4 teaspoons of dry active yeast
- 1 teaspoon of sugar
- 2 cups of warm water (make sure water is warm, not hot.)
- Butter a large bread loaf pan well
- Combine the yeast, sugar and warm water together, mix well, and let it activate.
- In a medium-sized bowl, mix the rice flour, tapioca flour/starch, corn flour, potato flour/starch, xantham gum, baking powder, salt and milk powder together. Set aside.
- In another large bowl, add the eggs, butter, apple cider vinegar and honey, and mix well until combined. The butter will be chunky, but it’s fine.
- Add half the dry ingredients to the wet ingredients, and mix well until combined. Add the rest of the dry ingredients and stir well.
- Slowly pour in the yeast mixture, and stir all the ingredients together until you get a homogeneous bread dough that resembles very thick cake batter.
- Spoon the dough into the prepared loaf pan. Dip your fingers in water to smooth out the top of the batter. Set dough aside in a warm place to let it rise for 50 – 60 minutes.
- As dough is rising, pre-heat oven to 375 deg Fahrenheit (190 deg Cel).
- Once dough has risen to just slightly above the top of the pan, place loaf pan in the middle rack of the oven, and let it bake for 45 – 55 minutes, or until the bread’s internal temperature reaches 200 deg Fahrenheit. (I didn’t have a bread thermometer so I let it bake for 55 minutes to ensure the bread was fully baked).
- Remove bread from oven, and let it cool in the pan for 10 minutes, then remove from pan and place on a cooling rack.
- Allow bread to cool completely (at least 1-2 hours, preferable overnight) before slicing into it.
Recipes makes 1 large loaf, approximately 20 slices
Bread can be kept in an airtight container at room temperature for up to 3 days. (If you’re not planning to be eat it within 3 days, best freeze bread).
Barely adapted from One Good Thing by Jillee (http://www.onegoodthingbyjillee.com/2013/03/finally-gluten-free-bread-that-doesnt-suck.html)
- Category: Snacks
- Cuisine: Gluten-free