This post is all about how to make a Gluten Free bread that is tasty, soft and easy to make.

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Published May 3, 2024
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Why make Gluten Free Bread?

Last year, I had to go Gluten Free for my health. It was a severe and sudden thing to have to do and it filled me with fear and anxiety. Over the last 15 years, I have learned to cook from scratch making healthy and delicious recipes for the family. Now, it was all over as I had to basically relearn how to cook.

Cooking Gluten Free isn’t cheap, it takes quite a lot of practice, and you need to get things just right for certain recipes to go right. This recipe for Gluten Free Bread is one of those that I needed to practice and work on before it was ‘just right’.

My first loaf fell flat, like, it was only an inch high. Choosing to not use the separated flours, a 1-to-1 Gluten Free flour was used, and it resulted in a thick and not-great bread.

Then, my first time using the separated flour, the dough was left to rise on the countertop under a clean towel. The result was fine, but the bread was still not great. It was flat, but not hockey puck flat like the first one.

My next bread attempt using the separate flours, I decided to try to proof the dough in the oven, when it was not warm. Just rested it for an hour in an environment that was the same. This didn’t rise the dough at all compared to on the countertop.

My next attempt was to preheat the oven and use the warmth to help rise the loaf. This proved an instant success and I have been doing it this way ever since. The result is a soft and incredibly moist Gluten Free bread that my family actually loves.

To use the oven to proof the bread, I preheated it to 175 degrees Fahrenheit, which is the lowest a typical oven will go. Once preheated, turn it off. Do this before you start to add the wet and dry ingredients into the mixer bowl, and well before you have the loaf ready to proof. Once you open the oven to place the loaf pan into proof, it will allow some of the heat and will be just the right temperature.

If you choose to proof your loaf in the oven, make sure to use a pan that is large enough. A 5 X 9-inch will be sufficient. A 4 X 8-inch loaf pan will not be large enough and it may cause the batter to rise and then fall out of the pan. And yes, this did happen to me which is why the recommendation is to use a 5 X 9-inch loaf pan. It was NOT fun having my daughter, Elliana, say, “Mom! the bread is dripping!”

Recipe

Ingredients

• 1/4 cup Warm Water 100 degrees
• 2 tsp Honey
• 4.5 g Yeast
• 260 g White Rice Flour
• 80 g Tapioca Flour
• 60 g Sorghum Flour
• 4.5 g Xanthan Gum
• 2 g Salt
• 3 Eggs room temperature
• 1 Tbsp Apple Cider Vinegar
• 1 1/4 cups Warm Water 100 degrees
• 1/4 cup Oil

Equipment Needed

• Loaf Pan
• Parchment Paper
• KitchenAid Mixer Paddle attachment
• Spatula
• Food scale
• Measuring cups microwave safe
• Measuring spoons

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Gluten Free Bread Directions

Prep the yeast

Using a microwave safe measuring cup, measure 1/4 cup water. Make sure the measurement is exact.

Heat the water until it is 100 degrees Fahrenheit. For an easy way, use the microwave and heat the water in 10 second increments until it reaches the desired temperature.

To the warm water, add 2 teaspoons honey.

Place the measuring cup with water and honey on a food scale and then add 4.5g yeast. Whisk together.

Set the yeast solution aside to rise for 10 minutes. The yeast mixture should double in size.

Crack the eggs into a bowl to leave out or rest the eggs on the countertop while the yeast mixture is doing its thing. You want the eggs to be room temperature.

Combine all the dry ingredients in a bowl

Place the bowl of a KitchenAid mixer on a food scale and zero it out using grams.

Add 260g White Rice flour.

Add 80g Tapioca Flour.

Add 60g Sorghum Flour.

Add 4.5g Xanthan Gum.

Add 2g Salt.

Use a whisk to mix the dry ingredients together.

After each of the dry ingredients is added, zero out the scale so you then have an easier way to add the next ingredient. Trust me, it’s WAY easier this way.

Mix wet and dry ingredients together

Lock the KitchenAid bowl into the base.

Insert the paddle attachment and then plug in the machine. The dough hook will not work with this recipe.

Add the yeast mixture to the dry ingredients and mix until just combined on LOW.

Measure out 1 1/4 cups water to the microwave safe measuring cup and then warm the water to 100 degrees Fahrenheit.

Add the warm water to the dry ingredients and mix until just combined on LOW.

Measure and then add 1 tablespoon Apple Cider Vinegar to the mixture.

Measure and then add 1/4 cup Oil to the bowl of the KitchenAid mixer and then mix until just combined on LOW.

Add the eggs, one at a time, to the mixture on LOW.

Use a spatula to scrape down the sides if needed, there might be pockets of dry ingredients on the bottom of the bowl as well.

Place a piece of parchment paper into a 5 X 9-inch loaf pan and then spray it with a nonstick spray.

Use a spatula to scrape out the Gluten Free bread batter onto the prepared loaf pan.

Tap the loaf pan hard on the countertop three or four times to make sure the batter is in all corners.

Proof the Gluten Free Bread

Place a clean towel over the loaf pan and then let it rise for 1 hour in a warm place.

Alternately, you could also preheat the oven to 175 degrees Fahrenheit, then once preheated turn the oven off and rise the bread in the preheated oven uncovered for 45 minutes. Do not proof it longer as the batter might fall over the sides. If you choose to proof the bread this way, remove it before preheating the oven carefully, or it will change the baking time too much.

Bake the Gluten Free Bread

Preheat the oven to 350 degrees Fahrenheit.

Bake the Gluten Free Bread for 45-60 minutes, or until a thermometer inserted reads 200 degrees Fahrenheit.

Use potholders to then remove the baked bread from the oven and rest in the pan for 5 minutes.

Use the parchment paper to remove the bread loaf from the pan and then rest to cool on a rack before slicing.

You may also like…

Once you start making Gluten Free recipes, you will find it easy to make all of them Gluten Free. One of my families’ favorite recipes is my banana bread. You can use this banana bread recipe for just about anything, muffins included. I altered the recipe to make them Gluten Free and added blueberries. For the full recipe to these Gluten Free Blueberry Muffins, click the link below.

One of the first recipes I made from scratch, way back in 2015, was a Chewy Oats and Honey Granola bar. These are a favorite in our house, and you can’t tell the difference between the store bought and these, except these taste WAY better and are MUCH cheaper! However, since going Gluten Free, this favorite recipe also needed to become Gluten Free. For my recipe for Chewy Gluten Free Oats and Honey Granola Bars, click the link below.

This post was all about how to make a Gluten Free bread that is tasty, soft and easy to make.
~Monica

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