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gluten free bread

Gluten Free Bread

How to make a soft Gluten Free bread recipe that actually tastes good. This recipe makes one loaf, there is no kneading, and doesn't crumble away when sliced.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 2 hours 15 minutes
Course Bread
Cuisine American, Gluten Free
Servings 1 loaf

Equipment

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

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

Instructions
 

Prep the yeast

  • Using a microwave safe measuring cup, measure 1/4 cup water.
  • Heat the water until it is 100 degrees Fahrenheit.
  • 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.
  • 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.
  • Add 260g White Rice flour.
  • Measure and add 80g Tapioca Flour.
  • Add 60g Sorghum Flour.
  • Measure and add 4.5g Xanthan Gum.
  • Add 2g Salt.
  • Use a whisk to mix the dry ingredients together.

Mix wet and dry ingredients together

  • Lock the KitchenAid bowl into the base.
  • Insert the paddle attachment and then plug in the machine.
  • Add the yeast mixture to the dry ingredients and mix until just combined.
  • 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.
  • 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.
  • Add the eggs, one at a time, to the mixture on LOW.
  • Use a spatula to scrape down the sides if needed.
  • Place a piece of parchment paper in a 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 for 45 minutes. Do not proof it longer as the batter might fall over the sides.

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.
  • 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 before slicing.

Notes

Make sure your flours all say GLUTEN FREE on the labels.
The eggs should be rested to room temperature before using.
Measure the water exactly or the loaf will be too moist.
If the yeast and water mixture does not rise, dump it out and try again. It should double in size in 10 minutes.
The Gluten Free Bread mixture, once mixed together in the KitchenAid mixer, should look like a pancake batter and not a traditional bread dough. 
Keyword Gluten Free Bread, Soft Gluten Free Bread