Gulten Free Bread

Ultimate Homemade Gluten-Free Bread Recipe

Ingredients

Dry Ingredients:

• 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum; if not, add 1 tsp xanthan gum separately)
• 1/2 cup brown rice flour (for structure)
• 1/4 cup tapioca starch (for chewiness)
• 1/4 cup potato starch (for lightness)
• 1 1/2 tsp salt
• 2 tbsp sugar or honey (feeds the yeast)
• 1 tbsp active dry yeast

Wet Ingredients:

• 1 1/4 cups warm water (110–115°F / 43–46°C; should feel like warm bath water)
• 2 tbsp olive oil or melted butter
• 2 large eggs, at room temperature
• 1 tsp apple cider vinegar (helps bread rise and keep soft)

Optional Ingredients for Flavor & Texture:

• 1/4 cup rolled oats (for topping or mixing in)
• 2 tbsp sunflower seeds, sesame seeds, or pumpkin seeds
• 1 tsp herbs (like rosemary or thyme)

---

Equipment

• Loaf pan (8×4 inches works best)
• Mixing bowls (one for dry, one for wet ingredients)
• Electric mixer with paddle or whisk
• Spatula
• Clean kitchen towel or plastic wrap
• Oven

---

Step-by-Step Instructions

Step 1: Prepare the Yeast

1. Pour 1 1/4 cups warm water into a small bowl.
2. Add 1 tbsp sugar (from the measured sugar) and stir to dissolve.
3. Sprinkle 1 tbsp active dry yeast on top.
4. Let it sit for 5–10 minutes until it becomes frothy.
   • If it doesn’t foam, your yeast might be dead. Start over with new yeast.

Step 2: Mix Dry Ingredients

1. In a large bowl, combine:
   • 2 cups gluten-free flour
   • 1/2 cup brown rice flour
   • 1/4 cup tapioca starch
   • 1/4 cup potato starch
   • 1 1/2 tsp salt
   • 1 tsp xanthan gum (if your flour doesn’t have it)
2. Whisk everything together so it’s evenly mixed.

Step 3: Mix Wet Ingredients

1. In another bowl, beat together:
   • 2 eggs
   • 2 tbsp olive oil or melted butter
   • 1 tsp apple cider vinegar
2. Slowly pour the frothy yeast mixture into the eggs and oil.
3. Stir gently to combine.

Step 4: Combine Wet and Dry

1. Pour the wet ingredients into the dry ingredients.
2. Using a paddle attachment or strong spatula, mix on medium speed for 2–3 minutes until a thick, sticky dough forms.
   • Gluten-free dough will not be elastic like wheat dough—it’s more like a thick batter.

Step 5: First Rise

1. Lightly oil the loaf pan.
2. Transfer the dough into the pan, smoothing the top with a spatula.
3. Cover with a damp kitchen towel or plastic wrap.
4. Let it rise in a warm, draft-free place for 45–60 minutes.
   • The dough should puff up slightly but won’t double like wheat bread.

Step 6: Preheat the Oven

1. Preheat oven to 375°F (190°C).
2. Optional: Place a small oven-safe dish of water at the bottom of the oven.
   • This creates steam and keeps the bread moist.

Step 7: Optional Toppings

1. Brush the top lightly with water, milk, or an egg wash (1 egg beaten with 1 tsp water).
2. Sprinkle seeds, oats, or herbs for flavor and texture.

Step 8: Bake

1. Place the loaf in the preheated oven.
2. Bake for 45–55 minutes.
   • The top should be golden brown, and a toothpick inserted in the center should come out mostly clean.
3. If the top browns too quickly, cover loosely with foil for the last 10–15 minutes.

Step 9: Cool

1. Remove from oven and let the bread cool in the pan for 10 minutes.
2. Transfer to a wire rack to cool completely (at least 30 minutes).
   • Cutting too early can make the bread gummy.

Step 10: Slice and Store

• Slice with a serrated knife.
• Store at room temperature in an airtight container for 2–3 days.
• For longer storage, wrap tightly and freeze slices; toast directly from frozen.

---

Tips for Success

• Do not skip xanthan gum—it gives structure.
• Eggs make it fluffier, but vegan substitutions (flax eggs) are possible.
• Experiment with starches: tapioca adds chewiness, potato starch makes it soft, rice flour gives structure.
• Always let it cool completely—gluten-free breads need time to set