Sunday, February 16, 2020

Gluten Free Bread


  • 1 1/4 cup (10 oz.) water between 95°F-110°F
  • 2 tablespoons (25g.) sugar (or honey)
  • 2 1/4 teaspoons dry active yeast (a 7g. packets worth)


1 cup (145g.) white rice flour
3/4 cup (85g.) tapioca starch
3/4 cup (92g.) potato starch (or arrowroot starch)
1/2 cup (60g.) millet flour (or almond flour)
1/4 cup (25g.) ground flaxseed (flaxseed meal)
2 1/2 teaspoons (9g.) xanthan gum
1 teaspoon (5g.) baking powder
1 teaspoon (6g.) salt
1/4 cup (2 oz.) oil of choice (I used avocado oil)
1 teaspoon (6g.) apple cider vinegar
3 egg whites (75g.) 

* Egg free option: Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture).

Gum free option: You can use psyllium husk powder (not full husks) in this recipe. I only tested is once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum.

  1. Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
  2. Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
  3. While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
  4. With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
  5. Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
  6. Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
  7. Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
  8. When the dough is near the top of the pan, preheat your oven to 350°F.
  9. Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
  10. Remove the loaf from the oven and let cool completely before slicing.
  11. Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.

Non Gluten Flour Mix

 2 cups white rice flour
1 cups tapioca flour
1 cups potato starch

Combine and store in an air-tight container.

These recipes were obtained from this website:

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