The Best Gluten Free Bread Recipe Ever

WONDERFUL GLUTEN FREE WHITE BREAD

Wonderful Gluten Free White Bread image

Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.

Provided by Christy E.

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon active dry yeast
3 tablespoons white sugar
1 ¼ cups warm water
1 ⅓ cups rice flour
⅔ cup sorghum flour
½ cup potato starch
½ cup cornstarch
⅓ cup vegetable oil
3 eggs
1 tablespoon xanthan gum
1 ½ teaspoons salt

Steps:

Grease a 9x5-inch loaf pan.
Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 34.2 g, Cholesterol 46.5 mg, Fat 7.6 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 339.5 mg, Sugar 3.2 g

THE BEST GLUTEN FREE BREAD RECIPE EVER!

The Best Gluten Free Bread Recipe Ever! image

The best gluten free bread recipe that is made without brown rice flour! Great for sandwiches and toast!

Provided by Halle Cottis

Categories gluten-free

Time 1h5m

Number Of Ingredients 7

Ingredients

2 1/2 cups gluten free all purpose flour without brown rice flour ~ See Recipe
1 cup warm milk (about 110ºF) of choice (nut milk, fresh coconut milk or raw goat or cow's milk)
1/4 cup organic cane sugar
2 1/4 tsp active dry yeast
1 tsp sea salt
1/4 cup butter or ghee melted and cooled
2 large eggs

Steps:

In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
Add the yeast mixture to the flour and blend on low for 30 seconds.
Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!

Nutrition Facts : ServingSize 1 piece

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