Gluten-Free Bread Recipe

Finding tasty and nutritious gluten-free recipes can be hard, which is why I developed this easy homemade gluten-free bread recipe. Are you ready for a sandwich loaf with a golden crust and a soft, airy inside that tastes so good that you'll forget it's gluten-free?

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Course: Bread

Cuisine: American

Prep Time: 10

Cook Time: 1

Resting Time: 40

Total Time: 1 50

Servings: servings

Calories: 161kcal

Author: Carolyn Thomas

Equipment

Large Bowl
Mixing Utensils
Measuring Utensils
Loaf Pan
thermometer
cooling rack

Ingredients

1.5 teaspoons yeast 7g
1 Tablespoon sugar 15g - or honey, brown sugar or maple syrup
1 Tablespoon psyllium husk powder 10g
1 Tablespoon avocado oil 12g - or olive oil
2.5 cups warm water 525g
2 teaspoons salt 12g
¾ cup tapioca starch 100g
1 cup potato starch 170g
½ cup white rice flour 90g
¾ cup sorghum flour 125g
½ cup white bean flour 70g

Instructions

Mixing:

In a bowl, add yeast, sugar, psyllium husk, oil, and warm water.
Whisk until the psyllium husk and yeast have dissolved.
Let the mixture sit for 10 minutes to allow the yeast to activate. Once the yeast is foamy and bubbly, proceed.
Add the tapioca, potato starch, white rice, sorghum, and white bean flours to the bowl. No sifting is necessary.
Sprinkle the salt on top of the flour mixture.
Mix into the flour with a rubber spatula (or your mixer) until well combined. The mixture should resemble the texture of thick oatmeal.

Shaping & Rising:

Pour the bread batter into a buttered or greased loaf pan. Smooth the top of the loaf with your spatula as you would with a quick bread, pushing the spatula down along the sides of the pan about ½ inches (1.25 cm) to just slightly separate the top of the batter from the sides of the pan.
Cover loosely with plastic wrap. Let the loaf rise in a warm place until the dough reaches the top of the pan. Depending on your kitchen’s temperature, this may take as little as 30 minutes or as much as 1.5+ hours.

Baking:

Bake at 400°F (204°C) for 60 minutes or until the internal temperature of the loaf registers 210°F (99°C). Homesteading Hack: You may want to turn the pan a few times to be sure that the loaf bakes evenly.
Once the loaf is done baking, remove it from the loaf pan immediately and cool on a wire rack for 10-12 hours (or overnight) before slicing.

Notes

Tips for the Best Homemade Gluten-Free Bread

Gluten-free baking can be very different from the traditional bread-making you are used to. Following these tips can help improve your odds of success:

Use Fresh Ingredients – Use top-quality flours and check that your baking powder and yeast are fresh. Fresh ingredients make your bread taste great and produce a soft and fluffy loaf.
Correct Yeast Usage – For the best results, make sure your yeast is fresh and proof it with a bit of sugar. Old yeast won’t work as well. You’ll know your yeast is active if you see bubbles after proofing.
Proper Mixing Techniques – Use a stand or hand mixer on medium speed to mix everything well, taking care not to overwork the dough. This stops your bread from being dense or gummy.
Optimal Rising Conditions – For perfect gluten-free bread, make sure the dough rises well. Keep it in a warm, quiet spot. Cover it with plastic wrap or a damp cloth to keep it moist. Be patient and let the dough rise fully for a soft and airy bread.
Optimal Flour Blends – Using a blend of several grains for your gluten-free flour is key to the right feel and texture. Rice flour, sorghum, tapioca starch, and potato starch are common in these mixes.

Nutrition

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