Make your gluten-free bread with a time tested recipe
June 24, 2021
While Chef Margot experimented a couple of times to get the right process, here is the zest of the recipe. Making gluten-free bread can be intimidating at first but the right recipe can let you enjoy delicious and soft gluten-free bread anytime you want.
Brown rice flour, tapioca flour, corn starch, xanthan gum, warm water, sugar, salt, yeast, baking powder, salt, butter, apple cider vinegar, eggs
- 9/5 Bread loaf pan
- Mixing Bowl
- Electric mixer (mix it manually if you don’t have one)
- Medium size bowl
Greece the pan with butter first. Take the mixing bowl and mix all the dry ingredients which include brown rice flour, tapioca flour, corn starch, xanthan gum and salt. Take a beaker and mix yeast with water and salt and keep it for a couple of minutes.
Take a medium-size bowl mix all the wet ingredients with includes soften butter, eggs and apple cider vinegar. Mix all the ingredients properly with an electric mixer.
Now, Mix all the wet and dry ingredients. Whisk it properly till it looks dry and crumbly. Now add active yeast with water and mix it properly. After mixing it will look like cake dough. Now Scoop the dough into the bread pan. Now Smoothen the dough with a spatula. Plastic wrap pan and let it dry and rise. Remove the plastic wrap if the dough rises and touches the plastic.
Bake the dough at 375 degrees in an oven. Now run a butter knife at the edge of the pan and take out the baked bread.
- 1 cup brown rice flour (4.0 oz.)
- 1 cup corn starch (4.6 oz.)
- 1 cup tapioca flour (4.0 oz.)
- 2 ½ tsp. xanthan gum
- 1 ½ tsp. salt
- 1 Tablespoon baking powder
- 3 large eggs, room temperature
- 1 tsp. apple cider vinegar
- ¼ cup butter softened
- 1 cup water
- 3 Tablespoons sugar
- 1 packet active dry yeast (about 2 and 1/4 tsp.)