GLUTEN FREE BREAD - SOFT!
Anyone craving soft, delicious gluten free sandwich bread? Look no further! This is my go-to gluten free bread recipe. I make this gluten free bread once or twice a week and my family gobbles it up. Say, "goodbye" to hard, expensive, tiny, crumbly, store-bought gluten free breads and, "welcome back" to your favorite sandwiches!
Makes: One 9x5 loaf |
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SHOW ME HOW...
Click to watch this easy step-by-step video!
GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN
WALK ME THROUGH IT...Step 1
Set out eggs and butter to bring them to room temperature. Prepare your bread pan: Grease bottom and corners only…not sides. Combine dry ingredients including brown rice flour, corn starch, tapioca flour, xanthan gum, salt, and baking powder.
Step 2
Whisk together and set aside.
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Step 15
Cover with plastic wrap and set in warm place to rise until dough reaches top edge of pan (about 30-40 minutes). As the dough is rising, preheat your oven to 375°. Toward end of rising time, remove the plastic wrap just before dough touches it. Allow to continue rising as needed.
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Step 16
Bake in preheated 375 degree oven.
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Step 19
RISE!!! |
Step 20
Bake until internal temperature reaches 207-208 degrees. Use thermometer for best results. If you don't have one, a guideline is 40 minutes, but each oven bakes so differently you may need to adjust with each subsequent baking to find the perfect time. (But please buy a thermometer!)
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Step 25
Let your bread cool before slicing. Let me say this again. LET YOUR BREAD COOL!!! I know it's hard, but letting it cool completely helps the texture and structure of the loaf. Roughly 3+ hours.
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Step 26
Use a serrated knife to slice, allowing the knife to do all the work.
(Don't press...just saw.) |
YAY...TIME TO EAT!
Now go have a sandwich with your soft gluten free sandwich bread !!
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READY TO MAKE SOME GLUTEN FREE BREAD?
Need a good bread-loaf pan? Here's the same loaf pan that I use in my video. Need gluten free flours? Here you go. Browse my Amazon store for these things and more.
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THE RECIPE: GLUTEN FREE BREAD
IngredientsDry Mix:
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 Wet Mix: 3 large eggs, room temperature 1 tsp. apple cider vinegar 1/4 cup butter, softened Yeast Mix: 1 cup water 3 Tablespoons sugar 1 packet active dry yeast |
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DirectionsGETTING READY:
LET’S GET STARTED:
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Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: As homemade breads tends to dry out faster than store-bought breads that are made with preservatives, I recommend that you store your gluten free bread as follows: After bread has cooled completely, and you have used what you like for the day, slice the entire loaf, store in ziplock sandwich bags (2 pieces per bag), gently press out air, zip shut, wrap in tinfoil, and store in freezer. To use, simply take out as many packets as you need, unwrap from tinfoil, and thaw on counter prior to use. This will extend the life of your bread.
Tip: As homemade breads tends to dry out faster than store-bought breads that are made with preservatives, I recommend that you store your gluten free bread as follows: After bread has cooled completely, and you have used what you like for the day, slice the entire loaf, store in ziplock sandwich bags (2 pieces per bag), gently press out air, zip shut, wrap in tinfoil, and store in freezer. To use, simply take out as many packets as you need, unwrap from tinfoil, and thaw on counter prior to use. This will extend the life of your bread.
PRINTABLE VERSION OF THIS RECIPE:
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· *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL *** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST. *** THANK YOU.