Description
Discover how to make soft homemade gluten-free bread with this easy recipe. Enjoy baking without the gluten!
Ingredients
Scale
- 1/4 cup warm water ((about 100F/37C))
- 2 tbs honey
- 4.5 grams active yeast
- 260 g rice flour ((white or brown is fine))
- 80 g tapioca starch ((same as tapioca flour))
- 60 g sorghum flour ((can substitute with buckwheat or oat flour))
- 4.5 grams xanthan gum
- 2 grams salt
- 3 eggs (room temperature)
- 1 tbs apple cider vinegar
- 1 1/4 cup water ((about 100F/37C))
- 1/4 cup light olive oil ((or any neutral flavored oil))
Instructions
- Step 1: Combine 1/4 cup warm water with 2 tbs honey and stir well. Mix in the yeast and let sit for 10 minutes to proof.
- Step 2: Combine all dry ingredients in large mixing bowl and whisk together well.
- Step 3: Add yeast mixture, 1 1/4 cups warm water, 1/4 cup oil, eggs, and apple cider vinegar to the dry ingredients.
- Step 4: Using a hand or stand mixer, beat mixture for 1-2 minutes, scraping down sides of the bowl halfway. Dough will be like batter.
- Step 5: Scoop bread batter into parchment lined loaf pan and tap pan on the counter a couple of times to help the dough fill the corners.
- Step 6: Place bread dough in a warm location to rise for approximately 1 hour, checking after 45 minutes. The center of the loaf should be no more than 1/4″ above the edge of the loaf pan. (See note below.).
- Step 7: Preheat oven 350 deg F (180 C).
- Step 8: Bake uncovered for 45-60 minutes, until internal temperature taken with an instant-read thermometer registers at least 200F/93C.
- Step 9: Let bread rest in the pan for 5 minutes before transferring to a cooling rack. Let cool completely before slicing.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg