Anyone who has switched to a gluten-free diet knows that giving up bread is one of the hardest parts of going gluten-free. Most of the gluten-free bread that is sold in stores fail to deliver the beloved taste and texture of gluten-laden bread. That’s why having a gluten-free bread recipe on hand can make all the difference in making a painless transition to a gluten-free diet.
Gluten typically plays a very important role in bread, as it provides much of the binding power and structure of the bread loaf. Without gluten, bread often lacks the elasticity and lightness a good loaf is known for.
To work around this problem, a good gluten-free bread recipe will utilize xantham gum, a common food additive in gluten-free foods. Xantham gum is a non-harmful additive that is made up of sugars fermented by bacteria. Those fermented sugars are then turned into a powder that can be used with liquid to form a gum.
The best part of this gluten-free bread recipe is its texture. While gluten-free bread will never be an exact replica of the classic bread you’re used to, this one comes pretty close. It’s moist, light, and won’t crumble like some other gluten-free bread.
Gluten-Free Bread Recipe
yields 1 loaf
Ingredients
- 2 1/2 tsp active dry yeast
- 3 tbsp + 1 1/2 teaspoons granulated sugar, divided
- 1/4 cup warm water, 110°F
- 1 1/4 cups warm milk, 110°F
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter, softened (plus more for greasing pan)
- 3 large eggs
- 1 tbsp lemon juice
- 2 cups (320 g) white rice flour
- 1/2 cup (66 g) tapioca flour
- 1/2 cup (81 g) potato starch
- 1/3 cup (46 g) cornstarch
- 1 tbsp xanthan gum
- 1 3/4 tsp salt
- 1 tsp baking powder
Directions:
- To the bowl of a stand mixer, add the dry yeast, 1/2 a teaspoon of sugar, and warm water. Use a spoon to gently stir the mixture and dissolve the yeast. Let this mixture rest in the bowl for 5 minutes. Once it’s bubbly and foamy, it’s ready. If it never bubbles or foams up, your water may have been too hot or your yeast may have expired.
- Add the rest of the sugar (3 tbsp + 1 tsp) to the bowl, along with the milk, vegetable oil, butter, eggs, and lemon juice. Attach the paddle beater to the mixer and stir on medium-low speed to combine.
- Add the rest of the ingredients to the bowl, then mix again on medium-low speed for 5 minutes. Stop the mixer to scrape the bottom of the bowl a few times in between. By the end of the mixing process, the batter should be similar to that of a quick bread batter, like banana bread.
- Grease a 9″ by 5″ loaf pan with softened butter, then transfer the dough to the pan. Use wet hands to smooth the top and form the dough into a dome shape. Wet your hands as necessary to help you. The water will also help keep the bread from drying out on the surface when it bakes. Place the bread in a warm, draft-free place to rise for 1 hour and 15 minutes.
- Preheat the oven to 375°F, and when ready, very gently transfer your bread to the oven. Be light-handed and careful when handling your loaf as it will easily deflate if you set it down too hard or make abrupt movements. Bake the bread for 20 minutes, then reduce the oven temperature to 350°F. Tent a sheet of foil over the bread and continue baking for another 20 minutes, or until the center reads 210°F on a thermometer.
- Cool the bread in the pan for 10 minutes before inverting onto a wire cooling rack. Once cool, slice the bread into 1/2 inch slices and store in a sealed bag in the fridge. To enjoy after it’s been in the fridge, simply warm up the bread slices in a microwave or toaster before eating.
Recipe adapted from Cooking Classy
image source: Shutterstock
