Gluten Free Basic Bread Recipe -(Easy how-to guide)
04:33
Without the wheat gluten, we have to create a different method of making a healthy, satisfying loaf and I think we have it here. This recipe makes a moist, chewy and filling bread. One slice is often enough to satisfy my hunger.
I particularly like to double toast a slice of this gluten free bread (because I like browned toast not merely warmed bread) because it brings out the nutty flavor of the brown rice flour. Spread on some butter and let it melt into the toast. Great!
Basic gluten free bread recipe
Ingredients
Why mashed potatoes?We add mashed potatoes or rice to the gluten free bread recipe because it makes a richer, moister loaf which lasts longer without drying out. Potato adds a yummy hint of sourdough flavor too.
- 3 tablespoons vegetable oil (I use olive oil)
- 1 teaspoon cider vinegar
- 3 large eggs, beaten
- 1 1/2 cups water
- 1 tablespoon sugar OR molasses OR honey
- 2 teaspoons quick-acting dry yeast
- 1 cup cooked short grain rice such as sticky rice (arborio) OR 1 cup cooked mashed or riced potato
- 3 cups brown rice flour
- 1 cup quick oats (small oat flakes or unflavored oatmeal)
- 2 teaspoons guar gum
- 1 1/2 teaspoon salt
Directions for making gluten-free bread
- Place the ingredients in the order listed above into your bread machine pan.
- Set the bread machine to darkest bake with one rising only. (In my current bread machine, I use the dark setting and the 2 pound weight buttons, and that gives me a setting of 5 and a completion time of 3 hours and 40 minutes.)
- When the machine has started mixing, take a rubber spatula and clean off the sides of the baking pan into the rest of the dough. (Because there's no gluten in rice flour, the dough doesn't look like regular bread dough.)
- Remove loaf from the bread pan as soon as possible onto a wire rack to cool.
Notes for this gluten free bread recipe
I use brown rice flour because it's easy to find in the stores. You can use a mix of flours, such as potato flour, soy flour and others, as long as you keep the 3 cups measurement. I find I don't like too much of one kind of flour (other than brown rice flour).All ingredients should be at room temperature.
The bread dough in the bread machine pan looks more like cake batter when mixing - this is right.
Do not use any recipe with eggs (like this one) on a delayed timer.
Some bread machines warm up the ingredients for 15 minutes or so before mixing - this is okay.
I find that rice flour is sensitive to the humidity in the air and you may have to experiment a little to find out what works best in your area.
If it's lumpy, reduce the amount of oatmeal for the next loaf or add a little more water at the beginning of the cycle when you're pushing the dough down the sides of the bread pan.
If it has a hollow in the middle, it means you have too much water. Reduce it next time.
Where I live, in winter I need to use almost 2 cups of water because the atmosphere is dry. In the summer, the humidity is higher and I have to reduce the amount of water. It's all an experiment! You will get to know your bread machine and your local humidity conditions. Just make small adjustments.
If you choose to freeze a loaf of any of the gluten-free bread on this website, pre-slice your bread so you don't have to thaw and refreeze the whole loaf each time you want a slice. Be aware - it can be fragile when it comes out of the freezer. My daughter accidentally turned hers into crumbs (made her mad, but she saved it to make a crumb topping.)
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What can be used instead of the oats please?
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