Prep 20 mins
Cook 40 mins
This bread is a staple in our house, it is not a sandwhich bread, but more of a bead you toast, fry, and cook with., Makes a great stuffing, pizza crust, and it makes a good hamburger bun as well. Recipe adapted from Barbara Emchs, a fellow celiac.
- 3 large eggs
- 59.14 ml vegetable oil
- 4.92 ml lemon juice
- 295.73 ml warm water (105 )
- 59.16 ml sugar, divided
- 22.18 ml active dry yeast
- 473.18 ml tapioca flour
- 473.18 ml brown rice flour
- 158.51 ml nonfat dry milk powder (instant)
- 9.85 ml xanthan gum
- 4.92 ml salt
- 29.58 ml ground flax seeds (optional)
- Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
- In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy. In a medium bowl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar. Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into prepared pan.
- Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the tread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen.
- Preheat I oven to 400°F Bread will continue to rise as oven preheats.
- Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 30 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
- TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
- You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
- Hamburger Buns.
- Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.
This is a ten star recipe, thanks for sharing! We are casein free so I used about a cup and 1/4 of cashew paste (leftover from making cashew milk) with a seperate 1/2 cup of warm water to bloom the yeast. I cut the yeast back to 1 tablespoon (candida scares me) used 1 cup of arrowroot to replace 1 of the cups of tapioca (tapioca binds with and removes calcium) and raw apple cider vinegar instead of the lemon juice. I baked it in an 8 inch cake pan because I was using it for stuffing. It turned out extremely well. The texture is like a really good sour dough bread and the taste is divine. I will use this recipe for foccocia, stuffing and subs from now on. Thanks again.
Really good bread. Added some cranberries to recipe. I will make it again.
I am so glad that I came across this recipe! I have NEVER baked bread before and this came out absolutely wonderfully! I will share this recipe with all of my gluten-free friends and try a few flavored variations :)