I Cant Believe It's Gluten Free Bread

"I have tested this recipe many times in many ways, and it is really faboulous bread. Make sure you don't overmix the dough, and only let it rise once when its in the pan. Xanathan gum is expensive but it lasts a very long time. I have subbed many different gf flours in this recipe, and they all turned out "fine" but this one is "fabulous"."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by junju168 photo by junju168
photo by romerje photo by romerje
photo by RedHeadToToe photo by RedHeadToToe
Ready In:
1hr 10mins
Ingredients:
10
Yields:
1 loaf
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ingredients

  • 2 cups rice flour, WHITE
  • 1 cup Bob's Red Mill gluten-free all-purpose baking flour
  • 3 teaspoons xanthan gum
  • 1 12 teaspoons salt
  • 2 tablespoons sugar
  • 3 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon vinegar
  • 1 12 cups warm water
  • 2 tablespoons yeast
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directions

  • In a mixing bowl, combine dry ingredients and mix well.
  • Put eggs in your bread machine, and program to "dough". Let it beat the eggs for you. Then add the rest of the wet ingredients.
  • Once mixed, stop the machine. Add dry ingredients on top of wet, and top with the yeast.
  • Turn the bread machine back on to "dough". Using a rubber spatula, scrape down the sides of the dough often. I let the machine mix the dough for about 4 minutes, scraping often, then turn the machine off.
  • This dough will be very loose and sticky. Pour into a greased 9x5 bread pan and smooth over the top. Brush with melted butter if desired. Top with seeds etc if you like.
  • Preheat oven to 400 degrees. Place breadpan on top of stove, cover with tea towel and wait half an hour until it has doubled in size. Pop it in the oven for 30 minutes until brown and fragrant. Remove from pan immediately or it will get soggy.
  • I slice it once its cooled and freeze it in a ziplock bag. Makes really great french toast and sandwiches.

Questions & Replies

  1. If I use gluten free 1 to 1 flour instead of all purpose with the rice flour will it be ok and should I still use the xanthum ? Also can I just bake in the oven?
     
  2. Can I replace the rice flour with arrowroot flour?
     
  3. Can this recipe be use to fry the dough? I have gluten free customers that want my fried dough so I need a good recipe. Thanks. Barbie
     
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Reviews

  1. So yummy and fluffy. Great recipe
     
    • Review photo by junju168
  2. I found that using 2 eggs plus one egg white helps add lift to the rise. I also cooked a tablespoon of ground flax seed and added that to the mix. After the 30 minutes bake time, I removed the loaf from the pan and allowed it about 5 minutes more in the oven with the oven turned off. It has had great reviews.
     
  3. I tried bob mill's 1 to 1 baking flour and the loaf is still wet inside. I tried cooking it longer and the crust was tasty but hard to cut through and still wet inside. I don't always want toast. Is there something I'm failing to do?
     
  4. Made this using flaxseed meel instead of xanthum gum and it came out great. Delicious. I froze it cut in slices and just toasted the frozen slices when I wanted a sandwhich. Really easy to make and tastes great. Make sure you pop it out of the tin right after getting it out of the oven or it will steam and get sticky soggy. Since 2/3 the batter is rice flour it makes this an affordable loaf. Yummy thank you
     
  5. Made this for a friend who is gluten free. Though I don't think I've ever had gluten free bread, I think this turned out great!
     
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Tweaks

  1. I used 1 to 1 flour instead of all purpose and 1/2 teaspoon vanilla! Great everyday bread! Still can't believe it's gluten free!
     
  2. I bought the 1 to 1 flour without be realizing this recipe calls for regular GF flour. How do I adjust the recipe ingredients?
     

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