What is the secret to making gluten-free bread?

The secret lies in the hydration and the binders. Gluten free flour requires more liquid than wheat flour, and the dough should look like a thick, sticky batter rather than a firm ball. Adding xanthan gum provides the necessary elasticity, while whipped egg whites give the bread its airy lift so it does not turn into a dense brick.

What is the best gluten free flour for bread?

The best flour for bread is a custom blend of superfine white rice flour and tapioca flour. This combination gives you a neutral taste, a tender crumb, and the right amount of chew. Commercial all-purpose blends often contain too many different starches or added binders, which can throw off the liquid ratio and result in a crumbly, dry texture.

Why isn't my bread rising?

Your bread might not be rising because your yeast is dead or your kitchen is too cold. Always proof your yeast in warm liquid with a little sugar to confirm it is active before mixing the dough. If your kitchen is drafty, create a warm environment by briefly preheating your oven, turning it off, and letting the dough proof inside.

How do I know when the bread is done baking?

You know the bread is done when the top is a deep golden brown and the loaf sounds hollow when you tap it. The internal temperature should reach 205 to 210 degrees Fahrenheit if you are using a meat thermometer. If the top is browning too quickly but the center is not done, tent the loaf loosely with aluminum foil for the last ten minutes.

Easy Gluten Free Bread Recipe: Soft Sandwich Loaf

Name: The Only Gluten Free Bread Recipe You Will Ever Need
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups superfine white rice flour (weighed to 420g); 1 cup tapioca flour (weighed to 120g); 2 teaspoons xanthan gum; 1 teaspoon cream of tartar; 1 teaspoon fine sea salt; 3 tablespoons granulated sugar; 2 and 1/4 teaspoons active dry yeast (1 packet); 1 cup warm whole milk (105 to 115 degrees F); 3 large egg whites (room temperature); 1/4 cup neutral oil (canola or light olive oil); 1 tablespoon apple cider vinegar

Description

A soft, tall loaf of gluten free sandwich bread with a crackly golden crust and an airy, tender crumb. This recipe uses a blend of white rice flour and tapioca flour, whipped egg whites, and xanthan gum to create a sturdy slice perfect for toasting and sandwiches.

Ingredients

Scale

For the dry ingredients:

3 cups superfine white rice flour (weighed to 420g)

1 cup tapioca flour (weighed to 120g)

2 teaspoons xanthan gum

1 teaspoon cream of tartar

1 teaspoon fine sea salt

3 tablespoons granulated sugar

2 and 1/4 teaspoons active dry yeast (1 packet)

For the wet ingredients:

1 cup warm whole milk (105 to 115 degrees F)

3 large egg whites (room temperature)

1/4 cup neutral oil (canola or light olive oil)

1 tablespoon apple cider vinegar

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Instructions

1. Combine the warm milk, sugar, and yeast in a small bowl. Stir gently and let it sit for 5 minutes until the mixture becomes bubbly and smells distinctly of warm bread and fermentation.

2. In the bowl of a stand mixer, whisk together the white rice flour, tapioca flour, xanthan gum, cream of tartar, and salt until evenly distributed.

3. Add the bubbly yeast mixture, egg whites, oil, and apple cider vinegar to the dry ingredients.

4. Attach the paddle attachment and mix on low speed for 30 seconds to combine, then increase to medium speed and beat for 5 full minutes. The dough will look like a thick, shiny, sticky cake batter and will climb the paddle.

5. Scrape the dough into a greased 9 by 5 inch metal loaf pan. Wet your fingers with water and smooth the top of the dough into an even layer.

6. Cover the pan loosely with a damp kitchen towel or oiled plastic wrap. Let the dough rise in a warm, draft-free spot for 30 minutes until it crests half an inch over the rim of the pan.

7. Preheat your oven to 375 degrees F. Bake the loaf for 40 minutes until the top is a deep, crackly golden brown and the loaf sounds hollow when tapped.

8. Remove the bread from the pan immediately and transfer it to a wire rack. Listen for the subtle crackling sound of the crust cooling. Let it cool completely for at least 2 hours before slicing with a serrated knife.

Notes

Store the completely cooled loaf in a plastic bag at room temperature for up to 3 days. For longer storage, slice the entire loaf and freeze the slices in a zip-top bag for up to 3 months. Toast slices directly from frozen.

You can substitute the whole milk with an unsweetened almond or oat milk for a dairy-free version. Ensure the milk is warm, not hot, to avoid killing the yeast.

Do not skip the cooling time. Slicing the bread while it is still hot will result in a gummy, wet center because the starches need time to fully set.

If the top of the bread is browning too quickly during baking, tent the loaf loosely with aluminum foil for the final 10 minutes.

Prep Time: 15 min
Rest Time: 30 min
Cook Time: 40 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 170 kcal
Sugar: 2 g
Sodium: 210 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg