Soft Homemade Gluten-Free Bread
Soft homemade gluten-free bread is easier to make than you think. This is a very simple bread that is a breeze to throw together, and it's delicious whether you enjoy it in a sandwich or with some butter and jam. Most importantly, you'll be amazed that gluten-free bread can be this good.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup warm water ((about 100F/37C))
- 2 tbs honey
- 4.5 grams active yeast
- 260 g rice flour ((white or brown is fine))
- 80 g tapioca starch ((same as tapioca flour))
- 60 g sorghum flour ((can substitute with buckwheat or oat flour))
- 4.5 grams xanthan gum
- 2 grams salt
- 3 eggs (room temperature)
- 1 tbs apple cider vinegar
- 1 1/4 cup water ((about 100F/37C))
- 1/4 cup light olive oil ((or any neutral flavored oil))
Instructions
- 1
Combine 1/4 cup warm water with 2 tbs honey and stir well. Mix in the yeast and let sit for 10 minutes to proof.
- 2
Combine all dry ingredients in large mixing bowl and whisk together well.
- 3
Add yeast mixture, 1 1/4 cups warm water, 1/4 cup oil, eggs, and apple cider vinegar to the dry ingredients.
- 4
Using a hand or stand mixer, beat mixture for 1-2 minutes, scraping down sides of the bowl halfway. Dough will be like batter.
- 5
Scoop bread batter into parchment lined loaf pan and tap pan on the counter a couple of times to help the dough fill the corners.
- 6
Place bread dough in a warm location to rise for approximately 1 hour, checking after 45 minutes. The center of the loaf should be no more than 1/4" above the edge of the loaf pan. (See note below.)
- 7
Preheat oven 350 deg F (180 C).
- 8
Bake uncovered for 45-60 minutes, until internal temperature taken with an instant-read thermometer registers at least 200F/93C.
- 9
Let bread rest in the pan for 5 minutes before transferring to a cooling rack. Let cool completely before slicing.