Finally….Gluten-Free Bread That Doesn’t Suck!

gluten free bread

I made a bold statement on Facebook and Instagram on Saturday morning. I said that I was going to make a GOOD gluten-free bread if it killed me! That tells you how DESPERATE I had become to find an answer to this dilemma in our family.

It may not seem like a big thing to those of you who don’t have to face this issue, but you’re going to have to trust me on this one….it IS a big deal. When everyone else is having french toast for breakfast, grilled cheese for lunch, and cheeseburgers for dinner and you’re NOT because it’s not even WORTH it when the bread you have to eat is so awful….it is a big deal.

It all came to a head for me last week when we decided at the last minute to have “breakfast for dinner” and I had no gluten-free bread in the house for my son Kell who has celiacs disease. I had forgotten to pick some up at the bakery in town (which is really the only halfway decent source I’d found up to that point) and every single mix I’d ever tried to bake at home had been an utter failure. I felt like crying.

I made up my mind right then that I would figure out how to make a GOOD gluten-free bread…yes, even if it killed me. :-)  Which luckily it didn’t!

gluten free bread

Saturday morning, armed with every gluten-free type flour I could get my hands on, and a handful of recipes I had spent HOURS researching online, I set out on my quest!

The stars must have been aligned in my favor that day…because the recipe that I came up with turned out far better than I ever dreamed it would! No exaggeration.

I won’t bore you (or me) with a lengthy explanation of why gluten-free baking is so different from traditional baking and what all the different flours are for and what they do and don’t do. There are OODLES of websites that go into that in detail. Just Bing it or Google it and you’ll be overwhelmed, as I was. Which is why for the LONGEST time I stubbornly refused to “get into” the gluten-free baking thing. It was just too complicated. But I finally was forced to swallow my pride. Relying solely on pre-mixed, pre-packaged or pre-made GF bread products all left me disappointed.

So the first step was to find a gluten-free flour blend to use in my gluten-free bread. Like I said, there are so many different flour types out there, it’s enough to make you want to go screaming into the night!

GF flours

Rice flour, teff flour, soy flour, corn flour, potato flour, quinoa flour, tapioca flour, almond flour, coconut flour, bean flour….ahhhhhhhh….see what I mean!?!?  How is anyone without a degree in the culinary arts supposed to figure this out? The only answer I have to that is to find someone whose opinion you trust and see what they have to say about it. Not an easy task when you don’t know anyone.

Hopefully over the last couple of years I haven’t led you too far astray in any of the ideas I’ve posted here and you will give me the benefit of the doubt on this one. I am not a gluten-free expert by ANY stretch of the imagination! But I am stating with 100% sincerity that this is the best GF bread that I personally have ever had.  Will it be the LAST I will ever try? Certainly not. I’m sure there are even BETTER options out there…and I mean to find them all.

So enough blathering by me…let’s get on with this shall we?  I can’t wait to hear what you think when and if you try it yourself.

gluten free bread recipe

Like I said, I started out my quest armed with a handful of recipes. One was called Championship Sandwich Bread from LivingWithout.com. There is no information on WHY it’s a “championship” bread…but it still sounded promising to me…and I was grasping at straws at this point anyway! Plus it was pretty straightforward, and on my first foray into this world of gluten-free bread making, I wanted to start with a simple loaf of bread. The “artisan” stuff could wait.

Reading through all the comments on this recipe and many others, I picked up some tips that were invaluable and I incorporated them into my final recipe. It’s like I always say….all “my” best ideas on this blog come from YOU, the readers! :-)

First things first….the gluten-free Flour Blend. This is adapted from the same website, LivingWithout.com

gluten free bread

Brown Rice Flour Blend

Makes 4 cups

Ingredients

1⅓ cups brown rice flour
1⅓ cups tapioca flour/starch
1⅓ cups cornstarch
1 tablespoon potato flour

(I couldn’t find potato flour in the store so I just blended some potato flakes up in my Blendtec and that worked just fine!)

gluten free bread

These are the instant mashed potato flakes I used after pulsing in my Blendtec blender about 5 or 6 times.

gluten free bread

Mix all ingredients together.

OK, NOW, we’re ready to make the gluten-free Bread Recipe.

Jillee’s Gluten-Free Bread That Doesn’t Suck

 

Ingredients

 

4 cups Brown Rice Flour Blend (see above recipe)
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer
2 teaspoons salt
½ cup powdered milk
3 large eggs at room temperature
¼ cup butter at room temperature
2 teaspoons cider vinegar
⅓ cup honey
1 package (2¼ teaspoons) active dry yeast (not INSTANT dry yeast)
2 cups warm water

 

 

A couple of notes about replacements:  If you are allergic to eggs you can replace the 3 eggs with: 9 Tbsp. water and 3 Tbsp. ground flax seed, or follow the instructions on the egg replacement powder.You can also make this bread using water instead of milk or a plain gluten free non-dairy milk.

Directions:

Spray cooking spray into two 8-inch bread pans.

gluten free bread

Add the yeast to the 2 cups of warm water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.

 

gluten free bread

Mix the flour blend, xanthum gum, gluten-free egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.

 

gluten free bread

Put eggs, butter, vinegar, and honey in the bowl of your mixer. With the paddle attachment, mix together for about 30 seconds. The butter will be chunky, that’s OK.

Add half the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.

With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.

 

gluten free bread

After the 4 minutes your bread dough should resemble thick cake batter.

 

gluten free bread

Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.

 

gluten free bread

When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack and bake for 45 to 55 minutes or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten-free bread is done. But if you don’t have an instant read thermometer you’re going to have to use your best guess based on your particular oven.)

 

gluten free bread

Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool. (As you can see, I brushed the top of mine with butter when they came out of the oven.)

 

gluten free bread The anticipation at this point in the bread-making process was killing me! So far everything had gone SO well, but I was deathly afraid once I cut into this bread it was going to be the same bitter disappointment I’d felt so many times before. But I was still hopeful!

After allowing it to cool COMPLETELY (this is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) I very, VERY carefully started cutting it into slices. This is ALSO very important…let your bread knife do the cutting for you! You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf and hit the cutting board. The bread slices will keep their shape much better this way!

 

gluten free bread

Looks good enough to eat doesn’t it!? :-)  Don’t believe me? Well, there’s little more I can do to convince you than what I have said here in this post…the rest is up to you to try it yourself and decide.

 

gluten free bread

But I did put the bread through some very important “bread tests” that are demonstrated in this photo. The bread passed with flying colors! No other gluten-free bread that I have eaten to date has EVER been able to do any of those bread calisthenics! :-)

Oh wait, there was one more test….EATING IT of course! I immediately slathered a piece with butter and ate it. Once again, I almost started crying. But this time it was tears of joy instead of tears of frustration. It tasted like BREAD. Honest-to-goodness…bread.

Then I gave a piece to Kell, the REAL test, and he agreed. After that I tracked down everyone in the house that had a mouth and made them try it! (I let my grandpuppy Milo off the hook.) Everyone was in 100% agreement that if they didn’t KNOW it was gluten-free, they would not have been able to tell. V I C T O R Y!!

gluten free bread

Last night was the final test….cheeseburgers for dinner. I can’t even recall the last time Kell has had a cheeseburger on bread of any kind. This was a pretty special burger.  :-)

Please let me know if you try this recipe and how it worked out for you! I am so excited to be able to share it and hope that everyone has the same success with it that I did!

 

 

 


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Comments

    • Joanne says

      Tried recipe exactly as written, 1 pack yeast in 2 cups water did not do much action(and yes yeast is fresh) dough is wetter than in your pics as well……has been rising for 2+ hours and just starting to raise a little. Have another batch on and have doubled the yeast….looked great this time although dough is still wetter than the pics show. Both smell like rising bread so I am hopeful the first batch will just take awhile to rise. Just covered second try and will see how it works. Will let you know

      • Katie says

        You do have to add sugar to the yeast (I believe it’s a teaspoon and the directions are on the jar) which isn’t in the original recipe.

        I also found with this recipe and my kitchen aid it helps A LOT to alternate adding the dry ingredients with the yeast water (to the honey mix already in there). I get less clumping and mess that way. Great texture and rise in my less wide bread pans.

        Hope this helps!

      • Carrie says

        Sugar helps the proofing process, and it sounds like your yeast just didn’t proof. When I’m making bread, I put my warm water (app. 110 degrees F) in a pyrex container with the yeast and sugar, I cover loosely with cling wrap, and stick it in my microwave. (Do not turn on the microwave.) Just let it sit for five minutes. If there is not a good coating of froth on the top after five minutes, it’s not going to yield a good rise. Good luck!

    • Chris says

      YOU NAILED IT!! I could tell right away this recipe was different. The batter was so fluffy. I’ve tried so many gluten free bread recipe’s. This is fabulous. I’m so proud of you. Thanks, Chris

    • Amanda says

      This bread is fantastic! I used 2 packets of yeast and substituted powdered buttermilk for the powdered milk. So yummy! This means the world to our gluten free table! Thank you!

  1. Heather says

    The bread looks really yummy. I am curious as to why eggs and egg replacer. Would love to give the bread a try but my gluten sensitive child is also allergic to dairy. Not sure how to replace the milk powder. Congrats on the bread.

  2. Janette W says

    Thank you so much for your hard work, Jill! I will be making this myself this week! There are several in my family that need Gluten-Free alternatives, so this bread will be wonderful!
    My oldest daughter-in-law is on a completely GF diet and if this works as well as I’m sure it will, I will fill Mason Jars full of the dry ingreidents, ship them to her, and all she has to do is add the wet ingredients and follow the recipie! I’m very hopeful…thanks again.
    A faithful follower :-)
    Janette

  3. Michelle says

    Wow, so glad it worked out! Kell is one blessed kid to have you for his mom! You always go the extra mile to make “normal” food for him and I think it’s great! Thankfully, I don’t have to deal with this issue. Seems like so much work but I understand why you would do it for someone you LOVE. You’re awesome!

      • Kristin says

        I am in the process of letting this bread rise. Question: how do you get the cornmeal to blend into the batter? In my loaves, the batter has he cornmeal still mixed in, but not dissolved into the batter. I am expecting a cornmeal loaf. LOL I also wondered about the milk. I used liquid rice milk, but I didn’t reduce the water. My loaves are pretty thick, so I’m not worried about thinness. My son, who is named Kelan, doesn’t have celiac, but he does have milk protein allergy and FPIES. I think this recipe will help him, especially since I used Earth Balance spread for butter and rice milk for milk. I’m excited to see how it turns out! :)

  4. Amanda says

    I agree with Heather. I need a non-dairy alternative as well. Would Earth Balance spread work in place of the butter and powdered non-dairy milk work in place of milk? I noticed that the Living Without recipe allows for this. Thank you for all of your hard work!

  5. Martha says

    Well guess what I am making this week? I have been GF since 07 when I was diagnosed with celiacs. I also have been disappointed with the GF mixes and the high cost of ready made breads out there. Have tried many recipes and have decided that I do not need bread. I have made your recipe for microwave bread and I use it to make cheeseburgers and my favorite grilled ham and cheese. But round French toast just looks weird. Thank you Jillee I love all of your posts.

    • Paige says

      Hi, I was just wondering what substitutions you made in this recipe for the microwave bread, also what were the setting u set your microwave at and for how long? I would like to give it a try.
      I would really appreciate your help.

  6. Priscilla says

    I, too, have been searching for the perfect GF bread. I’ve tried tons of recipes, but none come close to looking like the pictures above. I’ll give this one a try and if it turns out as well, I might try jazzing up the fiber a bit. Thanks so much.

  7. says

    Hi Jillee,
    Very impressed with all your helpful posts…less so with the terminology in today’s title. I think I’m in the majority with the former and probably the minority with the latter. : ( Keep all the help coming!
    Carol

  8. Linda says

    All I could think the whole time I was reading this post was “Oh the love of a mother!!” Kell is blessed to have you for a mom. And won’t his future wife be so blessed that you’ve done all this homework for her!! LOL!!! Hope she bakes like you do!

  9. Becky says

    OH BOY!! Finally a bread that doesn’t look and probably taste like a sponge. My daughter has celiacs disease also and for the past few years she has just given up trying to find a bread that tastes like REAL bread. She has just stopped eating bread and grumbled about how “her life sucks” because she can’t eat anything good.

    So, I will attempt this recipe ASAP after locating these ingredients somewhere in my little town. I am so excited and I hope she will be too. Thank so much!!!

    • Jennifer says

      I agree – And I just made my first attempt. My three year old granddaughter has type I diabetes – and now, we’ve recently found that she has celiacs. She doesn’t understand why so many of her food choices don’t taste good anymore.

      So, I tried this recipe today. Physically, I think it does very well …. But it has an odd taste. Any ideas??

  10. says

    Wow, you have no idea how happy I am to find this! Can’t wait to try it. Quick question, do you think I could mix up the dough in the bread maker and then bake in the oven? I don’t have a stand mixer, only a regular hand mixer. :(

    Either way, thanks a bunch for your hard work and persistence. The bread looks amazing!

  11. Amy says

    This looks delicious!! I’m not GF, but my mom is. I’ll definitely share this recipe with her. Any idea how much brown rice you’d have to grind up to make the required amount of flour?

    Also, why the use of both the egg substitute and eggs? We’re not allergic to eggs, and I’m sure there’s a good reason for it, but it just seems like overkill to me to use both. :)

    • says

      Amy…I’m not certain about the use of both egg replacement AND eggs, but I am going to try it a few different ways to see how it turns out. Since we don’t have any issue with eggs I just decided to leave it the way it was.
      I DO know you can almost always replace substitute with real eggs, but the reverse is not necessarily true. For example, you can’t whip egg substitute for a meringue.
      More experimenting to come…… :-)

      • Elena says

        Thank you so very much for this post! I can’t wait to try it! I just have ONE question…which is the same question that this comment (yours above) is in response to…but either I’m having a slow moment or the question was misunderstood. I too would like to know why you have included BOTH ” 3 large eggs at room temperature” and 3 ingredients up on the list you also include “1 tablespoon gluten-free egg replacer” was that a typo? If not what can be used instead of the 1 tablespoon egg replacer…an additional egg?

        I am extremely new to GF cooking/baking…and follow step by step! lol so I don’t want to take guesses while making this. Thanks again!

      • Carla says

        Since you can use eggs in place of the egg substitute, does that mean you can use the flax and water combo in place of the eggs that are replacing the egg replacer? Wow. That’s a complicated sounding sentence…sorry haha. I’m a baker and just found out that I have to be gluten free and possibly even dairy/egg free, so I’m trying to learn about all the substitution possibilities! Thanks for making this bread, it looks delicious!

      • snoodle says

        I used powdered egg whites in place of the egg replacer and did not add additional liquid and it worked just fine. I also doubled the recipe but used only 1 cup of water to proof the yeast because too much liquid will make your bread fall. I also use Pullman pans as they’re longer and more narrow. No problems!

      • Carrie says

        Jillee, I don’t know about the eggs/egg replacement, but EVERY GF bread recipe I have calls for both egg replacement and dry milk powder. I really think it has something to do with the consistency of the bread/dry ingredients. Also, for those of you asking, there are SO MANY sites out there where you can find some of these answers. Living Without is a WONDERFUL magazine for those of us with allergies. In the back, they have a list of substitutes for ingredients for those who have allergies to nuts/nut flours, dairy, eggs, corn, rice (like my daughter),etc. You can also find these answers on their web site. Being Celiac isn’t hard, especially now a days when you know where to look. Kudos, Jillee. Thanks for posting all this great stuff…..also for those people who don’t like the grit of rice flour, you can usually blend it to a super-fine consistency in your blender, but it will change the consistency of the pre-baked bread.

  12. Deb says

    I am looking forward to trying this, but I have found two good commercial sources of GF bread (regular bread, not buns or anything like that). Trader Joe’s has two excellent Gluten Free Breads. Whole Foods’ Prairie Bread is also excellent but very expensive. I rarely get that any more since discovering the bread at TJ’s. I’ve tried just about every other one and these are the only two you can actually call bread.

  13. Raquel says

    Looks great but I’m allergic to rice, if you are up to the challenge, please find a bread recipe that doesn’t include rice flour. I reason miss bread, corn muffins just don’t fill the void:(

  14. Jen says

    GOOD gluten free bread IS A BIG DEAL!!! Thanks so much for the recipe – looking forward to the ‘tweaks’ as they come along. Exactly the same experience you had – overwhelmed! So glad you took the next step and then passed along the results. I often un-subscribe other feeds after a very short while because they fail to offer any value, but YOURS is at the top of my list! And always carries rewards! Thanks for your hard work e/day -

  15. cty says

    WOW! I think you should get “Mother of the Year”.
    So–never had to worry about GF recipes but maybe you can take this one step further.
    Why not shape into round discs and see if you get hamburger buns. If you need something to help keep its form try a round Pyrex dish. You seem to have a knack for experimenting in the kitchen.

    • Carol Stanfill says

      I found whole egg solids (which is spray dried whole eggs) at an Amish bulk store. I used it and the bread turned out great! My husband, who has celiac, said that this is the first good bread he has had since he stopped eating gluten. Thanks Jillee for your hard work.

  16. jennifer says

    Darn! I’d love to try it, unfortunately I’ll have to pass this up. Can’t have yeast, vinegar or honey along with wheat, sugar, dairy. I’ll have to continue to search. I’m glad you were successful for your family!

  17. Sherry says

    Thanks for creating this delicious looking bread!!! I was wondering if this recipe would work well in my American Harvest Breadmaker? I love making bread with it but would love to make this bread for my sweet niece-in-law who is gluten sensitive. Also, where to find these ingredients? Are they usually found in the grocery store or would I have to go to the health food store? Thanks again!

    • Deanna says

      Just a quick warning with using a breadmaker that has been used for gluten-containing bread…it is not a good idea to make gluten-free bread in it. Depending on how sensitive she is, it can not be cleaned enough to make it safe for a celiac person. Making it in a clean bowl, by hand, it much safer for her and will help prevent cross-contamination. Many don’t realize just how little it takes to make something non-gluten free! :(

    • says

      Sherry…I don’t see any reason why you couldn’t make it in a bread machine. I’ve seen a lot of recipes online that are similar to this one that they author made in the bread machine. And I found my ingredients at the grocery store.

      • Sherry says

        Thanks for your replies!
        Deanna – I think I wash my bread pans thoroughly enough to make the gluten free bread. However, now being more aware of cross contamination, I will make sure to wash the pans even more before making the bread. :)
        Jillee – I am definitely going to try it. I have seen many recipes as well using the bread machine. But, it was your recipe finally that makes me want to try it even more. I love making bread for others and want to add this one to my list! thank you!!!

  18. Cynthia says

    I’m wondering if the heels of the loaf might give your son a more bun-like experience with his burgers, or if you baked small pieces of dough into actual buns…Perhaps the heel would also serve as a hot dog bun if he would enjoy those.

  19. Jen-Jen says

    My husband and I were just talking a couple days ago about me trying to find a GF bread recipe since I make so many other things GF and we’ve had to buy commercial GF breads that are very expensive. I think I’ve already got most of these ingredients, so I’m going to make your bread in the next couple of days! THANK YOU SO MUCH, JILLEE ! You are truly wonderful and I enjoy reading your posts each and every day :)

  20. Joey says

    Thanks for sharing this recipe. I’ve been GF for 4 years now, and finding a GOOD GF bread recipe is a real discovery! I’ll give yours a try. In your future adventures, try using a little sweet rice flour (mochi) in your blend. It seems to cut down on the grittiness you can sometimes get with rice flours, especially on day 2, 3, etc. (Available in Asian markets) Also, what purpose does the egg replacer serve? Extra leavening? As I have no problem with eggs, I haven’t used it much…have a box in the fridge, but am not really sure what to do with it.

  21. Mirakol S. says

    Hi Jillee,

    I sent this recipe to a colleague forgetting that she is corn free. Do you have suggestions for corn starch substitutes that will result in delicious gf bread?

    Thanks,
    Mirakol

  22. says

    I think you are a geniusesse! ;)

    I can not wait to try this recipe.. I think I’m just going to have to do some online ordering for a few things but I have most of the ingredients.. I cant wait for a honest real piece of bread that I can eat without fear of severe pain. I do on occasion still eat bread, but I always pay for it, which is no fun at all..

    You are the BEST, dear Jillee.. Thanks a million!

  23. Kathi Frye says

    I purchased an electric knife to cut my homemade breads. I love the way it slices. Got it for $5 at the indoor flea market. New in the box, still taped shut. Owner said it was a gift. His loss, my gain!!

      • says

        You don’t need a fancy knife – here’s the secret to slicing bread as thin as you like: press it against a flat surface. So if you’re holding the solid loaf down on the counter in one hand and the knife in the other, press the end where you’re going to cut a slice against something heavy and straight up and down on your counter… a microwave, a bookshelf, something solid. Use a sharp knife – I use a steak knife that is not serrated. Cuts clean and easy – and thin! :)

  24. AlohaGrama says

    Jill, if you haven’t already, take a look at wheatbellyblog.com
    Dr. Davis has lots of GF recipes
    I’m looking forward to more of your GF bread recipes. Thank you for sharing with us.

  25. Melanee says

    My 13 yo daughter refuses to eat any of the gluten free breads. Always bunless burgers for her! Now that my husband has FINALLY admitted he is also a gluten sufferer I need a good gf bread recipe for his lunches. I will definitely give this one a try. Thanks!

    • says

      Melanee…my 17 year old son was the same way. He would just eat the burger rather than eat GF bread because it just plain didn’t taste good! He would rarely even touch the stuff.

      This morning that same 17 year old ate 4 pieces of French Toast made from this bread. Inside my heart was singing! :-)

        • Pauline says

          Here’s a tortilla recipe my mom sent me, she tried it out with a family near where she lives where both kids are allergic to almost everything, and they were a bit hit!

          Rice Tortillas
          Makes 8 small tortillas
          1 C long grain, whole white rice, cooked (1 c cooked rice)
          1/4 C water
          1 TBS + 1 tsp olive oil
          1 to 1 1/4 C white rice flour
          1/2 tsp salt
          waxed paper
          extra oil
          garlic powder (optional)
          Preheat a skillet.
          Put cooked rice, oil and water in a blender, and blend until creamed.
          Spoon into a bowl. Add rice flour and salt, and mix to make a soft dough.
          Pinch off a small ball of dough (about the size of a ping pong ball). Put between two well-oiled sheets of wax paper, and roll out to about 1/8″ thick.
          Carefully remove top paper, and turn upside down onto hot skillet (so that the remaining piece of wax paper is now on top of the cooking tortilla). Cook for about a minute, then remove the other piece of paper and flip the tortilla to cook the other side.
          Repeat with remaining dough.
          askauntalice.net/…/gluten-free-recipe-rice-tortilla…
          http://askauntalice.net/2011/04/01/gluten-free-recipe-rice-tortillas/En caché

          • Diona says

            You could also make piki in place of tortillas-it’s a traditional bread that is made by mixing (Ok, this is the way I learned it, so bear with me…I learned using a twig brush, a stone bowl, and a hot flat rock slicked down with bacon fat or bear grease over an open campfire. LOL ) 3 handsful (about 2 cups-ish) of fine corn meal, yellow or blue or white (Masa Harina) depending on what you can find, about a cup and a half of water, and a little bit (a tablespoon or a little less) of fat or oil, melted. Heat a large oiled or non-stick pan on your stove/grill/edge of the fire pit. Mix the corn, oil, water mixture in a bowl until it is like crepe batter or thin pancake batter. You may need to add more water, and I mean really mix it good. The longer the better. When your pan is hot enough, spread a very thin layer of the batter around the bottom of the pan. It should start setting up almost immediately. When the top starts to look dry, spin the piki around with your finger so that it lifts from the pan and listen. When it starts to “sing the piki song” (it starts to sound like the piki is scratching or grating ), lift it out of the pan and put it on a warm plate and fold it into quarters, or half if you are going to use it for a taco type dish. This keeps the outside still a tiny bit crunchy and the inside moist. I have tried using other flours for this in the past, but only corn meal works like it is supposed to. This is a traditional recipe, and a wife was valued at the quality of her piki. It takes some practice to make it good (that piki song is the key, or so I was taught), so don’t give up on the first batch. I need to make some of this for my husband. He’s not ever had it…

    • Emily A says

      Melanee- Have you tried the Schar brand buns and dinner rolls? I think they are delicious, and they hold a burger just like a “regular” gluten-containing bun. I haven’t tried this recipe of Jillee’s yet, but perhaps it would work to bake it in round molds (I’ve formed them from heavy duty foil) to make buns?
      Jillee – thanks – looking forward to trying this recipe! I’ve been gf since 1997, and am STILL trying out new bread mixes and recipes. :)

  26. Ellen Wallace says

    I also have made a bread recipe that everyone likes. Here is the recipe. Enjoy! I use the flour mixture in everything. I replace with flour the same amount adding xantham gum to the recipe.

    Gluten-Free Flour Mix
    4 cups brown rice flour
    3 cups tapioca flour
    1 cup cornstarch or potato starch
    Mix well in a container to have on hand

    Gluten-Free Bread
    Gluten-Free Flour Mix:
    6 cups plus Gluten-Free Flour Mix
    2 T. dry yeast
    2 cups GF oatmeal
    1 cup dry milk
    3 T xantham gum
    4 cups hot water
    ½ cups veg. oil
    6 eggs
    ¾ cup sugar or honey
    1 T salt
    4 Tbls. Flaxseed (optional)
    Mix ½ of flour mix, yeast, oatmeal, milk, xantham gum, flaxseed and 4 cups very hot water together for 1 minute. Cover and let stand for 10 minutes. Mix oil, eggs, sugar and salt and two cups of flour mixture into batter. Mix for 10 minutes and continue to add the rest of the flour mixture. Mixture should be sticky. (You will need to experiment on how much flour to add) Place into 3 oiled bread pans and spread oil on top. Let rise for approx. 20 minutes or till bread reaches top of bread pans. Bake at 350 for 45-50 minutes. Let completely cool before cutting.

    • Mary Hall says

      I made this because I couldn’t wait! It smelled lovely while baking and looked beautiful, however, when I took it out of the oven and checked the internal temp (200 degrees!), it began to sink as it cooled–and that’s before I took them out of the pans. I did wait the recommended time before removing them from the pans, and now they’re a clumpy mess–they look like I dropped them on the floor! I haven’t yet cut into them (I’m still following the directions and waiting), so I can’t verify taste, but I’m not sure what happened.

      • Crystal says

        This is exactly what happened to me too! After putting it back in the oven to bake some more, the loaves turned out slightly undercooked inside while the outside was slightly overcooked. A huge waste of expensive gf flour so I turned it all into a yummy gf bread pudding for breakfast. I’m trying to make the bread again today for a second time and adjust the cooking times. Unfortunately, if it doesn’t work today, I think I’ll have to move on to a different recipe.

        • Kelly V says

          That happened to me too! I have dark bread pans that are bigger than the recipe calls for, so that might be part of the problem (maybe i’ll make half a batch and just use 1 loaf pan?). I’m going to try it again, but i’m going to turn the temperature down to 350. Also, i was thinking that there might be slightly too much water in the dough (based on the elevation where you live and the moisture in your environment can affect baking) so i’m going to reduce the amount of water by about 1/2 cup and see what happens. Mine are also still cooling, so i haven’t tasted them yet. The other thing is, the recipe instructions don’t tell you to add sugar to the yeast/warm water mixture, so i’m going to add the honey to the water/yeast mixture and let that sit for it’s 5 minutes instead of putting the honey in later.

          • Kelly V says

            Ok, tasted it. Um….aside from the slightly burned crust and the slightly under-baked interior. It tastes like…..BREAD! Definitely going to try and make this again! I’ve been baking gluten free for a couple years now, but haven’t attempted much bread until recently. I mostly make cookies and muffins. Anyway, perhaps like with any skill it takes a few go arounds to get it right. Thanks for the recipe!

            • Kelly v says

              Ok. Made this again today. I added all the honey to the yeast and water mixture. Also reduced the water by 1/2 cup. Batter seemed less wet. I let it rise while we went shopping and we ended up being out later than expected so it rose for 5 hours but it actually rose a little above the pans! I’ve got it baking now. Looks promising! :)

              • Sarah says

                Hi Kelly…how did you last try work out with the 1/2 cup water removed and adding the honey to the yeast go? I’ve made this twice and am also confused by her not saying sugar for the yeast mixture. Also mine sunk too…although super tasty…but sad looking. :-)

      • Kayel Bow says

        So excited to bake this bread for my wonderful, gluten-free, husband. It was easy to mix.so easy. My first attempt gave me lumpy batter. I baked it anyway and yes, it smelled heavenly! After only 25-30 minutes it looked terribly brown and sunk-in. I removed it and let it cool. It sunk in the middle even more! However, we did slice into it and my sweet hubby was oh-so-happy, despite the uglyness, it was the best and only decent GF bread he has ever had. The next day I was more precise and careful. The batter looked just like yours Jillee! However, while these loaves rose more, they baked very quickly again and fell in the middle–again! I suspect that my oven may be over-temp..it’s electric. What do you think, Jillee???

      • CathyO says

        One thing I found out, the hard way, gluten free flours are sensitive to drafts. Had two loaves baking, about have way thru bake time, I decided the bread was getting too brown fast…thought I would cover with foil. Before I could get them covered, they sunk…my new rule, DON’T open the oven until close to time to be done. If time says 45-55 minutes, I don’t check until after 45 minutes.

  27. Valerie says

    I work in a natural food store/bakery and we make gluten free things, but have not come up with a good bread yet. Since I am now the new baker in the store, I will try this recipe this week and see how it goes. I will let you all know! Thanks so much!

  28. Kathy Simkins says

    CONGRATULATIONS!!!!!! YOU DID IT! My family is so happy! I have a grandson who has celiacs and I am a bit sensitive to gluten. This recipe will change our lives. I can’t wait to bake up a batch and take it to my son’s house. To be able to eat something that you are familiar with will be the best gift I can give my grandson. YOU ARE DEFINITELY A HERO!!!!!!
    Thanks so much!

  29. Linda says

    Why do you use egg replacer and eggs in the same recipe? I will have to do some adjusting because we are also dairy free. I always have a problem with the dough being so soft. Baking gluten free bread is nothing like my grandma’s homemade bread used to be.

  30. Krysta Glovasky-Ridsdale says

    Hmm. The egg replacer usually is made up of leaveners and thickeners. So basically, baking powder and starch, sometimes gums depending on the brand. I would think it is for the extra leavening power, and would be tempted to replace it with about the same amount (or slightly less) of baking powder.

    • Char says

      I used 1tsp more potato starch, 1 tsp tapioca starch, and a pinch of baking powder. Perfect.
      second time I was sidetracked and added a tsp of baking powder… def. adds a bit off weird to the texture… almost spongy?

  31. says

    You rock, girl!

    I’m betting that now those of you whom suffer from all the things that require you to be GF can also make:
    Hamburger buns, hotdog buns, dinner rolls, cinnamon buns, sticky buns, pretzels, bagels, bread sticks and a host of other goodies that are a “bread” based item. Make your regular batter, add a little more sweetener for sweet-type goodies, then proceed with the desired recipe – shape, and treat as regular dough. Like making pretzels/bagel rings, letting them rise and then simmering them and baking as normal dough would be. Pretty sure it will work. I’m not GF and none of my family are either, so I don’t need this recipe nor do I have a lot of the ingredients to experiment with or I’d try it out for you guys to see how it works.

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