Jillee’s Best Gluten-Free Bread Recipe Ever

After hours of research and numerous attempts, I finally managed to bake up a delicious, springy loaf of gluten free bread. This may be the best gluten free bread ever. Give it a try for yourself!

Course Bread

Cuisine American

Prep Time 1 10

Cook Time 50

Cooling: 10

Total Time 2

Servings

Calories 204kcal

Author Jill Nystul

Ingredients

Brown Rice Flour Blend

1 1/3 cups brown rice flour
1 1/3 cups tapioca flour/starch
1 1/3 cups cornstarch
1 tbsp potato flour

Gluten Free Bread

4 cups Brown Rice Flour Blend see recipe above
1 Tbsp xanthan gum
1 Tbsp gluten-free egg replacer
2 tsp salt
1/2 cup powdered milk
3 large eggs room temperature
1/4 cup butter room temperature
2 tsp apple cider vinegar room temperature
1/3 cup honey
2 1/4 tsp active dry yeast (not INSTANT dry yeast)
2 cups warm water

Instructions

Prepare two 8-inch bread pans by spraying them with cooking spray.
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.
Mix the flour blend, xanthum gum, egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.
Put eggs, butter, vinegar, and honey in the bowl of your mixer. Mix together for about 30 seconds using the paddle attachment. The butter will be chunky, and that’s okay!
Add half of 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. After the 4 minutes your bread dough should resemble thick cake batter.
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 one hour. While the dough rises, preheat your oven to 375 degrees.
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.
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. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.)
Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from the pans and place on a rack to cool completely. (As you can see, I brushed the top of mine with butter when they came out of the oven.)
After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to 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.

Notes

*A couple of notes about eggs: Yes, this recipe calls for both eggs and egg replacer. The combination helps create the wonderful springy texture of the finished bread. If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of ground flax seed, or substitute the correct amount of egg replacement powder (in addition to the tablespoon called for in the recipe).

Nutrition