This post may contain affiliate links. Please read our disclosure policy.
A classic, white yeast bread made using rice flour as the base for a gluten free white flour. While gluten and optionally dairy free, this loaf of bread gives no hints of the such. Fluffy, soft, and just like the old fashioned yeast bread of your dreams!
Something that makes my little bread baker heart happy
My kids LOVE bread. It is a snack to them, we always have it, they’re always asking for bread. So when we went gluten free, I knew this was something I would just have to figure out. A good, old fashioned white bread.
Now, for the first few weeks of going gluten free, we bought bread from the store. And it was terrible. I don’t know what in the world they are doing, because I’m going to be honest with y’all, it’s not that hard to bake gluten free bread.
Now it did take me quite a few tries, I will say. But once I stopped overthinking it, it became SO simple.
And I am going to share that with y’all today.
Now, this bread recipe is not too much different than when I made a regular flour yeast bread. It’s nearly the same exact recipe. The only difference is to make it gluten free, I add baking powder, psyllium husk powder (to act as the gluten or glue, and I reduce the flour by 1/2.
What I love is that this gives no indication that it is gluten free. The steps to make it, the smell, the feel of the dough when kneading- it’s all the same. The dough is more of a batter that resembles buttercream prior to refrigerating, but regardless, the refrigerator time was something I did with regular wheat flour too so this is not any harder.
Let’s make some bread!
Gluten Free White Bread Recipe (Sandwich Loaf)
Ingredients
- 1/4 cup melted butter or liquid oil
- 2 eggs
- 1 1/2 cups buttermilk, milk or water
- 1/4 cup sugar
- 1 1/2 tablespoons yeast
- 1 tablespoon psyllium husk powder
- 3 cups gluten free flour blend, divided (we only recommend Cup4Cup brand or our homemade rice blend in the card below!)
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
Instructions
- In a stand mixer with the paddle attachment or a large mixing bowl with electric beaters or a sturdy dough whisk, combine 1/4 cup liquid oil or melted butter, 2 eggs, 1 1/2 cups buttermilk, milk or water, 1/4 cups sugar, 1 tablespoon psyllium husk powder, and 1 1/2 tablespoons of active or instant yeast. Both will work but instant will rise faster. Mix to combine.
- Add in 2 1/2 cups of a gluten free flour blend. I highly recommend a homemade over a purchasaed blend. The ratios above give you 3 cups, only add 2 1/2 into the dough and save the additional 1/2 cup for handling the dough later! The homemade blend is in the recipe card below.
- Last, add in 1 1/2 teaspoons salt and 1 tablespoon baking powder.
- Mix until the "dough" which looks more like a batter or buttercream texture, significantly lightens in color and gets very airy and whipped, 5-10 minutes.
- Scrape the sides of the bowl so that the dough is all in a messy ball in the center and cover the bowl. Chill in the fridge for as long as possible. This helps the grains to soak to get rid of grittiness as well as make the dough easier to handle.
- Grease a 9x5 glass loaf pan well.
- Remove the dough from the fridge and scrape onto a well floured surface. Oil or flour your hands and knead the dough until smooth. We aren't kneading to develop gluten for obvious reasons, but it will greatly make the dough smoother and more like a traditional bread dough.
- Shape into a loaf, tuck the ends and place in your greased loaf pan.
- Allow the dough to rise until 1-2 inches over the edges of the pan. You can get a regular sized, large loaf out of this recipe unlike those tiny store bough loaves. But if overproofed, it will still fall flat like regular wheat bread.
- Bake at 350 for about an hour or until the dough reaches 210-215 degrees. If you don't allow it to hit that temperature, it will be gummy on the inside bottom of the loaf but if you do, it has the texture of regular bread made with all purpose flour.
- As soon as you remove the bread, top it with some butter (optional) and allow it to cool COMPLETELY before slicing to avoid gumminess.
- Slice and store as usual.
Homemade Gluten Free Flour Blend
A homemade version of a gluten free flour blend made with grain of choice to best resemble all purpose flour.
Ingredients
- 2 cups fine white rice, oat or flour of choice (milled at home or purchased)
- 1 cup potato starch
- 1 cup tapioca starch
- 1 tablespoon xanthan gum
Instructions
- Combine all ingredients in a bowl with a whisk or shake in a large jar.
Leave a Reply