Best Gluten-Free Bread Recipe

Gluten-free loaves, just out of the oven

Although the crust of even gluten-free bread is pretty delicious when it's just come from the oven, I've found that I prefer gluten-free bread for toast. It makes a great peanut butter holder. This recipe came from my daughter, and it makes a couple great and crusty loaves. In my opinion, the crustier the better.

I always let this bread cool completely, then slice it into 1/2 inch slices,  put them in a Ziploc freezer bag, and freeze until I want to use a slice or two. That way I don't waste any bread. Also, I find that it needs to be toasted a long time to get to the golden brown which I like.

Best Gluten-Free Bread Recipe:

1 3/4 c. white rice flour

1/2 c. sweet white sorghum flour

1 c. tapioca flour

3 t. xanthan gum

1 1/2 t. salt

2 T. sugar

Mix dry ingredients.

THEN, melt 2 T butter. In separate bowl, combine 1 1/2 c. warm water with 2 packets of yeast (4 t).

Stir once, then leave until it gets soft and a little foamy around the edges. Beat three egg whites by hand until they're frothy.

Turn the oven to 100 degrees.

Combine butter, yeast mixture, egg whites, and 1 t. apple cider vinegar with the dry ingredients. Stir until just mixed. It will be a bit sticky. Don't expect this to feel like regular gluten bread.

Cover a jelly roll pan with parchment and put a little corn meal where the loaves will go. Divide the dough in half and shape into two loaves (you can see I'm not so good with fractions. I think that stems from when I was a child and was instructed to give my sister half of my candy.) 

Lay each loaf onto the pan (make a few slashes in each loaf with a sharp knife) and place in warm oven for 20-25 minutes. It won't rise like gluten bread, but don't worry. In fact, don't open the oven door. 

Do not remove bread from oven. Instead, just turn the oven to 400 degrees and now set the timer for 35 minutes. 

Check the loaves at 30, 35, and 40 minutes. They should be golden and when tapped, should sound hollow. In my oven, it took 39 minutes.

Cool completely before slicing and freezing.

This is the best gluten-free bread I've ever eaten!

Thanks for stopping in!


Judy