Impulsive Culinarian’s Very Best Gluten Free Bread Recipe
- Yeast Mixture
- 3/4 cup warm water
- 3 tsp active dry yeast
- 2 tsp sugar
- Dry Ingredients
- 1 1/3 cup tapioca flour
- 2/3 cup potato starch
- 2/3 cup corn starch
- 2/3 cup white rice flour
- 2/3 cup sweet rice flour
- 1 tbsp baking powder
- 1 tsp guar gum
- 1 tsp salt
- Wet Ingredients
- 1 cup warm water
- 1 organic egg
- 1/3 cup soy & dairy free margarine, melted
- 2 tbsp honey
Preheat oven to 375.
Combine the 3/4 cup warm water, yeast and sugar in a small bowl. Whisk together well and set aside until it starts to get frothy.
Whisk all dry ingredients in a large mixing bowl.
In a small bowl, melt the margarine by warming it in the microwave for around 30 seconds.
In a medium bowl whisk together the melted margarine and all remaining wet ingredients.
Add the yeast mixture, and wet mixture to the flour mixture, then combine thoroughly until smooth.
Pour the dough into a greased 5″ x 9″ bread pan. Be careful not to use a 4.5″ X 8.5″ bread pan as it will not be large enough to accommodate the rising dough.
Set aside in a warm place until it has risen to 1/4″ below the top of the bread pan … approximately 15 to 20 minutes.
Once the dough has risen, put it in the oven right away and bake in the center rack for 40 minutes.
At 40 minutes, take the bread out of the oven and let the pan cool for 5 minutes, then carefully transfer the loaf to a cooling rack.
Let it cool for at least 30 minutes or more before slicing, then make a bunch of incredibly yummy sandwiches!
Let’s Be Honest, We All Miss Real Bread
The gluten free lifestyle is all about change, and like anyone going through changes we often find that it’s not so difficult as we may have originally thought. Humans are resilient and change is very normal, but there are always just a couple things that we all wish we could have back sometimes.
On the short list of things that gluten free folks would like to have back, there’s one unmistakeable item right there at the top: bread … soft, chewy, glutinous bread, damn you gluten!
While there can be no exact replacement for the true original, we can try as hard as possible to come close. In our house, having a trusted gluten free bread recipe is a very important part of the culinary routine. We use our bread in all the regular ways, but also to make homemade bread crumbs, french toast, paninis, and much more.
The alternative to making your own is unfortunately very expensive, and without a reliable gluten free bread recipe at the ready the only real alternative is to eat less bread … and that’s plain unfair!
I’ve worked very hard to come up with what I believe to be the best homemade gluten free white bread I’ve ever tasted. Developed through years of experimentation and late nights baking, the recipe above represents my own personal benchmark for good sandwich quality bread, and thankfully it also meets the high standards of our young girls, which is saying a lot.
Before you ask, the answer is no, I do not recommend substitutions for any of the dry ingredients, although I do invite you to experiment and share the results!