I had a request for an egg free gluten free bread and decided to create this one. Though it is not dairy free, you may be able to experiment with it on your own. In deciding in which direction to take, I ran across a gluten free buttermilk bread recipe which only called for starches, and no need to rise, though it contained yeast. I was very curious how this would turn out. I tweeked it a bit before experimenting, and ended up with what I believe to be the most flavorful white gluten free bread yet. I did not allow it to rise, though next time I definitely will, as it is just a bit heavy, but perfect for a French loaf or rolls. I didn’t care for the heavy weight in the sliced loaf, though it is definitely kid-friendly. Fresh out of the oven it is to die for! The french loaf crust was a bit crunchy and the crust on the rolls were soft. Enjoy!
In a hurry? Try this wonderfully soft egg free gluten free bread recipe that needs no rising.
- 3/4 cup gluten-free non-fat greek yogurt + 1/2 cup + 2 Tablespoons filtered water (I use FAGE brand) (or 1 3/8 cups buttermilk)
- 2 Tablespoons honey
- 2 1/4 teaspoons instant dry yeast
- 1 cup potato starch
- 1 cup non-GMO cornstarch (I use Bob's Red Mill.)
- 1/4 cup millet flour
- 2 1/2 teaspoons guar gum or xanthan gum
- 2 teaspoons gluten-free baking powder (Rumford's or Featherweight)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil or your favorite cooking oil
- 1 egg, beaten (or milk for egg-free*) for basting
- 1/2 teaspoon sesame seeds, for topping (optional)
- Preheat oven to 350°F.
- Add honey to yogurt and water or milk and microwave or heat in a sauce pan to warm to about 110°F.
- Whisk in the yeast and set aside.
- In the bowl of your mixer, add all remaining dry ingredients; mix on low to combine, scrape sides and bottom of bowl using a spatula, and mix again.
- Set mixer to medium-low speed and slowly pour in the oil. Mix until the flour is the size of peas.
- While mixer is still running, slowly pour in the yeast mixture. Mix on medium speed until well combined.
- Add the dough to a 9x4x4" loaf pan; or add dough to a ziplock bag with 2-inches cut off from one tip. Pipe onto a parchment lined 3-loaf perforated baguette pan, 2-loaf perforated French bread, or similar pan. If using a loaf or baguette pan you may pipe small pieces in order to make rolls, two long loaves, or a combination of both.
- Brush the top of the loaf or rolls with beaten egg and, if using, sprinkle with sesame seeds; and with moistened fingers, lightly pat into dough.
- Bake French loaves for 24-26 minutes; regular loaves for 30 minutes; and rolls only take about 20-22 minutes, turning pan around once for even browning. You may bake both at the same time.
- Immediately transfer loaves or rolls to a cooling rack to cool completely; or rolls may be served warm. Slicing loaves is much easier when they are cooled, and resting provides a bit of additional baking time. Though they taste wonderful fresh from the oven.
If you are corn intolerant try using all potato starch, as tapioca starch creates more chewiness to gluten free baked goods.
For a more kid friendly-version, baste with egg white, which will result in a lighter shade of crust. I usually use egg white, then increase the oven temperature to 375°F the last 7-8 minutes.
It makes for a nice presentation if after about 5 minutes of baking you slice the center of the rolls down the center so that a little area shows up white once baked.
If you like your rolls or bread more brown increase the oven's temperature to 400°F until brown.
Best served the same day or freeze.