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I saw a similar bread recipe that wasn’t gluten free and just had to create a 90-minute gluten free butter crust bread version. I wanted a little sourdough flavor, which is a tall order in just 90 minutes but I did achieve my goal. If you’re not a sourdough fan, you can make it without any sourdough flavor too. This bread may be made tapioca or corn-free.
Check out the video to see its texture!
Superfine Rice Flour
You can use 1/4 cup superfine white rice flour or brown, or both (2 tablespoons each) as I did. Superfine rice flour provides a starchier texture similar to regular white bread.
Sourdough Flavor or Not
If you enjoy a little sourdough flavor, add some lactic acid. If not, substitute the lactic acid with 1 teaspoon apple cider vinegar. Just be sure to add the vinegar with the wet ingredients, not the dry.
Make the Bread More Tender
If you prefer a more tender and moister bread, add more melted butter to the dough up to 4 tablespoons.
90-Minute Gluten Free Butter Crust Bread
- 1 cup potato starch
- 3/4 cup brown rice flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour or cornstarch
- 2 tablespoons superfine white rice flour or regular white rice flour
- 2 tablespoons superfine brown rice flour or regular brown rice flour
- 1 tablespoon xanthan gum
- 1/8 teaspoon lactic acid* scant (or see Notes*)
- 2-1/4 teaspoons instant yeast SAF
- 1 tablespoon granulated sugar
- 1-1/4 teaspoons salt
- 1/2 cup milk of choice I used non-fat
- 2 tablespoons milk of choice
- 1/2 cup water
- 1 large egg** at room temperature (Important)
- 2-1/2 tablespoons unsalted butter or dairy-free margarine, melted, divided, or as needed
Oil an 8 x 4-inch loaf pan; set aside.
In a large mixing bowl, combine dry ingredients: set aside.
In a saucepan or microwave-safe cup, heat water, milk, and 1 tablespoon butter until warm (110-120°F). Add to flour mixture and mix for a few seconds. Add egg and beat at low speed until moist; beat 3 minutes at medium speed.
Place the dough in an oiled bowl. Oil top and sides of dough too. (I use Pam extra virgin olive oil spray.) Cover; let rise in a warm oven or another environment (80ºF) for 20 minutes.
Press on the dough to make it collapse. On a lightly floured surface, roll or pat out the dough to about 14x6 inches. Starting with shorter side, roll up into a lot.
Using a dough scraper and spatula, transfer the dough to the prepared pan. Baste with melted butter, cover, and allow the dough to rise in a warm oven or another environment (80ºF) until almost doubled about 30 minutes.
Preheat the oven to 400°F.
When there are five minutes left in the raising time, baste the dough again with butter. Using a sharp knife, cut a slash across the top of the loaf, about 1 inch away from each end. Pour 1/2 tablespoon melted butter into the slash.
Bake for 20 to 25 minutes until golden brown. Remove from pans; cool on a wire rack. Baste the crust with more melted butter.
Slices with a serrated knife, electric slicer, or electric bread/meat slicer.
*You may replace the lactic acid with 1 teaspoon apple cider or white distilled vinegar. Just be sure to add the vinegar when you add the wet ingredients.
**For egg-free, replace the two eggs with 2 tablespoons melted butter or margarine and 1/4 cup liquid from a can of cannellini beans.