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.
*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.
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I made this bread today exactly as written. The first rise was as expected but after patting out the dough and then rolling it up it did not rise much in the pan.
30 minutes was not long enough for baking as my tester came out sticky. So I ended up baking it for an hour. It never turned golden brown. It came out with a nice crunchy crust and a soft inside.
But 2 slices will only make half a sandwich. How can I get my breads to rise more, be not so dense, and not feel like a heavy brick when it comes out of the pan?
Otherwise this is a yummy bread!
Theresa,
In addition, are you using a stand mixer? That makes all of the difference in the world. Also, use the balloon/wire whisk attachment, not the paddle.
Also, you mentioned something about rolling of the dough. Unlike gluten dough, this particular recipe is not made to roll.
Carla
Theresa,
I’m sorry that your bread didn’t turn out well. Perhaps you squashed all of the air out of it when you rolled it. Try a bread recipe that doesn’t have to be rolled. Perhaps this one will help you have success: https://glutenfreerecipebox.com/gluten-free-brown-rice-oat-bread-video-sorghum/. It’s one of my all-time favorites.
Carla