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 tweaked 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 heavyweight 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 was soft. Enjoy!
I could not imagine just using starch in a gluten free bread recipe, so I started to improve upon the health of this bread by first adding 1/4 cup of millet flour, which is light yellow in color, in keeping the white color of the bread. As I make this bread recipe, again and again, I will add additional whole grain flours. But I just had to share this with you, as it is just delicious! However, it is a little heavier than my usual gluten free bread recipes.
If you wish to allow the rolls to rise, this is what you get. Thanks to one of my recipe testers…
No Rise Gluten Free Egg Free Bread or Rolls
- 3/4 cup gluten-free plain, non-fat, Greek yogurt*
- 1/2 cup + 2 tablespoons water*
- 2 tablespoons honey
- 2-1/4 teaspoons instant dry yeast
- 1 cup potato starch
- 1 cup cornstarch
- 1/4 cup millet flour
- 2-1/2 teaspoons xanthan gum
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup neutral-flavored oil
- 1 egg beaten, (or 2 tablespoons milk for light crust), for basting
- 1/2 teaspoon sesame seeds for topping (optional)
Preheat the oven to 350°F. Line a 3-loaf perforated baguette pan or 2-loaf perforated French bread pan with parchment paper; set aside.
Whisk together the yogurt and water. Warm to 110 – 115°F. Stir in honey and whisk in the yeast. Set aside until foamy, at least 5 minutes.
In the bowl of your stand mixer, combine potato starch, cornstarch, millet flour, xanthan gum, baking powder, baking soda, and salt. Scrape sides and bottom of bowl, and mix again.
Increase speed to medium-low and slowly pour in oil. Beat until pea-size pebbles form.
While the mixer is still running, slowly pour in the yeast mixture. Beat on medium speed until well combined.
Scoop the dough into a resealable storage bag. Cut 2 inches off of one of the bottom corners. Pipe dough onto the prepared pans to form six small dinner rolls, two long 12-inch loaves, or a combination of both.
As an option, allow to rise for up to 20 minutes.
Brush the top of the dough with beaten egg or milk. Sprinkle with sesame seeds, if desired. Using moistened fingers, lightly pat the seeds into the dough.
Bake French loaves 24 – 26 minutes and rolls 20 – 22 minutes, turning pan around once for even browning. You may bake both at the same time. Then remove the rolls when done. (If desired, after about 5 minutes of baking, you may slice the rolls down the center so that a little area puffs up and develops a white streak down the center.)
Immediately transfer loaves or rolls to a wire rack to cool completely. However, you may wish to serve them warm. Slicing loaves is much easier when they are cool. In addition, resting provides a bit of additional baking time. However, they taste wonderful fresh from the oven. They are best served the same day. Freeze leftovers in a resealable storage bag.
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 bread more brown increase the oven’s temperature to 400°F until brown.
*Feel free to replace the yogurt and water with 1-1/4 cups buttermilk.