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…
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.
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Can I use flax seed instead of millet flour?
Hi Melinda.
The standard substitutes for millet flour would be sorghum flour. If you don't have any sorghum flour, use brown rice flour. Ground flax seeds would not produce a good result. It would be like adding eggs.
I hope this helps.
Ive made this twice now and it's wonderful! I used tapioca instead of cornstarch one time and it was great!
I love the sound of this...but also can't have yeast. Any gluten free breads without yeast? (and ideally without eggs or dairy - but I think I can figure out substitutes if needed).
Thanks!
Randee,
I have a yeast-free flatbread recipe - http://glutenfreerecipebox.com/gluten-free-flatbread/, but it contains dairy and eggs.
Carla
How much milk do you use with yeast? Do you mix all wet ingredients and then mix with all dry ingredients? These details are missing.
Hi Joanna,
I hope the updated instructions make things clearer for you.
Enjoy!
Carla
Facebook Comment - January 3, 2014,
"These are very good!"
~ K.W.
Why are you saying this is "egg-free" when there are eggs in the recipe. My daughter-in-law is gluten intolerant and is allergic to eggs. I am always looking for good recipes and this caught my eye because of your claims!
Hi Dorothy,
Eggs are not called for in this recipe, though I added it for basting purposes, along with an egg-free alternative "Egg Replacer" and water. Ener-G brand is gluten-free. I hope this helps!
Carla
Has anyone tried this with the new lactose free yogurt?
Yes...It is real good!!!!!
What temperature do you bake the bread at?
Ann,
Thanks for catching that. You bake it at 350°F.
Carla