I thought it appropriate to create a gluten free bread recipe which is free of both corn and potato since so many of you are intolerant to either or both. My husband is a breadaholic. He refers to himself as a bread connoisseur. It’s always a compliment when he enjoys my gluten free bread recipes, as he still consumes some gluten food. He enjoyed this one, and I hope you will, too. It’s perfect for young kids as well as adults.
Note: The photo of the bread folded below is when it is cool…and it is still very soft.
Potato-Free Corn-Free Gluten Free Bread Recipe
A potato-free and corn-free, gluten-free bread recipe for those intolerant to all three. No sacrificing on taste or texture.
- 1 cup non-fat milk (or water, for dairy-free), heated to 110°F
- 2 Tablespoons honey (or agave syrup)
- 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups gluten-free oat flour; (or sorghum or millet flour, if oat intolerant)
- 1 cup tapioca flour/starch
- 1/2 cup arrowroot powder
- 1/4 cup flax seed meal
- 1 Tablespoon guar gum
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 4 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil (or neutral cooking oil)
- Oil or gluten free spray oil for pan
- 2 teaspoons gluten-free oats for top (optional)
- Oil a 9×5" or 9x4x4" metal loaf pan.
- Preheat oven to the lowest possible temperature.
- Add honey to warm water or milk; stir; add yeast; stir; set aside for 5 minutes allowing a foam to form on the top.
- Meanwhile, whisk together all remaining dry ingredients in a large bowl; set aside.
- In the bowl of your mixer, add room temperature egg whites; beat on high speed until large bubbles form, about 30 or more, depending upon the power of your mixer. Do not allow to form soft peaks. They should remain egg white-like, but have bubbles on top.
- Add the oil, vinegar and yeast mixture to the egg whites and mix for about 20 seconds until blended. Stop mixer.
- Add the entire dry ingredients mixture; beginning at a low speed, mix just until blended; increase speed slowly to high; beat an additional 4 minutes (6 minutes for 2 loaves; 8 minutes for 3 loaves).
- Add dough to the prepared pan; sprinkle top with water; using a rubber spatula, distribute dough evenly and smooth. If you've added too much water, pour it out.
- If using top with oatmeal; and using moistened fingertips, pat into dough.
- Turn oven off; place the bread pan in the oven; and leave the oven door open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 minutes.
- Remove pan from oven and preheat oven to 375°F. The dough will continue to rise.
- Bake for approximately 30 minutes.
- Cover with foil; and continue to bake for approximately 30 additional minutes, total bake time 1 hour. When the bread is baked the crust will be very hard, but will soften as it cools.
- Remove loaf from pan and immediately transfer to a wire rack to cool completely, about 2 hours, prior to slicing.
- Slice with an electric knife, serrated knife, or electric slicer.
I ended up under-baking this bread; therefore, it turned out super-soft. I baked it for 37 minutes. Then it fell a bit. I can tell by how much it fell that it was underbaked by about 20 minutes. Therefore, I adjust the baking time above. However, if you desire a really soft bread and do not care how uneven or small the pieces are, go ahead and bake it for about 40 minutes. I do that once in awhile, just because I want some gluten free bread that is soft as Wonder Bread. In addition, when baking bread this soft, it works best if you use an electric slicer or electric knife to slice it for sandwich bread. Use a high speed setting on a slicer.
Update: I have since learned that arrowroot powder makes everything softer, but it takes much longer to bake.
The next time I make this bread I will try increasing the oat flour by 1/4 cup and decreasing the tapioca flour by 1/4 cup to lessen the stickiness of the bread.
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