Wow! This soft gluten free bread was gobbled up in our household extremely fast! Check out this easy-to-follow recipe. But first, you can check out its texture in this video.
Soft Gluten Free Bread
Bake this soft gluten free bread recipe in your oven. It is tasty and has an amazing texture. Toast well, make excellent French toast, sandwich bread, etc.
Ingredients
- 1 cup white rice flour (or brown rice flour)
- 1 cup sorghum flour
- 1 cup tapioca flour
- 1/2 cup gluten free brown rice protein powder (NOW Foods) (53 g)
- 2-3/4 teaspoons xanthan gum
- 2-1/4 teaspoons instant dry yeast
- 2-1/2 teaspoons gluten free baking powder (I used Featherweight brand)
- 1 teaspoon salt
- 1 cup water warmed between 100 – 110⁰F
- 3 large eggs* at room temperature
- 1/4 cup unsalted butter melted and cooled (or margarine, including dairy-free)
- 3 tablespoons light agave (or Lyle’s Golden Syrup, pure maple syrup or honey)
Instructions
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Oil a 9×5-inch or 8x4x4-inch loaf pan, dust with rice flour, and set aside.
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Combine all of the wet ingredients (water, eggs, melted butter, and agave in the bowl of your stand mixer fitted with the balloon/whisk attachment; set aside.
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In a separate bowl, whisk together the dry ingredients (rice flour, tapioca flour, sorghum flour, xanthan gum, instant yeast, baking powder, and salt. Add to the wet ingredients and mix on medium speed for 5 minutes.
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Scoop the dough into the prepared pan and smooth out the top as best you can.
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Oil the top of the dough or a sheet of plastic wrap. Place the plastic wrap directly on top of the dough, smoothing out the top. Allow the dough to rise in an 80⁰F environment
until the dough reaches the rim of the pan, about 40 minutes. -
Just 15 minutes prior to the completion of the rising stage, preheat the oven to 375⁰F.
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Bake on the center shelf 50 – 55 minutes. (I baked this one 50 minutes, but see now that 55 would have resulted in a loaf that wouldn’t have sunk in slightly at the top.) If you test the internal temperature of bread to check for doneness, mine was about 205⁰F. Tent with foil after about 30 minutes of baking or when you do not want the crust to get much darker. It
does darken a little more even once tented. -
If desired, rub a pat of butter on the top crust to soften it further. If you're using margarine, baste melted margarine on the top. However, it is not mandatory.
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Immediately remove from the pan and allow to cool on a wire rack for 2 – 3 hours or until the center is cool. (Dairy takes longer to cool than dairy-free.)
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Slice using a serrated knife (electric slicer, electric knife, or by hand). Freeze any slices that you will not consume within 24 hours in a zipper storage bag. Then, defrost in the microwave on low or on the countertop in the bag. Rewarm the bread to create a fresh-baked texture.
Tips
Variation:
For a lighter loaf, you may replace up to half of the rice flour and half of the sorghum flour with cornstarch.
For Egg-Free:
To make this bread egg-free, replace each egg with 2 tablespoons liquid from a can of cannellini beans plus 1 tablespoon additional fat (butter, margarine, hydrogenated palm oil, etc).
Hi Carla, my rice and sorghum flours are superfine. Am I correct that since you didn’t specify superfine flour that it won’t work well in this recipe? I’m starting to wonder if that’s why the recipes I’ve been trying lately are far more dense than it appears they should be. Thanks! Gina
Gina,
You are correct in that if I do not use the word “super fine“ it means to use regular/standard grind flour. This would definitely be the reason your recipes are not turning out well.
Good luck,
Carla
Can this recipe be double/tripled?
I have a large family.
Georgia,
As long as you have a heavy duty mixer like a 325 watt KitchenAid stand mixer, this recipe can be doubled and baked in separate loaf pans on the same shelf. You may have to add a few minutes to the baking time. Depending upon the oven, 2 – 10 minutes may be required.
Carla
Can I use maple syrup instead of the other sweeteners?
Gillian,
You may also use maple syrup. Absolutely! I suggest using pure maple syrup.
Enjoy,
Carla
I made this yesterday using brown rice flour and 1/2 cup of sorghum and 1/2 cup of cornstarch and it was wonderful. Even my gluten eaters loved it, we almost devoured a whole loaf in one sitting. Definately on my favorites list!
I couldn’t wait to make this bread so I went to it right away. My loaf came out just as you described, nice soft texture and delicious.
My dough had risen in just 20 minutes and it oozed over the side of the pan while baking. Hmmm could it be the brand new fresh yeast I used??
This recipe is a keeper!
Theresa,
I’m glad you enjoyed this bread recipe. Did you use the substitutes listed in the Notea section or make the recipe as is? Also, did you only allow it to rise to the top of the pan, not over the top?
Carla
I used a 1/2 cup of sorghum and 1/2 cornstarch. Everything else was as written. Funny, as I thought it would take 40 minutes to rise I went off to work on my quilt. I checked it 20 minutes later and it was already about a half an inch over the top of the pan. So I get it why it bubbled over. I LOVE this recipe so I will check it sooner next time.
Theresa,
Rising higher than the top of the pan contributed to the boil over. However, I should have also mentioned that when you substitute flour with starch such as tapioca or corn, the entire bread rises higher creating a larger mass of dough. This also contributed to the overflow.
Carla
I made the Soft Gluten Free bread again. But this time I put it in a 9×5 pan, let it rise to the top, then baked it for 55 minutes. I subbed 1/4 cup of sorghum with cornstarch for lighter texture. It came out perfectly!!
Thank you for this recipe. It is so easy and quick to make. SUCCESS!
Theresa