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.
- 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)
- 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 or honey)
Oil a 9×5-inch or 8x4x4-inch loaf pan, dust with rice flour, and set aside.
Combine all of the wet ingredients (water, eggs, melted butter, and agavin the bowl of your stand mixer fitted with the balloon/whisk attachment; set aside.
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.
Scoop the dough into the prepared pan and smooth out the top as best you can.
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.
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.
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.)
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.
For a lighter loaf, you may replace up to half of the rice flour and half of the sorghum flour with cornstarch.
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).