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Gluten-Free Bread Recipe Without Rice Flour

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Easy GlutenFree Bread Recipe Using 11 GlutenFree Flour Good For You Gluten Free
Easy GlutenFree Bread Recipe Using 11 GlutenFree Flour Good For You Gluten Free from www.goodforyouglutenfree.com

Gluten-free bread can be a tricky thing to make, especially if you are trying to avoid rice flour. Many gluten-free recipes rely on rice flour as a substitute for wheat flour, but not everyone can tolerate it. This gluten-free bread recipe uses a combination of potato starch, tapioca flour, and sorghum flour to create a light and fluffy loaf that is perfect for sandwiches or toast.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

  • 1 1/2 cups warm water
  • 2 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1 1/2 cups potato starch
  • 1 cup tapioca flour
  • 1 cup sorghum flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 4 large eggs

Equipment:

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Loaf pan
  • Oven

Method:

  1. In a large mixing bowl, combine the warm water, yeast, and honey. Let sit for 5 minutes until the yeast is foamy.
  2. Add the olive oil to the bowl and whisk to combine.
  3. In a separate bowl, whisk together the potato starch, tapioca flour, sorghum flour, xanthan gum, and salt.
  4. Add the dry ingredients to the wet ingredients and whisk until well combined.
  5. Add the eggs to the bowl and whisk until the batter is smooth.
  6. Grease a loaf pan with olive oil and pour the batter into the pan.
  7. Cover the pan with a clean kitchen towel and let the bread rise in a warm place for 30 minutes.
  8. Preheat the oven to 350°F.
  9. Remove the towel from the pan and bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes:

This bread is best when sliced thinly, as it can be crumbly. It is also best when toasted before eating.

Nutrition Info:

This recipe makes one loaf of bread, which contains approximately 12 servings. Each serving contains:

  • Calories: 199
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 62mg
  • Sodium: 233mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 4g

Recipe FAQ:

Can I use a different type of flour instead of sorghum flour?

Yes, you can substitute sorghum flour with another gluten-free flour, such as millet flour or buckwheat flour. Just make sure to adjust the amount of xanthan gum accordingly, as different flours may require different amounts.

Can I use a different type of sweetener instead of honey?

Yes, you can use maple syrup, agave nectar, or another liquid sweetener instead of honey.

Recipe Tips:

  • Make sure your ingredients are at room temperature before starting the recipe.
  • Use a kitchen scale to measure your ingredients for more accurate results.
  • If your bread is too crumbly, try adding an extra egg or reducing the amount of potato starch.
  • To store your bread, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 5 days.

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