Gluten Free Bread Recipe Without Brown Rice. Brown rice can be very problematic for many individuals, including myself. Make sure to read this post that explains why I choose white rice over brown rice. So I set out to make not only a gluten free all purpose flour recipe without brown rice, but also a gluten free bread recipe that also did not have any brown rice in it. Here is that recipe! I mean really, how delicious does this look?
Here are my Top 10 Secrets to Baking Gluten Free Bread with yeast. There are tons of free recipes in my , but the best place to start is right here, with these secrets. Once you understand how to make gluten free bread successfully, you’ll be ready to select your first recipe and get started with confidence.
If you’d like to move past batter-style gluten free bread, my gluten free bread flour blend will revolutionize your homemade bread-baking! Secret #1: No substitutions Try to avoid making any substitutions the first time you make a gluten free bread recipe, especially one which is unfamiliar to you. If you have chosen a recipe that you can only make with substitutions, select another recipe.
Whenever a reader tells me that they are having trouble with a recipe, my first question is always whether they have made any substitutions.
Some may work, but many will not. And early failure will make it very hard to stay motivated. The easiest gluten free bread recipe to begin with is the recipe for the recipe from my first cookbook. I posted it on the blog when the second edition of the book was published. It’s a super simple recipe, and since there’s a video above, you can even look over my shoulder as I make it first. Another batter-style gluten free bread recipe that uses ingredients you probably already have on hand is my recipe for .
Secret #2: Bake by weight. Bake by weight, not volume. Proper proportions make the difference between success and failure. A serviceable scale is totally cheap, and easy to use. I recommend (affiliate link). To use a digital scale, simply finish measuring one ingredient, and hit “tare.” It zeroes out the scale. Ready for the next ingredient, in the same bowl.
Precision, easily. In all of my recipes, 1 cup of weighs 140 grams. Don’t bother trying to see if the measuring cups you have in your kitchen match their volume to my weight measurements. There is tremendous variation in volume-based measuring tools like cups and spoons, and user error is simply unavoidable. That’s the whole reason to use a scale. Secret #3: Don’t double Don’t double a recipe for gluten free yeast bread to make twice as much, if it’s made in the batter style like our recipe for .
However, the yeast bread recipes in CAN be doubled, or halved, easily. Everything is new and better! But when it comes to any gluten free bread recipes that make a batter-style bread (like ), don’t double. The ? Double away. :) Secret #4: Beat well Gluten-free bread dough needs to be mixed vigorously.
The best way to do it is with a stand mixer. Don’t have one? Do it by hand, and put some elbow grease into it. You can try using a hand mixer with dough hook attachments, but not with balloon whisk attachments. And don’t worry about over-mixing. There’s no gluten to ‘overwork.’ If your end result has a really tight crumb and seems crumbly, it’s not that you overworked the dough.
Your hydration level was likely too low. The yeast bread recipes in require a dough hook, just like traditional, conventional gluten-containing breads. Don’t have a stand mixer? No problem. A 5-speed handheld mixer, with dough hook attachments, will work great! Secret #5: You need the gums Don’t try to bake bread without any gluten substitutes, like xanthan gum.
When yeast gives off carbon dioxide during the baking process, gluten acts like a cloak and suspends the bubbles. That allows the bread to bake around the air pockets. No gluten, and no gluten-substitute? No cloak, and nothing to “hold” the rise. Secret #6: Bake it right. Use a simple to gauge your oven’s baking temperature properly.
Most ovens are calibrated improperly, and off by around 50°F. Yup. That much. One of mine is typically off by about 75°F! Don’t bother calibrating it. It will just get out of whack again. Use an oven thermometer. Easy, cheap – essential. Bake bread in a too-hot oven, the outside will bake before the inside has a chance to develop enough structure to support it, and it will cave as it cools. Secret #7: Don’t give up. Don’t give up if your first loaf of bread isn’t perfect.
It’s a skill. It builds with experience. And even if the loaf isn’t gorgeous, it probably still tastes great. I bet you don’t take pictures of your food like I do. So just carry on! Secret #8: Proof is the in proofing. Create the right environment for bread proofing. If you can swing it, consider a .
It’s amazing the even rise you can get in this little box of heaven. I got mine for free (I was a ‘tester’), but I would have bought it. No question. If you can’t swing it, use my tried and true . I used it for years and years, with good results. Secret #9: Don’t freelance.
Do not “throw a bunch of flours” into a bread recipe and expect it to turn out. And use instant yeast. No need to proof it as long as it’s comfortably within its freshness date. If the bread didn’t rise, it’s very unlikely that the problem is the yeast. Trust me. Secret #10: Keep perspective. If you use a prepared mix and follow the directions, but the bread doesn’t turn out—it’s not. your. fault!
[ These links contain affiliate codes that help me earn a small commission, at no additional cost to you. Every single product I recommend is one I truly believe in and, where appropriate, have purchased myself!] So far I have had great success with making GF bread!
Only one flop- and it was when I attempted to double a loaf recipe. One loaf turned out perfect, the other did the gummy thing that I find typical in store-bought GF bread. It is about to become crutons or bread crumbs… I dont use commercial flour blends, I make my own based on what I am feeling like.
Usual ratio is about 1/3 starches, 1/3 rice, 1/3 other flours. If a recipe calls for specific flours- I will follow it to a T. My dough regardless of the blend or recipe seems to turn out pretty uniform in texture- only recipes that I have trouble with are for pizza dough and pancakes.
Still looking for ‘my’ recipe. I dont use a proofing box- but I do shut all my doors and windows and I turn on my humidifier when I am setting my bread out to rise. I shared a bread recipe with a friend as well as a few slices- she has tried making it and hers turns out very eggy every time. Mine does not. We havent figured that one out. Funny part is that before I had to go GF, the art of bread making was something that eluded me.
Ok, Nicole….I need a little assistance….what temperature do you usually use your proofer at? I made a disaster loaf the other day (trying to use up another flour mix) and was anxious because it didn’t raise properly. Unfortunately, the instructions with the unit aren’t really clear as to what temp to use. I do so want to make the nicest breads… Thank you in advance – Pam Hi, Pam, Don’t worry.
You’ll get there. I set my proofer to between 85 and 87 degrees F. It will rise anywhere between about 70 degrees and about 110 degrees, albeit slower or faster. 85 to 87 degrees F is a good medium. Sounds like your issue was with the flour. Especially if it was King Arthur, I’m sorry to say. It’s useless in yeast bread. xoxo Nicole
best dating gluten free bread recipe without rice flour - Gluten Free No Yeast Bread Recipe for Sandwiches
When my son Kell was diagnosed with celiac disease several years ago, at first I was completely overwhelmed by the idea of baking my own gluten free products. It was just too complicated! But eventually I was forced to swallow my pride, because many of the pre-mixed, pre-packaged, and pre-made GF bread products that we tried just did not taste good.
Homemade gluten free bread any time I want? Yes please! And it may not seem like a big deal, but it is! I felt so bad for Kell who had to watch his siblings enjoy their french toast for breakfast, grilled cheese for lunch, and cheeseburgers for dinner when his version was much less appetizing due to the bread issue. Sometimes he would just choose not to eat at all, and that was when I knew I had to find a better gluten free bread.
I made up my mind that I would figure out how to make a GOOD gluten free bread, even if it killed me. :-) Which luckily it didn’t! The recipe that I came up with turned out far better than I ever dreamed it would!
No exaggeration. I am not a gluten-free expert by ANY stretch of the imagination, but I am stating with sincerity that this is the best GF bread that I personally have ever had.
So enough blathering by me… let’s get on with this shall we? The first step was to find a gluten free flour blend to use in my bread.
There are so many different flour types out there, it’s enough to make you want to go screaming into the night! This is the flour blend I ended up using, and it’s perfect for this recipe. Brown Rice Flour Blend adapted from LivingWithout.com Ingredients: • 1 1/3 cups brown rice flour • 1 1/3 cups tapioca flour/starch • 1 1/3 cups cornstarch • 1 Tbsp potato flour (If you can’t find potato flour in the store, you can make your own by blending a handful of potato flakes in your blender.) Directions: Mix all ingredients together.
Once you have your flour blend ready, it’s time to whip up some gluten free goodness! Jillee’s Best Gluten-Free Bread Recipe Ever Ingredients: • 4 cups Brown Rice Flour Blend (see recipe above) • 1 Tbsp • 1 Tbsp gluten-free • 2 tsp salt • 1/2 cup • 3 large eggs, room temperature • 1/4 cup butter, room temperature • 2 tsp apple cider vinegar, room temperature • 1/3 cup honey • 1 package (2 1/4 tsp) (not INSTANT dry yeast) • 2 cups warm water *A couple of notes about eggs: • Yes, this recipe calls for both eggs and egg replacer.
The combination helps create the wonderful springy texture of the finished bread. • If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of , or substitute the correct amount of (in addition to the tablespoon called for in the recipe).
Directions: Prepare two by spraying them with cooking spray. Add the yeast to the 2 cups of warm water, and stir until mixed. Set this aside to activate while you mix the rest of the ingredients. Mix the flour blend, xanthum gum, egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.
Put eggs, butter, vinegar, and honey in the bowl of your mixer. Mix together for about 30 seconds using the paddle attachment. The butter will be chunky, and that’s okay! Add half of the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended. With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.
After the 4 minutes your bread dough should resemble thick cake batter. Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately one hour. While the dough rises, preheat your oven to 375 degrees.
When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack. Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.) Remove the bread from the oven and let cool in pans for 10 minutes.
Then remove loaves from the pans and place on a rack to cool completely. (As you can see, I brushed the top of mine with butter when they came out of the oven.) After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you!
You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf. Looks good enough to eat doesn’t it!? :-) All that’s left to do is try it yourself! Please let me know if you try this recipe and how it worked out for you! I am so excited to be able to share it and hope that everyone has the same success with it that I did! I’ve had quite a few people ask for the nutrition information for this recipe!
I’d like to give a big thank you to OGT reader Cheryl who did the calculations and sent them to me to add to the post :-) Nutritional Information, per loaf Calories: 675 Fat: 3 g Carbohydrate: 229 g Protein: 16 g Glycemic Load: 2169 Gluten Free Bread • 4 cups Brown Rice Flour Blend see recipe above • 1 Tbsp xanthan gum • 1 Tbsp gluten-free egg replacer • 2 tsp salt • 1/2 cup powdered milk • 3 large eggs room temperature • 1/4 cup butter room temperature • 2 tsp apple cider vinegar room temperature • 1/3 cup honey • 2 1/4 tsp active dry yeast (not INSTANT dry yeast) • 2 cups warm water Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer.
(This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.) • After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you!
You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf.
Recipe Notes: *A couple of notes about eggs: Yes, this recipe calls for both eggs and egg replacer. The combination helps create the wonderful springy texture of the finished bread.
If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of ground flax seed, or substitute the correct amount of egg replacement powder (in addition to the tablespoon called for in the recipe). I have made this recipe three times now.
It turns out amazing! I really love it. Even my non-GF family lives it. The third time I made it, I was out of honey, so I subbed brown sugar. I needed rolls, so I made 9 rolls and still had enough to make a regular bread loaf. The rolls look fantastic. Baked 375 for 18 minutes. (I don’t know how to share a picture, but trust me, they are perfect) I just made up a batch of this recipe and am waiting for it to proof. My wife had been glued intolerant for quite some time and generally speaking gluten free bread intolerant for about the same period.
I’ve tried numerous recipes including bread machine recipes as well as oven baked. After following the instructions religiously, I achieved batter. However, one of the dry ingredients lumped into hundreds of tiny little clumps about the size of a split pea and a little larger.
I can’t tell which powder it was, even spreading it between my thumb and finger. I’m going … Read more » Hi, You Beautiful Lady, I just love your site . . . can’t get enough of it . . . can’t help but wonder if you’ve ever heard of “Wheatbelly” by Dr. William Davis . . . also, sometimes I am somewhat uneasy when some of the ingredients used for recipes or cleaning products are less than safe & even contain harmful chemicals .
. . i.e. regular store bought soaps or flours . . . thank you for your kind and generous sharing of so much valuable knowledge . . . God Bless You… :) You say “When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack.” After an hour my dough has barely risen to the top of the pan, if that.
I’m rising it in a 100 deg. proofing box. Am I doing something wrong or am I misinterpreting your instructions?
Gluten-free diet are used to treat symptoms due to celiac disease, personal preference or for a wheat intolerance. If you have been following a gluten free diet you likely know how difficult it can be to find conventional baking recipes that don’t call for wheat flour. Dealing with an egg allergy or vegan diet can make it harder to produce homemade bread for yourself, but there are recipes that work. Gluten-Free Flours Some wheat-free flours work more successfully in bread recipes than others.
Potential options include sorghum flour, brown rice flour, millet flour, quinoa flour and tapioca flour. All have slightly different tastes and textures, and often a blend works better than a single type. King Arthur Flour suggests using a combination of white rice flour, brown rice flour, tapioca starch and potato starch. Egg Substitutes Eggs can help a loaf without wheat flour rise and develop air bubbles in the oven. However, if you’re vegan or have an egg allergy, you still have options.
To replace a single egg, Food.com recommends blending 1 tbsp. of ground flaxseeds with 3 tbsp. of water. If you’re making quick bread, or bread that does not call for yeast, you can also use 1/4 cup of pureed silken tofu, 1/4 cup of applesauce, 1/4 cup of mashed banana or 3 tbsp. of mayonnaise, as long as the mayonnaise is egg-free. Editor's Picks Recipe For one loaf of bread, you need 1 cup of sorghum flour, 1 cup of potato starch, 1/2 cup of millet flour, 2 tsp. of xanthan gum, 1 1/2 tsp.
of salt, 2 tsp. of rapid rise yeast, 1 1/4 cups of warm water, 3 tbsp. of olive oil, 1 tbsp. of honey, 1/2 tsp. of lemon juice and a substitute of your choice for one egg. In one bowl, mix the dry ingredients, and pour the liquid ingredients on top. Mix the dough and knead it by hand, with a stand mixer and dough hook attachment or with a bread machine for five to 10 minutes or until it is silky. Cover the bowl with plastic wrap and let the bread dough rise in a warm place for one hour.
Put the dough into a loaf pan, let it rise again under plastic wrap for about 45 minutes, and then bake the bread at 350 degrees Fahrenheit for 45 to 55 minutes. Considerations The gluten that wheat flour produces is what gives bread its light, airy structure and enables it to hold together as it rises.
Without wheat flour, eggs can do some of the work, but taking them out of the equation lessens the probability that the bread will rise well and have a light texture. So, you’re likely to have better results when you use a bread recipe that was designed to be both gluten-free and egg-free instead of modifying an existing recipe for traditional wheat bread. About the Author Carly Schuna has been freelance writing and editing for more than a decade.
In the lifestyle sector, her specialty areas are wellness, food/drink, and entertaining. With hundreds of recipes and nutrition-focused articles in her portfolio, Carly loves helping readers put a healthy spin on classics in the kitchen without sacrificing taste.
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