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Celiac Light Bread (Gluten-Free)

This recipe comes to us from Tom Van Deman.

1 1/8 cup Chickpea flour also called Garbanzo bean flour
1 cup cornstarch
1 cup + 1 Tablespoon tapioca flour
3 ½ teaspoons xanthan gum
1 ½ teaspoon salt
3 Tablespoons brown sugar
¼ teaspoon crÈme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water
3 Tablespoons vegetable oil
2 ¼ teaspoons active dry yeast

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Bread Machine Directions
Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl. Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine (This dough will need two kneadings in order to get its content to proper consistency).

Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy.

Oven Directions
Turn your oven to 375F. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot). welcomes your comments below (registration is NOT required).

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7 Responses:

Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
03 Jan 2008 10:31:54 AM PDT
I had a really hard time with this recipe. It took all morning to get the ingredients, and at first I tried the mixing method and did not get a dough ball but what was more like loose cookie dough , thick pancake batter. I did not know how long to mix it because I never got the dough ball. It would be helpful if you can put a time. I also have 2 bent dough handles for my mixer not one hook so maybe thats the issue. I took out my bread machine to try the other method and I can't set my machine for a double knead. It has to go through the whole cycle so I just used the dough cycle and it is still mixing. I have no idea how long to mix it. It is also like liquidly and not a dough ball. I will put it in another bread pan and let it rise because I can't set my bread maker for just rising. All in all it was a bad experience. If the breads come out OK I will be surprised. I wish the instructions were better.

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said this on
24 Feb 2008 8:00:30 AM PDT
I recommended this bread and had forgotten I had rated this before baking. I have to say that will all my frustrations that day (finding the ingredients, dealing with the very loose batter) it turned out really good and I have been making this recipe a lot. I think it needs to be told that this will not form a dough ball (at least my experience, but a very dense Pancake-like batter. I did not expect based on the batter that it would have turned out bread, but I was glad to see the high rise and great texture of this bread.

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said this on
02 Apr 2008 1:20:55 PM PDT
This is an excellent, delicious recipe. Like the previous poster, the dough never formed a ball. It remains a rather wet thick dough, even with kneading in my mixer for 3-5 minutes. However, follow the recipe anyway, and you will get a flavorful tasty bread.

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said this on
16 Jan 2011 6:55:49 PM PDT
¼ teaspoon cream of tartar
is this an error and it is supposed to say 1/4 teaspoon cream of tartar?

Dianne H
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Mar 2009 7:49:24 AM PDT
I have tried 5 different bread recipes. One, a box mix. They all had the consistency and flavor of a brick! I was getting depressed. I made this recipe and it ranks #1 in my book. It had the texture of 'real' bread and the taste was great!

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said this on
30 Mar 2012 6:44:55 PM PDT
Perfect! I can't eat corn so I used 1/4 cup potato flour and 3/4 cup potato starch instead of 1 cup corn starch and took out 1/4 cup of the chick pea flour and used 1/4 cup of teff Flour. It had a lighter taste than using all chick pea flour. It works great in the bread mixer. Mine doesn't have a double knees option so when it's done the first kneed I stop it then start it over so I get two kneeling cycles.

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said this on
29 May 2012 1:48:39 PM PDT
I put all the ingredients in my bread machine as recommended with the recipe. I didn't touch it or do a 2nd knead and it turned out perfect! My husband said it is the best bread yet! He is partially gluten intolerant and I have been gluten-free since January. Best bread yet. Thanks!

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