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gluten-free Bread Recipe

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Greetings to all of you expert gluten-free bread makers, please assist all of us bakers with your gluten-free bread recipe that is light, less dense and great for toasting and sandwichs. There must be someone out there, who has the trial & error experience, and has settled in on a recipe, somewhat close to wheat bread. Would so much appreciate your expertise? Thanks, Doug

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There are many opinions on what the "best" gluten-free breads are. I think much of it depends on what sort of bread you grew up with. AFAIK, there is no gluten-free bread which is indistinguishable from "white bread" in every way. But since I prefer a more hardy, whole grain type of bread, I've developed recipes for such, which I find quite satisfying. The lightest gluten-free bread recipe I know is detailed here, though still somewhat a work in progress. Other than that, many on this board seem to like Udi's prepackaged bread.

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My son's favorite is Bette Hagman's Featherlight Bread recipe.

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I also recommend Bette Hagman's book Gluten Free Gourmet Bakes Bread. The Featherlight Bread is great, but I have made 5 recipes from the book and they have all been excellent. The French Bread is just like the dense wheat Panna de Casa bread I love and I made a sour-dough bread yesterday and it is so good. Recipes do have a few ingredients, but a lot are easy to find in the ordinary baking section in the supermarket (like rice flour, tapioca flour and milk powder). So far, I have found every recipe easy to follow, and as long as follow the instructions the bread turns out perfect. I'm new to being gluten free and this book has been the best investment I've made.

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Ditto Bette Hagman's book and recipes. The quick yogurt bread is very good. More vinegar and other liquids can sub for the yogurt, if necessary.

Besides the reverse engineered Rice Guy version, there is Lorka's flax bread, and the discussions on variations of it.

(she said she uses either Bob's all purpose or amaranth for the first "gluten free flour mixture". others have added sorghum.


http://forums.gluten free.com/topic4986.html

The lightest bread I've made is in a cereal bowl with some gluten free almond meal mixed with other flours, and an egg, oil, vinegar, baking soda, spice, water, baked quickly in a microwave, which I can get about 4 slices out of. I tend towards the brown dense stuff, probably some sort of remnant ancestral memory of eating really dense brown stuff while huddled in a thatched hut somewhere in northern Europe. Oh, look, one can make bread out of nuts, too. I'd try acorns sometime, but the processing tannin out of them is fairly long and complex.

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I like this one. It's call my No-Hassle Breadmaker Bread


3 eggs

1 1/2 cups warm water

1/4 cup oil


1 1/4 cup white rice flour

1 cup potato starch or arrowroot starch

3/4 cup bean flour

1/2 cup tapioca starch

2 1/4 tsp yeast

2 Tbsp sugar

1 Tbsp xanthan gum

1 1/2 tsp salt


Mix first three liquid ingredients into a large bowl. Filter the rest of the dry ingredients into a different bowl, until they are thoroughly mixed.

Now mix both bowls together until well blended. Pour all this into the bread maker. If your bread maker has a "short cycle" option, use select that option to make your bread.

Add additional warm water if dough is too dry .

Allow to cool before you slice it.

I do hope you enjoy it!


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