I have long searched for a good, gluten free bread recipe that was not cake like in texture and one that I could make at home. I recently tried one and was really pleased with the taste and texture, but found it lacking in lightness and volume. After some research and experimentation, I have made the necessary adjustments to produce the type of bread I’ve been wanting. This bread fills the house with the aromas of freshly baked bread, but please be patient! Allow it to completely cool before you attempt to slice it. Please read the recipe all the way through before beginning to make it. I have arranged the instructions in a way that I hope will make it easier to produce.
Preheat the oven to 170F
Lightly grease an 8 x 4” loaf pan
1 c. tapioca starch
¾ c. brown rice flour
¼ c. potato starch
2 tsp xanthan gum
1 tsp salt
1 tsp baking powder
5 tsp white granulated sugar
Mix dry ingredients well. Sift the mixture through a fine sieve and set aside.
Proofing the Yeast
1 packet dry rapid rise yeast
¾ cup filtered water
1 tsp white granulated sugar
2 Tbsp canola or vegetable oil
½ tsp white vinegar
Warm ¾ cup filtered water, from the refrigerator, to 110F (about 30 seconds in the microwave). I use a chef’s thermometer to check the temperature of the water. Pour ½ cup of water into a small bowl. Add the oil and vinegar. Whisk the ingredients well until mixed and set aside.
Sprinkle the packet (2½ tsp) of yeast into the remaining ¼ cup of warm water (between 100 and 110F). Stir in the 1 tsp of sugar until the sugar in dissolved. Allow the yeast to proof in a warm spot for 10 minutes. The yeast should dramatically increase in volume and become very foamy. If it doesn’t, the yeast culture is dead, so you must discard it and start again.
3 large eggs
Place 3 large eggs, from the refrigerator, in a bowl of hot water for 10 minutes. Remove the eggs from the hot water and discard the water. Separate the whites from the yolks into 2 separate bowls (reserve the yolks for another recipe).
In a large, very clean, stand mixer bowl, using the whisk attachment, beat the 3 egg whites on high to a soft peak. Fold in the proofed yeast mixture with a spatula scraper. Replace the whisk attachment with the paddle attachment. Turn the mixer on medium. Gradually add the flour and water mixtures to the yeast and egg white mixture in alternating batches (3) beginning and ending with the flour. Continue beating about 2 minutes, scraping down the sides until the dough is well mixed. It will be a wet dough, but it will form a loose ball.
Empty the dough into the lightly greased loaf pan and gently press into place using the spatula scraper. Turn the oven off and turn the oven light on. Place the dough, in the loaf pan, on the centre rack in the middle of the oven. Allow the dough to rise for about 40 minutes. The dough will approximately double in size and rise above the edge of the loaf pan. Leave the dough in the oven after it has risen and turn on the oven to a temperature of 350F. Bake the bread for 70 minutes. It should be brown and crusty on the outside. Remove the bread from the oven and turn the loaf out onto a cooling rack. Allow the bread to cool completely for several hours, until it is at room temperature. The crust will be quite hard so you will need to have an electric knife to slice the bread without crushing it. Each loaf makes about 14 slices.
Enjoy it fresh for 24 hours, then refrigerate or freeze the remainder. Our loaves last about 24 hours, so that may not be an issue!