Soft Homemade Gluten-Free Bread

Why You’ll Love This Recipe

Gluten-free bread often gets a bad reputation for being dry or crumbly, but this recipe turns that notion on its head. With the right balance of ingredients like rice flour, tapioca starch, and sorghum flour, this bread comes out soft and flavorful, mimicking traditional bread in texture and taste. The lack of kneading and minimal rising time makes it incredibly easy to prepare, even for those who might be new to gluten-free baking. The result is a loaf of bread that's tender, moist, and perfect for sandwiches or just a slice on its own.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ¼ cup warm water (about 100F/37C)

• 2 tablespoon honey

• 4.5 grams active dry yeast

• 1 ½ cups rice flour

• ½ cup tapioca starch

• 1 cup sorghum flour (or substitute with buckwheat or oat flour)

• 1 teaspoon xanthan gum

• 1 teaspoon salt

• 2 large eggs

• 2 tablespoon oil

• 1 tablespoon apple cider vinegar

• 1 ½ cups warm water

Directions

1. Start by proofing the yeast. In a small bowl, combine ¼ cup warm water and honey. Stir in the yeast and allow it to sit for about 5 minutes, or until it becomes frothy. If you prefer, you can skip this step and add the dry yeast directly to the flour mixture if you're confident it's active.

2. In a large mixing bowl, whisk together rice flour, tapioca starch, sorghum flour, xanthan gum, and salt.

3. In another bowl, mix together the eggs, oil, apple cider vinegar, and the remaining 1 ½ cups of warm water.

4. Combine the wet and dry ingredients, followed by the proofed yeast mixture. Use a hand mixer or stand mixer to blend everything into a smooth batter. It will be more like a batter than traditional dough.

5. Pour the batter into a parchment-lined loaf pan, smoothing the top. Allow the dough to rise for about 1 hour, or until it has risen about ¼ inch above the edge of the pan.

6. Preheat your oven to 375°F (190°C). Once the dough has risen, place the loaf pan in the oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

7. Let the bread cool completely before slicing to ensure the best texture and to avoid it being too crumbly.

Servings and Timing

• Servings: 1 loaf (approx. 12 slices)

• Prep Time: 30 minutes

• Cook Time: 45 minutes

• Rising Time: 1 hour

• Total Time: 2 hours 15 minutes

Variations

• Add-ins: Customize your bread by adding seeds like sunflower or pumpkin seeds for extra texture.

• Herbs and spices: Consider adding a bit of garlic powder, onion powder, or dried herbs for a savory version.

• Sweetened option: Add a handful of raisins or dried cranberries for a slight sweetness.

Storage/Reheating

To store the bread, keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly and freeze for up to 1 month. To reheat, simply toast slices or warm the whole loaf in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. Can I use a different type of flour in this recipe?

Yes, you can substitute the sorghum flour with buckwheat or oat flour. However, this may slightly change the flavor and texture of the bread.

2. Is it necessary to proof the yeast?

No, you can add the yeast directly to the dry ingredients if you're sure it's active. Proofing is just a precaution to ensure the yeast is alive and effective.

3. Can I use a gluten-free flour blend instead of individual flours?

Yes, but the results may vary depending on the blend. Make sure the blend does not contain added gums or ingredients that might affect the texture.

4. How do I know when the bread is done?

The bread is done when it has a golden brown top and a toothpick inserted into the center comes out clean.

5. Can I make this recipe vegan?

Yes, you can replace the eggs with flax eggs and use a plant-based oil to make the recipe vegan.

6. Can I use a bread machine for this recipe?

While this recipe doesn’t require a bread machine, you can try using it to mix the ingredients. However, the rising and baking steps should still be done manually.

7. Why does the dough seem more like batter?

Gluten-free bread dough is typically much wetter than traditional bread dough, which results in a batter-like consistency. This is normal and gives the bread its soft texture.

8. How long should I let the bread cool?

It's best to let the bread cool completely before slicing to avoid a dense or gummy texture.

9. Can I double this recipe?

Yes, you can double the ingredients and bake two loaves, but ensure you adjust the pan size and baking time accordingly.

10. Can I add more yeast for a fluffier loaf?

Adding more yeast might make the bread rise faster, but it can also affect the flavor and texture. Stick to the recommended amount for the best results.

Conclusion

This soft homemade gluten-free bread is the perfect solution for those missing the comforting texture of traditional bread. With a simple list of ingredients, easy preparation, and great results, it's a fantastic choice for anyone following a gluten-free diet or anyone who just loves fresh, homemade bread. Give it a try, and you’ll be amazed at how delicious and easy it is!

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This soft homemade gluten-free bread recipe is perfect for those on a gluten-free diet or anyone craving fresh, delicious bread. With a light, airy texture and simple ingredients like rice flour, sorghum flour, and tapioca starch, this bread mimics the taste and feel of traditional bread. Whether used for sandwiches or enjoyed with butter and jam, this easy-to-make gluten-free bread will become a staple in your kitchen. No kneading required, and the minimal rising time makes it accessible for gluten-free baking beginners.

• Author: Janet
• Prep Time: 30 minutes
• Rising Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (approx. 12 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

¼ cup warm water (about 100°F/37°C)

2 tbsp honey

4.5 grams active dry yeast

1 ½ cups rice flour

½ cup tapioca starch

1 cup sorghum flour (or buckwheat or oat flour as substitutes)

1 tsp xanthan gum

1 tsp salt

2 large eggs

2 tbsp oil

1 tbsp apple cider vinegar

1 ½ cups warm water

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Instructions

• Proof the yeast by combining ¼ cup warm water and honey. Stir in yeast and allow to sit for 5 minutes until frothy.

• In a large mixing bowl, whisk together rice flour, tapioca starch, sorghum flour, xanthan gum, and salt.

• In another bowl, mix eggs, oil, apple cider vinegar, and the remaining 1 ½ cups warm water.

• Combine the wet and dry ingredients, followed by the proofed yeast mixture. Use a hand mixer or stand mixer to blend everything into a smooth batter.

• Pour the batter into a parchment-lined loaf pan, smoothing the top. Let it rise for about 1 hour, until it’s about ¼ inch above the edge of the pan.

• Preheat oven to 375°F (190°C). Once the dough has risen, bake for 45 minutes or until the top is golden brown and a toothpick inserted comes out clean.

• Let the bread cool completely before slicing for best texture.

Notes

• You can add sunflower seeds, pumpkin seeds, or dried herbs for added texture and flavor.

• For a sweet variation, try adding raisins or dried cranberries.

• Store in an airtight container for up to 3 days or freeze for up to 1 month.

• For a vegan version, replace eggs with flax eggs and use a plant-based oil.