Gluten Free Bread
Materials
- 3/4 cup warm water
- 2 1/2 tsp active dry yeast
- 3 TBSP honey
- 6 oz brown rice flour, white rice flour, or millet flour
- 4 oz tapioca starch
- 2 tsp xanthan gum
- 1 tsp salt
- 1/2 tsp baking powder
- 3 TBSP olive oil
- 1 tsp apple cider vinegar
- 3 eggs
Instructions
- Add warm water, active dry yeast, and honey to your stand mixer. Let proof until it is warm and bubbly.
- While your yeast is proofing, use a kitchen scale to measure out the tapioca starch and rice flour. Add in xanthan gum, salt, and baking powder to the flours and mix.
- Pour the dry ingredients into the stand mixer with the proofed yeast.
- Add in the eggs, olive oil, and apple cider vinegar.
- Turn mixer on low and let mix for 3-4 minutes, or until you have a thick cake batter looking dough.
- Using a USA bread pan, that is well buttered, scrape batter in. Use a spatula to spread out evenly.
- Stick pan in a warm place (I usually stick it in my oven with the light on) to rise for about an hour, or until it rises to the top of your pan.
- Once it has risen enough, bake in a 350° oven for 50 minutes.
- Take break out of oven and remove from pan immediately to cool on a wire rack. This step is extra important for the texture of your bread. Do not let the bread cool in the pan!
- Wait until the bread has cooled completely (minimum of 2 hours) before slicing. Store in a Ziploc bag on counter for 3-4 days or freeze until ready to use. Do not refrigerate, this will make it go stale. Enjoy!