All Purpose Gluten Free Bread Recipe

This all purpose gluten free bread recipe makes enough dough for at least four 1-pound round loaves or three in a loaf pan.
Ingredients:
  • 2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 3 cups tapioca starch (tapioca flour)
  • 2 tablespoons granulated yeast
  • 1 tablespoon kosher salt
  • 2 tablespoons xanthan gum
  • 2 2/3 cups lukewarm water
  • 4 large eggs
  • 1/3 cup neutral-flavored oil
  • 2 tablespoons honey
Instructions:
1. Mixing and storing dough: Whisk together the flours, tapioca starch, yeast, salt and xanthan gum in a 5-quart bowl or a lidded (not airtight) food container.
2. Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor with dough attachment, or a heavy-duty stand mixer with paddle, until all the dry ingredients are well incorporated. You may have to use wet hands to get the last bit of flour to incorporate if you are not using a machine.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises, approximately 2 hours.
4. The dough can be used immediately after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration.
5. On baking day: heavily grease an 8 1/2 x 4 1/2 inch nonstick loaf pan. Use wet hands to break off about a 1 1/2 pound (cantaloup sized) piece of the refrigerated dough. Quickly shape it into a ball. The dough is not stretched because there is no gluten in it. Just gently press it into shape. You may need to wet your hand a little more to prevent the dough from sticking and to create a smooth surface, but don’t use so much water as to make the dough soggy.
6. Elongate the ball into a narrow oval and put it in the loaf pan. Allow the loaf to rest, loosely covered with plastic wrap for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough).
7. Thirty minutes before baking time, preheat oven to 425 degrees F. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread.
8. Place the loaf pan on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray, quickly close the oven door (to trap the steam). Bake for about 40 minutes, until richly browned and firm. Smaller and larger loaves will require adjustments in resting and baking time.
9. Remove the bread from the pan and allow to cool on a rack before slicing.
*if bread does not easily slide out of pan, wait about 10 minutes and try again. Don’t force the bread out of the pan.

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