Sorghum Flour — Unlike some whole grains, sorghum has a very light, mildly sweet flavor. It is fairly heavy, however, so you should mix it with another gluten free flour or only use it in recipes that call for a small amount of flour.
Tapioca Flour — Made from the starchy liquid extracted from the cassava root, tapioca flour has very little flavor and it blends well with other gluten free flours.
If you choose this option, there are some things you should look for in a good all-purpose flour blend: Avoid flour blends that list rice flour as the first ingredient. Look for a blend that includes psyllium husk or a gluten free gum. A gum is a replacement for gluten in gluten free recipes and it helps bind the ingredients together, giving it a texture similar to that of wheat-based bread. Xanthan gum and guar gum are two good options, as are psyllium husk and unflavored gelatin.
These tend to have a strong flavor that might leave a strange aftertaste. You may also find yourself using extra sugar in the dough to mask the flavor of the flour. Be mindful of using whole-grain flours. Some whole-grain flours like quinoa, amaranth, sorghum, and millet have a distinct flavor to them.
If you like the flavor, go for it, otherwise you may want to stick with milder options. Look for products that include starches. Potato starch, cornstarch, arrowroot powder, and tapioca starch can all combat the grittiness of some gluten free flours, keeping your end result light and airy instead of dense and gritty. Double-check for common allergens.
Keep in mind that gluten free does not always mean that the product is free from all allergens — many gluten free flour blends contain dairy or other allergens, so double-check if you have certain allergies. See blow for my gluten free bread machine recipe. Don't substitute anything unless I specified above that I've tested it.
This is important. If you substitute something I can't guarantee anything and I can't help you troubleshoot if something doesn't work in your gluten-free bread. Ingredients at room temperature work best. You can always run your eggs under warm water for a couple minutes to bring the temperature up. If your bread sinks in the middle before it is done baking you most likely let the yeast proof sit too long before using it or you let your bread rise too long.
You want put your gluten-free bread in the oven when it rises just above the top of the loaf pan, no longer. Make sure your water is between degrees before adding the yeast. If you don't have a thermometer I suggest you get one. Line the loaf pan with parchment paper and then spray it with oil, this will help you remove the loaf from the pan. Pan size matters. If you use a wider pan your loaf will be wider, and shorter. If you use a narrower pan your loaf baking time might change.
Again, if you have any questions on how to make gluten free bread please leave me a comment below. I've included a video that shows step-by-step how to make gluten-free bread. If you prefer to make this gluten-free bread recipe in a bread machine make sure you have one with a gluten-free setting. When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level.
Do not scoop your measuring cup into the gluten-free flour. I've included the instructions for making gluten free bread in the oven in the recipe card below. For your bread machine, does it have a gluten free setting?
This setting is important because it only does one mix cycle, not two mix cycles like you get with other settings. If you don't have the gluten free setting option, use a quick program that features one mixing cycle, rather than two. Mixing it twice will always cause the bread to be denser. Are you scooping your measuring cup into the flour?
Or spooning the flours into the cups then leveling? You should always spoon then level. Are you storing your flours in the freezer or refrigerator? If flours are stored that way they loose moisture and when they are mixed with other ingredients they tend to absorb more of the moisture and the bread is denser.
My newest recipe - Gluten Free Rolls! I hope I've set you up for success with making the best gluten-free bread you've ever had. If you have any questions about this gluten-free bread recipe, leave a comment. Also, if you make it I want to know what you thought! Please come back and share your experience. Add the sugar and yeast to your warm water degrees F and stir; set it aside for minutes but no longer.
While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined. With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky. Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top. Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
Remove the plastic wrap and bake for 60 — 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning. Remove the loaf from the oven and let cool completely before slicing. Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Notes Please read all the tips and tricks in the post before you get started. If you prefer to use a bread machine, check further up in the post for instructions. Use dry active yeast or quick yeast. Instant yeast is okay and you don't need to proof it, just make sure you get it in the oven as soon as it rises to the top of the loaf pan. For the gluten-free bread machine recipe , add wet ingredients to the pan, and then dry ingredients except the yeast, make a hole in the center of the dry ingredients and then sprinkle the yeast into the hole.
See complete instructions just above the recipe. This is warm to the touch, but not hot. Line the loaf pan with parchment paper and then spray it with oil , this will help you remove the loaf from the pan. You are swapping the three with Bob's. I only tested is once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum. Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.
More so ,he is desperate to have bread. Recently discovered his intolerance to the above and wheat!! Appreciate your help. Hi Monica, If you make the recipe as-is with the flours and not Bob's Red Mill 1-to-1 there isn't any buckwheat, sorghum, almond flour or oats. Your recipe says millet or almond ,but I cannot use both! I just made my first bread. I don't think the yeast rose up like it should and I don't know what I did wrong. I used honey and warm water next time I am going to use sugar.
When I mixed all the ingredients in my mixer, all per instructions, it came out a hard big lump. I went and tried to let it rise, it didn't. With just those four ingredients you can make baguettes, rolls, sourdoughs, loaf breads, heck- even soft pretzels!
These breads work because of a little protein called gluten which is responsible for holding everything together. Gluten, found in cereal grains like wheat, spelt, rye, etc. But what about gluten-free breads?
Gluten-free breads are made using all sorts of grain and legume flours which are naturally free of gluten, including rice, almond, buckwheat, chickpea, sorghum, quinoa, and millet.
Nature has provided lots of options for us to achieve this. Disclosure: This post may contain affiliate links. To learn more check my Disclosure page. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.
My wife is allergic to both gluten and dairy, hence this is one of the most amazing recipe discoveries I have made, thank you so much. I found that using Sweetened Vanilla Almond milk, assists with a crunchy top crust.
Does not matter how much you play around with these ingredients, the bread almost always comes out perfectly. Proper life saver for my family. I used Great Value GF flour, two eggs instead of just the egg whites based on other reviewers , and this is by far the best recipe I have tried. Bread is perfect for grilled cheese. Great for all kinds of sandwiches. On top of the bread being delicious, it is super easy to make. This recipe is beginner-friendly. My wife has been gluten free for two years.
Bread is what she has missed most. Your recipe has rebalanced this situation. Thank you so much……. I am so happy that your wife is enjoying what she has missed the most! Thank you so much Glenn for the wonderful 5 star recipe review. You are so welcome, I love sharing the recipes I make for my family and helping others.
I have tried many bread recipes and this is the first successful one! Your instructions are clear and very helpful. This came out Great. My son has to be gluten free… and he said it was the best gluten free bread he has ever tasted! Thank you for helping make his 30th birthday more special!
Comes out sooop perfect and is delicious!!! I bake it at for 30 minutes covered and bake it for another 10 with Lid off to get it a little more golden. I was recently diagnosed gluten and dairy intolerant. When I made your recipe this morning and how quickly it is to make and bake , I was so pleasantly surprised. The taste and texture are excellent.
And I do love this Pullman pan, which I did purchase specially for this bread. No more grocery store GF bread for me. This is the best GF bread I have had.
I happen to have the same bread machine and it was very easy. I have used several kinds of flour and they have turned out fine. Thanks so much. I use this recipe all the time. This recipe is amazing!! Thank you Mama for giving all of us gluten free cooks a wonderful and delightful loaf of fantastic bread!
Best gluten free bread I have ever made. Taste and texture were perfect. It does make a difference of what flour is used.
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