Gluten Free Bread
Make soft, white bread from scratch without using regular flour. This recipe uses rice flour and tapioca flour to make moist and fluffy, gluten free bread that’s simply delicious!
½ cup warm water
2 teaspoons+ 2 tablespoons sugar
4 teaspoons granulated dry yeast
11 oz white rice flour
8 oz tapioca flour
4 teaspoons xanthum gum
3 oz milk powder
1 ½ teaspoons salt
1 ½ cups water
4 tablespoons melted butter
1 teaspoon wine vinegar
3 eggs
Combine the warm water, 2 teaspoons sugar and yeast in a small bowl and mix till the yeast and sugar have dissolved completely. Set aside for 15 minutes.
Preheat the oven to 350 deg F. Grease two (1 lb. each) loaf pans.
In a large bowl, sift together the rice flour, tapioca flour, the remaining sugar, xanthum gum, milk powder and salt and mix well. In a separate bowl, combine the water, melted butter, vinegar and eggs and mix well.
Add the yeast mixture to the flour mixture and beat well. Next, add the butter mixture and continue beating until all the ingredients are well-blended.
Use your hands to knead the dough for a few minutes. Divide the dough into two portions and place in the prepared loaf pans. Let the dough stand in a warm place till well-risen.
Bake the loaves for about 30 minutes or till golden brown. Cool on wire racks.
Don't leave the dough to rise for too long else too much of air will get into it. Ideally, let it stand for about 20 minutes and then put it to bake.