GLUTEN FREE BREAD RECIPE for the Oven How To Make Soft Gluten-Free Bread without a bread machine

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Gluten Free Bread For The Oven That’s Soft? Yes! Really! Gone gluten-free but craving soft bread? Here’s my go-to gluten free bread recipe with step-by-step instructions! SUBSCRIBE: https://www.youtube.com/channel/UCOdz68Oz4mbSfpRX-EjS5Pg?sub_confirmation=1

Sometimes we all just NEED some good, soft, delicious sandwich bread…gluten free of course. You can make this recipe without a bread machine ! I took some time to develop my own recipe and my family loves it so much that I make 1 or 2 loaves a week now. It’s soft and delicious and makes the house smell amazing while I’m baking it! Please follow all directions exactly for best results. Thanks so much for watching, liking, and subscribing!

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* SOFT GLUTEN FREE SANDWICH BREAD RECIPE (gluten free)*
INGREDIENTS:

Dry Mix:
1 cup brown rice flour (4.0 oz.)
1 cup corn starch (4.6 oz.)
1 cup tapioca flour (4.0 oz.)
2 ½ tsp. xanthan gum
1 ½ tsp. salt
1 Tablespoon baking powder

Wet Mix:
3 large eggs, room temperature
1 tsp. apple cider vinegar
¼ cup butter, softened
Yeast Mix:
1 cup water
3 Tablespoons sugar
1 packet active dry yeast (about 2 and 1/4 tsp.)

GETTING READY:
1. Set out eggs and butter to bring them to room temperature
2. Prepare your bread pan: Grease bottom and corners only…not sides
DIRECTIONS:
1. In large mixing bowl, whisk together dry ingredients (brown rice flour, corn starch, tapioca flour, xanthan gum, salt, and baking powder). Set aside.
2. In microwavable measuring cup, heat the water to about 100° (in my microwave that takes 25 seconds)
3. To the hot water, add the yeast packet and the sugar. Give a quick stir and set aside to proof for 5 minutes. This will show that your yeast is alive.
4. While you are waiting for yeast to proof, in a medium mixing bowl, mix together your wet ingredients (eggs, apple cider vinegar, and butter).
5. Add this wet ingredients mix into your dry ingredients. Mix on low until everything is combined (it will be crumbly).
6. After 5 minutes have passed, take a look at your yeast mix. It should be starting to foam to let you know it’s alive. If it is foamy, continue to step 7.
If your yeast is not foaming, it may indicate that it is not alive. Check your package for expiration date, and if needed, try a different package. **If the yeast is not alive, do not continue with the recipe, as you will just be wasting your ingredients!** Get a fresh package and proof again.
7. Once you have your yeast foaming, pour it into your batter. Beat on low until combined (about 30 seconds), then mix on medium/high for about 7 minutes more. (Please don’t skip the mixing time…it’s important to the results) Your batter should resemble a thick cake batter. (Don’t expect it to look like a gluten dough that you will knead because it won’t!)
8. Pour into prepared loaf pan and smooth the top with the back of a spoon or a spatula.
9. Cover with plastic wrap and set in a warm place to rise until dough reaches the top edge of the pan (roughly 35-40 minutes). Try to remove the plastic wrap just before dough touches it. Allow to continue rising as needed.
10. As the dough is rising, preheat your oven to 375°
11. When dough is done rising, bake on center rack until internal temperature reaches 207°. A thermometer is by far the best way to get success with bread, as every oven varies. However, if you don’t have one, as a guideline bake for 40 minutes. (Sometimes I cover mine loosely with tinfoil during the last 10-15 minutes of baking to prevent over-browning.)
12. Let cool COMPLETELY on wire rack before cutting. This will usually be at least 3 hours. It is normal for bread to sink slightly when cooling. To help keep top rounded you can cool bread on its side, rotating once in a while between sides and upright position.
13. When slicing bread, be sure to use a serrated knife to gently saw back and forth…don’t press or you will squish your beautiful loaf of bread.
14. Enjoy!

STORAGE:
I leave my bread out for 3 days, but anything I know I won’t use by then I put straight into the freezer after cooling. I slice the rest of the loaf, wrap it in plastic wrap, then wrap it in tinfoil. When I need a couple of slices I unwrap, take what I need, and re-wrap and put back in freezer. I leave what I need on the counter to thaw.

MUSIC CREDITS:

Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/

Short Guitar Clip by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

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Comments

Julie Kim says:

THANK YOU! Thank you! THANK YOU! This is the best gluten-free bread I have ever made! It is WONDERFUL! Thank you!

Diamond Nichelle says:

I recently found your channel due to a new gluten intolerance and I must say it's been extremely helpful to me. All the little tips and tricks are nice to know for a beginner in the GF world of cooking/baking. Also I made this bread recipe last night and it is awesome!! Thank you so much for a delicious & cost effective bread, especially for someone who is on a tight budget!!!🙂🙂💜

Giselle Garcia Fransisco says:

I made it!!!
Really good!

Beer K says:

Can't wait to try it

Lynne Greig says:

Have you ever made sprouted gluten free bread, if so do you have a recipe?

molen keju says:

Can i subtitute rice brown flour to rice flour?

Crystal Garnica says:

Is it one cup or 4oz of the flour !?!?

Ray Phillips says:

Thanks for this recipe, but I am having problems with it. I have made two loafs so far, both loafs, the sides sucked themselves in as soon as I took them out of the tin, to the extent that they were within 1.5" from touching. Does anyone have any idea what is going wrong. I have followed the recipe exactly, except for the tin which was half an inch shorter.

Temsky77 says:

Are you sure about 2 and 1/4 tbs of the active dry yeast? What volume of the yeast packet?

Margaret Menefee says:

Thank you..this is an awesome recipe. Sure wish I knew how many carbs per slice.

lulu k says:

hi, can i replace the corn with anything? arrow root flour?

Debra Cerrato says:

Just made this bread! It looks great! Can't wait to eat a slice tomorrow! Thank You So Much!!!!

Amalia Martirosyan says:

My grandma recently had to change her diet and become gluten free. I’m so glad I can bake bread for her again. Thank you!

Maria Santos says:

Thank you for the recipe!!! Loved it!!!! God bless you!

Senia McClurg says:

We had our first yeast proofing failure… Good thing you have it in your instructions or we would still be wondering… It just sat their and did nothing I looked at my daughter and said Looks like it failed. Heads up. Thanks again.

Kathryn Griffin says:

I have just made this bread and it is so so so delicious. I got goose bumps when I ate it with cheese ❤️

charleskema2009 says:

Is it possible to do it with gluten free flour, my in laws brought it for me so I want to use it before I get the ingredients in your video. This gluten free bread looks dope af, keep it lit.

Mike Corbett says:

Is there any way to print the ingredient list?

abida sajid says:

You mentioned one packet of yeast .can you please mention quantity like in tablespoon as the quantity can be different in different brands

Pam Hunter says:

I just made this bread for the first time. Just follow the recipe and it is pretty easy. The house smells amazing and the bread looks great! I can’t wait to slice into it and taste it! Thank you so much!!

Cherry Wardlaw says:

Thank you for sharing your gluten free bread recipe. We made our first one today & found it very delicious. Lovely & soft, good texture & tastes really good. We will be making ours regularly.

Tara Moussavi says:

Hi, Thank you for your lovely video.
I was wondering if I could replace the corn starch and other flours to all purpose gluten free flour!!
How would it be

Mozart Zaqira says:

Wet ingredients mix for how long?

Sophistique says:

Can I double the recipe to make 2 loaves?or is the recipe more suitable for 1 loaf at a time?

HereForTheShips says:

Will it still work if I substitute the butter with oil or a spread (like "I can't believe it's not butter")? I want to try to make this bread tomorrow but there's no butter in the house. Maybe I should go buy some in the morning. haha

Jeffrey Lucas L. says:

Great video!! Very explanatory, on point and professional.

Sophistique says:

Where are the details for this recipe?the measurements and quantities?

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