These large, delicious loaves of gluten-free bread are so easy to whip together! They're perfect for sandwiches, grilled cheese, garlic bread slices, toast, french toast. Just a nice, moist, chewy bread that tastes wonderful and is perfect for all. I've had many amazed it's gluten-free because it tastes so nice. Enjoy!
Three Large Delicious Bread Loaves
Butter 3 large loaf pans. Preheat oven to 350 F.
In a large mixer, mix the dry ingredients:
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
1 cup arrowroot starch
1/2 cup white rice flour
1/2 cup sorghum flour
4 tsp xanthan gum
4 tsp rapid-rise yeast (quick yeast)
2 tsp salt
Add and beat 3-4 minutes, scraping occasionally, if needed:
2 1/2 cups lukewarm water
5 Tbsp honey (OR 2 Tbsp honey + 3 Tbsp maple syrup)
8 Tbsp oil (I love avocado oil)
6 eggs (chia seeds + water substitute will work well for those egg-intolerant)
2 tsp apple cider vinegar
Fill each loaf pan 1/2 full with batter. Cover with plastic wrap and let rise in a warm location until dough has reached the plastic wrap (~40 minutes). Remove plastic wrap - don't worry if a little dough sticks to the top of the plastic wrap. It'll look fine once cooked.
Bake at 350 F for 45 minutes until nicely golden brown. Remove from pans and cool on cooling racks. You can slice and use immediately or slice and freeze. I always slice my bread before freezing, and it's perfect to take out and use for lunches or meals. Enjoy!
Fresh out of the oven - we couldn't wait long enough to sneak a slice (or two). This bread is wonderfully light and chewy.
Three Large Delicious Bread Loaves
Butter 3 large loaf pans. Preheat oven to 350 F.
In a large mixer, mix the dry ingredients:
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
1 cup arrowroot starch
1/2 cup white rice flour
1/2 cup sorghum flour
4 tsp xanthan gum
4 tsp rapid-rise yeast (quick yeast)
2 tsp salt
Add and beat 3-4 minutes, scraping occasionally, if needed:
2 1/2 cups lukewarm water
5 Tbsp honey (OR 2 Tbsp honey + 3 Tbsp maple syrup)
8 Tbsp oil (I love avocado oil)
6 eggs (chia seeds + water substitute will work well for those egg-intolerant)
2 tsp apple cider vinegar
Fill each loaf pan 1/2 full with batter. Cover with plastic wrap and let rise in a warm location until dough has reached the plastic wrap (~40 minutes). Remove plastic wrap - don't worry if a little dough sticks to the top of the plastic wrap. It'll look fine once cooked.
Pans filled with dough. These were covered with plastic wrap and left to rise 40 minutes before baking.
Bake at 350 F for 45 minutes until nicely golden brown. Remove from pans and cool on cooling racks. You can slice and use immediately or slice and freeze. I always slice my bread before freezing, and it's perfect to take out and use for lunches or meals. Enjoy!
Large, fresh loaves of delicious bread.
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