Easy Gluten-Free Bread

Baked: 2022-11-05

Yield: One loaf

What I did:

  1. Dry

    • 1/2 cup each: white rice, brown rice, corn, tapioca, BRM AP

    • 1tbsp: psyllium husk powder

    • 1tsp: baking powder

    • 1/2tsp: Xanthan gum

  2. Wet

    Did yeast first so it can sit while measuring dry.

    • 1.5 cups hot tap water into 4 cup measuring cup

    • 1/4 cup honey mixed in

    • 2 1/4 tsp yeast gently mixed in

    After yeast rises and dry measured out, add to moving mixer with:

    • 3 room temp egg whites

    • 1tsp salt

    • 1tsp acv

    • 1/4 cup EVOO

  3. Mix

    At least a min after last ingredient. Paddle low then med, scraping down at least once. 

  4. Rise in the bowl

    About 30 min in warm microwave (boil a measuring cup of water and then skooch it over)

  5. Deflate with spatula and spread into greased loaf pan. (Wet hands to smooth top). 

  6. Bake

    (Start preheating after putting to rise. Only takes 5-10 min)

    350 for about 45 min

  7. Cool

    15 min in pan

    Cool completely on rack(at least 1 hr)

  8. Taste

    Similar to last time but with better all around crust. Small dense line around the pan contact edges with no bubbles. 

Notes on this batch:

  • Wolfie suggests starting loaf in warm but not preheated oven so it has a chance to rise before baking. 
  • P.S.Update: 2022-11-09 bread was kept in airtight container and became sticky/mushy