Ever since I figured out how to make gluten-free bread that is actually like “real” bread, I’ve been working on variations to try and come up with another recipe…and here it is! I’ve got, what I think, is another winner of a recipe with Soft Homemade Gluten-Free Bread and this one is also dairy free!
Just to be clear, I have made MANY loaves of gluten-free bread, all as part of developing the perfect recipe. Starting with my very first attempt, which my family fondly refers to as The Brick (because it literally looked, tasted, and WEIGHED like one!), my family has been a patient group of guinea pigs in this gluten-free bread journey.
But when I finally achieve results like this…it makes eating all those test loaves (good and bad) worth it!
My Soft Homemade Gluten-Free Bread is just as the name states…it’s soft. It has a tender crumb, has good structure, has lots of air bubbles, has just the right amount of moisture, and is just plain GOOD. It is also very easy to make…put together your dry ingredients, put together your wet ingredients, mix the two together, pour into a loaf pan, let rise, bake, cool, slice, EAT. I love how easy it is to make…no kneading, no multiple rises necessary.
Did I mention this soft homemade gluten-free bread makes awesome sandwiches?? Get your favorite fillings and sandwich them between two slices…you would never guess you’re eating gluten-free bread.
If you want to try another gluten-free bread recipe, hop on over to my Soft Gluten-Free Sandwich Bread post and check that out. These two recipes are similar, but not the same, and they are both worth considering. I like to alternate between the two bread recipes and my family loves both.
Soft. Homemade. Gluten-free. Dairy-free. Easy. Tasty. Totally doable in your kitchen. What are you waiting for?
~ Lisa. 🙂
Soft Homemade Gluten-Free Bread
Soft, tender, and airy bread...and gluten-free! Who knew those words could all be used in the same sentence? Smells and tastes great and perfect for sandwiches or toasting...just like "real" bread!
- 260 g rice flour (white or brown is fine)
- 95 g tapicoa starch (aka tapioca flour, cassava, arrowroot)
- 60 g sorghum flour (buckwheat also works well)
- 1 1/2 tsp xanthan gum
- 1 tbs active yeast (instant also works)
- 3 eggs room temperature
- 1 tbs apple cider vinegar
- 2 tbs honey
- 1 1/2 cup water lukewarm (about 100F, 37C)
- 1/4 cup light olive oil
- 2 tsp sesame seeds
- 1/2 tsp whole flax seeds
Combine all dry ingredients in bowl. Set aside.
Combine all wet ingredients in large mixing bowl and beat until well mixed.
Add dry ingredients to wet and beat for 1 minute, scraping down sides of the bowl halfway.
Scoop into parchment lined loaf pan.
Sprinkle topping of sesame seeds and whole flax seeds down center of the loaf, concentrating the seeds in th emiddle and away from the edges of the pan. Gently press seeds into dough with damp fingers.
Place bread dough in a warm location to rise for about 1 hour, until the center of the loaf is about 1/2" above the edge of the loaf pan.
Preheat oven 350 deg F (180 C).
Drape a sheet of foil over the bread and bake for 35 minutes.
Remove foil sheet and bake another 25 minutes until golden brown and internal temperature is at least 200 deg F (93 C).
Use parchment paper edges to help lift bread loaf from the pan and transfer to cooling rack. Let cool completely before slicing.
- Buckwheat flour can be used in place of sorghum flour.
- I have used sparkling mineral water in place of regular water, but have found that both yield similar results. You can use whatever you prefer!
- Keeps well in a bag on the counter for a day, in the refrigerator for a few days (if it lasts that long!). If you refrigerate the bread, the slices taste better toasted.