I am so very excited to share this recipe with you! I am not one for tooting my own horn, however I am so very proud of this bread recipe. In my opinion this bread beats any shop bought bread hands down. The texture is amazing, so soft and light and it’s not dry or crumbly, heavy, dense, chewy or scone/cake like at all. What I am most impressed with is the height of this loaf. This bread toasts well and it also makes delicious French toast. It won’t dry out after just one day and can be stored in the pantry or refrigerator for a couple of days. However, after that it will need to be sliced and put in the freezer.
This bread makes wonderful French toast, you can top it simply with cinnamon and sugar or with seasonal fruit.
Before sharing my recipes I have a group of friends, some eat gluten free and some who don’t. I ask them to scrutinize whatever I have given them and to give me honest feedback about where it could be improved. One of my non-gluten free taste testers gave me a glowing report. A very important factor for her was that it didn’t have any “funny” aftertaste.
I have been working on this bread on and off for about a year. I’ve had many disheartening flops, it looked wonderful and perfectly risen when it first came out of the oven. However upon cooling it would collapse and wrinkle and I just couldn’t seem to get the texture right. I had actually given up on ever being able to bake a loaf of bread, but a couple of weeks ago I decided to pull it out of my folder and give it another few more attempts. I went through all my notes, all of which told me about what not to do for next time.
There are a few things to keep in mind when making bread. Your oven, altitude and climate whether, it’s dry or humid, can influence your results. At the moment it is summer here in Australia. I know from when making bread rolls, I do have different results in winter compared to making them in summer.
Make sure you have all the ingredients at room temperature before you start making the bread. It is really important to have your milk at the right temperature 41C-46C (105F-114F), if your milk is too hot it can kill the yeast, and if it’s not hot enough your yeast will not activate. I’ve found I have more constant results by using my oven to prove the bread. I always put a bowl of water in the bottom of the oven, as this creates a warm but humid environment, which is perfect for bread proving.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
I’m so glad I didn’t give up and persevered, because now I can share this gorgeous loaf of bread with you.
310ml (1¼ cups) warm dairy free milk of choice
1 tablespoon (15ml) maple syrup
1 tablespoon (15ml) instant dried yeast
64g (2.3 ounces or ½ cup) tapioca starch
60g (2.2 ounces or ⅓ cup) potato starch
56g (2.0 ounces or ½ cup) almond meal/flour
44g (1.6 ounces or ⅓ cup) white rice flour
50g (1.8 ounces or ⅓ cup) brown rice flour
50g (1.8 ounces or ⅓ cup) sorghum flour
50g (1.8 ounces or ⅓ cup) millet flour
1 tablespoon (15ml) xanthan gum
1 teaspoon (5ml) salt
3 large eggs, at room temperature
60ml (¼ cup) light olive oil (I use this brand)
1 teaspoon (5ml) apple cider vinegar
Grease and line a box sided loaf pan with baking paper or parchment. The size of my loaf pan was 23 X 12 X 7cm (9 X 4¾ X 2¾ inches).
Preheat the oven to 75C (167F) and place about 2 cups of warm water in a bowl and place it at the bottom of your oven. Once the temperature has been reached, turn your oven off.
The temperature of the milk needs to be between 41C-46C (105F-114F). Add the maple syrup and yeast and give it a stir to combine. Allow it to stand for no longer than 7 minutes, so please set a timer! The yeast will be frothy and bubbly.
While you’re waiting for the yeast to prove, measure out the flours, xanthan gum and salt, then sift them together and then set aside.
Using a stand mixer fitted with the paddle attachment, add the wet ingredients to the bowl and pour in yeast when it has finished proofing. Mix on a low speed to combine. Continue on a low speed when you gradually add the sifted dry ingredients, keep mixing until well combined.
Scrape down the bottom and sides of the bowl with a spatula and then turn the speed up to medium and beat for 4 minutes.
Spoon the thick batter as evenly as you can into the prepared loaf pan and smooth over the surface. If you lightly oil your spatula, it will help it not to stick to the bread dough.
Place the pan in the oven for 27-30 minutes, it would have risen to a little above the pan. Remove the loaf pan and the bowl of water from the oven.
Turn the oven to 160C and wait until the oven has reached the set temperature before placing the loaf pan back in the oven.
It will continue to rise a little more while waiting for the oven to reach the set temperature. Bake for 40 minutes, it will be beautifully golden brown and when you tap on the surface it will sound hollow.
As soon as it comes out of the oven, immediately remove the bread from the pan and lay it on its side for about 8 minutes and then turn it to the other side for another 8 minutes, before standing it in an upright position to cool completely. This method helps the bread keep its shape.
The bread needs to be completely cool before slicing and will last a couple of days in an airtight container, either stored in the pantry or the refrigerator. Or you can slice it and wrap it in plastic wrap. Although I find placing the wrapped bread in an airtight container protects it from frostbite.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8