De Omni Scribili

Scribblings Of Ed Wiebe

Gluten Free Bread

2 eggs
~3 cups of warm water
a bit of white sugar
yeast, suitable amount (12 grams is what I have 
     measured in the past)

Activate the yeast in the water


2 cups brown rice flour
1 cups white rice flour
1 cup tapioca starch

1/3 - 1/2 cup sunflower oil 

options: a bit of potato starch, a bit of oat 
 flour or quick oats, a half cup of buckwheat 

Mix in a stand mixer with the paddle. 
Add more rice flour balanced with a 
bit of starch if it's too runny. This 
will not form into a dough like gluten
based bread. It's a firm batter. You'll
need to practice with the texture. Too 
firm and the bread won't rise enough. Too
soft and it will rise but then fall again.
GF baking is a pain!


10 g to 15 g (2 to 3 tsp) of xanthan gum

Mix for five to ten minutes. The dough will get 
sticky and chunky with the xanthan gum but
will then get a bit smoother again.

Divide this into two smaller bread pans and let it rise for about 30 minutes.

Bake at 375 °F in a convection oven for 45 to 50 minutes. You might have to or want to experiment with the baking time.

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