This recipe is my go to Gluten Free Bread! The original recipe comes from Gluten Free Baking! I don't think I could ever try a different recipe! I have added her original recipe below the video incase you are interested in it! I have replaced Mullet flour for Brown Rice flour, since I can purchase it in brown bag packaging or make it myself by grinding up brown rice from the bulk bin! I also use flaxseed eggs instead of regular eggs, since I eat a mostly vegan diet!
This recipe is quick, easy, and will make your house smell amazing!!! Please let me know if you try it out!
- 3/4 cup warm water, about 110° F (6 ounces; 170 grams)
- 1 packet instant/rapid rise yeast (2 1/4 teaspoons; 7 grams)
- 1 1/2 cups millet flour (6 ounces; 170 grams)
- 1 cup tapioca starch (4 ounces; 113 grams)
- 2 tablespoons granulated sugar (1 ounce; 28 grams)
- 2 teaspoons xanthan gum
- 1 teaspoon table salt (not Kosher salt)
- 1/2 teaspoon baking powder
- 3 large eggs , whisked (about 5 ounces; 150 grams total, out of shell)
- 2 tablespoons olive or vegetable oil
- 1 teaspoon apple cider vinegar
- *if desired , replace the eggs with 3 large egg whites.
Whisk together water and yeast in a small bowl. Allow to stand for five minutes.
In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xanthan gum, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil, and vinegar. Mix on medium speed until smooth. Dough will be thin.
Spray an 8-1/2" by 4-1/2" by 2-3/4" loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour.
When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan.
Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.)
Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.
When cool, slice into pieces with a serrated knife.
Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.