You have GOT to try this gluten free soft white bread….it is so good. I made a loaf and had to test a piece (of course) and I had to drag myself away from the rest of the loaf. If you have recently had to go gluten free, and bread is something you are missing…..well no longer because I have found your fix. While I make other breads and they too are good…this one is GREAT! Now it’s not as nutritional as maybe my other breads, but once in awhile a treat is in store…and this is it!
I would love to credit for this recipe, however I only slightly adapted it (ie: oil change :)) from Simply Gluten-Free . Take a look at this blog, because there are many wonderful recipes to try.
If/when you make this bread, please let me know, because I guarantee you will not be disappointed.
- 1 1/4 cups warm (110 degrees) organic milk
- 4 1/2 tsp dry active yeast
- 3 tbsp Wholesome Sweeteners Organic Sugar, divided
- 1 1/2 cups white rice flour
- 1 cup tapioca starch
- 1/2 cup sweet rice flour (plus a little more for the pan)
- 1 tbsp psyllium husks
- 3 organic eggs
- 1 tsp sea salt
- 1/4 cup melted Nutiva Organic Coconut Oil
Whisk together the milk, yeast, and 1 tablespoon of sugar. Let sit until the yeast has proofed (almost double in size with a head of foam about 1 inch thick), 5 – 10 minutes.
Grease a loaf pan with oil or butter. Sprinkle in some sweet rice flour, coat the pan, and tap out the excess.
Whisk the rice flour, tapioca starch, sweet rice flour, psyllium husks, salt, and remaining 2 tablespoons of sugar. Add the proofed yeast mixture, eggs, and oil, and whisk until smooth and lump free. Batter will be runny, almost cake like. Pour into the prepared pan, cover with a clean tea towel and let rise in a warm, draft free environment for 20 or 25 minutes or until the batter comes almost to the top of the pan. Do not let batter rise over the pan. Preheat the oven to 375 while the bread is rising.
Bake the bread for 30 – 40 minutes or until golden brown. Let cool in the pan then remove to a wire rack to finish cooling. Enjoy!