Gluten-Free Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g brown rice flour</li><li class="ingredients-single-item">120g tapioca flour</li><li class="ingredients-single-item">60g potato starch (not potato flour)</li><li class="ingredients-single-item">50g millet flour (or sorghum flour)</li><li class="ingredients-single-item">12g psyllium husk powder (or 18g psyllium husks)</li><li class="ingredients-single-item">7g xanthan gum</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">9g instant yeast (1 standard packet)</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">30ml olive oil (or melted butter)</li><li class="ingredients-single-item">15ml apple cider vinegar</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">350ml warm water (38-43°C)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">23cm x 13cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by measuring all your dry ingredients accurately with a digital scale. In the bowl of your stand mixer, combine the brown rice flour, tapioca flour, potato starch, millet flour, psyllium husk powder, xanthan gum, salt, and instant yeast. Whisk them together thoroughly. The precision in measuring these ingredients is crucial – gluten-free baking is more of a science than traditional baking, as we're creating our own gluten substitute structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the room temperature eggs, olive oil, apple cider vinegar, and honey until well combined. The vinegar helps activate the baking powder and creates a better rise, while the honey provides food for the yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat your water to 38-43°C (100-110°F) – use a thermometer to ensure accuracy. The water needs to be warm enough to activate the yeast but not so hot that it kills it. Pour the warm water into the egg mixture and whisk until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With your stand mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Once incorporated, increase to medium speed and beat for 3 minutes. Unlike wheat bread that can be overworked, gluten-free bread benefits from extended mixing to develop the structure that gluten would normally provide. The batter will resemble a thick, sticky cake batter rather than a traditional bread dough – this is exactly what you want!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Grease your loaf pan thoroughly or line with parchment paper. Using a spatula, scrape the dough into the pan and smooth the top with wet hands to prevent sticking. Cover loosely with a piece of oiled plastic wrap and place in a warm, draft-free spot to rise for 45-60 minutes, or until the dough has risen to about 1 cm from the top of the pan. Gluten-free bread only needs one rise (unlike wheat bread).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>About 20 minutes before baking, preheat your oven to 180°C (350°F). When the dough has risen properly, gently remove the plastic wrap. If desired, brush the top with a little beaten egg or milk for a shiny crust, and sprinkle with seeds of your choice.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 55-60 minutes until the bread is golden brown and the internal temperature reaches 99-100°C (210-212°F) when measured with a digital thermometer inserted into the center. If the top begins to brown too quickly, tent loosely with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and immediately turn the bread out onto a cooling rack. Tapping the bottom should produce a hollow sound. If you leave the bread in the pan, the residual heat will create steam, potentially making your bread soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Here's the hardest part – resist cutting into the bread for at least 2 hours! Cutting too soon will release steam and moisture, resulting in a gummy texture. Once completely cooled, use a sharp serrated knife to cut into slices. Gluten-free bread is best enjoyed the same day but can be stored in an airtight container for 2 days at room temperature or frozen (sliced) for up to 3 months. For best results when using from frozen, toast the bread directly from the freezer.</li></ol>