all purpose gluten free flour recipe for bread

all purpose gluten free flour recipe for bread

I have however used it for: :Pickelets — No one noticed the difference between those and the ones with gluten. You can use this flour for just about anything just give it a go, and Erika has some lovely recipes you can use it with as well. I swear by my USA pans and have much better results when I use them. Hope those tips help! Do you have an actual break down of how many cups for each flour you use for a one loaf? I dont want to make 16 cups of flour just to make this recipe.

Another commenter, Sarah, posted a breakdown above. I love the look of your bread. I have had so many failures but my best success has been with weighed measurments could you tell me the weight of 3 cups of your gluten free flour? I have notice any where from Tablespoons of flour difference per cup in the two different measuring procedures.

Thanks I would love to try it the bread looks wonderful. Ok so not sure what I am doing wrong but I have made the bread twice now and both times it barely barely rose. My finished bread looks like your picture of bread after 10 min in oven. Any ideas what I am doing wrong? Hi Erica, I made your flour mix. Just got done making the bread it looked like yours , until I had it out of oven for a couple of minutes, then it fell.

I did use a thermometer. And it read But the top was covered and it was still getting pretty brown. Burned a bit on one side. I was using a glass pan. Will try again. Let me know if I can do anything else. Thanks much! I am counting calories for my particular diet and I tried to enter it into My Fitness Pal, and then plug it into your sandwich bread recipe.

By chance, have you calculated the calories for a piece of this bread, and how many slices do you get in a loaf? I used the flour I had left over today to make it and did not nearly get the height that you have. Every time I make bread I either barely get it above the pan or just below the rim of it.

My bread is typically very dense. What am I doing wrong? Is there a certain spot you want to put it in the oven? Even when I used to make glutenous breads I always had this problem. I would love to figure out what I am doing wrong. My baking powder seems to be working too. It bubbled quite a bit when I tested it in very hot water. Thanks for your amazing recipe though!! I am having this exact problem and I have never baked any bread before so I have no idea how to even begin tweaking anything.

My dough just barely rose at all. I put it back in the mixer and did more kneading and then back in the pan. Then it was worse, less rising. I took it out and separated it into two balls and stuck it in wax paper in the fridge while I am traveling but not sure what to do with it now…please help? I really need to make bread for my son since he is egg, wheat and dairy allergic but I have no idea where to begin with tweaking!

Please send some ideas if possible. I live in KY if that helps any from an elevation standpoint. Hi I am from New Zealand.

I buy gluten free bread from our supermarket and it is horrible. I feel like im eating glue. Im looking forward to making this one, and have to use hand power as my mixer doesnt have paddles. Thank you and will let you know how it goes. And you know what? I made it last night and am resisting the urge to eat the whole loaf in one sitting. I knew your recipe had a lot of potential when it was being worked in my Kitchenaid just by the smell of it.

Perfect balance of texture, beautiful little nooks and crannies from the leaveners, and most of all: excellent flavor. Thank you so much for developing this recipe! Will it effect the texture do you think? Hi Erika: I made your bread mix and baked the bread, for about 45 minutes. It looked good, but when I put it on the rack, it soon deflated.

When I cut it upon cooling, it felt wet, as if not thoroughly cooked. What went wrong? I have baked breads using regular flours with gluten for years and have had success in this area.

I am not sure what I could do differently, except bake for longer. Your thoughts? So I have two quick questions:. If so, how much xantham would I add?

I made this, it was good, and it was soft like real bread, but the next morning the bread was dry. How do I prevent this? How should I store it? Hi Erica I have made your flour mix using all ingrediand from our local Bin inn shop. I see the question asked before, how much does or is your flour mix suppose to weigh per cup. Q, when proofing is it ok to let it proof on a wam hand warm stove top or rather on a counter at room temp deg C air ambiant temp?

The mixing process, seems imperitive that a stand mixer with paddel is used. Is not a hand mixer with dough attachments ok? I have a hand mixer and ran the dough hooks for about min, the mix comes out quite smooth? Am I not getting enough air into the mix, my bread rises without any issues, just callapses after cooking and gooey at the bottom. Now I have made 3 trys and all have been flops and suspecting my main problem is oven temp or incorrect flour volume, so will invest is a oven therm to check this but have wondered about my 3 questions above if you can help please.

Thank you. I have attempted this recipe twice today…. The problem I run into is with the yeast. I think…. Can you please help me with the proofing process of it? After I mix the honey and warm milk, do I stir in the yeast or just let it sit on top the milk? Any help is greatly appreciated! Thanks, Jen. Hi Erica, I just recently found out that my son is allergic to gluten, dairy, eggs and much more.

I made this recipe last night without any adjustments except for the use of Ener-G egg replacement for the eggs. Maybe you can help me adjust the recipe. Still moist but very dense. Is this because of the the lack of eggs? It tastes a bit salty. Any idea why that would be? If any readers have suggestions too, please let me know. Thank you very much. Trying so hard to stay away from the processed and expensive foods.

My second attempt worked out just right! My first loaf yesterday rose and was just beautiful when I took it from the oven, but immediately deflated! The taste was good enough for me to try again today. After reading these comments, I reduced the liquid and scalded my milk , used 2 tablespoons honey and 2 tablespoons organic whole sugar sugar feeds the yeast , added more salt salt controls the rise , I added 1 teaspoon dry gelatin, and then I covered it early, before it got too brown, and baked it a full hour total, reducing the heat to for the last 30 minutes.

No deflating! I also made a couple of hamburger buns in small tart pans, which turned out perfect. I am just now getting fresh tomatoes from my garden and just had two grilled burgers with fresh tomatoes on a BUN for the first time in almost two years!!!! I just tried this recipe and the taste us absolutely amazing! Except that when I took it out of the oven, it deflated : …The.

I went to cut it and it was nice and spongy at the top but closed at the bottom…what did I do wrong? Hello all, I was wondering if I could use this bread recthis evening. Paulineipe in my bread machine? Just starting to cool GL for my husband who has celiac disease—recent discovery. I have been baking breads on and off for years and have NEVER come across a good sandwich bread that would hold together even gluten!

My hubby was diagnosed not too long ago with gluten intolerance and he loves sandwiches. As you well know, the store bought loaves are wanting to say the least. It was really easy! In place of the Kitchen-Aid standard mixer, I used my Vita-Mix with the blade made for grinding grains.

Thanks for posting it! I just made this gluten free bread alongside a traditional bread for my Food Sciences Lab class in college. They tasted practically the same. The only difference was that yours was a little sweeter from the butter, which I preferred anyway, and the weight of the loaves. Your recipe is amazing!

Hands down the best bread I have ever tasted! Thank you for taking the time to perfect this recipe. I made bread today and because of distractions left the bread to rise for about 2hours. It looked to be very porous before cooking. Then in the oven at and was distracted again. I took it from the oven, the loaf was a light golden brown and crust was a brick.

Had to at least try a piece, so I cut a slice and found that everything but the thick crust was almost like a heavy batter consistency.

Not quite liquid, but had not cooked. By now the term brain dead comes to mind. Any suggestions? I am going to try again tomorrow following recipe to the letter. Sorry for the inconvenience. I appreciate your time and patience. Thank you. Good afternoon. My questions are, instead of powdered milk can scalded whole milk be substituted, and at what amount. Second question is, instead of potato flakes, can a mashed or whipped baked potato be substituted, and again, what amount.

The reason I ask is that powdered milk, along with potato flakes cause severe GI distress for me. I am not sure how they are processed or what the manufacturer adds to them, but I cannot tolerate either.

Forgot to mention that I have tried several brands of each. Thank you for all your help. Every recipe I have found uses a stand mixer when all I have is an electric hand mixer.

Also, my gf flour already has Xanthan Gum in it. Do I need to add more? A stand mixer really works well for this and many other recipes, but I have had readers tell me they used a hand mixer without any problems because the dough is so soft. As for the xanthan gum, it depends on the flour. I was wondering if you have ever added any additional ingredients, like cinnamon and raisins, and if so did it affect the texture and baking process?

I would just caution to avoid using too much as that could affect the rise. This is the absolute best bread and my go-to recipe now! It is so much better and cheaper than store bought. Plus it comes together very quickly! Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Gluten Free Sandwich Bread. Share Tweet Pin shares. Jump to Recipe. Is there a way to make this recipe dairy free? Will an egg substitute work? Continue to Content. Continue Reading. Get the Recipe. Prep Time 15 minutes. Cook Time 45 minutes. Additional Time 1 hour. Total Time 2 hours. Instructions Measure flour by stirring the flour, scooping into measuring cup, and leveling with the flat end of a knife.

Add all ingredients to bowl of stand mixer you can also use a hand mixer in order listed. Mix on medium speed for 3 minutes. It should be the consistency of a thick and sticky batter, like a banana bread that has too much flour. Toast and spread with butter and jam for breakfast, turn into French toast, or make a luscious grilled cheese sandwich.

Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined. Using an electric mixer hand mixer, or stand , drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.

Beat in the eggs one at a time, beating each in thoroughly before adding the next. Hoping you could clarify! I just wanted to ask, why does the gluten free flour call for both brown and white rice flour?

Did you mean brown rice flour and glutinous white rice flour? Its my second week as a vegan and im over excited from all your delicious and easy recipes.

You are a true artist! Love your work and thank you for all your help. Just a quick question on this recipe… can i use chickpea flour to substitute tapioca, for i cant find it where i live. If not, what would be a substitute for tapioca flour? Hi Amelia! Thanks for the sweet note. It has an intense beany flavor and can throw off flavor of recipes.

You could try grinding small tapioca in your blender, a coffee grinder, or a bullet type of blender. They usually come with a flatter blade. Use that blade to grind things. Or buy it online. Vitacost or Amazon should have it. Not likely! Actually came out beautifully! Posted a picture on Instagram and tagged your Instagram in it.

Just wanted to let you know that I used quinoa flour by applying your suggestion of switching out the flours by weight, and my banana bread came out wonderful using the quinoa flour! Thanks so much for your recipes, tips and advice!! Do you use Bob Red mills brand flours or the superfine flours like authentic foods? Highly recommend it! If so, can you advise on the proportions? Hi Lucy! Thanks for pointing that out. The baking blend I have contains leaveners, sugar and salt. Happy baking for me!

Can I use something like garam or white mung flour for any of the tapioca or the white rice flour for a savoury blend? My nutrition plan forbids tapioca starch — except for Expandex modified starch go figure and no potato starch. I want to substitute arrowroot.

How much would I use? I love your recipe for flour so will definitely try that one! If subbing your flour blend into a non-GF recipe, would you have to use to xanthum gum as well? I recently tried a flour blend using brown rice flour, potato starch, and tapioca starch for muffins but the recipe called for xanthum gum. Could I just use brown rice? If not what could I sub it with? Hmm, if you have access to sweet white sorghum flour, I would recommend trying that.

Ive never used GF flour and want to try your GF flour blend. You can find most ingredients for GF blends at local Asian markets. Online I use vitacost. Of course Amazon has them too. I go for organic and sustainly grown products every chance I get so at vitacost those options are available. In my experience with GF baking, I find it is very simple to substitute different flours if you do it by weight.

I would recommend millet flour because it has a very mild taste. As far as substituting the starches, use corn starch and potato starch not flour in place of the sweet rice and tapioca. Can I increase the tapioca starch in replacement of the potato starch? My daughter is allergic to potato also. Let me know if you give it a try, Sally! A better idea might be to use a mix of all the flours to replace the potato starch, instead of just using tapioca. I am allergic to potatoes as well so I substitute Organic non gmo corn starch everything that says potato starch.

It usually works out great. I hear arrowroot is also a good substitute though I have not tried it. I use arrowroot flour instead.

Be careful with millet flour. I made a loaf of bread with mostly millet and some tapioca starch and my son and I both had terrible diarrhea from it and we know for sure it was the millet. Check out millet on the Internet and most sites say it is not healthy for any length of time, especially for someone with thyroid problems. I eat a lot of millet and have never heard this. Millet and other whole grains are recommended to help bulk up in treating diarrhea — not causing it.

Like quinoa, only fluffier. Love your blog, Dana, thank you so much. If tapioca flour is not available in local stores, in the US anyway you can buy it from amazon. My daughter is new to GF and is allergic to tapioca as well. Hi Pat, the flour blend I use specifically for cookies has no tapioca. I have never tried it on anything but cookies though. It has been flawless for drop and rolled cookies—not reliable for brownies.

You can convert regular recipes very nicely by substituting the GF flour for regular white flour. The formula to make one cup is. It works out to 4 parts rice flour, 3 parts sweet rice flour, 1 part cornstarch, and 2 parts potato starch. I would love to try this blend, but I never heard of sweet rice flour. Can someone elaborate on either how I can make it or where I might find it in a store? Or online? Does the Authentic Foods brand also have sweet rice flour? Sweet rice flour is sometimes called glutenous rice flour though it has no wheat gluten.

It is stickier than regular white rice flour and is NOT the same white rice flour can be helpful too but it tends to be gritty and has a totally different result in baked goods than sweet rice flour.

You can usually find it really cheap in Asian food stores or in the Asian section of larger grocery stores, or you can find it online. It helps with the moist, chewy flavor of GF baked goods if used in small amounts but it makes things very gummy if you use a lot of it. It is one of the cheapest GF starches to buy, and worth looking for. I keep all of our GF flours and starches in the freezer so they stay fresh. Otherwise, they tend to go rancid a lot faster than wheat flours.

Regards Chris Rankin. Hi Chris, I really appreciate you taking the time to leave your notes and comments! I know it will be helpful for others baking in Centigrade! I do try to add grams for flour measurements in my newer recipes and go back and add them as I can for my older recipes, as well.

May all your baking be so happy!! I have an herb roll recipe that my whole family and I loved until I found out I was celiac. My attempt to make it gf were unsuccessful. Can you play around with the recipe and see if you can make it work? Dill weed 1 tsp. Dissolve yeast, sugar and salt in the warm water. Add eggs and oil. Next, add the anise,parsley, dill weed and seed, and onion.

Mix to combine, then add flour. And happy yeast is happy bread! I know. So I tried adding a little baking powder. Since it worked so well, I borrowed the idea for this recipe. It still works great. This means it releases gas in the bowl when it comes in contact with liquid and then again in the oven when it gets hot.

The star of the show! For some reason yeast makes people nervous. I understand. Unlike other leaveners, like baking powder and soda, yeast is alive. It needs a little bit of special care. Not a lot of care, just a little. The main thing is water temperature. For the best results, grab an instant thermometer and take the temperature of the water.

This yeast is dried in smaller particles than traditional Active Dry Yeast. You can add it directly to your dry ingredients, whisk everything together, and go. I prefer dissolving it in water. Have you lost it?!? First, thank you for paying attention. Second, I might have lost it. Lastly, water temperature and keeping yeast away from salt is all fine and good. I mean check the expiration date on the packet! If you have any questions about this gluten-free bread recipe, leave a comment.

Also, if you make it I want to know what you thought! Please come back and share your experience. My newest recipe — Gluten Free Rolls! Add the sugar and yeast to your warm water degrees F and stir; set it aside for minutes but no longer. While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt.

Turn your mixer to low and mix just until combined. With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture. Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky. Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top. Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.

Remove the plastic wrap and bake for 60 — 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.

Remove the loaf from the oven and let cool completely before slicing. Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month. Notes Please read all the tips and tricks in the post before you get started. If you prefer to use a bread machine, check further up in the post for instructions.

Use dry active yeast or quick yeast. Instant yeast is okay and you don't need to proof it, just make sure you get it in the oven as soon as it rises to the top of the loaf pan. For the gluten-free bread machine recipe , add wet ingredients to the pan, and then dry ingredients except the yeast, make a hole in the center of the dry ingredients and then sprinkle the yeast into the hole.

See complete instructions just above the recipe. Make sure your water is between degrees before adding the yeast. This is warm to the touch, but not hot. Line the loaf pan with parchment paper and then spray it with oil , this will help you remove the loaf from the pan.

Pan size matters. If you use a wider pan your loaf will be wider, and shorter. If you use a narrower pan your loaf baking time might change. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Print Recipe Jump to Recipe. Gluten-Free Peasant Bread. Prep Time 55 minutes. Cook Time 35 minutes. Total Time 1 hour 30 minutes. Servings 2 loaves. Instructions In a large bowl, whisk together the flour, salt, and instant yeast.

In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter. Grease two 1-quart oven-safe bowls with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough.

Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls. Halfway through the rising, set a rack in the middle of the oven and preheat it to degrees F. Hi Nicole, I was just wondering: I forgot to add the apple cider vinegar.

Thanks so much! It sounds like you may not be allowing the dough enough time to rise. Overproofing is not a matter of allowing the bread too much time to proof, but rather letting it proof too much. If it takes longer, it takes longer.

Also, I absolutely never recommend using an oven on any setting, other than off! You could easily be killing the yeast. Patience is key. Hi Nicole, I love the recipe and have made this twice.

The first time turned out well, but seemed a little crumbly. The second time I used 3 teaspoons of xanthan gum and got the most delicious and springy bread. I also got a better rise. Thank you.

Hey does this blend ever come out gummy? I have a GF mix with xanthan gum in it and i feel like it ruined a few recipes all purpose gluten free flour recipe for bread to gummy texture, id like to try this if i knew it wouldnt turn out gummy. Thanks so much! Hi Bee, we find gumminess in gluten-free baking usually has more to do with the types of flours used. Hi Aleksandra, it helps hold things together and provides elasticity to gluten-free baked goods. But feel free to omit! Thanks for champions league cricket games online free answer. What would you suggest to replace the potato starch? It causes all purpose gluten free flour recipe for bread major flare-up with my rheumatoid arthritis. But perhaps more tapioca? Let us know if you try it! Hi there. Thanks for your great website. You used to have a page here that showed the many different types of flours sorted into different types light, heavy and one other typeand suggested different combinations that could be used. Is that still available? Thanks, Steven. Hi Steven, are you referring to this guide? Hi, thanks for the reply. It would likely yield a more light and powdery result. But all purpose gluten free flour recipe for bread in some recipes? all purpose gluten free flour recipe for bread 3 tablespoons (35g) sugar. 2 teaspoons instant yeast. 1 1/4 teaspoons salt. 1 1/4 teaspoons xanthan gum. 1 cup (g) warm milk. 4 tablespoons (57g) soft butter. A gluten-free bread recipe that's simple to make, dairy-free, and But again, if you don't want to mix flours or don't have them all on hand, use. This yeast bread recipe is so easy, lunch will never be the same again! 3 cups (​ g) all purpose gluten free flour (I used Better Batter). I don't have any of the flours you mention, can I just use the one I have in my pantry? Because gluten free flour blends all behave so differently, I cannot guarantee. This easy gluten-free bread recipe, adapted from Alexandra Second, I had half the time I needed to cook all the things from the book for all 75 in attendance. In a large bowl, whisk together the flour, salt, and instant yeast. I have to admit that I prefer just using all-purpose GF flour rather than a. Maybe an additional white rice flour? Hi Angelia! Thank you Dreama. God Bless! If you hope to make a habit of gluten-free bread baking, I highly recommend making two other small investments: 1. It held together much better. Hi Dharshini, Sorry for the late response — your comment got buried in my folders! Those proportions are:. Hi Nora, Yes, that is correct. Thanks for the update Amber… so glad it worked out the second time around! Hi Erika… When replacing the regular flour for your GF blend, do we need to add any more zanthum or guar gum? Many people have also subbed the Tapioca Starch for Potato Starch not flour and it seems to work ok too. all purpose gluten free flour recipe for bread