This gluten-free bread is quite tasty and easy to make. My recipe is loosely based on Gluten-Free Vegan's recipe, but I don't care for chickpea flour and I can't eat xanthan gum due to my corn allergy. I was sooo happy with how high this loaf rose, considering it is yeast-free. It just so happens to also be corn-free, dairy-free and vegan. You could make this nut-free by substituting your favorite flour for the almond flour. AND…you don't need a bread machine to make it! I liked this so much that the next time I make this I'm going to measure out extra amounts of the dry ingredients to put into plastic freezer bags and store them in the freezer for future no-fuss bread making.
Dry ingredients:
1 1/2 cups potato starch flour
1 cup sorghum flour
1/2 cup rice bran
1/2 cup almond flour
1/2 cup tapioca starch
1 teaspoon salt (My friend Christine suggested more salt – you decide.)
2 tablespoons baking powder (I use this gluten-free/corn-free brand.
1 1/4 teaspoons baking soda
2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)
Wet ingredients:
2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
Extra water as needed
Toppings:
Sesame Seeds
Directions:
- Preheat oven to 400 degrees
- Stir flours, starch, salt, gum, baking soda, and baking powder until well combined.
- Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
- Add wet ingredients to dry and stir together just until thoroughly mixed, not too much.
- Pour mix into oiled bread pan. Sprinkle top of loaf with seeds, and lightly spray with oil.
– Cover bread pan with foil, and bake in preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
- Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it. After two days I like to slice up the bread, slip it into plastic freezer bag, and store in the freezer to use as needed.
Do you have a favorite gluten-free/yeast-free bread recipe? Please let us all know in the comments below. Stay tuned, in the near future a guest blogger will share her gluten-free yeast bread discoveries.
Do you have a substitute for rice bran?
groshk, sorry for the delayed reply, just saw this here. I would try flax meal. I haven’t done it, but I would get creative with anything textured. Maybe even quinoa flakes. Tell me if you discover something new!
Is it ok to use regular molasses instead of blackstrap molasses?
Denise…yeah…regular molasses should work just fine. In fact, you could probably sub honey or coconut nectar or yacon. They all have pretty much the same consistency. Might change flavor just a hint. Let me know how it turns out!
I am allergic to almonds also, should/ could flax meal be used to replace this? Or do you suggest something else
Hi Silvana! Are you allergic to other nuts? I would first try to use another nut meal, then experiment with the flax. It might work, but since I’ve never tried it I’m not sure. The thing I’m not sure about it nut meal won’t soak up a lot of moisture from the wet ingredients. So,I’m not sure how absorbant flax meal is…I’ve used it, but can’t say for sure. I’m pretty sure that if you used something else with texture, let’s say quinoa flakes, then you may need to add more liquid to balance out what it would absorb. Well, just try to make it the first time around as an experiment without expectations in order to play with the ingredients. Please let share with us all what you learn. Thanks!
I’ve tried the flax seed meal and can’t say that I remember putting in extra water, but I may have… I love experimenting with this recipe – overall, it’s rather forgiving. I also use flax seeds in the dough instead of the sesame seeds on top, for example. And I like to drizzle honey on top. I’ve made other varieties, too – always experimenting! Good luck!
I’m so excited that I found this recipe and can’t wait to try it. I’m allergic to apples and was wondering if anyone has substituted regular white vinegar for the apple cider vinager?
dmjake…any vinegar should work just fine! Enjoy!
my favorite gf yeast free bread:
Dry ingredients:
1 cup brown rice flour
3/4 cup millet flour
1/2 cup certified gf oat flour or quinoa flour or sorghum flour
1/2 cup potato flakes
1/3 cup arrowroot powder or cornstarch
1/3 cup sweet rice flour
1/4 cup flax meal
2 3/4 tsp baking powder
1 1/2 tsp salt
1 tsp xantham or guar gum (this is enough for me add up to 1 tablespoon if you prefer)
Wet ingredients:
1 1/4 to 1 1/2 cups water depending on humidity
3 eggs
1/4 olive oil
1 tablespoon molasses
1-2 tablespoons honey
1/2 tsp cider vinegar
oil two 8 inch bread pans and preheat to 350.
In a stand mixer, combine dry ingredients. In a separate bowl combine wet ingredients. If you use very warm water the honey and molasses will dissolve or you could just sub brown sugar. Add the wet ingredients and mix just until combined. Spread the batter into pans. You can smooth down the top of the loaf with a bit of water if you like, but don’t smash down the batter. Bake until a toothpick comes out almost clean and the top is well browned (about 40-50 minutes).
*based on a recipe by glutenfreemommy
Thank you so much for sharing, Regina! Sounds good!
I can’t have any sweetners except stevia or xylitol. As a student stevia is much too expensive. Are the honey and molasses necessary?
Thank you!
Gabriella,
yes, in yeast free breads, the sweeteners are optional. Just be sure to cut way back on the salt as well. I used half the sweetener and half the salt when I made it today and it was great. I increased the liquid 1/4 cup and increased the baking soda 1/2 teaspoon and got a better rise. I’m forever experimenting, but I always use the rice/millet combination of flour, so yummy!