Yeast Breads: Gluten-Free

Taking the time to make your own bread is always worth it. These yeasted burger buns are a variation on a recipe by Laurie Sadowski in her cookbook The Allergy-Free Cook Bakes Bread. It’s the few tablespoons of ground almonds that give Laurie’s recipes a delicious flavor. LISTEN to the IT’S ALL ABOUT FOOD interview with Laurie.

At REAL Worldwide Headquarters, the weekends are for baking bread. Once you get in the routine of it and have the ingredients on hand, baking gluten-free bread is relatively simple. Yet there’s nothing routine or simple about the taste. Fresh home made bread is always cause for celebration.

1 1/2 cups brown rice flour
1 1/2 cups garbanzo flour
2 cups corn starch, potato starch or arrowroot starch
1 cup tapioca flour
4 teaspoons xanthan gum
OPTIONAL: 1/2 teaspoon salt
2 Tablespoons sugar (evaporated cane juice)
2 packages active dry yeast
1 Tablespoon olive oil
4 1/2 cups warm water (more water may be necessary)
OPTIONAL: 1/4 to 1/2 cup chopped nuts or seeds (sunflower, sesame, walnuts, etc)

Preheat oven to 200^oF.

In a large bowl, whisk together the rice flour, garbanzo flour, corn starch, tapioca and xanthan gum, and salt.

In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is not good and the dough won’t rise. Pour the yeast mixture over the dry ingredients and incorporate with a fork whisk. Mix in another cup of water and the olive oil. Continue adding water until the mixture has the consistency of thick cake batter. It will be a creamy, very thick liquid. Stir in nuts/seeds.

Pour batter into two greased loaf pans, filling each pan about half-way. Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the pans are not directly touching the heat – they are just in a warm environment. If you have a flat surface cook top you many want to place the pans on a rack so they are not in direct contact with the heat. Allow the batter to rise and double in size – rising above the top of the pans. This can take from 30 to 60 minutes.

Increase oven temperature to 400^oF and bake loaves for 10 minutes. Remove loaves from the oven and cover each with aluminum foil. If the bread is not covered the crust will get very dark and hard. Bake the covered loaf pans for about 35-45 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. I like a moist bread, so I baked it for 35 minutes after covering. The toothpick was free of crumbs but there were some gummy spots which when cool becomes a moist, spongy bread. Remove from oven and let cool.

I love baking bread. At first, making gluten-free yeast bread seemed like a daunting challenge. Like anything, it just takes a little practice. Now it’s as easy as pie.

4 cups Bob’s Redmill All Purpose Gluten-Free Baking Flour plus 1/2 cup for dusting
4 teaspoons xanthan gum
1/2 teaspoon salt (optional)
1/4 cup sugar (evaporated cane juice)
2 packages active dry yeast
1/4 cup olive oil
2 1/2 cups warm water
2 Tablespoons poppy seeds
1/4 cup nondairy milk, plain, unsweetened

Preheat oven to 200F.

In a large bowl, whisk together the flour, xanthan gum, and salt if using.

In a medium size bowl mix the sugar with the yeast and pour in 1 cup of the warm water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise.

Add the oil yeast mixture to the dry ingredients and form a dough. The dough will be very dry and stiff. Add remaining water, 1/2 cup at a time to create a slightly sticky moist dough. It should be a very sticky dough, not a batter. It may be easier to use a stand mixer. Incorporating the water into the stiff dough requires a bit of muscle!

On a cutting board or work table liberally sprinkle the surface with the flour. Spread flour on your hands as well. Divide the dough into 3 uniform balls. Roll each dough into a long roll about 1 1/2 inches thick. Place the 3 rolls on a parchment-lined baking sheet. Attached the 3 ends at the top and carefully braid them, attaching the ends at the bottom. If the dough cracks a little you can pinch it back together.

Using your hands or a food brush, liberally coat the bread with nondairy milk, smoothing the surface. Sprinkle with poppy seeds.

Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the sheet is not directly touching the heat – it is just in a warm environment. If you have a flat surface cook top you many want to place the bread on a rack so it is not in direct contact with the heat. Allow the dough to rise and double in size for about 30 minutes to 1 hour.

Increase oven temperature to 400F and bake bread for 10 minutes. Remove bread from the oven and cover with aluminum foil. Bake the covered bread for about 30 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. Remove from oven and let cool.

I transformed my delicious vegan challah recipe (egg bread without the eggs) and made a gluten-free version.

2 1/2 cups rice flour
1 cup potato starch
1/2 cup tapioca flour
1 1/2 cups All Purpose Gluten-Free Flour (we use Bob’s Redmill)
2 teaspoons xanthan gum
1/2 teaspoon salt (OPTIONAL – I don’t use any salt)
1/4 cup plus 2 Tablespoons sugar (evaporated cane juice)
2 packages active dry yeast
3 Tablespoons of ground flax seeds
3 Tablespoons soy lecithin, ground into a powder (OPTIONAL)
1/4 cup olive oil
3 to 3 1/2 cups warm water (approximate, as needed)
2 Tablespoons poppy seeds (OPTIONAL)
water

Preheat oven to 200F.

In a large bowl, whisk together the rice flour, potato starch, tapioca, xanthan gum, and salt if using.

In a medium size bowl mix 1/4 cup sugar with the yeast and pour in 1/3 cup of the warm water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise.

In another medium bowl beat flax seeds and lecithin (if using) with 1/3 cup water. Add the olive oil and beat until creamy. Pour the yeast mixture into the flour, followed by the flax mixture. Stir to incorporate. Add warm water, 1/3 cup at a time until a very thick batter is made. Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the sheet is not directly touching the heat – it is just in a warm environment. If you have a flat surface cook top you many want to place the bread on a rack so it is not in direct contact with the heat. Allow the dough to rise and double in size for about 1 hour.

On a cutting board or work table sprinkle the surface with all-purpose-gf-flour. Add all-purpose-gf-flour, about 1/3 at a time to the batter. Add just enough to form a sticky wet dough, about 1 cup. Liberally coat hands with all-purpose-gf-flour. Divide the dough into 3 uniform balls. Shape each dough into a long roll about 1 1/2 inches thick. Place the 3 rolls on a parchment-lined baking sheet. Attached the 3 ends at the top and carefully braid them, attaching the ends at the bottom. If the dough cracks a little you can pinch it back together.

Brush the bread with water to smooth the dough and sprinkle with poppy seeds. Let rise for 30 minutes. The dough will spread. If you want the dough to stay in place, pull of the side of the parchment paper and staple the corners together, creating a cradle to keep the dough from spreading out.

Increase oven temperature to 375F and bake bread for 35-45 minutes. If the top starts to get too brown, remove bread from the oven and cover with aluminum foil and return to the oven to continue baking. To determine if the bread is done, insert a toothpick to see if it comes out clean.  Remove from oven and let cool.

What is it about raisins and cinnamon that make bread irresistibly good? With or without raisins, this gluten-free yeast bread is delicious. It slices perfectly.

1 1/2 cups brown rice flour
1 1/2 cups garbanzo flour
2 cups potato starch
1 cup tapioca flour
4 teaspoons xanthan gum
salt – up to 1 teaspoon (OPTIONAL – personally I don’t use any salt)
2 Tablespoons sugar
2 Tablespoons active dry yeast (3 packages)
1 Tablespoon olive oil
4 1/2 cups warm water (more water may be necessary)
1 1/3 cups raisins
2 teaspoons cinnamon 

Preheat oven to 200F.

In a large bowl, whisk together the rice flour, garbanzo flour, potato starch, tapioca and xanthan gum, cinnamon and salt if using.

In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise. Pour the yeast mixture over the dry ingredients and incorporate with a fork whisk. Mix in another cup of water and the olive oil. Continue adding water until the mixture has the consistency of thick cake batter. It will be a creamy, very thick liquid. Stir in raisins.

Pour batter into two greased loaf pans, filling each pan about half-way. Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the pans are not directly touching the heat – they are just in a warm environment. If you have a flat surface cook top you many want to place the pans on a rack so they are not in direct contact with the heat. Allow the batter to rise and double in size – rising above the top of the pans – about 60 minutes.

Increase oven temperature to 400F and bake loaves for 10 minutes. Remove loaves from the oven and cover each with aluminum foil. Bake the covered loaf pans for about 35-45 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. I like a moist bread, so I baked it for 35 minutes after covering. The toothpick was free of crumbs but there were some gummy spots which when cool becomes a moist, spongy bread. Remove from oven and let cool.

For a plain bread, just omit the raisins and cinnamon and/or top with sesame seeds.

I have always loved baking bread, from the mixing to the fragrant smells coming from the oven, to finally eating it. Now I am discovering the world of bread baking without gluten and the varieties seem infinite.

The gluten-free choices of bread mixes are staggering and exciting, with flours from grains and legumes – millet, rice, quinoa, sorghum, teff, chickpea, etc. and starches from corn, potato, tapioca to create the desired taste and texture. Gluten-free quick breads have been easy to make and we have numerous recipes on this website. Try this gluten-free yeast bread. This bread slices perfectly and has a sweetness that makes it taste like Challah or Brioche.

1 1/2 cups rice flour
1 1/2 cups garbanzo flour
1 cup cornstarch
1 cup potato starch
1 cup tapioca flour
4 teaspoons xanthan gum
salt – up to 1 teaspoon (OPTIONAL – I don’t use any salt)
1/2 cup sugar
2 Tablespoons active dry yeast (3 packages)
1 Tablespoon olive oil
3 1/2 cups warm water

Preheat oven to 200F.

In a large bowl, whisk together the rice flour, garbanzo flour, corn starch, potato starch, tapioca and xanthan gum, and salt if using.

In a medium size bowl mix the sugar with the yeast and pour in about 1/3 of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise. Pour the yeast mixture over the dry ingredients. Add in the remaining water and olive oil. Whisk everything together. The consistency will be like cake batter.

Pour batter into two greased loaf pans, filling each pan about half-way. Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the pans are not directly touching the heat – they are just in a warm environment. If you have a flat surface cook top you many want to place the pans on a rack so they are not in direct contact with the heat. Allow the batter to rise and double in size – rising above the top of the pans. It took 40 minutes for me, but may take longer.

Increase oven temperature to 400F and bake loaves for 10 minutes. Remove loaves from the oven and cover each with aluminum foil. Bake the covered loaf pans for about 35-45 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. I wanted a moist bread, so I baked it for 35 minutes after covering. The toothpick was free of crumbs but there were some gummy spots. I knew this would cool and firm up into a moist, spongy bread. The results were delicious.