Given all of the bread baking going on these days due to COVID-19, I thought it would be an appropriate time to share my favorite gluten-free bread recipe. It took me many years to settle on a gluten-free bread recipe that consistently worked for my family, and now that I’ve found it, I don’t bother baking anything else!
I make this loaf everyday, and sometimes twice per day. I use a bread machine to save myself time. From start to finish it takes three and a half hours.
Originally, we started baking bread in order to reduce our family’s plastic use. As a family of six, we easily consume one loaf per day, which results in seven wasted plastic bags per week. (We reuse all of our plastic bags, but still, at that rate of consumption too many build up.) But now, in addition to the environmental benefits, we also bake bread because it is just so much yummier than store-bought bread, and also because it costs much less per loaf (about $3 per loaf compared to $6 for gluten/dairy-free bread).
I keep the following flour on-hand:
- All-Purpose GF Flour
- Brown rice flour
- White rice flour
- Millet flour
- Tapioca flour
- Garbanzo bean flour
I buy these flours in 25-lb bulk bags from the Bob’s Red Mill store in Milwaukie, OR. This keeps the cost of baking bread down, and also greatly decreases my plastic use (the 25 lb bags are made of paper, as opposed to the smaller plastic bags available in grocery stores).
Best Gluten-Free Bread Recipe
Now let’s get started! The ingredients you will need are listed below, in the recipe.
Combine wet ingredients in bread maker bread pan:
- 1 egg
- 2 egg whites
- 1 Tbsp apple-cider vinegar
- 1/4 Cup canola oil
- 1/4 Cup honey
- 1 1/2 warm milk of your choice (I use rice milk)
Add dry ingredients:
- 1 Tbsp quick-acting dry yeast (add this first so that the warm milk activates it)
- 1/4 Cup garbanzo bean flour
- 1/4 Cup millet flour
- 1/2 Cup tapioca flour
- 1 Cup white rice flour
- 1 Cup brown rice flour
- 1 tsp salt
- 1 Tbsp xantham gum
Once you’ve added all of your ingredients to your bread pan, start your bread maker and move on with your day … in three hours you will have the best gluten-free bread ever!
I like to start our first loaf of bread at breakfast so that it’s ready by lunch. And if we are going to have a busy day the following day (I mean, in non-social-isolation times, when we typically pack lunch to go) then I start a second loaf midday in order to use it the following morning.
For years, my family did not eat eggs or corn in addition to being soy/dairy/gluten free … we often consider returning to this anti-inflammatory diet, so I am currently working on an egg-free bread recipe. I will let you all know if I figure it out!
If you have any issues digesting bean flour, just replace the garbanzo bean flour with any other flour of your choice. I often replace it with millet flour, and sometimes I replace all of the garbanzo/millet/tapioca flour with 1 cup of general all-purpose gluten-free flour. Just experiment to find what works best for you!
Any type of milk or milk alternative will work.
You can replace the two egg-whites with just one whole egg (for a total of two eggs in the recipe) if you’d rather not waste egg yolks. I have done this a number of times and haven’t noticed a distinct difference in the bread.
Enjoy your baking 🙂