When we first went gluten-free, you could not find GF bread at the grocery store. We lived on rice cakes until Mom, that’s me, came up with a recipe for brown bread in the bread machine. I worked so hard on this recipe! It went through many trials and test runs. And even today, it still tastes better than the GF bread you can purchase at the grocery store.
Gluten Free Brown Bread
- 1 ¼ cup milk (use almond milk for dairy-free)
- 1 Tablespoon sugar
- 1 package yeast
- ¾ cup brown rice flour
- ¼ cup sorghum flour
- 1 cup potato starch
- ½ cup tapioca flour
- ½ cup rice bran or ground flax seed
- 1 ¼ teaspoon xanthan gum
- 1 ¼ teaspoon guar gum (if you do not have guar gum you can use an additional 1 1/4 t xanthan gum)
- 2 Tablespoons brown sugar
- 1 teaspoon salt
- 3 eggs
- 3 Tablespoons canola oil
- 2 teaspoons cider vinegar
- 2 Tablespoons honey
- 1 Tablespoon apple juice
Only use flours that are labeled Gluten Free.
1. Lightly grease a 9 x 5-inch loaf pan and dust with rice flour.
2. Prepare a Warm place for Bread to Rise.
I have found that my oven is a great place for bread to rise. When I start making the bread, I turn my oven on to its lowest setting. For my oven, it is 135 degrees. As soon as the oven preheats to this temperature, turn it off. By the time everything is mixed together, and in the bread pan, the oven is at a perfect temperature for the bread to rise. Caution – be careful with this procedure. If you put your dough in a place that is too warm, it will cook and not rise.
3. Proof the Yeast.
Fill a two-cup glass measuring cup with 1 ¼ cup milk and warm to 110 degrees F. I have found that 55 seconds in my microwave gets me the perfect temperature of around 110 – 115 degrees F.
Add 1 Tablespoon sugar and then sprinkle the yeast on top and give it a quick stir. Let it sit for 5 to 10 minutes. If it is working correctly, you will get a tannish foam on top of the liquid.
4. While yeast is proofing, thoroughly whisk together the dry ingredients to form one consistent texture.
Once the dry ingredients are well mixed, add to bowl on your stand mixer.
5. In a separate bowl, lightly beat the eggs and mix with the oil, vinegar, and honey. Mix well, then stir in the apple juice.
6. To the dry ingredients, add the wet mixture and then quickly add the proofed yeast. Mix until blended, stopping to scrape the sides of the bowl. Beat at high for 4 minutes. The dough will be just a little thicker than cake batter.
7. Spoon into the prepared baking pan, spray a piece of saran wrap with cooking spray and lightly cover. Put in a warm place (around 75 degrees) to rise for about 30 minutes.
8. Preheat the oven to 350 degrees F.
9. Once it has risen to the top of the bread pan, remove the saran wrap and bake at 350 degrees F for 40 minutes or until an internal temp of 200 degrees is reached.
10. Let cool in the pan for 10 minutes, then let cool on a bread rack. This bread is very moist, so if the sides and bottom of the bread seem “wet,” turn the bread on its top to rest, and the sides and bottom will dry out nicely.