Gluten Free Bread - The Most Delicious Homemade Gluten Free White Bread Recipe
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- Опубликовано: 15 апр 2017
- Impulsive Culinarian's Very Best Gluten Free Bread Recipe
Yeast Mixture Ingredients
- 3/4 cup Warm Water (100°C max)
- 3 tsp Traditional Active Dry Yeast
- 2 tsp Sugar
Dry Ingredients
- 1 1/3 cup Tapioca Flour (amzn.to/3jBX7b1)
- 2/3 cup Potato Starch (amzn.to/3WIhOjU)
- 2/3 cup Corn Starch (amzn.to/3hXncRC)
- 2/3 cup White Rice Flour (amzn.to/3G1x7gL)
- 2/3 cup Sweet White Rice Flour (amzn.to/3vovkOe)
- 1 tbsp Baking Powder (amzn.to/3GmUrab)
- 1 tsp Guar Gum (amzn.to/3YWvPN1)
- 1 tsp Fine Sea Salt
Wet Ingredients
- 1 cup Warm Water
- 1 Organic Egg
- 1/3 cup Dairy Free Margarine, melted
- 2 tbsp Organic Honey
INSTRUCTIONS
STEP 1: Proof the yeast mixture ingredients (*3/4 cup warm water, yeast and sugar) in a small bowl, whisk together well and set aside until it starts to get frothy
STEP 2: Whisk all dry ingredients together in a large mixing bowl
STEP 3: In a small microwave-safe bowl, melt the margarine by warming it in the microwave for around 30 seconds
STEP 4: In a separate medium-sized mixing bowl, combine the melted margarine and all remaining wet ingredients (egg warm water & honey) and whisk together well
STEP 5: Add the yeast mixture and wet mixture to the flour mixture
STEP 6: Combine the bread dough thoroughly until smooth, either with an electric mixer or vigorously by hand using a large whisk, until there are no lumps remaining at all
STEP 7: Pour the smooth dough into a greased 5" x 9" x 3" bread pan ... be careful NOT to use a 4.5" x 8.5" x 2.5" bread pan as it will not be large enough to accommodate the rising dough!
STEP 8/ Set the dough aside in a warm place until it has risen to 1/4" below the top of the bread pan ... approximately 15 minutes
STEP 9/ Preheat oven to 375
STEP 10/ Once the dough has risen to just under the lip of your bread pan, put it in the oven right away and bake in the center rack for 40 minutes
STEP 11: Remove bread from the oven and let the pan cool for 5 minutes, then carefully transfer the loaf to a cooling rack
STEP 12: Let it cool for one hour before slicing
STEP 13: Store the bread in a plastic bag or air-tight container at room temperature for up to 5 days ... slice and freeze if necessary
Here's a link to the complete recipe with instructions on ImpulsiveCulinarian.com:
bit.ly/3YN9G3D 
Хобби
I baked and sampled this today. This recipe is to die for! What an awesome gluten free alternative for regular flour. My bread baked up beautiful and my gluten free-taste taster was nearly
in tears as she buttered her slice of bread. She couldn’t believe GF bread this delicious and soft could exist. Bravo!!
Oh Ruby that is such wonderful news, I couldn't be happier to hear this, thanks for your beautiful comments!
So happy to have found your channel! Love the video and your energy. I'll try making this bread. Just subscribed too! Thanks!
That's great Shiffi, so glad to have you on board ... cheers!!
Are you kidding me!!.. it's GREAT.. Thank you so much the bread came out perfect and taste great. off to the deli tomorrow .
Woohoooo! Let the sandwich production line begin :)
Thank you, I can't wait to make one!
Right on Erin, let me know how it turned out!
WOW What a comprehensive video! thanks for your work.
Thanks so much!
Thank you for posting!! I will be making this for a gluten-free friend!
Thanks for watching, hope it went well :)
Thank you for sharing this!
My distinct pleasure :)
Looks so great! I will try it !
Thanks Lucy let me know how it goes!
This is by far the best gf white bread recipe on the internet. Both my sister and I are gluten intolerate with hashimotos. I have substituted many other flours into this recipe as well, with the same good results. I try and keep the starch and flour amounts the same and it always turns out. It helped me to understand what all I needed to make a good bread. My sister has also done your pizza dough and I love your banana bread I have done it as well. You made being away from gluten a lot easier and for me bring back some joy in food.
Max, yorus is by far one of the kindest and most genuine comments I've received on youtube, thanks for inspiring me to keep doing what I do. Very best regards to you and your sister.
This is awesome. Thanks for sharing the recipe.
My pleasure A.D. thanks for watching!
looks really good. i will try it. thank you.
Excellent, thanks Florian ... hope you enjoy :)
I'm excited to try this recipe! Both of my kids were just diagnosed with Celiac and gf anything is expensive lol thank you for your thorough explanation in this video many videos seem to leave out important baking tips but this was easy to understand much appreciated:)
So glad to have been of any help Ky, my apologies for the delayed reply and wishing you great success in your cooking adventures.
Your iinstructions were concise and straightforward. I will try this.
Thanks very much Little Missy!
THANK YOU
WILL DEFINITELY TRY IT OUT ❤️
Sweet!
Made a loaf this weekend for the first time. Had to substitute the sweet rice for a blended flour that had sweet rice.
Tasts great. Light fluffy and the kids like it.
Way bigger and cheaper than store bought. Thanks for the recipe.
My pleasure Fardoom, glad to hear it was a success!
cant wait to try this. been gluten free for 2 years now I really miss sandwiches.
Bring on the cold cuts!
I have tried so many GF bread recipes and I have never found one that tastes so good! And even better, it was so easy!!!
Thank you so much for the kind words Becky ... happy holidays to you an yours, and bon appetit!
thanks for sharing!! I have come up with a simple one just using a mix in the bread machine... but I love learning more about what others do!!
Cheers Diana, thanks for your comment!
I made your bread today. I didn't have sweet rice flour so I doubled the white rice variety. It didn't rise up as much as I thought it should in the pan, but it took off in the oven nicely. It was simply delicious and my gluten intolerant son was thrilled. Thanks so much. Will be making it regularly.
That's wonderful Julles, so glad your son enjoyed it!
Wow - looks so good! Glad to have found your channel 😘
Hi Pam, well it certainly is great to be found, thanks so much for checking out my vids :) Cheers!
Love this idea, I like that you took the colour and typical taste into consideration. Great way to perfecting and imitating by excluding things that typical and off putting.
It looks soft abc bouncy 🙂🙂
Thanks Sonata, kids are amazing critics so I have my work cut out for me lol
Great and kind looking guy. Wonderful recipe and great dad.
Well off camera is a different story lol ... but thanks for the kind words just the same :)
Bless your family
Ty sir
Looks great
Cheers Garrett and thank you!
Great presentation and kids too
Cheers Rockguy, thanks for the kind comments!
Thanks, I am glad I found your channel. I have to be GF DF and it has been so stressful thinking of nice foods to eat. I am so tired of the lack of variety so am happy to find that we can actually make our own bread. I hope I can do it and also am planning on trying many of your other great recipes. Thanks for sharing!
Dearest Jacqueline, please forgive the lateness of this reply, but I want to say thank you for your kind words. Also I want to encourage you to always keep trying new things in all of your cooking adventures ... I understand the stress of learning a new way of cooking and it can seem quite daunting at first, but I am confident you will overcome it, probably have already in fact, so keep on rockin in the kitchen, rooting for you from up here in Montreal!
@@ImpulsiveCulinarian Thanks for the encouraging words, I used to live in Montreal by the way!! I have not baked bread... but the other day lamented on the problem of Gluten free/ Dairy free/ Potato free/ soy free breads. Thanks for reminding me that I can do it!
👁👁 can’t wait to try this….
Thank you for this information
Its the least I can do!
Good afternoon Chef I can't wait to try your recipe. Question my daughter is allergic to egg whites. What may use to substitute the egg white? Then my niece is allergic to eggs what may I use to substitute the egg in your amazing recipe?
Awe cute such an adorable family ☺️
Awww thanks Sonata!
Just found your channel! I am trying to eliminate allergens so that I can figure out what else besides wheat and milk I'm intollerant/allergic to, so the way you're making your bread here is perfect for me! Sure hope I ordered the right loaf pan. Seems like the dimensions were a little larger than what you showed, which should be fine, hopefully! Off to watch more of your videos, now!
Thanks so much for the kind comments Lanna, hope your recipe in the new pan turned out great!
my mind is blown aways.. greeting from Argentina
Greetings and thanks so much!
Thank u for the recipe! I always find a distinct smell in GF bread I think it's the xanthan gum, so I was wondering does gaur gum has the same smell ?
Best gluten free bread ever for sandwiches!
Thanks so much Aloha!
Awesome video
Thanks so much!
You're Amazing!
Awww thanks Nancy!
God bless you thank you wow I am going make it🙏🤗❤️👏😍🙏🍎🍐🍋🥝🥑🍇👍
👏😍🙏🙏👏👏❤️❤️😍🙏🤗
God bless your family👏👏🙏🙏🙏❤️❤️😍🤗🥑🍇👍😊😊🥝🍎🍐🍋🍋💕💕🍎🍒🍊
Oh Freda, thank you SO MUCH for your wonderful comments ... I am very thankful for your support and sincerely hope you enjoy the recipe!
Thank you
My distinct pleasure!
Great recipe!! ❤️ .. P.S. I have the same Chef jacket! 😬👍
Thanks so much! And good to know about our familiar apparel ... but I'm guessing you are a formally trained chef with genuine culinary gumption! Am I right :)
Made the bread last night, just going to say WOW! Thank you so much for the recipe. I used butter, but if your dairy free I understand the margarine substitute. I will never buy gluten-free bread again!
Thanks so much Josie! And for the record I agree about the margarine business, now that I'm back online after so long I plan on making some changes to the ingredient lineup down the road. Thanks so much for your wonderful feedback!
It's amazing😍😍😍
I must try do this bread but without the eggs because we have a lot of allergy (soy, milk, eggs, gluten and many many more)
I think I will use the flaxeed
Greetings from Poland 🇵🇱😁
Cheers Lintu, do let me know how it turns out!
Thank you SO much for sharing this!
My absolute pleasure Rachel ... thank YOU for taking time to leave a lovely comment! If ever you're interested, I've made a reboot of that recipe here:
ruclips.net/video/PB1Qt7yLk0Y/видео.html
Cheers and happy cooking!😃🍷
@@ImpulsiveCulinarian thank you!
Any way of converting this recipe or do you have one equally as good as this one for buns/rolls? PS: thanks for the great recipe and easy to follow instructions.
I have used a recipe almost identical to this for burger buns before, but because it is so liquidy in its uncooked state I found it challenging to work with. I'm definitely going to post a burger bun recipe one day though ... sounds like an excellent project for this summer!
for regular dinner rolls you can bake it in muffin tins for 20 mins they are amazing !!!
Chef, I can’t wait to try this! I can’t use corn though..any suggestions for a replacement for the corn starch? I would really love your help, thank you so much!!
Hi Annie, you can try doubling up on the potato starch, would be curious to know how that turns out too!
Impulsive Culinarian thank you so much!! So far I’ve made some really great glue :( lol I’m still working on it, but so far your video is the best on RUclips and so helpful!! Thank you ☺️🙏🏻
@@anniealdrich469 So kind of you Annie ... I'm very sorry to hear about the glue though!
Definitely going to try this. Will it change the consistency much to add cinnamon and raisins?
Hmmm I think you should be fine ... sounds quite delicious actually, a little GF raisin toast! Let me know how it turns out :)
Hi Impulsive Culinarian, please tel me how to use your recipes (sandwich bread) in a bread machine, specifically the Zojurishi Bread Machine? Thanks
Hi Winnie, I've never tried this in a bread machine as I do not own one, have you given it a try yet?
Came out great..! I tried it (after many unsuccesful attempts at GF bread with other recipes) and although I didn't have sweet rice flour or xanthan gum (I subbed it with Orgran egg substitute) it came out wonderfully soft and spongy :') im finally able to eat bread! (They don't sell GF stuff where I live haha)
Thanks for your hard work
Music to my ears Nina, so glad to hear you enjoy. Happy cooking!
That bread looks delicious. How can I make a pizza for my gluten intolerant son in law
Thanks so much! Here’s a link to my gluten free pizza crust recipe ... let me know how it goes 😃
ruclips.net/video/XJ5VzfYBdFk/видео.html
Hi there! Great video! My daughter cannot have egg yolk or honey. How many egg whites should I use for this recipe? What can I substitute for the honey?
Hi Kristen, you could use maple syrup or any kind of sweetener to replace the honey, and as for egg whites, the general rule is 2 egg whites per whole egg. Let me know how everything turns out and thanks so much for your kind feedback!
Hi love your video! I am trying to make a gluten free bread with homemade fresh yeast. could u tell me if I can use my fresh yeast to make your recipe or any to replace the normal yeast bought in supermarket? Thanks
Hi Rogerio, well now that's a great question ... I've never tried personally but would be curious to learn how it works for you. If you're up for the challenge I'd love to hear the results of your experiment!
Impulsive Culinarian actually I am making today ! I am waiting waiting to rise and I have to be paciente as fresh yeast takes a long time for double in size! If I get good results I will tell u! Thanks
Hello Chef, wishing you and family "a great Sunday". I have a question: I am looking for a recipe for raisins, walnuts, etc. bread.
Can I use the same recipe for white bread and add the ingredients raisins etc.??????????????????? Or do you have a recipe for that?
Thanks in advance, Greetz.
You could certainly try, would love to know how it turns out!
Do you have any suggestions for someone who is allergic to egg? Can I just use an egg replacer? I’ve done that and it’s turned out a little more dense than I wanted so I’m wondering if I just need to up the liquid? Or if using egg replacer just doesn’t work?
Egg replacer is a tricky business, the flax gel version has worked for me in the past but it all comes down to trial and error I'm afraid
Do you have a gluten free sour dough recipe...thanks
Hi Sheilah, not yet ... but it is most definitely on my to do list. Sourdough to me is the pinnacle of bread success, and when I finally post it will be from a tries, tested & true process ... thanks so much for taking the time to comment!
In some areas of Colorado the TDS meter read 000. But remember even if tap water is 000 there could be very small particulates and the water may pass through 100 plus year old pipes with BPA or lead pipes and who knows what. I use a Zero water filter the other ones are bullshit like Brita! And even the more expensive ones like Berkey.
Always important to be careful, it's unfortunate that we have to be so careful about something so essential.
Hello, what can I substitute for tapioca please?
Hi Jacqueline ... unfortunately tapioca is a main player in this recipe ... it’s like replacing the steak in a sirloin recipe, can I ask why tapioca is not an option for you? (Just curious)
Hi, can you make a gluten free loaf with put egg? Vegan gluten free ? Please!
Noted, I'll see what I can do :)
Hello: A quick question. All the recipes I've seen over the past 4 years list Apple cider vinegar in the ingredients. Yours does not, is there a reason for that? Thank you.
I use apple cider vinegar in several recipes where appropriate, just not in this one :)
Hi is there a substitute for the egg in the recipe?
Hi Vweebs, while I've never tried myself for this recipe there are some products available by Earth Island & Bob's Red Mill ... I think I've even seen a few sites using ground flax seed & water in certain quantities. I'd love to hear how yours turns out though, do let me know!
Can i replace butter with ghee? I am allergic to dairy too. Thank you
Hi Elena, yes by all means!
I can never get my bread to rise like yours once I pour it into the bread pan. I also think your bread looks a little more runny then mine when I pour it in. Do you know any solutions or reasonings to these?
Hi Kara, if you're eye-balling the flour measurements it's possible you have a bit more dry ingredients than expected. If necessary you can always add a tiny bit of water to loosen the dough a little and see how that goes. Let me know if it works!
Today I created a GF loaf using your recipe. I know my oven is a bit slow, but didn't want to mess with your success...so I followed your recilpe exactly. Having let the loaf cool, I took off a slice...it is heavy, moist in the middle, which is what I feared would be the case. Should I increase the temperature or increase the cooking time (covering the loaf with foil for any additional time for cooking so the top does not get too dark) .. what should internal temperature be ? I have a photo of the slice..not sure I can paste it to this comment...
It's been so lovely chatting with you directly Kay, looking forward to hearing about your next version after our in-depth discussion ... continued culinary success!
it was very good and very soft with a nice crunchy crust but the next day it was alittle dry and crumbly, what can I do to have a soft bread after the 1st day ?
HI Kelly, unfortunately that is the drawback of most gluten free breads ... although keeping it in an air tight bag in the fridge will help keep it from spoiling, there isn't much to be done to keep it springy and moist like when it comes out of the oven. Sliced and toasted however it gets to shine again as some of the best gluten free breakfast toast ever, also great for breadcrumbs, croutons, you name it.
Impulsive Culinarian I put my bread in the freezer after slicing it. Then take out 1 slice at a time.
Definitely the best solution for long term storage by far🙂🍷
Is there an alternative to rice flour, corn starch and potato starch? Im not suppose to have them. Can I use all Tapioca and arrowroot for all the starches?
Unfortunately the recipe would turn too rubbery with all that starch
@@ImpulsiveCulinarian can you give me a suggestion to alternative to rice flour?
@@sandymcgeorge6281 what grains are you allowed to have?
Could I substitute all purpose gluten free flour?
You could, but it won;t taste the same, and the flour/starch ratio will likely yield unexpected results ... but I live for experimenting so I say give it a try and see what happens!
Can't access the link for the white bread recipe. It's says access denied.
Hi Beverly, thankfully all is back up and running once more ... thanks for your patience!
Have made this 3 times it always comes out the oven with perfect crust, but inside is wet and sticky. Also when I follow your list of ingredients it seems the batter is not as wet as yours. any ideas?
Hi Leslie, sounds like your oven may need to be calibrated, I recommend reducing the temperature by 30 degrees or so and leaving it in a little bit longer to cook the center
Can I use egg whites instead of a whole eggs?
Absolutely, let me know how it turns out!
OK. So I know this is 2 years later, but do you still have the website? The link says "access denied"
Hi Alison, apologies for the VERY delayed reply, but links are all back up and working now ... as am I lol :)
I keep making this bread but the middle just isn't rising like yours. It kind of sinks in so the bread is tall on the outsides and sunk in the middle. Sometimes because of this there is a giant center hole in the center. What mistake could I be making?
You may want to try a more narrow bread pan, also don't let it rise for too long, rather put it in the oven earlier and let the last bit of rising happen while it starts to cook instead. Let me know how it goes!
Have you tried it without the honey? We try to eat as little sugar as possible
Not personally, but I recommend at least a littler for the yeast to munch on, although reducing the amount is perfectly fine
hello, I was wondering, have you ever made gluten free dairy free bread in a instant pot?
Hi Karen, not yet but I sure do feel like trying now that you've brought it up!
Please tell me sweet rice flour substitute
I don't have sweet rice flour thanks
You can try replacing with an additional 2/3 cup of white rice flour ... but the loaf will not be as good unfortunately
I used corn flour in place of sweet rice flour and it worked and tasted great. Good luck.
Thanks for that Stephen! Hope Shabana sees your feedback :)
Hi. Do you mean corn flour as in the fine powder also called corn startch /Maize starch or corn meal which is coarser and sometimes called polenta/corn meal?
Corn flour should not be confused with either corn starch (very fine) or corn meal (very coarse) ... corn flour is a different consistency from both of those and can be found in specialty or health food shops ... hope that helps!
I just purchased my 1st bread machine and am looking for gluten-free recipes as I can’t stand the “flavor” of gf bread. 🤔 Trying to figure out how to convert this for the machine. I soooo miss eating tasty bread! 😭
I've actually never owned a bread machine ... I can feel you judging me right now but I'm ok with that (pours more wine)
Impulsive, lol!
@@shellys.6694 makes it a double
Impulsive Culinarian, when one can cook like you, one doesn’t need a breach machine. Last month I found you on FB (Shelly M Saunders) and have been sifting through your other recipes. I’m like, ‘this boy can cook!!’ 😃
@@shellys.6694 most kind, cheers and thanks so much for your kind comments, really very much appreciated
😂😂😂😂😂😂lovely girls
Thanks so much Guillermo!
Why not publish the recipe????
One day :)
@@ImpulsiveCulinarian Ok. One day I'll come back and view your channel, maybe by then you will share. Ta Tah... :)
Where’s your recipe ?
Hi Cassandra, all links are back up and running once more :)
It is my niece who is severely allergic to tapioca
I'm very sorry to hear it ... since it's such a key part of this bread I'd be hard-pressed to recommend a replacement that yields the same kind of result. Sounds like a great challenge for a new recipe though ... stay tuned!