Gluten Free Rice Free Bread Recipe

Tom’s Gluten Free Sandwich Bread was my first profitable loaf of gluten free bread ever—and it is made with none rice flour. It is as straightforward as will be, tremendous adaptable, and can at all times maintain a spot in my coronary heart.

The origin story of this gluten free rice free bread recipe

I first printed this recipe for Tom’s gluten free sandwich bread in August 2009, only some months after I began this weblog. Wanting again on it, I can see that it breaks each single rule I’ve come to embrace through the years about baking gluten free.

As initially written, it requires bean flour, makes a really moist batter that has one thing of a bent to overproof, and it is not even my recipe! However all the identical, it was a real beacon to me in these early years, when there was little to hope for in gluten free baking.

I’ve left the entire authentic feedback on this publish from starting in August 2009. There have been no images of the bread (actually, not one), and the directions weren’t very descriptive. However it was gluten free and dairy free, it known as for elements we might all discover a method or one other, and it labored. Readers liked it as I did (and do).

I made this bread dough into each single potential kind (a loaf of bread! a weepy roll! a fluffy pizza dough!) and it really felt heaven despatched method again in 2005. However it’s most decidedly not mine.

Tom’s Celiac Gentle Bread

This recipe was created by a person named Tom Van Deman, and he supplied it, selflessly, to everybody who requested with out asking for recognition or attribution. For a time, it was offered as a gluten free bread combine known as Tom’s Celiac Gentle Bread.

I first acquired the recipe from Tom in both 2004 or 2005 after I was a part of an early celiac message board. On the time I had been ordering costly, spongy gluten free bread from Canada that appeared good however tasted unhealthy. I used to be determined.

Again then, there was basically no good gluten free bread on the market that was any good—or reasonably priced. At this time, fortunately, we now have a number of packaged gluten free bread choices. However contemporary is at all times higher.

I couldn’t consider that Tom’s recipe labored even when my measurements appeared a tiny bit off. I used it for my youngsters’ college lunches and for French toast. I virtually used it for a pillow at evening and had candy, candy goals.

Tom’s Bread is definitely fairly straightforward to make, freezes superbly, and will be sliced as skinny as you want. When it is freshly made, you need not toast it.

It’s also naturally dairy free, and magically would not name for any rice flour—although rice flour is on the coronary heart of each well-performing all function gluten free flour mix I’ve ever tried.

Are you able to freeze this gluten free rice free bread?

Sure! In case you do not plan to eat all of it in a day or two, slice the entire loaf, then freeze it in a freezer-safe bundle. To defrost, simply toast a pair slices and it will come again to life.

Tips on how to make this versatile gluten free bread recipe

This recipe is a batter bread recipe very like our gluten free white sandwich bread recipe. However it’s extra old skool than that recipe, because it would not name for a mix, however fairly particular particular person gluten free flours—and it would not name for any rice flour of any form.

All you actually need to do to make this bread is mix all of the dry elements apart from the yeast, and whisk them collectively. Then, add the yeast and whisk to mix (this retains the yeast and salt from clumping collectively). Add the moist elements, and beat very well.

The dough is not only a batter. It is a very moist batter. I do not forget that I used to “roll” it out and form it right into a rectangle in a sheet pan to make one thing resembling gluten free pizza. However it’s so mushy that I merely cannot image how I did it efficiently. I believe I used a ton of garbanzo bean flour to “form” it?

A really forgiving gf bread recipe

For a few years, to make sure dependable ends in baking, I’ve measured almost each ingredient by weight—together with water, for which 1 fluid ounce (a quantity measurement) equals 1 weighted ounce. I do measure the elements on this recipe by weight, however I made it efficiently for thus lengthy with out weighing a single factor. So clearly it isn’t important!

You do want to incorporate the entire elements as listed, or no less than an appropriate substitute as outlined within the “Substances and Substitutions” part under. You do must beat the batter/dough properly, enable it to rise absolutely (however hopefully not an excessive amount of), and slice it within the middle, so it would not explode in 1,000,000 totally different instructions because it rises.

However there actually are not any secrets and techniques it’s essential to know to achieve success. Once I started making this recipe once more just lately, after years of creating extra gluten-like gluten free bread recipes, I used to be tempted to make dramatic modifications to make it “higher.”

I needed to attempt changing the oil with melted butter, for extra taste. I used to be dying to cut back the water a bit so it did not rise fairly as excessive.

I needed to tinker with the steadiness of dry elements. However this is not the place for that. This recipe is what it’s, and it rescued me and my household in additional methods than one.

Thanks, Tom Van Deman. You at all times stated that this recipe got here to you absolutely fashioned, from divine inspiration. It is onerous to consider it occurred some other method.

Gluten free rice free bread elements and substitutions

This recipe is of course gluten free and dairy free, because it was initially written. I’ve made a number of modifications to the recipe methodology, however they’re slight and unimportant.

The flours used on this bread recipe

This revolutionary recipe is exclusive amongst gluten free baking recipes since it isn’t made with any rice flour. Sometimes, when a reader asks about baking gluten free with out rice flour I steer them towards my Paleo recipes, that are solely grain free. However this recipe can be rice-free, and likewise fairly adaptable.

The unique recipe is made with garbanzo bean flour, or chickpea flour, which was a staple of my earliest gluten free baking—although I actually did not just like the style or the scent. However garbanzo bean flour labored in gluten free baking, and I used to be grateful to have the ability to bake actually something that labored.

Nowadays, greater than a decade later, I simply will not bake a lot of anything with garbanzo bean flour. Uncooked and baking, it simply smells terrible to me. It is much less pungent as soon as baked, however nonetheless, I refuse.

Fortunately, this recipe has confirmed to be fairly versatile. Rather than garbanzo bean flour, I take advantage of an equal quantity (by weight) of candy white sorghum flour. I believe navy bean flour, which fortunately lacks the style and scent of a typical bean flour, would work properly, too.

I’ve not changed the cornstarch or the tapioca starch/flour. I like baking with each of these starches, and by no means noticed a purpose to remove them.

If it’s essential to attempt changing tapioca starch, I like to recommend making an attempt arrowroot. If you would like to remove the cornstarch, attempt potato starch. In case you’re solely changing the cornstarch, attempt changing that, as an alternative, with arrowroot.

Are you able to make this gluten free rice free bread with out eggs?

This recipe depends closely upon eggs, calling for 3 complete eggs. They supply rise and construction. I am afraid I do not suggest making this bread egg-free. If it’s essential to be egg-free, my newer bread recipes made with gluten free bread flour are what I might suggest making an attempt.

What sort of oil is greatest for this gluten free rice free bread?

The recipe requires a “impartial oil,” which simply refers to one thing impartial in style and aroma. Grapeseed, peanut, canola, vegetable, and avocado oils all work simply advantageous.

I do not wish to specify which kind of oil since they are surely interchangeable. Plus, so many readers appear to assume that canola and vegetable oils can be answerable for the demise of civilization.