Gluten Free Rice Free Bread Recipe

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Prep Time : 15 minutes

Prepare dinner Time : 35 minutes

Tom’s Gluten Free Sandwich Bread was my first profitable loaf of gluten free rice free bread ever, and it could not be simpler!

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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 might be, tremendous adaptable, and can all the time maintain a spot in my coronary heart.

Tom's gluten free sandwich bread shown here sliced, with a clear view of the inside of the loaf of bread.

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 all the unique feedback on this submit from starting in August 2009. There have been no photographs of the bread (actually, not one), and the directions weren’t very descriptive. Nevertheless it was gluten free and dairy free, it referred to as for elements we might all discover a technique or one other, and it labored. Readers cherished it as I did (and do).

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

Tom’s Celiac Mild 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 referred to as Tom’s Celiac Mild Bread.

I first received the recipe from Tom in both 2004 or 2005 once 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 primarily no good gluten free bread on the market that was any good—or reasonably priced. At this time, fortunately, now we have plenty of packaged gluten free bread choices. However contemporary is all the time higher.

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

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

It is usually naturally dairy free, and magically does not name for any rice flour—regardless that 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.

Tom's gluten free sandwich bread loaf shown in the loaf pan, just baked and mostly cool.

How one can make this versatile gluten free bread recipe

This recipe is a batter bread recipe very like our gluten free white sandwich bread recipe. Nevertheless it’s extra old fashioned than that recipe, because it does not name for a mix, however reasonably particular particular person gluten free flours—and it does 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 rather well.

The dough is not only a batter. It is a very moist batter. I keep in mind 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. Nevertheless it’s so gentle 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 therefore lengthy with out weighing a single factor. So clearly it is not important!

You do want to incorporate all the elements as listed, or at the least an appropriate substitute as outlined within the “Elements and Substitutions” part under. You do must beat the batter/dough nicely, permit it to rise totally (however hopefully not an excessive amount of), and slice it within the middle, so it does not explode in one million completely different instructions because it rises.

However there actually are no secrets and techniques you’ll want to know to achieve success. Once I started making this recipe once more not too long ago, after years of growing extra gluten-like gluten free bread recipes, I used to be tempted to make dramatic modifications to make it “higher.”

I wished to strive 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 wished 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 all the time stated that this recipe got here to you totally fashioned, from divine inspiration. It is exhausting to consider it occurred every other method.

Tom's gluten free sandwich bread showing slices from the side.

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 technique, 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 is not 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 completely grain free. However this recipe can also be rice-free, and in addition fairly adaptable.

The unique recipe is made with garbanzo bean flour, or chickpea flour, which was a staple of my earliest gluten free baking—regardless that I actually did not just like the style or the odor. 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.

Today, greater than a decade later, I simply will not bake a lot of the rest 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. Instead of garbanzo bean flour, I exploit an equal quantity (by weight) of candy white sorghum flour. I believe navy bean flour, which fortunately lacks the style and odor of a typical bean flour, would work nicely, 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 you’ll want to strive changing tapioca starch, I like to recommend making an attempt arrowroot. If you would like to remove the cornstarch, strive potato starch. In case you’re solely changing the cornstarch, strive 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 entire eggs. They supply rise and construction. I am afraid I do not advocate making this bread egg-free. If you’ll want to be egg-free, my newer bread recipes made with gluten free bread flour are what I might advocate making an attempt.

What kind 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 nice.

I do not prefer to specify which sort 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.

Tom's gluten free sandwich bread shown as it's being sliced.

Gluten Free Rice Free Bread | Tom’s Bread

Tom’s Gluten Free Sandwich Bread was my first profitable loaf of gluten free rice free bread ever, and it could not be simpler!

Course: Bread

Delicacies: American

Prep Time: 15 minutes

Prepare dinner Time: 35 minutes

Yield: 1 customary loaf bread

Writer: Nicole Hunn

Forestall your display from going darkish

Elements

  • 1 ⅛ cup (105 g) garbanzo bean flour or 3/4 cup (105 g) candy white sorghum flour
  • 1 cup (144 g) cornstarch
  • 1 heaping cup (129 g) tapioca starch/flour
  • 3 ½ teaspoons xanthan gum
  • 1 ½ teaspoons kosher salt
  • 3 tablespoons (41 g) packed gentle brown sugar
  • ¼ teaspoon cream of tartar
  • 1 ¾ teaspoons instantaneous yeast (or 2 1/4 teaspoons energetic dry yeast)
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • 1 ⅛ cups (9 fluid ounces) sizzling (not boiling) water
  • 3 tablespoons (42 g) impartial oil (like canola, vegetable, grapeseed, peanut or avocado oil)
  • Cooking oil spray

Directions

  • Grease and line a normal 9-inch by 5-inch loaf pan, and set it apart.

  • Within the bowl of a stand mixer fitted with the paddle attachment or a big bowl with a handheld mixer, place the garbanzo bean or candy white sorghum flour, cornstarch, tapioca starch/flour, xanthan gum, salt, brown sugar, and cream of tartar, and whisk to mix nicely.

  • Add the yeast, and whisk once more to mix.

  • Add the eggs, water, and oil, and beat on medium pace till well-combined and clean.

  • Flip the mixer pace as much as excessive and proceed to beat for 1 minute extra. The combination can be very gentle and far thinner than even a typical gluten free batter bread dough.

  • Switch the combination to the ready pan and, utilizing a moistened spatula, unfold it into a fair layer within the pan.

  • Spray the highest of the dough with cooking oil spray, then cowl the pan with plastic wrap.

  • Set the pan in a heat, draft-free location and permit it to rise till the dough has almost doubled in dimension. It will take much less time in a heat, moist surroundings, and extra time in a cool, dry surroundings.

  • As soon as the dough begins to rise inconsistently (you’ll start to see shallow craters on prime), it’s risen totally. Don’t overproof.

  • Close to the tip of the rise, preheat your oven to 375°F.

  • Take away the plastic wrap and, utilizing a moistened sharp knife, slice the highest about 1/4-inch deep from one quick finish to the opposite horizontally.

  • Place the pan within the preheated oven with loads of head room to rise.

  • Bake for 35 to 40 minutes, or till the loaf sounds hole when tapped with a spoon. The inner temperature can be about 200°F.

  • Flip the loaf out onto a wire rack and funky fully earlier than slicing.

Notes

Diet data is approximate, at greatest, and is predicated on utilizing the unique, not different, elements. Please don’t depend on it for any medical or well being points.
Initially printed on the weblog in 2019. In 2021, all photographs and video new; textual content modified; recipe unchanged aside from to supply an alternate ingredient. In 2023, new textual content sources added.

Diet

Energy: 1765kcal | Carbohydrates: 243g | Protein: 49g | Fats: 64g | Saturated Fats: 8g | Polyunsaturated Fats: 18g | Monounsaturated Fats: 34g | Trans Fats: 0.2g | Ldl cholesterol: 491mg | Sodium: 4103mg | Potassium: 1586mg | Fiber: 25g | Sugar: 50g | Vitamin A: 768IU | Vitamin C: 0.02mg | Calcium: 179mg | Iron: 10mg

Tom's gluten free sandwich bread shown raw, baked, and sliced so you can view the center of the loaf.

Gluten Free Rice Free Bread | Tom’s Bread

Tom’s Gluten Free Sandwich Bread was my first profitable loaf of gluten free rice free bread ever, and it could not be simpler!

Course: Bread

Delicacies: American

Prep Time: 15 minutes

Prepare dinner Time: 35 minutes

Yield: 1 customary loaf bread

Writer: Nicole Hunn

Forestall your display from going darkish

Elements

  • 1 ⅛ cup (105 g) garbanzo bean flour or 3/4 cup (105 g) candy white sorghum flour
  • 1 cup (144 g) cornstarch
  • 1 heaping cup (129 g) tapioca starch/flour
  • 3 ½ teaspoons xanthan gum
  • 1 ½ teaspoons kosher salt
  • 3 tablespoons (41 g) packed gentle brown sugar
  • ¼ teaspoon cream of tartar
  • 1 ¾ teaspoons instantaneous yeast (or 2 1/4 teaspoons energetic dry yeast)
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • 1 ⅛ cups (9 fluid ounces) sizzling (not boiling) water
  • 3 tablespoons (42 g) impartial oil (like canola, vegetable, grapeseed, peanut or avocado oil)
  • Cooking oil spray

Directions

  • Grease and line a normal 9-inch by 5-inch loaf pan, and set it apart.

  • Within the bowl of a stand mixer fitted with the paddle attachment or a big bowl with a handheld mixer, place the garbanzo bean or candy white sorghum flour, cornstarch, tapioca starch/flour, xanthan gum, salt, brown sugar, and cream of tartar, and whisk to mix nicely.

  • Add the yeast, and whisk once more to mix.

  • Add the eggs, water, and oil, and beat on medium pace till well-combined and clean.

  • Flip the mixer pace as much as excessive and proceed to beat for 1 minute extra. The combination can be very gentle and far thinner than even a typical gluten free batter bread dough.

  • Switch the combination to the ready pan and, utilizing a moistened spatula, unfold it into a fair layer within the pan.

  • Spray the highest of the dough with cooking oil spray, then cowl the pan with plastic wrap.

  • Set the pan in a heat, draft-free location and permit it to rise till the dough has almost doubled in dimension. It will take much less time in a heat, moist surroundings, and extra time in a cool, dry surroundings.

  • As soon as the dough begins to rise inconsistently (you’ll start to see shallow craters on prime), it’s risen totally. Don’t overproof.

  • Close to the tip of the rise, preheat your oven to 375°F.

  • Take away the plastic wrap and, utilizing a moistened sharp knife, slice the highest about 1/4-inch deep from one quick finish to the opposite horizontally.

  • Place the pan within the preheated oven with loads of head room to rise.

  • Bake for 35 to 40 minutes, or till the loaf sounds hole when tapped with a spoon. The inner temperature can be about 200°F.

  • Flip the loaf out onto a wire rack and funky fully earlier than slicing.

Notes

Diet data is approximate, at greatest, and is predicated on utilizing the unique, not different, elements. Please don’t depend on it for any medical or well being points.
Initially printed on the weblog in 2019. In 2021, all photographs and video new; textual content modified; recipe unchanged aside from to supply an alternate ingredient. In 2023, new textual content sources added.

Diet

Energy: 1765kcal | Carbohydrates: 243g | Protein: 49g | Fats: 64g | Saturated Fats: 8g | Polyunsaturated Fats: 18g | Monounsaturated Fats: 34g | Trans Fats: 0.2g | Ldl cholesterol: 491mg | Sodium: 4103mg | Potassium: 1586mg | Fiber: 25g | Sugar: 50g | Vitamin A: 768IU | Vitamin C: 0.02mg | Calcium: 179mg | Iron: 10mg