Saturday, November 17, 2012

The Best Gluten Free Bread I made~

At one point we thought someone in the family might be gluten intolerant..Bread is a staple I had to try and make a good gluten free bread.. My attempts proved unsuccessful. Until this one..
It became a fast favorite,,and I will continue to make it even though there is no apparent gluten intolerance here. In fact I made it again recently....A gentleman I know is gluten intolerant..and did not like the bread he bought..I made him a loaf and brought it over..He liked it:) It's great toasted..and wonderful to dip in oils..It's flavorful and does not fall apart..the only thing..with this bread..I actually bake it in the bread machine..contrary to all my other breads..that are baked in the oven..
 The recipe can be found on many sites..and it is on one of them..that someone posted and said..she threw everything in the bread machine and voilà! Since I had had no success in hand made and baked,I did this one in the machine..Just right..not pretty like hand formed and oven baked..But it's part of this one's secret..

  Here is the recipe I found on a few sites~

 It's a bit Challah~ish~
 2 cups rice flour 
1 3/4 cups tapioca flour
 1/4 cup sugar+ 2 teaspoons sugar 
3 teaspoons xanthan gum 
1/2 teaspoon salt 
2/3 cup lukewarm water
 1 cup lukewarm water
 1 1/2 tablespoons yeast
 4 tablespoons melted butter 
1 teaspoon apple cider vinegar
 4 eggs 
sesame seed (optional) 
 1.. In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
 2 Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. 
In a separate bowl combine the butter with the additional 1 cup water and vinegar.
 3 With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
 4 Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour
. 5 Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes. 6 Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.

My Notes.. baked it right in the machine and put all the ings in the machine..Easy as pie.. I know the gardens have nothing to do with this bread..just remembering:-)
Do try this bread if you have a machine..It's quite tasty..


  1. Hi Monique , how are you??? I'm fine.... Some friends of mine are celiacs and probably would love this bread so much. May I ask you what Lukewarm water is???
    Hugs ..and I missed you , ciao Flavia

  2. Hello:-) lukewarm means not hot not cold..mildly warm:-) between 90-96 f..around 35 c.
    My older gentleman friend can only eat gluten free.
    I can vouch for this bread:-)

  3. No one here is gluten intolerant, but it is nice to have a good recipe in case I need one.

  4. Monique, I'm quickly passing this along to several friends who are gluten intolerant. It is more and more common here with families who find that at least one of their children are gluten intolerant. Thanks for sharing the recipe.

  5. Thank you :-) I know this post is out of the ordinary for me..
    This was an unsettling time to say the least.
    At that time..we found gluten free food was hardly accessible...the choices minimal..and natural food prep baked breads were quite hard...and quite expensive.
    We did find one store that only sold gluten free food.The owner was charming..was gluten intolerant..beautiful..and had her own bakery with delicious products on site..but it was far from our home and I am used to baking all our own desserts..breads..etc..the recipes were top secret so I had no chance of recreating them.

    What an eye opener that 2 month period was..
    We learned so much.

    I saved the post..and kept putting it off.
    I have been short on time and subject matter..I'll post about that soon..
    I am very glad I shared it may make someone's day:-)
    It sure made our two months more palatable bread wise.

  6. So far we don't have anyone that is gluten intolerant, but I know it's a big problem if it occurs. So glad you've succeeded Monique. Bread making is challenging enough for me without the problems of gluten free....

    Hope you're having a nice weekend.

  7. Thank you Monique ~ and how sweet (and just like you )to bake a loaf for Peter.) The texture of this one sounds really good.
    As far as we know, no one in my family is GI~ but it is good to have a recipe for those that are. xo
    P.S. Beautiful collage ~ I love your horse!

  8. Very timely. We have a friend who must have a gluten free diet. It is so hard to make changes such as this. I am sharing this in hopes that this will be one thing that will help his wife as she adjusts to the new diet.

    You are so kind to think of your neighbor and share...

  9. It seems more and more people have become gluten intolerant these days. We're lucky not to have anyone in our family but you never know what may happen in the future so I will save this - just in case ;) It does look like a very nice loaf and challah-esque sounds delicious to me!

  10. I never knew what big changes this could entail especially after 70 years of eating a certain way..and the cost alone..I wonder how it is accessible to all?
    I did feel many were on a bandwagon of making money..
    The a past client..well into his as a tack:-)
    Mary the from our daughter's first home..a souvenir...hitching post..I favor it also:-)
    Lovely memories.

  11. Nobody here is gluten narrow minded, yet its decent to have an exceptional recipe in the event that I require one.

  12. The bread looks delicious.
    It would be good for Eddie and his little problem:((
    I really now am decided on the fact that I DO need a bread machine!
    This looks so lovely..even the colour.
    So lovely to see a post again from you dear Monique:))

  13. My nephew is gluten problem; what a great recipe I can share with my sister in law as she is searching for a good bread to make for him.

  14. Looks delish. Leave it to you to come up with something wonderful.
    Bread is so hard to give up!

  15. I have a friend who is gluten intolerant. Most of the GF foods look dry, boring,and expensive so it would be a real treat to have some fresh bread. I have bought tapioca flour, but haven't used it. It sure is interesting flour. Joni

  16. It was pure chance I found dear friend..neighbor..would enjoy it with us with gluten free rice crackers..etc..she would bring over things she found in health food stores etc..I gave what I had left to a young woman we know with MS...
    But I just found flours that needed to be kept in the fridge..
    It's a whole new way of thinking about food.
    We rarely think of how very lucky we are when we have no nutrition problems.
    In many ways..

  17. So kind of you to do this for your friend! My cousin is GI and now I can bake this for him if he comes to visit...he is in Florida. I should send the recipe to him!
    Thanks so much Monique!

  18. THANK YOU!!!
    we have a few in the family and some dear friends...always trying new bread recipes, so hard to find a keeper.
    We will try this one and pass along to our friends also.
    Would be nice to be successful and able to hand over a gift they CAN eat!
    Thank M!

  19. What a lovely crust! I bet this bread tastes amazing. I'm a big fan of challahs...



  20. We THOUGHT my husband had it also at one time and attended classes about it. That is one hard diet to follow.
    Glad you guys don't have it.
    Pretty bread!

  21. Well, Monique, I'm not gluten intolerant (at least I don't think I am :). But you referred to this bread as 'Challah-ish' And I love any bread that fits that description.

    Best wishes for a very Happy Thanksgiving, dear one!

  22. Thank you so much for sharing this recipe Monique! We are trying to go gluten free in our house and so far I am making flat breads and very dense, strong tasting breads made from flax and almond meal. This looks much lighter but I may have to limit it to special occasions for me, due to the rice content (I'm trying to stay away from too many carbs ;) but it looks perfect for my family! Sooo clever of you to find a way to make such a loaf in the bread kind of you to share (as always :).
    Love and good thoughts from,
    Tracey x0x

  23. Happy Thanksgiving to you all in the US :-)

  24. By default, I adore anything Challah related! This looks splendid! :)

  25. Oh YES! This would make great french toast. Looks simple and good to me and I'll give it a try.

    The Joyce Chen spiralizer has one quirk. You need to press down fairly firmly to get it to work, but it works well and does the lovely chips and/or the threads. I love it.

    Sending fond wishes for a happy Thanksgiving.


  26. Thank you Sharon:-)
    Me too re challah:-)

  27. Monique, as always your photos are very pretty. I use bread machine all the time to make regular bread (not gluten free). I haven't had a store-bought bread in months.

  28. Same with us Julia:-) but I never bake it in the machine..just this one:-)
    I enjoy your photos too Julia:-)

  29. I think it is miraculous what can be done today for people with food intolerances! This bread looks magnificent Monique. But then I would expect no less from you! I send you much love today and always! xxoo

  30. Although no gluten intolerants in my family either, I've always been itching to make something gluten-free. Thanks!

  31. Thanks for reminding me of this recipe, Monique! I can't wait to make it for L :)