How do you make Gluten-Free Bread? The recipe with rice flour and potato starch is a step-by-step guide to prepare this bread for people with celiac disease, but you can also try it as a lighter alternative to white bread from the bakery. Rice flour bread has a taste not too different from that of regular bread, so for people with celiac disease, this gluten-free recipe is more than recommended. The gluten-free bread with rice flour and potato starch is soft inside and crispy outside, just like any respectable loaf of bread, but you’ll have to follow the recipe without eyeballing the measurements! Let’s see how to make gluten-free bread for celiacs at home, here’s the recipe with rice flour and potato starch.
How to make gluten-free bread at home with rice flour and potato starch
How to make gluten-free bread at home with rice flour and potato starch? This is the recipe for making bread for celiac patients at home. We have already talked about how to make homemade bread, but celiacs cannot eat regular type 00 or 0 flour that we buy to prepare our leavened products. In fact, we have been asked to provide a recipe that meets their needs, so here we are.
Gluten-free bread is bread for celiacs, it is prepared with rice flour and potato starch, two ingredients that do not cause any problems in the celiac diet. Yeast is an essential ingredient when it comes to bread, and for this recipe, we used fresh yeast dissolved in water, which is the best way to ensure the success of this recipe.
Before we leave you with the recipe, we want to remind you that we are available to all our readers, so if you have a request, please comment on our posts and we will try to accommodate you, as we are doing in this case, by providing a recipe or a diet suitable for your needs!
Gluten-Free Bread Recipe with Rice Flour
Gluten-Free Bread Recipe with Rice Flour and Potato Starch, with a small addition of guar gum to thicken the dough and recreate the density of store-bought sandwich bread. To make gluten-free bread at home, you will need to obtain the right ingredients, and then the dough should be baked in a loaf pan lined with parchment paper. Gluten-free bread with rice flour needs to be baked in a pan because the dough is very soft and can easily break, which is why a pan is recommended. Additionally, it takes the proper shape, like a loaf.
Gluten-Free Bread Recipe with Rice Flour and Potato Starch
Other details
- Difficulty: medium
Ingredients
Ingredients for gluten free Bread
- 340 g Rice flour (2.83 cups)
- 200 g Potato starch (1.59 cups)
- 5 g Guar gum (2 teaspoons)
- 350 g Water (1.48 cups)
- 10 g Fresh yeast (1 tablespoon)
- 5 g Salt (1 teaspoon)
- 5 g Extra virgin olive oil (1 teaspoon)
Instructions
How to make Gluten-Free Bread with Rice Flour
- To make gluten-free bread with rice flour, pour most of flour onto a work surface, keeping the rest aside. Also, add potato starch and guar gum.
- Dissolve fresh yeast in a glass of water. Create a well in the center of the flour mound with your fingers, and pour some water with yeast into the center. Gradually pour water and yeast into the mixture, ensuring it is well absorbed. Start kneading with a fork, gathering the flour from the edges. When the dough in the center resembles a thick batter, pour more water and yeast until all the water and yeast are incorporated.
- Continue kneading the dough by hand on the work surface until it starts to take shape. At this point, add salt and olive oil. Keep working the dough by hand until it becomes smooth and uniform on the surface.
- Next, choose a medium-sized bowl and grease it with a drizzle of oil. Place the dough in the bowl and let it rest in a warm place, such as an oven with the light on (if it's winter or very cold). It will take about 60-90 minutes for the rice flour dough to double in size.
- When the dough has doubled, sprinkle some flour on a work surface and overturn the bowl, releasing the dough onto the surface.
- Using the flour on the work surface, give the final shape to our gluten-free bread. It's a delicate dough that can break easily, so gently roll it on the work surface to form a loaf shape. Remember to slightly fold the side edges inward to ensure even baking.
- For baking the gluten-free bread, line a 22 cm (8.7 inches) loaf pan with parchment paper. Transfer the dough to the pan and let it rise for another 60-90 minutes (depending on the ambient temperature, which can be colder or warmer).
- After the second proofing time, brush the surface with extra virgin olive oil to prevent it from drying out, and bake at 200°C (392°F) for 45-50 minutes. Once baked, remove it from the oven. Let it sit at room temperature for a few minutes to cool down.
- Unmold the bread and place it vertically, resting it on the kitchen counter with a clean kitchen towel underneath to prevent it from slipping. Keeping the bread in this position will help dry the interior of the gluten-free bread, preventing it from being moist as homemade bread usually is. It should remain in this position until it has completely cooled down.
- Once completely cooled, you can slice your gluten-free rice flour bread, and it will stay fresh for a longer time (do not cut it while it's still warm, as it won't be as good).
Tips
Do not slice the bread before it has completely cooled down: let it have enough time for all the moisture from baking to evaporate, resulting in a softer and better-tasting bread.SHARE Gluten-free Bread Recipe with Rice Flour and Potato Starch.
