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Yeast & GFCF bread

I read a lot of requests for bread recipes on this site. Here's one I've been using for a 1.5 years now. I had my friends from our local GFCF cooking group taste test it and now they all use my recipe. Since our group's children also avoid yeast, it was really hard to make a loaf bread that would rise enough without yeast since the flours we use are so heavy. Instead I make individual sandwich/hamburger buns, hotdog buns, rolls, or bagels with the same batter. Please let me know if you try it and what you think.

Preheat oven to 400 degrees.

1/2 cp brn or wht rice flour
2/3 cp tapioca flour
1/3 cp potato or corn starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cp oil
1/2 cup CF milk
1/3 cup sparkling water (like the Crystal Geyer brand but I think any type of sparkling water will do)

Mix dry ingredients and wet ingredients separately except for the sparkling water. Combine dry and wet in a heavy duty mixer. When batter is well combined, add the sparkling water. The texture of the batter should be rather thick. Place batter in bread rings (from the Gluten Free Pantry) or your own made with foil. You can also form your own buns or rolls using a plastic spatula. I also put the batter in a large ziplock bag, cut a corner opening and squeeze out the batter to form hot dog buns or bagels. I usually use my shallow hamburger form pan that I got from the Gluten Free Pantry. Make sure not to form the bread too high, because it will rise quite a bit on its own. Bake for 20-25 minutes until the bread is a golden brown.

When the bread comes out of the oven, the crust is fairly hard, but once it cools, it softens up. I often double the recipe and freeze the breads. They keep well and are easy to defrost in the micro or at room temp. Let me know what you think.

I can usually get about 10 rolls out of one recipe but now days I double the recipe since they freeze well and that way I only have to bake bread 2X a month. BTW, they are supposed to puff up alot and settle down when cooled.

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