Confession: I love playing with dough. I have always loved the challenge of taking old favorites and making them suitable for our dietary restrictions.
Baking is definitely a challenge, but if you give yourself a little pep talk, along with some wiggle room for error, you will be able to enjoy delicious homemade gluten free breads.
When I was in culinary school, I worked at a bakery. This was before I knew I couldn't eat gluten. Those memories of soft doughy sweet breads and crispy crusted artisanal breads still float in my memory. My then boyfriend, now husband, also worked at the bakery and he has the same memories. Neither of us can eat gluten and this is why I love the challenge of developing recipes for us to enjoy.
Don't let this process scare you. I feel like I say this every time I publish a recipe here. I guess the best advice I can give you is to just enjoy the process, knowing that regardless of what the bread looks like, it will be delicious smothered in butter.
Now, this gluten free "braided" or "twisted" bread is slightly sweet, soft, and perfect next to your morning cup of coffee or on your Sunday brunch table. It's best to eat it while it's slightly warm, but will soften up nicely with a short trip in the microwave or you can toast it up beautifully.
Let us know, are you scared to jump in there with yeasted gluten free breads, or are you a baking warrior? What's your favorite bread to bake, or if you haven't found the right recipe yet, what would you like us to share? We hope you enjoy this as much as my family does.
Gluten Free "Braided" Bread
Makes 1 loaf
- ½ cup Warm Water
- 1 Tbsp Active Dry Yeast
- 1 tsp Sugar
- 1 cup Bob's Red Mill Rice Flour
- ¼ cup Potato Starch
- ¼ cup Tapioca Flour
- ¼ cup Cornstarch
- ¼ cup Sorghum Flour
- 2 tsp Baking Powder
- 1 ½ tsp Xanthan Gum
- ¼ tsp Salt
- 2 Tbsp Butter, melted
- ¼ cup Honey
- 1 Tbsp Apple Cider Vinegar
- 2 Eggs
- 2 Tbsp Butter, melted
- 2 Tbsp Honey
Combine the warm water, yeast, and sugar in a bowl and allow to proof for 10 minutes.
In the bowl or your stand mixer, combine the rice flour, potato starch, tapioca flour, cornstarch, sorghum flour, baking powder, xanthan gum, and salt. Mix until blended. Next add the yeast mixture, melted butter, honey, apple cider vinegar, and eggs to the dry ingredients. With your dough hook, blend the mixture until well blended and then knead the dough with your dough hook for 5 minutes. Place the dough into a well oiled bowl, cover with plastic wrap, and allow to rise for 1 hour, or until doubled in size.
Once the dough has doubled in size, pour it onto a parchment lined baking sheet dusted generously with rice flour. Wet or oil your hands and separate the dough into 2 or 3 long strips, depending of if you are braiding or twisting it. Roll dough to coat with flour. Refrigerate the dough for 30 minutes. Overlap the dough ropes to make a twist shape or braid. Cover with an oiled piece of plastic wrap and place in a warm place to allow to rise again about 30 minutes, or until doubled in size. Brush the risen dough with melted butter and honey mixture. Preheat your oven to 350°F and bake for 25 minutes or until golden brown. Allow to cool slightly before slicing.