Wednesday, September 4, 2013

Basic Slicable Loafpan Gluten-Free Bread

I am happy to present a revised, simplified gluten-free loaf of bread, xanthan and guar gum-free as ever, faster than the soaked recipe I posted previously to prepare. Family-approved. I've been using some version of this for months, but as Ambrose's preschool teacher requested a formal recipe I rolled up my sleeves and wrote down some numbers as I went. Enjoy!

1 1/2 c warm water
1 tbsp dry active yeast
1/2 tbsp salt
2 c white rice flour
1/2 c buckwheat flour
1/4 ground flax
2 eggs

Mix the dry ingredients first, then stir everything else in willy-nilly. No need to knead. Turn into a buttered bread pan (if your home isn't gluten-free, be sure there are no traces of wheat bread crumbs on the pan!). Let rise 2 hours. Bake 400 F for 30 m, then pop out of the pan and continue to bake on bread stone, or oven wire racks, for 10-15 minutes till golden-brown and very fragrant. Let cool fully before slicing.


  1. That sounds entirely doable! Question, is that the average size of a slice, as in, if you slice it smaller, would it still hold?

  2. How do you pop it out of the pan without it crumbling and breaking up?