Gluten-Free Multigrain Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined, creating a uniform mixture.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well combined. The mixture should be homogenous and free of any streaks.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer with a paddle attachment, mix on low speed until just combined, then increase to medium speed and beat for about 3-5 minutes. The resulting dough will be very sticky and more like a thick batter than traditional dough; this is normal for gluten-free baking.

4. 4

   Lightly grease a loaf pan or line it with parchment paper. With wet hands or a spatula dipped in water, gently transfer the sticky dough into the prepared loaf pan, spreading it evenly. Allow the dough to rest in a warm place for about 10 minutes before baking; it will not rise significantly like conventional dough.

5. 5

   Preheat your oven to 375°F (190°C). Bake the loaf for approximately 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when tested with an instant-read thermometer. Allow the bread to cool completely on a wire rack for at least 1 hour before slicing to ensure the best texture.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.