Replacing the brown rice flour with teff produces a heavier bread. Replacing the rice flour with quinoa produces a lighter colour and lighter weight bread.

The mixing can be done by mixmaster in one large bowl, using the dough hook.
Prepare one or two loaf pans by greasing and lining with parchment paper.


In large mixmaster bowl:
5 large eggs, beaten
1/4 cup olive or safflower oil
1 tsp. rice vinegar


1 cup warm almond milk (105-115 degrees) (may add 1/4 cup after mixing, depending on consistency of dough)
Slowly add dry ingredients to wet mixture, using mixmaster dough hook
2 cups Tapioca starch flour
2 cups brown rice flour or 2 cups of one of the following: teff/amaranath/quinoa/buckwheat
4 Tbsp. honey or maple syrup
2 tsp. xanthan gum
1 tsp. salt
1 1/2 Tbsp. Active Dry yeast

Beat on high for 3 ½ minutes and the dough should resemble cake like dough. If too dry, add that extra 1/4 cup of water
Pour into greased pan(s) lined with parchment paper
Rise in warm oven (light on) until double, about 30 minutes
Remove and set on counter while oven heats up to 400 degrees

Place pan(s) in centre oven and bake for 30 minutes. Slice bread while cool and store in plastic bags (using wax paper between slices if you prefer).

Freezes well.

Gluten free Bread
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