Gluten-Free Flour Bread

In this recipe, I have used gluten-free flour which I got from the market. However, you can make your own gluten-free flour by adding together rice flour, corn flour, and tapioca flour in the ratio of 2:1:1. You will also be required to add some xanthan gum for binding these flours as these flours do not have binding or sticking property. This bread comes out beautifully – brown from outside and pure white from inside. Enjoy it with homemade jams or simply with butter!

  • Gluten free flour – 250 gms
  • Sugar – 1 tbsp
  • Salt – 1 tsp
  • Instant Dry Yeast – 2 tbsp
  • Lukewarm Water – 300 gms
  • Egg whites – 2 number
  • Vinegar – 1 tsp
  • Vegetable Oil – 1 and ½ tbsp
  • Olive Oil – 1 and ½ tbsp (to be used in the end)
  1. Take a bowl and mix together gluten-free flour and salt.
  2. In a small bowl, take 2 tbsp yeast and add 1 tbsp sugar and 2-3 tbsp lukewarm water. Keep it aside for 5 minutes to get activated.
  3. In a separate large bowl, add 2 egg whites, 1 tsp vinegar, 1 and ½ tsp vegetable oil, and the remaining lukewarm water. Mix the mixture with electric whisk till the foams are formed on the top.
  4. Once the foams are formed, add dry ingredients to the wet mixture. Add activated yeast to this mixture.
  5. Using a spatula, mix everything together until a smooth mixture is formed.
  6. In the end, add olive oil and fold in with a gentle hand.
  7. Grease the bread loaf baking tin and transfer the dough to the baking tin and level it.
  8. Let the batter proof for 20-25 minutes in a warm temperature.
  9. When 10 minutes are remaining to proofing time, start pre-heating the oven at 190°C
  10. After 25 minutes of proofing, take the bread loaf tin and put it in the pre-heated oven for 35-40 minutes.
  11. After 35-40 minutes, check and the bread will be ready.
  12. If you want the bread to be crispier, put it in the oven for 5 more minutes at 200°C.
  13. Once done, take the bread loaf tin out of the oven and let it cool for 30 minutes.