Gluten-free bubble bread is fun to make and a great recipe for special occasion brunches. Serve with honey butter or fruit butter for a real treat.
You'll need a tube cake pan for this recipe. I used Gluten-Free Pantry All Purpose Gluten-Free Flour made with white rice flour, tapioca starch, potato starch and guar gum. For best results with this recipe, use this flour blend or one with very similar gluten-free flours and starches.
Find a gluten-free all purpose flour mix that's right for you.
Note -- this recipe includes weight measurements for bakers that prefer to weigh their ingredients.
Prep Time: 30 minutes
Cook Time: 40 minutes
Rest 30 minutes / Rise About: 1 hour
Total Time: 2 hours, 10 minutes
Yield: Approximately 8 servings
- Note: All ingredients should be at room temperature for optimal rising of bread and a gluten-free flour blend similar to the one used in this recipe are recommended for best results.
- 1 16-ounce box of Gluten-Free Pantry All Purpose Flour (454 grams) OR 3 cups plus 3 tablespoons comparable gluten-free flour blend
- 1/2 cup gluten-free cornstarch / 52 grams
- 1/3 cup sweet rice flour / 51 grams
- 1/4 cup cane sugar / 56 grams
- 1 1/2 teaspoon guar gum OR xanthan gum
- 1 1/4 teaspoon salt
- 2 tablespoons dry active yeast
- 1 cup / 8 ounces buttermilk OR light canned coconut milk
- 3/4 cup / 6 ounces water (for a sweeter bread substitute pineapple juice)
- 6 tablespoons melted and cooled butter OR vegetable shortening (Spectrum Organic All Vegetable Shortening works well)
- 2 large eggs and 1 egg white (reserve egg yolk to make egg wash to brush on bread just before baking)
- 1 teaspoon apple cider vinegar
- 1 tablespoon buttermilk OR coconut milk to use in egg wash
Preheat oven to 350° F / 176° C
Grease a 10-inch tube cake pan (angle food cake pan)
Melt butter and allow to cool to lukewarm temperature.
Place gluten-free all purpose flour mix, cornstarch, sweet rice flour, cane sugar, guar gum, salt and yeast in a large mixing bowl. Whisk to thoroughly combine.
Combine buttermilk, water (or juice substitute), melted and cooled butter, eggs and cider vinegar in a separate bowl. Whisk to blend. Using an electric beater or stand mixer, slowly pour liquid ingredients into dry ingredients. Mix on low until combined. Beat on high for 3 minutes.
With a large spatula scrape batter from the sides of the bowl. The batter should be very stiff and thick. Cover the bowl with a damp towel and allow to rest for 30 minutes.
Dust a large cutting board with sweet rice flour and use a 1/2 cup ice cream scoop or a 1/2 cup measuring cup to form balls, one at a time. Dip the scoop or measuring cup in water occasionally to prevent the batter from sticking. Roll each ball gently in enough rice flour sprinkled on the cutting board to prevent sticking and roll in the palm of your hand to shape nice round balls. Place each ball in the greased tube pan and continue to make balls and place them in layers in the pan until all the bread batter is used. Note -- If you use a 1/2 cup measure to make balls, you should end up with about 15 balls. Place 6 balls in the bottom of the tube pan, then make a second layer with 6 balls and finally, place 3 balls on top layer towards the inside. If you make smaller balls that's fine -- just layer them in a similar manner.
Cover the tube pan with a damp towel and sit in a warm, draft-free location to rise for about 60 minutes or until almost double in size. Whisk reserved egg yolk in 1 tablesppon of water and lightly brush on top of bread. Bake in preheated oven for 35 to 45 minutes or until top is lightly golden brown and a digital thermometer reads 206° F when inserted in middle of loaf.
Cool for 5 minutes and remove the bread by lifting it from the tube pan with the center cone. Use a thin spatula or knife to loosen the bread from the bottom and inner cone of the tube pan.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.